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Breakfast
1247.8 Calories |
18.5g Carbs |
113.7g Fat |
48.0g Protein
2
serving
Basic scrambled eggs
563.7 Calories |
4.8g Carbs |
42.4g Fat |
38.9g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
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Basic scrambled eggs
scaled to 2 serving
Pecans
99
g
Pecans
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Basic scrambled eggs
(Feel free to substitute the olive oil with coconut oil, or any oil that fits with your diet)
Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
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Lunch
340.8 Calories |
36.6g Carbs |
16.0g Fat |
19.4g Protein
1
serving
Tuna Salad
235.8 Calories |
9.6g Carbs |
15.6g Fat |
18.1g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g Protein
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Tuna Salad
scaled to 1 serving
Banana
1
medium (7" to 7-7/8" long)
Banana
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Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
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Dinner
1023.7 Calories |
32.2g Carbs |
53.5g Fat |
103.9g Protein
2
serving
Pork Chops with Stewed Tomatoes, Capers and Rosemary
879.5 Calories |
10.2g Carbs |
48.4g Fat |
96.3g Protein
1
serving
Roasted Cherry Tomatoes with Mint
52.7 Calories |
5.3g Carbs |
3.4g Fat |
1.1g Protein
2
serving
Zucchini Spears
91.5 Calories |
16.7g Carbs |
1.7g Fat |
6.5g Protein
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Pork Chops with Stewed Tomatoes, Capers and Rosemary
scaled to 2 serving
Roasted Cherry Tomatoes with Mint
scaled to 1 serving
Zucchini Spears
scaled to 2 serving
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Pork Chops with Stewed Tomatoes, Capers and Rosemary
Coarsely chop tomatoes in can with kitchen shears.
Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
Add remaining tablespoon oil to skillet and saut garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.
Roasted Cherry Tomatoes with Mint
PREPARATION: Finely chop mint.
Preheat oven to 425F.
Toss tomatoes with oil, salt, and pepper in a small baking pan and roast in middle of oven until skins just begin to split, 5 to 10 minutes.
Sprinkle tomatoes with mint.
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
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