Breakfast
697.2 Calories |
101.6g Carbs |
19.1g Fat |
31.3g Protein
1
Burrito
Breakfast Burrito
612.8 Calories |
80.1g Carbs |
18.6g Fat |
30.2g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Breakfast Burrito
scaled to 1 Burrito
Blueberries
148
g
Blueberries
|
Breakfast Burrito
Cook rice according to package directions (usually around 20 minutes).
While rice is cooking, chop bell pepper, shred cheese, and chop ham into smaller pieces. Set aside.
When rice is done cooking, crack egg into a bowl and scramble with a fork. Add egg to a nonstick cooking pan and cook over medium-low heat, stirring frequently until egg is scrambled and cooked through, about 2-3 minutes approximately.
Combine cooked rice, egg, cheese, bell pepper, ham, and salsa in tortilla. Wrap up and serve.
|
Lunch
749.4 Calories |
71.5g Carbs |
9.8g Fat |
93.7g Protein
1
sandwich
Barbecue tuna sandwich
360.0 Calories |
44.6g Carbs |
4.4g Fat |
36.2g Protein
2
serving
Cottage Cheese & Raspberries
389.4 Calories |
27.0g Carbs |
5.4g Fat |
57.5g Protein
|
Barbecue tuna sandwich
scaled to 1 sandwich
Cottage Cheese & Raspberries
scaled to 2 serving
|
Barbecue tuna sandwich
Get yourself your can of tuna and drain it, then put it in a bowl. Put 4 tbsp of your BBQ sauce on top of the tuna and mix well.
Put the bowl in the microwave with a paper towel covering it (to keep everything clean) for 1 minute. Take out of the microwave and place on your bun, you've now got pulled tuna! It tastes a lot like pulled pork, so enjoy! Toast bun for a crispier sandwich.
Cottage Cheese & Raspberries
Combine cottage cheese and raspberries; serve.
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Dinner
644.4 Calories |
21.7g Carbs |
14.8g Fat |
102.1g Protein
1
serving
Fish with Creamy Leeks
490.7 Calories |
9.2g Carbs |
13.8g Fat |
78.1g Protein
1
serving
Yogurt with Radishes & Dill
153.8 Calories |
12.4g Carbs |
1.0g Fat |
24.0g Protein
|
Fish with Creamy Leeks
scaled to 1 serving
Yogurt with Radishes & Dill
scaled to 1 serving
|
Fish with Creamy Leeks
Whisk together sour cream and flour.
Wash leeks, and chop, then put in a large heavy skillet with butter, half of the water, salt, and pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining water.
Add fish to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
Yogurt with Radishes & Dill
Chop radishes. Mix into yogurt with dill and a dash of salt and pepper. Enjoy!
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