Breakfast
682.8 Calories |
76.0g Carbs |
41.7g Fat |
13.4g Protein
2
slice
Spicy Avocado Toast
549.8 Calories |
42.9g Carbs |
40.8g Fat |
11.2g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Spicy Avocado Toast
scaled to 2 slice
1 fruit
Avocados
2 tsp
Olive oil
2 slice
Whole-wheat bread
2 tsp
Lemon juice
2 dash
Salt
2 dash
Pepper
1 tsp
Crushed red pepper flakes
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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Spicy Avocado Toast
Drizzle some olive oil on a piece of wheat bread and toast.
Mash and mix the avocado with some lemon juice, salt, and pepper, then spread it on top of the toast. Sprinkle red pepper flakes and eat.
Fruit Salad
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Lunch
517.3 Calories |
50.4g Carbs |
29.5g Fat |
21.4g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Carrots with Hummus
Dip carrots into hummus, eat.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
877.0 Calories |
88.6g Carbs |
52.0g Fat |
27.7g Protein
2
serving
Sweet Potato Noodles with Cashew Sauce
672.7 Calories |
74.8g Carbs |
37.1g Fat |
17.7g Protein
2
serving
Sautéed Garlic Spinach
204.2 Calories |
13.9g Carbs |
14.9g Fat |
10.0g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 2 serving
1/2 cup
Cashew nuts
3/8 cup
Water
1/4 tsp
Salt
1/2 clove
Garlic
1/2 tbsp
Olive oil
2 sweetpotato, 5" long
Sweet potato
1 cup
Spinach
1/4 cup leaves, whole
Basil
1/2 dash
Salt
1/2 dash
Pepper
Sautéed Garlic Spinach
scaled to 2 serving
1 tbsp
Olive oil
1 1/2 clove
Garlic
1/2 dash
Salt
1 bunch
Spinach
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Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
Sautéed Garlic Spinach
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat olive oil in a large skillet on medium-high heat. Add the garlic and saut for about 1 minute or until the garlic is just beginning to brown and become fragrant.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
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