Breakfast
849.2 Calories |
37.7g Carbs |
35.0g Fat |
94.1g Protein
2
serving
Tasty Turkey & Spinach Omelet
849.2 Calories |
37.7g Carbs |
35.0g Fat |
94.1g Protein
|
Tasty Turkey & Spinach Omelet
scaled to 2 serving
1 cup, chopped
Onions
1 cup diced
Mushrooms
6 oz
Deli cut turkey
24 tbsp
Egg white
2 large
Egg
1/2 cup, shredded
Cheddar cheese
2 cup
Spinach
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Tasty Turkey & Spinach Omelet
Lightly coat a nonstick pan with cooking spray and place over medium heat. Add the onion, mushrooms, and turkey and cook for about 5 minutes. Once cooked, transfer to a plate and set aside.
Mix the egg and egg whites in a bowl and pour the mixture into the pan.
After a couple of minutes, you should see bubbles. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2-3 minutes or until the center of the omelet starts to look dry.
Place the cheese in the middle of the omelet and spread the turkey mixture and spinach on top (in the center of the omelet). Using a spatula gently fold one edge of the omelet over.
Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
Excerpt From: Michael Matthews. The Shredded Chef. iBooks. https://itun.es/ca/V7n-F.l
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Lunch
782.2 Calories |
65.3g Carbs |
56.6g Fat |
19.9g Protein
2
salad
Ole Salad
667.1 Calories |
64.9g Carbs |
47.0g Fat |
13.1g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
|
Ole Salad
scaled to 2 salad
2 cup, chopped or sliced
Tomatoes
1 cup, sliced
Zucchini
1 cup
Corn
1/3 cup chopped
Onions
1 fruit
Avocados
1 tbsp
Olive oil
3 tbsp
Pepper or hot sauce
2 tbsp
Lemon juice
1/2 tsp
Garlic powder
1/4 tsp, ground
Cumin
1 dash
Salt
Cheddar cheese
28
g
Cheddar cheese
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
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Dinner
863.4 Calories |
8.4g Carbs |
67.2g Fat |
53.6g Protein
2
slice
Nancyelle's Thin and Crispy Low Carb Pizza
863.4 Calories |
8.4g Carbs |
67.2g Fat |
53.6g Protein
|
Nancyelle's Thin and Crispy Low Carb Pizza
scaled to 2 slice
2 oz
Mozzarella cheese
1 oz
Cheddar cheese
3/4 extra large
Egg
1/4 tsp
Garlic powder
1/4 tsp, ground
Basil
1/16 cup
Pizza sauce
62 1/2 grams
Pepperoni
62 1/2 grams
Italian sausage
1/16 lb
Mushrooms
1/16 cup, chopped or strips
Green peppers
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Nancyelle's Thin and Crispy Low Carb Pizza
Mix the cheeses, eggs, garlic powder and basil well.
Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible.
Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.
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