Breakfast
854.4 Calories |
141.1g Carbs |
28.5g Fat |
21.5g Protein
2
tortilla
Breakfast Quesadilla
666.8 Calories |
96.0g Carbs |
27.4g Fat |
16.9g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Breakfast Quesadilla
scaled to 2 tortilla
1 tsp
Vegetable oil
2 tbsp
Peanut butter
2 tortilla
Tortillas
1 medium
Banana
1 cup, sliced
Strawberries
1 tsp
Cinnamon
Melons
1
melon, medium (about 5" dia)
Melons
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Breakfast Quesadilla
Heat a medium skillet over medium high heat and coat with oil.
Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut quesadillas into halves or quarters.
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Lunch
885.2 Calories |
111.0g Carbs |
19.7g Fat |
72.6g Protein
2
shake
Mango Protein Shake
710.7 Calories |
88.6g Carbs |
12.2g Fat |
65.5g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Mango Protein Shake
scaled to 2 shake
1 cup, sliced
Mangos
2 cup
Reduced fat milk
2 tbsp
Honey
60 grams
Whey protein powder
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Mango Protein Shake
Blend together. Ideally use vanilla or unflavored whey protein.
Carrots with Hummus
Dip carrots into hummus, eat.
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Dinner
863.5 Calories |
53.8g Carbs |
39.2g Fat |
59.1g Protein
2
serving
Filet Mignon with Rich Balsamic Glaze
437.9 Calories |
13.0g Carbs |
13.5g Fat |
50.5g Protein
1
serving
Buttered Egg Noodles
425.6 Calories |
40.8g Carbs |
25.7g Fat |
8.6g Protein
|
Filet Mignon with Rich Balsamic Glaze
scaled to 2 serving
8 oz
Beef tenderloin
1/2 tsp
Pepper
1 tsp
Salt
1/4 cup
Balsamic vinegar
2 fl oz
Red wine
Buttered Egg Noodles
scaled to 1 serving
3/8 cup
Water
1 tbsp
Butter
1/2 cube
Chicken broth bouillon
2 oz
Egg noodles
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Filet Mignon with Rich Balsamic Glaze
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Buttered Egg Noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. (1 stick = 8 tablespoons).
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
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