Breakfast
948.1 Calories |
46.2g Carbs |
81.0g Fat |
24.9g Protein
1
serving
Greek Yogurt and Fruit Salad
264.0 Calories |
32.5g Carbs |
9.8g Fat |
15.8g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Greek Yogurt and Fruit Salad
scaled to 1 serving
1 tbsp
Honey
2 tbsp
Walnuts
1/2 cup
Fruit salad
4 oz
Nonfat greek yogurt
Pecans
99
g
Pecans
|
Greek Yogurt and Fruit Salad
In a parfait or sundae glass, layer some fruit salad, top with yoghurt, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon. Enjoy!
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Lunch
1006.5 Calories |
89.9g Carbs |
60.2g Fat |
26.6g Protein
2
sandwich
The Vegan Snack Sandwich
1006.5 Calories |
89.9g Carbs |
60.2g Fat |
26.6g Protein
|
The Vegan Snack Sandwich
scaled to 2 sandwich
4 tbsp
Smart balance regular buttery spread with flax oil
2 tortilla
Tortillas
8 cherry tomato
Cherry tomatoes
1 tsp, ground
Oregano
6 leaf, whole
Basil
8 tbsp
Hummus
4 slice
Soy cheese
|
The Vegan Snack Sandwich
Heat frying pan to medium low, and warm tortilla on both sides until soft.
Melt butter, then chop the cherry tomatoes in quarters and add to pan - season with salt and pepper, and add oregano.
Spread hummus on two sides of tortilla, then lay basil leaves on hummus.
After the tomatoes have sweated some, spatula the tomatoes into a rectangle and throw cheese on top to melt.
Add cheese and tomatoes to wrap, roll up and eat!
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Dinner
981.9 Calories |
153.1g Carbs |
29.7g Fat |
37.1g Protein
2
serving
Five Ingredient Pasta Toss
981.9 Calories |
153.1g Carbs |
29.7g Fat |
37.1g Protein
|
Five Ingredient Pasta Toss
scaled to 2 serving
4 oz
Whole wheat pasta
0.9 cup
Tomatoes
1 cloves, minced
Garlic
15/16 cup
White beans
1/8 cup leaves, whole
Basil
2 tbsp
Olive oil
|
Five Ingredient Pasta Toss
Rinse and drain beans, crush garlic and chop basil.
Combine the olive oil and garlic in a small bowl. Set aside.
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 bow tie pasta 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 12 minutes. Drain well in a colander set in the sink.
Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
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