Breakfast
738.6 Calories |
69.7g Carbs |
48.1g Fat |
15.2g Protein
2
serving
Sticky Bun Chia Seed Pudding
644.0 Calories |
44.6g Carbs |
47.8g Fat |
14.7g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 2 serving
1 cup
Almond milk
4 tbsp
Organic Chia Seeds
1/3 tbsp
Raw Agave Nectar
1/2 tsp brownulated
Brown sugar
1/2 tsp
Cinnamon
1/2 tsp
Vanilla extract
1 1/2 tsp
Maple syrups
1/2 dash
Salt
3/8 cup, chopped
Pecans
Apples
1
medium (3" dia)
Apples
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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
930.1 Calories |
97.4g Carbs |
52.8g Fat |
24.7g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Granola
122
g
Granola
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
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Dinner
1021.2 Calories |
145.4g Carbs |
36.2g Fat |
36.0g Protein
2
serving
Barbeque Tempeh Sandwiches
830.0 Calories |
131.1g Carbs |
22.0g Fat |
29.4g Protein
2
serving
Cauliflower rice
191.3 Calories |
14.2g Carbs |
14.2g Fat |
6.6g Protein
|
Barbeque Tempeh Sandwiches
scaled to 2 serving
1/2 medium
Onions
1 medium
Red bell pepper
2 roll
Hard rolls
1/2 cup
Tempeh
1/2 cup
Barbecue sauce
1/2 tbsp
Vegetable oil
Cauliflower rice
scaled to 2 serving
1/2 head, medium
Cauliflower
1 tbsp
Olive oil
1/2 tsp
Salt
1/2 tsp
Garlic powder
|
Barbeque Tempeh Sandwiches
Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
Chop onion. Seed & chop pepper. Split and toast rolls.
Heat oil in a skillet over medium heat. Add the red peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
Spoon the tempeh mixture onto kaiser rolls, and serve.
Cauliflower rice
Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
Saute the cauliflower in a pan with oil and any additional seasonings desired, about 5 minutes or until browned the desired amount.
Optional seasoning ideas: ginger, coconut aminos, curry, or freshly ground black pepper.
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