Breakfast
730.2 Calories |
58.4g Carbs |
43.1g Fat |
30.2g Protein
1
serving
Sticky Bun Chia Seed Pudding
322.0 Calories |
22.3g Carbs |
23.9g Fat |
7.4g Protein
2
serving
Brie cheese on bread
408.3 Calories |
36.1g Carbs |
19.2g Fat |
22.8g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 1 serving
1/2 cup
Almond milk
2 tbsp
Organic Chia Seeds
3/16 tbsp
Raw Agave Nectar
1/4 tsp brownulated
Brown sugar
1/4 tsp
Cinnamon
1/4 tsp
Vanilla extract
3/4 tsp
Maple syrups
1/4 dash
Salt
3/16 cup, chopped
Pecans
Brie cheese on bread
scaled to 2 serving
2 slice large
Multi-grain bread
2 oz
Brie cheese
|
Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
Brie cheese on bread
Spread cheese on bread, eat.
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Lunch
858.7 Calories |
100.2g Carbs |
33.7g Fat |
48.0g Protein
2
serving
Spaghetti with Garlic and Basil
695.9 Calories |
88.8g Carbs |
30.9g Fat |
24.7g Protein
1
serving
Yogurt & Banana chips
162.8 Calories |
11.4g Carbs |
2.8g Fat |
23.2g Protein
|
Spaghetti with Garlic and Basil
scaled to 2 serving
1/4 dash
Pepper
1 cloves, minced
Garlic
1/4 dash
Salt
0 tbsp
Butter
3 1/2 cup leaves, whole
Basil
1/8 cup, grated
Parmesan cheese
4 oz
Whole wheat pasta
1 tbsp
Olive oil
Yogurt & Banana chips
scaled to 1 serving
8 oz
Nonfat greek yogurt
0.2 oz
Banana chips
|
Spaghetti with Garlic and Basil
Mince garlic & coarsley chop basil.
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Yogurt & Banana chips
Chop up banana chips and mix into yogurt. Enjoy!
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Dinner
732.5 Calories |
75.1g Carbs |
41.7g Fat |
17.3g Protein
1
serving
Portobello Mushroom Stroganoff
471.9 Calories |
55.3g Carbs |
22.5g Fat |
13.4g Protein
1
serving
Mustard Popcorn
260.6 Calories |
19.8g Carbs |
19.3g Fat |
3.9g Protein
|
Portobello Mushroom Stroganoff
scaled to 1 serving
0 tbsp
Parsley
3/8 cup
Vegetable Broth
3/8 cup
Sour cream
2 oz
Egg noodles
3/4 tbsp
Butter
1/4 large
Onions
3/4 tbsp
Wheat flour
3/4 cup diced
Mushrooms
Mustard Popcorn
scaled to 1 serving
1 tbsp
Dijon mustard
3 cup
Popcorn
1 1/2 tbsp
Butter
|
Portobello Mushroom Stroganoff
Coarsely chop onion and parsley. Slice mushrooms evenly.
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Mustard Popcorn
Air-pop popcorn. Carefully melt butter in microwave for a few seconds, then whisk into mustard. Pour over popcorn and toss well. Enjoy!
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