Breakfast
934.0 Calories |
53.6g Carbs |
48.5g Fat |
72.3g Protein
2
Omlette
Asparagus and Cashew Omelet
659.6 Calories |
15.9g Carbs |
47.7g Fat |
44.3g Protein
2
cup (8 fl oz)
(490 g)
Nonfat yogurt
274.4 Calories |
37.6g Carbs |
0.9g Fat |
28.1g 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 yogurt
490
g
Nonfat 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
863.5 Calories |
60.1g Carbs |
70.9g Fat |
11.7g Protein
2
serving
Cucumber and Poppy Seed Salad
220.3 Calories |
25.8g Carbs |
12.0g Fat |
3.7g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
|
Cucumber and Poppy Seed Salad
scaled to 2 serving
2 2/3 tbsp
Light mayonnaise
1 tbsp
Sour cream
1 tbsp
Vinegar
1/2 tbsp
Honey
1/2 tsp
Poppy seed
1/4 tsp
Salt
1/8 tsp
Pepper
2 medium
Cucumber
1/2 small raw
Red Onion
Avocados
2
fruit
Avocados
|
Cucumber and Poppy Seed Salad
In a medium bowl, stir together mayonnaise, sour cream, vinegar, honey, poppy seeds, coarse salt, and pepper.
4 cucumbers,, halved lengthwise, and thinly sliced crosswise.1 red onion, halved, thinly sliced
Add cucumbers and onion to the bowl; toss to combine.
|
Dinner
853.2 Calories |
124.8g Carbs |
15.3g Fat |
63.3g Protein
2
serving
Penne With Pinto Beans
590.0 Calories |
107.1g Carbs |
7.6g Fat |
32.6g Protein
1
serving
PBJ Cottage Cheese
263.2 Calories |
17.7g Carbs |
7.7g Fat |
30.7g Protein
|
Penne With Pinto Beans
scaled to 2 serving
0.8 can
Tomatoes
0.4 package
Spinach
3.2 tbsp
Parmesan cheese
3.2 oz
Whole wheat pasta
0.8 cup
Pinto beans
PBJ Cottage Cheese
scaled to 1 serving
2 tsp
Strawberry jam
2 tsp
Peanut butter
1 cup,
Cottage cheese
|
Penne With Pinto Beans
Cook pasta according to package directions (any type will work, but penne is ideal).
In large saucepan, combine the tomatoes and beans, and bring to a boil.
Reduce heat and simmer uncovered for 10 minutes.
Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
Drain pasta, top with the tomato mixture. Sprinkle with cheese.
PBJ Cottage Cheese
Mix cottage cheese with peanut butter and jam; serve.
|