Breakfast
954.8 Calories |
79.7g Carbs |
72.5g Fat |
13.1g Protein
16
oz
Breakfast fruit smoothie
270.7 Calories |
66.0g Carbs |
1.2g Fat |
4.0g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Breakfast fruit smoothie
scaled to 16 oz
1 cup, halves
Strawberries
1 medium
Banana
1 cup
Orange juice
Pecans
99
g
Pecans
|
Breakfast fruit smoothie
Just put all the ingredients in the blender and blend until smooth. Optionally, blend with ice. Then drink and enjoy!
|
Lunch
1007.8 Calories |
114.1g Carbs |
51.5g Fat |
34.9g Protein
1
serving
Avocado & White Bean Salad
1001.4 Calories |
112.9g Carbs |
51.5g Fat |
34.6g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g 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
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
|
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!
|
Dinner
953.1 Calories |
95.2g Carbs |
44.7g Fat |
43.0g Protein
2
serving
Vegan Toasted Mushroom Macaroni
659.1 Calories |
73.1g Carbs |
31.1g Fat |
17.1g Protein
2
serving
Sea Salt Edamame
294.0 Calories |
22.1g Carbs |
13.6g Fat |
25.9g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 2 serving
1 1/3 tbsp
Olive oil
2/3 cup, pieces or slices
Mushrooms
1 5/16 tbsp
Parsley
1/3 cloves, minced
Garlic
1/3 tsp, leaves
Oregano
1 1/3 fl oz
White wine
0 tsp
Smart balance light buttery spread
2 13/16 oz
Macaroni
2/3 cup
Organic Vegetable Stock
1/3 dash
Salt
1/3 dash
Pepper
2 2/3 tbsp
Cashew nuts
Sea Salt Edamame
scaled to 2 serving
2 dash
Salt
200 grams
Soybeans
|
Vegan Toasted Mushroom Macaroni
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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