Breakfast
787.7 Calories |
137.0g Carbs |
10.9g Fat |
43.2g Protein
600
ml
Breakfast Fruit, Spinach and Oats Shake
429.0 Calories |
77.9g Carbs |
9.5g Fat |
14.0g Protein
2
cup (8 fl oz)
(490 g)
Nonfat yogurt
274.4 Calories |
37.6g Carbs |
0.9g Fat |
28.1g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Breakfast Fruit, Spinach and Oats Shake
scaled to 600 ml
0.4 cup, unthawed
Blueberries, frozen
0.4 cup, unthawed
Strawberries
0.4 cup, sliced
Mangos
1 medium
Banana
0.4 cup
Spinach
1/3 cup
Oatmeal
1 cup
Almond milk
1 extra large
Egg
Nonfat yogurt
490
g
Nonfat yogurt
Blueberries
148
g
Blueberries
|
Breakfast Fruit, Spinach and Oats Shake
Add into blender the fruit first, then spinnach, egg, oats and top off with almond milk. Blend until smooth and serve immediately.
|
Lunch
761.0 Calories |
74.4g Carbs |
11.2g Fat |
93.5g Protein
1
serving
All American Tuna
255.8 Calories |
16.0g Carbs |
5.9g Fat |
35.3g Protein
2
serving
Cottage Cheese with Banana
505.2 Calories |
58.4g Carbs |
5.2g Fat |
58.2g Protein
|
All American Tuna
scaled to 1 serving
1 can
Tuna
1 tbsp
Light mayonnaise
1/8 cup, diced
Celery
1/2 large
Pickles
1 slice
Wheat bread
Cottage Cheese with Banana
scaled to 2 serving
2 small
Banana
2 cup,
Cottage cheese
|
All American Tuna
Mix all ingredients together in a bowl.
Serve with bread.
Cottage Cheese with Banana
Slice banana and combine with cottage cheese. Serve.
|
Dinner
675.5 Calories |
16.1g Carbs |
58.9g Fat |
21.7g Protein
1
serving
Broiled Lamb Chops with Mint Chimichurri
675.5 Calories |
16.1g Carbs |
58.9g Fat |
21.7g Protein
|
Broiled Lamb Chops with Mint Chimichurri
scaled to 1 serving
2 tbsp
Olive oil
3/4 tbsp
Water
1 chop, excluding refuse
Lamb loin
1/4 clove
Garlic
1 1/3 tbsp
Vinegar
1/2 cup
Spearmint
3/16 tsp
Cinnamon
1/4 package
Peas
1/2 tbsp
Butter
1/2 cup
Parsley
|
Broiled Lamb Chops with Mint Chimichurri
Cook chops: Preheat broiler.
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once,
8 to 10 minutes total for medium-rare.
Meanwhile, make chimichurri and cook peas: With motor running, drop garlic
into food processor and finely chop. Add remaining sauce ingredients and
1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
|