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Breakfast
923.2 Calories |
43.3g Carbs |
65.9g Fat |
42.0g Protein
2
serving
Fried Eggs on Toast with Pepper Jack and Avocado
823.1 Calories |
43.0g Carbs |
56.3g Fat |
38.9g Protein
2
strips
Bacon
100.1 Calories |
0.3g Carbs |
9.5g Fat |
3.0g Protein
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Fried Eggs on Toast with Pepper Jack and Avocado
scaled to 2 serving
Bacon
scaled to 2 strips
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Fried Eggs on Toast with Pepper Jack and Avocado
PREPARATION: Toast bread. Chop cilantro. Peel, pit, and slice avocado.
Preheat broiler. Melt 1 tablespoon butter in heavy large broilerproof skillet over medium heat. Crack eggs into skillet; sprinkle with salt and pepper. Cook until egg whites are just set on bottom, about 2 minutes. Remove skillet from heat; top each egg with 1 cheese slice. Broil until cheese just melts, about 1 minute.
Spread remaining 2 tablespoons butter on toast; top with eggs, then avocado slices. Sprinkle with cilantro.
Bacon
Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly.
Bacon can also be cooked in an oven at 350F for about 20 minutes, or microwave at about 50-60 seconds per strip.
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Lunch
894.6 Calories |
85.6g Carbs |
18.4g Fat |
97.7g Protein
1
cup
Red bean salad
198.2 Calories |
27.6g Carbs |
5.7g Fat |
9.5g Protein
2
cup
Basic protein shake
484.0 Calories |
29.4g Carbs |
11.6g Fat |
64.1g Protein
1
serving
Yogurt & Pineapple
212.4 Calories |
28.6g Carbs |
1.1g Fat |
24.2g Protein
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Red bean salad
scaled to 1 cup
Basic protein shake
scaled to 2 cup
Yogurt & Pineapple
scaled to 1 serving
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Red bean salad
Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley.
Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Basic protein shake
Add whey to milk, stir until no chunks of whey are left in the milk.
Yogurt & Pineapple
Mix pineapple chunks with yogurt and enjoy!
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Dinner
883.0 Calories |
135.4g Carbs |
33.5g Fat |
28.5g Protein
1
serving
Garlic Chili Pasta with Cauliflower
503.1 Calories |
74.4g Carbs |
18.1g Fat |
18.1g Protein
2
serving
Fried Corn and Onions
379.9 Calories |
61.0g Carbs |
15.4g Fat |
10.3g Protein
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Garlic Chili Pasta with Cauliflower
scaled to 1 serving
Fried Corn and Onions
scaled to 2 serving
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Garlic Chili Pasta with Cauliflower
Preheat oven to 450 degrees F (232 C).
Chop cauliflower into small pieces. Take half of the garlic cloves and mince. Add cauliflower to a mixing bowl and drizzle with a tiny bit of the oil, add minced garlic, red pepper flakes, and salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
Once cauliflower has reached the 10-minute mark, add 2 cups vegetable broth and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Once boiling, season well with salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside. Cover drainer with a towel to keep warm.
Heat the same large pot over medium-low heat. Once hot, add the oil and the remaining garlic cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside.
Next add more red pepper flakes to infuse the olive oil for 1-2 minutes. Add cooked pasta, parsley, pine nuts, minced garlic, nutritional yeast, cauliflower, and toss to coat.
Remove from heat. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley and red pepper flakes. Enjoy!
Fried Corn and Onions
Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.
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