Breakfast
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
1
smoothie
Vegan Tropical Protein Smoothie
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
|
Vegan Tropical Protein Smoothie
scaled to 1 smoothie
1 1/2 cup
Orange juice
1 medium
Banana
1/2 cup, halves
Strawberries
6 cube
Ice cubes
8 tbsp
Organic Plain Rice Protein
|
Vegan Tropical Protein Smoothie
Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
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Lunch
1050.3 Calories |
72.6g Carbs |
80.8g Fat |
26.1g Protein
1
cup
Red bean salad
198.2 Calories |
27.6g Carbs |
5.7g Fat |
9.5g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Red bean salad
scaled to 1 cup
1/2 medium
Scallions
2/3 tbsp
Parsley
1 tsp
Olive oil
3/16 dash
Salt
3/16 dash
Pepper
3/16 cup, sliced
Red bell pepper
2/3 cup
Kidney beans
3/16 stalks, large
Celery
3/16 cup
Red pepper relish
1/2 tsp
Vinegar
Avocados
2
fruit
Avocados
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
Red bean salad
Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley.
Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|
Dinner
773.1 Calories |
94.2g Carbs |
28.5g Fat |
41.6g Protein
1
serving
Barbeque Tempeh Sandwiches
415.0 Calories |
65.6g Carbs |
11.0g Fat |
14.7g Protein
2
serving
Sea Salt Edamame
294.0 Calories |
22.1g Carbs |
13.6g Fat |
25.9g Protein
1
serving
Plain Popcorn
64.2 Calories |
6.5g Carbs |
3.9g Fat |
1.0g Protein
|
Barbeque Tempeh Sandwiches
scaled to 1 serving
1/4 medium
Onions
1/2 medium
Red bell pepper
1 roll
Hard rolls
1/4 cup
Tempeh
1/4 cup
Barbecue sauce
3/4 tsp
Vegetable oil
Sea Salt Edamame
scaled to 2 serving
2 dash
Salt
200 grams
Soybeans
Plain Popcorn
scaled to 1 serving
5/16 oz
Popcorn
3/4 tsp
Vegetable oil
|
Barbeque Tempeh Sandwiches
Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
Chop onion. Seed & chop pepper. Split and toast rolls.
Heat oil in a skillet over medium heat. Add the red peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
Spoon the tempeh mixture onto kaiser rolls, and serve.
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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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