Breakfast
1284.1 Calories |
133.0g Carbs |
76.3g Fat |
29.0g Protein
3
serving
Sticky Bun Chia Seed Pudding
965.9 Calories |
66.9g Carbs |
71.7g Fat |
22.1g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 3 serving
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1/2 tbsp
Raw Agave Nectar
3/4 tsp brownulated
Brown sugar
3/4 tsp
Cinnamon
3/4 tsp
Vanilla extract
2 1/4 tsp
Maple syrups
3/4 dash
Salt
9/16 cup, chopped
Pecans
Natural granola with raisins
82
g
Natural granola with raisins
|
Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
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Lunch
445.2 Calories |
54.9g Carbs |
20.4g Fat |
16.8g Protein
1
pocket
Hummus Pocket Sandwich
445.2 Calories |
54.9g Carbs |
20.4g Fat |
16.8g Protein
|
Hummus Pocket Sandwich
scaled to 1 pocket
3 cherry tomato
Cherry tomatoes
1 pita, large
Pita bread
1/2 cup
Hummus
1/4 cup
Alfalfa sprouts
1/2 tbsp
Olive oil
|
Hummus Pocket Sandwich
Rinse cherry tomatoes and cut into halves.
Slice an opening at the top of each pita and spread hummus on the inside of each. Stuff with alfalfa sprouts and 6 tomato halves. Drizzle olive oil over the sandwich filling and serve.
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Dinner
890.4 Calories |
101.6g Carbs |
41.6g Fat |
25.9g Protein
2
serving
Hot and Spicy Tofu
427.0 Calories |
27.4g Carbs |
26.9g Fat |
19.2g Protein
1
serving
Jeera (Cumin) Rice
463.4 Calories |
74.2g Carbs |
14.7g Fat |
6.7g Protein
|
Hot and Spicy Tofu
scaled to 2 serving
1 1/2 tbsp
Peanut oil
1/2 cup, sliced
Onions
1/2 cup, sliced
Red bell pepper
1 1/2 clove
Garlic
2 5/8 tbsp
Water
1 1/2 tbsp
Balsamic vinegar
1/2 tbsp
Brown sugar
1/2 tsp
Cornstarch
1/2 lb
Tofu
1/2 chile
Peppers
1/2 tsp
Crushed red pepper flakes
2 2/3 tbsp
Water
1 1/2 tbsp
Soy sauce
Jeera (Cumin) Rice
scaled to 1 serving
1/4 tsp, whole
Cumin
1 tbsp
Vegetable oil
1/2 dash
Salt
1/2 cup
White rice
7/8 cup
Water
|
Hot and Spicy Tofu
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Jeera (Cumin) Rice
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
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