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Breakfast
842.9 Calories |
92.2g Carbs |
35.7g Fat |
43.4g Protein
2
serving
Scrambled Egg Pasta
842.9 Calories |
92.2g Carbs |
35.7g Fat |
43.4g Protein
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Scrambled Egg Pasta
scaled to 2 serving
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Scrambled Egg Pasta
PREPARATION: Chop onion. Grate parmesan.
In a small bowl, beat together the eggs and cheese; set aside.
In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Add the pasta (if using cold day-old pasta, cook until its just warmed through, about 1 minute).
Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
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Lunch
749.0 Calories |
79.5g Carbs |
38.0g Fat |
25.1g Protein
1
serving
Veggie Nori Roll
152.4 Calories |
14.6g Carbs |
8.6g Fat |
7.0g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
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Veggie Nori Roll
scaled to 1 serving
Granola
122
g
Granola
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Veggie Nori Roll
Cut cucumbers, carrots and avocado into thin slices.
Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste.
Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately.
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Dinner
739.7 Calories |
22.6g Carbs |
62.8g Fat |
22.7g Protein
1
serving
Broiled Lamb Chops with Mint Chimichurri
675.5 Calories |
16.1g Carbs |
58.9g Fat |
21.7g Protein
1
serving
Plain Popcorn
64.2 Calories |
6.5g Carbs |
3.9g Fat |
1.0g Protein
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Broiled Lamb Chops with Mint Chimichurri
scaled to 1 serving
Plain Popcorn
scaled to 1 serving
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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.
Plain Popcorn
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
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