Breakfast
801.2 Calories |
24.6g Carbs |
48.6g Fat |
68.7g Protein
2
Omlette
Asparagus and Cashew Omelet
659.6 Calories |
15.9g Carbs |
47.7g Fat |
44.3g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Asparagus and Cashew Omelet
scaled to 2 Omlette
1 oz
Cashew nuts
3 extra large
Egg
1 tbsp
Water
1/2 cup
Parmesan cheese
1/2 tbsp
Parsley
1/2 dash
Salt
1/2 dash
Pepper
1/2 tsp
Olive oil
1/2 tbsp
Butter
113 1/2 grams
Asparagus
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Asparagus and Cashew Omelet
Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavor. In a bowl, beat the eggs with the nuts, water, cheese and parsley. Season with salt and pepper to taste.
Warm the same pan over medium heat. Add the oil and butter. When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist. Add the asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
|
Lunch
866.5 Calories |
112.6g Carbs |
29.6g Fat |
43.5g Protein
2
tortilla
Black Bean Vegetarian Quesadillas
748.8 Calories |
100.0g Carbs |
23.6g Fat |
37.9g Protein
1
serving
Cucumber & Hummus
117.7 Calories |
12.6g Carbs |
6.0g Fat |
5.5g Protein
|
Black Bean Vegetarian Quesadillas
scaled to 2 tortilla
1/2 can
Canned black beans
1/2 cup, shredded
Monterey cheese
1 cup
Salsa
2 tortilla
Tortillas
Cucumber & Hummus
scaled to 1 serving
1/4 cup
Hummus
1 cup slices
Cucumber
|
Black Bean Vegetarian Quesadillas
Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Microwave approximately 45 seconds to 1 minute 15 seconds or more depending on your microwave.
Serve the quesadillas with the remaining salsa.
Cucumber & Hummus
Cut cucumber into round slices and eat with hummus.
|
Dinner
822.7 Calories |
108.1g Carbs |
37.1g Fat |
24.4g Protein
2
serving
Easy Olive Oil, Tomato, and Basil Pasta
641.9 Calories |
86.9g Carbs |
28.7g Fat |
17.0g Protein
1
serving
Cantaloupe with Feta & Pepper
180.8 Calories |
21.2g Carbs |
8.4g Fat |
7.4g Protein
|
Easy Olive Oil, Tomato, and Basil Pasta
scaled to 2 serving
1/4 dash
Pepper
1/4 dash
Salt
1/8 cup leaves, whole
Basil
2 tbsp
Olive oil
1/2 tomato
Roma tomatoes
1/2 cloves, minced
Garlic
4 oz
Whole wheat pasta
Cantaloupe with Feta & Pepper
scaled to 1 serving
1 1/2 cup, cubes
Melons
1 dash
Pepper
1/4 cup, crumbled
Feta cheese
|
Easy Olive Oil, Tomato, and Basil Pasta
Cut basil into thin strips. Seed & dice tomatoes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.
Cantaloupe with Feta & Pepper
Top chopped cantaloupe with crumbled feta and black pepper. Enjoy!
|