Breakfast
1087.6 Calories |
125.7g Carbs |
59.0g Fat |
25.6g Protein
2
serving
Grapefruit & Ginger Chia Pudding
900.0 Calories |
80.7g Carbs |
57.9g Fat |
21.0g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 2 serving
1/2 cup
Coconut milk
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1 tsp
Ginger root
1 medium
Grapefruit
1 tsp
Vanilla extract
1/4 cup
Coconut meat
2 tsp
Maple syrups
Melons
1
melon, medium (about 5" dia)
Melons
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Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight).
Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
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Lunch
779.2 Calories |
53.0g Carbs |
63.7g Fat |
14.3g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Avocados
2
fruit
Avocados
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
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Dinner
1006.4 Calories |
140.7g Carbs |
32.3g Fat |
38.1g Protein
4
cups
Canned Vegetable Soup with Tofu
543.1 Calories |
66.5g Carbs |
17.6g Fat |
31.4g Protein
1
serving
Jeera (Cumin) Rice
463.4 Calories |
74.2g Carbs |
14.7g Fat |
6.7g Protein
|
Canned Vegetable Soup with Tofu
scaled to 4 cups
2 can
Vegetarian vegetable soup
300 grams
Tofu
4 tbsp
Parsley
Jeera (Cumin) Rice
scaled to 1 serving
1/4 tsp, whole
Cumin
1 tbsp
Vegetable oil
1/2 dash
Salt
1/2 cup
White rice
7/8 cup
Water
|
Canned Vegetable Soup with Tofu
Prepare soup as directed on can. Cut tofu into 1/2 inch cubes. Add to soup and bring to a boil. Serve in a bowl. Sprinkle minced parsley. Serve with crackers if desired.
Jeera (Cumin) Rice
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
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