Breakfast
884.7 Calories |
20.3g Carbs |
83.6g Fat |
24.5g Protein
1
serving
Zucchini Frittata
200.6 Calories |
6.6g Carbs |
12.3g Fat |
15.4g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Zucchini Frittata
scaled to 1 serving
1/4 cup, chopped
Onions
1/2 cup, chopped
Zucchini
1 spray
Pam cooking spray
2 large
Egg
1 dash
Salt
1 dash
Pepper
1 tbsp, shredded
Cheddar cheese
Pecans
99
g
Pecans
|
Zucchini Frittata
Preheat the oven to 350F.
Coat an 8-inch oven-proof skillet in cooking spray and place over medium heat. Add the onion and zucchini and saut for 2-3 minutes.
In a large mixing bowl, whisk together the eggs. Pour over the top of vegetables, sprinkle with salt and pepper. Cook until almost set, about 6-7 minutes.
Sprinkle the cheese on top and transfer to the oven. Bake for 4-5 minutes or until the cheese is melted.
|
Lunch
892.4 Calories |
112.7g Carbs |
25.7g Fat |
60.7g Protein
4
cups
Canned Vegetable Soup with Tofu
543.1 Calories |
66.5g Carbs |
17.6g Fat |
31.4g Protein
2
serving
Pan Roasted Asparagus
107.2 Calories |
9.3g Carbs |
7.0g Fat |
5.1g Protein
1
serving
Yogurt & Raisins
242.1 Calories |
36.9g Carbs |
1.1g Fat |
24.2g Protein
|
Canned Vegetable Soup with Tofu
scaled to 4 cups
2 can
Vegetarian vegetable soup
300 grams
Tofu
4 tbsp
Parsley
Pan Roasted Asparagus
scaled to 2 serving
1/2 lb
Asparagus
1/2 tbsp
Olive oil
1/2 clove
Garlic
1/2 tsp
Salt
Yogurt & Raisins
scaled to 1 serving
8 oz
Nonfat greek yogurt
1/4 cup
Raisins
|
Canned Vegetable Soup with Tofu
Prepare soup as directed on can. Cut tofu into 1/2 inch cubes. Add to soup and bring to a boil. Serve in a bowl. Sprinkle minced parsley. Serve with crackers if desired.
Pan Roasted Asparagus
Trim the bottom inch or two off the asparagus. Finely chop the garlic.
Cut spears in half crosswise.
Heat olive oil in a large heavy skillet.
Add asparagus.
Toss well.
Sprinkle with salt and garlic.
Toss well for one to two minutes.
Serve hot or at room temperature.
Yogurt & Raisins
Mix raisins into yogurt and enjoy!
|
Dinner
810.4 Calories |
90.9g Carbs |
44.1g Fat |
18.3g Protein
2
serving
Vegetable Latkes
810.4 Calories |
90.9g Carbs |
44.1g Fat |
18.3g Protein
|
Vegetable Latkes
scaled to 2 serving
1/3 dash
Salt
1/3 dash
Pepper
2/3 large
Carrots
1/4 cup
Wheat flour
1/3 cup slices
Parsnips
1 leek
Leeks
2 2/3 tbsp
Vegetable oil
1 extra large
Egg
1/3 tsp
Baking powder
2/3 Potato large
Potato
|
Vegetable Latkes
Peel and shred carrots, parsnip and potatoes. Finely chop leeks using only the white and pale green parts. Break eggs into bowl and beat well.
In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towellined baking sheet in a 200F oven until serving.
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