Breakfast
1063.5 Calories |
66.3g Carbs |
54.8g Fat |
74.2g Protein
2
serving
Basic scrambled eggs
546.1 Calories |
4.8g Carbs |
40.4g Fat |
39.0g Protein
2
cup (8 fl oz)
(490 g)
Nonfat yogurt
274.4 Calories |
37.6g Carbs |
0.9g Fat |
28.1g Protein
2
slice
Buttered Toast
242.9 Calories |
23.9g Carbs |
13.5g Fat |
7.1g Protein
|
Basic scrambled eggs
scaled to 2 serving
6 large
Egg
1 tbsp
Butter
1 tbsp chopped
Chives
1 tbsp, ground
Tarragon
1 dash
Salt
1 dash
Pepper
Nonfat yogurt
490
g
Nonfat yogurt
Buttered Toast
scaled to 2 slice
2 slice
Whole-wheat bread
1 tbsp
Butter
|
Basic scrambled eggs
Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
Buttered Toast
Toast bread to desired doneness.
Spread butter across until evenly distributed.
Enjoy!
|
Lunch
913.9 Calories |
44.2g Carbs |
74.7g Fat |
31.9g Protein
1
Cookie
Jamie Oliver's Oatmeal Cookies
85.9 Calories |
13.4g Carbs |
3.3g Fat |
1.7g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Jamie Oliver's Oatmeal Cookies
scaled to 1 Cookie
0.031 stick
Butter
0.023 cup packed
Brown sugar
0.031 extra large
Egg
0.031 tsp
Vanilla extract
3/8 tbsp
Wheat flour
0 tsp
Baking soda
0 tsp
Baking powder
0 tsp
Salt
0 tsp
Cinnamon
1.7 tbsp
Oatmeal
Almonds
143
g
Almonds
|
Jamie Oliver's Oatmeal Cookies
Preheat the oven to 350 F. Lightly grease one or two baking sheets.
Cream the butter and the sugar together in a mixing bowl (by hand with a wooden spoon or using a handheld electric mixer) until fluffy. Beat in the egg. Stir in the vanilla extract, flour, cinnamon, baking soda, baking powder, and salt together in a separate mixing bowl. Beat them into the butter mixture. Stir in the oats.
Drop the batter by slightly mounded tablespoons onto the prepared baking sheet(s). Bake until lightly browned on the bottom, 10 to 12 minutes.
|
Dinner
944.9 Calories |
112.0g Carbs |
37.4g Fat |
51.4g Protein
2
serving
Creamy Asparagus Pasta
681.7 Calories |
94.3g Carbs |
29.8g Fat |
20.7g Protein
1
serving
PBJ Cottage Cheese
263.2 Calories |
17.7g Carbs |
7.7g Fat |
30.7g Protein
|
Creamy Asparagus Pasta
scaled to 2 serving
1/4 cloves, minced
Garlic
4 oz
Whole wheat pasta
1/4 fruit without seeds
Lemons
1/4 lb
Asparagus
1/2 cup, whipped
Heavy whipping cream
1/2 tbsp
Butter
PBJ Cottage Cheese
scaled to 1 serving
2 tsp
Strawberry jam
2 tsp
Peanut butter
1 cup,
Cottage cheese
|
Creamy Asparagus Pasta
Juice lemon, trim and cut asparagus into 2 inch pieces.
Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
Stir lemon juice into asparagus mixture; pour mixture over pasta.
PBJ Cottage Cheese
Mix cottage cheese with peanut butter and jam; serve.
|