Breakfast
840.0 Calories |
24.4g Carbs |
78.6g Fat |
25.0g Protein
1
serving
Tofu Spinach & Tomato Scramble
156.0 Calories |
10.6g Carbs |
7.3g Fat |
15.9g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Tofu Spinach & Tomato Scramble
scaled to 1 serving
1/8 cup, chopped
Onions
1/2 cloves, minced
Garlic
1/2 tomato
Roma tomatoes
1/4 block
Tofu
1/4 tsp, ground
Cumin
1/4 tsp
Paprika
1/16 tsp
Turmeric
1 tbsp
Nutritional Yeast
1 cup
Spinach
1/4 dash
Salt
Pecans
99
g
Pecans
|
Tofu Spinach & Tomato Scramble
Dice onion and mince garlic.
In a large nonstick pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine. Add spinach and cook another 3 minutes. Serve hot.
|
Lunch
748.6 Calories |
70.1g Carbs |
38.0g Fat |
43.7g Protein
1
shake
Almond Milk Cocoa Protein Shake
241.1 Calories |
27.6g Carbs |
3.1g Fat |
26.0g Protein
2
serving
Cauliflower and Tahini
413.5 Calories |
18.6g Carbs |
34.6g Fat |
16.1g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Almond Milk Cocoa Protein Shake
scaled to 1 shake
1 cup
Almond milk
1 tbsp
Cocoa
1 tbsp
Sugar
4 tbsp
Organic Plain Rice Protein
Cauliflower and Tahini
scaled to 2 serving
2 cup chopped,
Cauliflower
4 Tbsp
Sesame Tahini
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Almond Milk Cocoa Protein Shake
Put ingredients and handful of ice into blender. Great for after-dinner sugar and chocolate cravings!
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
|
Dinner
833.6 Calories |
95.5g Carbs |
38.6g Fat |
24.1g Protein
2
serving
Vegan Toasted Mushroom Macaroni
659.1 Calories |
73.1g Carbs |
31.1g Fat |
17.1g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 2 serving
1 1/3 tbsp
Olive oil
2/3 cup, pieces or slices
Mushrooms
1 5/16 tbsp
Parsley
1/3 cloves, minced
Garlic
1/3 tsp, leaves
Oregano
1 1/3 fl oz
White wine
0 tsp
Smart balance light buttery spread
2 13/16 oz
Macaroni
2/3 cup
Organic Vegetable Stock
1/3 dash
Salt
1/3 dash
Pepper
2 2/3 tbsp
Cashew nuts
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Vegan Toasted Mushroom Macaroni
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!
Carrots with Hummus
Dip carrots into hummus, eat.
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