Breakfast
905.2 Calories |
150.0g Carbs |
26.5g Fat |
34.9g Protein
1
serving
Tahini Fruit Dip with Apples
687.9 Calories |
95.4g Carbs |
25.1g Fat |
31.6g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Tahini Fruit Dip with Apples
scaled to 1 serving
8 oz
Nonfat greek yogurt
3 tbsp
Sesame butter
3 tbsp
Honey
1 dash
Salt
1/4 tsp
Cinnamon
1 medium
Apples
Blueberries
148
g
Blueberries
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Tahini Fruit Dip with Apples
Stir together yogurt, tahini, honey, a pinch of salt, and a large pinch of cinnamon. Serve with sliced apple and enjoy!
Fruit Salad
|
Lunch
913.9 Calories |
63.3g Carbs |
24.4g Fat |
109.3g Protein
2
shake
Coconut Milk Protein Shake
720.0 Calories |
38.0g Carbs |
15.9g Fat |
101.9g Protein
1
serving
Watermelon, Feta, & Mint Salad
193.9 Calories |
25.3g Carbs |
8.5g Fat |
7.4g Protein
|
Coconut Milk Protein Shake
scaled to 2 shake
120 grams
Whey protein powder
2 cup
Pure Coconut Milk
4 tbsp
Cocoa
Watermelon, Feta, & Mint Salad
scaled to 1 serving
2 cup, balls
Watermelon
1/4 cup, crumbled
Feta cheese
1 tbsp
Spearmint
|
Coconut Milk Protein Shake
Mix two scoops protein powder (preferably vanilla flavor) with 1 cup coconut milk and 2 Tbsp. of cocoa powder.
Watermelon, Feta, & Mint Salad
Toss watermelon balls with chopped mint and crumbled feta. Enjoy!
|
Dinner
982.1 Calories |
12.8g Carbs |
52.7g Fat |
111.5g Protein
2
breast
Chicken Breasts in Caper Cream Sauce
936.4 Calories |
4.4g Carbs |
51.9g Fat |
108.2g Protein
1
serving
Zucchini Spears
45.8 Calories |
8.4g Carbs |
0.9g Fat |
3.3g Protein
|
Chicken Breasts in Caper Cream Sauce
scaled to 2 breast
2 breast
Chicken breast
1/2 tsp
Salt
1/2 tsp
Dill weed
1/2 tsp
Garlic powder
1 1/2 tbsp
Butter
2 fl oz
Heavy whipping cream
1 tbsp, drained
Capers
1/2 tsp
Pepper
1/2 tsp
Lemon juice
Zucchini Spears
scaled to 1 serving
1/16 tsp
Salt
13/16 large
Zucchini
|
Chicken Breasts in Caper Cream Sauce
Season chicken breasts with lemon, pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
|