Breakfast
939.8 Calories |
16.9g Carbs |
89.5g Fat |
28.0g Protein
1
Serving
Southwestern Eggs
255.8 Calories |
3.2g Carbs |
18.3g Fat |
18.9g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Southwestern Eggs
scaled to 1 Serving
1 spray
Pam cooking spray
2 large
Egg
1 tbsp
Salsa
1 oz
Mexican cheese
Pecans
99
g
Pecans
|
Southwestern Eggs
Use some vegetable spray to oil the pan. Allow it to warm up on medium heat. Put the eggs in the pan and scramble. Lower the heat. Add salsa and crumble cheese. Stir until firm and then eat.
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Lunch
1043.3 Calories |
94.9g Carbs |
48.4g Fat |
71.7g Protein
2
serving
Kung Pao Tempeh
985.8 Calories |
89.5g Carbs |
44.9g Fat |
69.1g Protein
1
serving
Balsamic Asparagus
57.5 Calories |
5.4g Carbs |
3.5g Fat |
2.7g Protein
|
Kung Pao Tempeh
scaled to 2 serving
8 oz
Tempeh
2 cup
Mixed vegetables
2 tbsp
Soy sauce
1/4 cup
Peanuts
1 dash
Salt
1 dash
Pepper
Balsamic Asparagus
scaled to 1 serving
6 spear, large
Asparagus
3/4 tsp
Olive oil
0.031 tsp
Pepper
3/4 tsp
Balsamic vinegar
|
Kung Pao Tempeh
Preheat oven to 390°F/200°C. Cut the tempeh in large cubes. Marinate with the soy sauce for 10 minutes then bake for about 20 minutes.
In the meantime, cook the vegetables according to package directions, then season with extra soy sauce, salt and pepper.
Mix vegetables, baked tempeh, and peanuts and enjoy!
Balsamic Asparagus
Prepare asparagus by washing and snapping off tough end.
Heat oil in frying pan.
Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
Remove from heat and cover for a few minutes to let flavours develop. Serve.
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Dinner
1102.1 Calories |
179.0g Carbs |
30.7g Fat |
42.6g Protein
2
serving
Greek Fettuccine
1102.1 Calories |
179.0g Carbs |
30.7g Fat |
42.6g Protein
|
Greek Fettuccine
scaled to 2 serving
1/2 dash
Salt
8 oz
Whole wheat pasta
3/4 cup, chopped or sliced
Tomatoes
1/2 dash
Pepper
2 tbsp
Olives
1/2 tbsp
Spearmint
3/8 cup, crumbled
Feta cheese
1 tbsp
Olive oil
|
Greek Fettuccine
Chop tomatoes, mint, and olives, if desired.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Add the olive oil, tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
Place the fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.
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