Breakfast
820.9 Calories |
128.5g Carbs |
26.0g Fat |
33.8g Protein
1
serving
Tahini Fruit Dip with Apples
687.9 Calories |
95.4g Carbs |
25.1g Fat |
31.6g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Tahini Fruit Dip with Apples
scaled to 1 serving
8 oz
Nonfat greek yogurt
3 tbsp
Sesame butter
3 tbsp
Honey
1 dash
Salt
1/4 tsp
Cinnamon
1 medium
Apples
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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Tahini Fruit Dip with Apples
Stir together yogurt, tahini, honey, a pinch of salt, and a large pinch of cinnamon. Serve with sliced apple and enjoy!
Fruit Salad
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Lunch
747.1 Calories |
60.1g Carbs |
41.4g Fat |
47.0g Protein
1
serving
Peanut Tofu
590.7 Calories |
32.8g Carbs |
38.8g Fat |
41.0g Protein
1
serving
Quinoa
156.4 Calories |
27.3g Carbs |
2.6g Fat |
6.0g Protein
|
Peanut Tofu
scaled to 1 serving
3 tbsp
Peanut butter
1 block
Tofu
1 1/2 cloves, minced
Garlic
1/2 tbsp
Ginger root
1/2 tbsp
Brown sugar
1 tsp
Soy sauce
1/2 cup 1/2" pieces
Green beans
5 mushroom
Mushrooms
Quinoa
scaled to 1 serving
1/4 cup
Quinoa
3/16 tsp
Salt
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Peanut Tofu
Peanut sauce: In a small saucepan, heat peanut butter, soy sauce, finely chopped ginger and garlic, and brown sugar on low heat until all ingredients are mixed. Add water to desired consistency of sauce.
While heating the peanut sauce, heat tofu either by boiling or broiling (broiling will take longer, about 30 minutes in the oven). Also, steam cook the green beans and sliced mushrooms on the stove top in a little water for a few minutes until tender.
Combine tofu and peanut sauce with steamed vegetables. Enjoy!
Quinoa
Rinse quinoa well in a strainer and drain.
Add 1 cup quinoa and salt to 2 1/2 cups water in a pot. Bring to a boil, uncovered.
When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy.
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Dinner
843.3 Calories |
47.6g Carbs |
33.1g Fat |
86.5g Protein
2
serving
Deviled Egg Salad
413.7 Calories |
8.0g Carbs |
28.3g Fat |
29.4g Protein
2
serving
Cottage Cheese & Grapes
429.6 Calories |
39.6g Carbs |
4.8g Fat |
57.1g Protein
|
Deviled Egg Salad
scaled to 2 serving
0 tsp
Vinegar
4 extra large
Egg
1/3 dash
Salt
1/3 tsp
Pepper or hot sauce
3/16 cup chopped
Celery
1 tbsp
Dijon mustard
1/3 dash
Pepper
1/16 tsp
Paprika
1 3/4 tbsp
Light mayonnaise
3/16 cup, chopped
Red bell pepper
1/16 cup, chopped
Scallions
Cottage Cheese & Grapes
scaled to 2 serving
2 cup,
Cottage cheese
1 cup
Grapes
|
Deviled Egg Salad
Hard-boil then peel eggs. Chop green onion, celery, and red bell pepper coarsely.
Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
In small bowl, mix together the mayo, mustard, vinegar and hot sauce. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.
Cottage Cheese & Grapes
Cut grapes in half. Mix grapes with cottage cheese and serve.
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