Breakfast
1038.9 Calories |
113.7g Carbs |
40.0g Fat |
70.1g Protein
2
shake
Vegan Chocolate Peanut Protein Shake
977.3 Calories |
98.3g Carbs |
39.8g Fat |
68.8g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
|
Vegan Chocolate Peanut Protein Shake
scaled to 2 shake
2 cup
Almond milk
8 tbsp
Organic Plain Rice Protein
4 tbsp
Peanut butter
2 tbsp
Cocoa
2 medium
Banana
Oranges
1
fruit (2-5/8" dia)
Oranges
|
Vegan Chocolate Peanut Protein Shake
Include one cup ice cubes for a better shake (or more milk/water). Add everything to a blender and blend well.
|
Lunch
1001.4 Calories |
112.9g Carbs |
51.5g Fat |
34.6g Protein
1
serving
Avocado & White Bean Salad
1001.4 Calories |
112.9g Carbs |
51.5g Fat |
34.6g Protein
|
Avocado & White Bean Salad
scaled to 1 serving
1 1/2 cup
White beans
1 fruit
Avocados
1 medium whole
Tomatoes
1/4 medium
Onions
1 1/2 tbsp
Olive oil
1/4 cup
Lemon juice
1 tbsp, chopped
Basil
1/2 cloves, minced
Garlic
1 dash
Salt
1 dash
Pepper
1 tsp or 1 packet
Mustard
|
Avocado & White Bean Salad
Chop onions; chop tomato; chop avocado; drain beans. Put all into a bowl.
Chop garlic and basil and place in a separate bowl along with lemon juice, mustard, salt, pepper, and olive oil, and whisk together well. Pour over salad base and mix well gently to combine. Can serve immediately, or refrigerate for a few hours before serving. Enjoy!
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Dinner
806.9 Calories |
68.1g Carbs |
48.2g Fat |
35.6g Protein
1
serving
Hot and Spicy Tofu
213.5 Calories |
13.7g Carbs |
13.4g Fat |
9.6g Protein
2
serving
Peanut butter and Tomato Toast
593.4 Calories |
54.4g Carbs |
34.8g Fat |
26.0g Protein
|
Hot and Spicy Tofu
scaled to 1 serving
3/4 tbsp
Peanut oil
1/4 cup, sliced
Onions
1/4 cup, sliced
Red bell pepper
3/4 clove
Garlic
1 5/16 tbsp
Water
3/4 tbsp
Balsamic vinegar
1/4 tbsp
Brown sugar
1/4 tsp
Cornstarch
1/4 lb
Tofu
1/4 chile
Peppers
1/4 tsp
Crushed red pepper flakes
1 1/3 tbsp
Water
3/4 tbsp
Soy sauce
Peanut butter and Tomato Toast
scaled to 2 serving
2 slice
Whole-wheat bread
4 tbsp
Peanut butter
2 cup, chopped or sliced
Tomatoes
2 tsp
Pepper
|
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.
Peanut butter and Tomato Toast
Spread peanut butter on hot toast.
Completely cover the toast with tomato slices.
Cut sliced tomatoes in halves or quarters, if necessary.
Sprinkle liberally with black pepper, and add just a bit of salt, if desired.
Eat while toast is still hot.
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