Breakfast
800.8 Calories |
111.4g Carbs |
29.5g Fat |
18.3g Protein
2
serving
Vanilla Chai Chia Pudding
754.7 Calories |
100.3g Carbs |
29.1g Fat |
17.4g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Vanilla Chai Chia Pudding
scaled to 2 serving
2 cup
Almond milk
6 tbsp
Organic Chia Seeds
4 tbsp
Maple syrups
4 tsp
Vanilla extract
1 tsp
Cinnamon
1 tsp
Ginger
1/2 tsp, ground
Cardamom
1/2 tsp
Cloves
Strawberries
144
g
Strawberries
|
Vanilla Chai Chia Pudding
Add all ingredients to an airtight contain, and whisk together until incorporated.
Refrigerate for at least 2 hours, but preferably overnight. Enjoy!
|
Lunch
1023.5 Calories |
117.6g Carbs |
51.7g Fat |
35.7g Protein
1
serving
Avocado & White Bean Salad
1001.4 Calories |
112.9g Carbs |
51.5g Fat |
34.6g Protein
1
medium whole (2-3/5" dia)
(123 g)
Tomatoes
22.1 Calories |
4.8g Carbs |
0.2g Fat |
1.1g 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
Tomatoes
1
medium whole (2-3/5" dia)
Tomatoes
|
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!
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Dinner
1122.9 Calories |
95.1g Carbs |
70.6g Fat |
33.8g Protein
1
serving
Hot and Spicy Tofu
213.5 Calories |
13.7g Carbs |
13.4g Fat |
9.6g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
2
cup
Bachelor Brussel Sprouts
312.8 Calories |
16.4g Carbs |
27.8g Fat |
6.1g Protein
|
Hot and Spicy Tofu
scaled to 1 serving
3/4 tbsp
Peanut oil
1/4 cup, sliced
Onions
1/4 cup, sliced
Red bell pepper
3/4 clove
Garlic
1 5/16 tbsp
Water
3/4 tbsp
Balsamic vinegar
1/4 tbsp
Brown sugar
1/4 tsp
Cornstarch
1/4 lb
Tofu
1/4 chile
Peppers
1/4 tsp
Crushed red pepper flakes
1 1/3 tbsp
Water
3/4 tbsp
Soy sauce
Granola
122
g
Granola
Bachelor Brussel Sprouts
scaled to 2 cup
2 cup
Brussels sprouts
1/2 tsp
Salt
1/2 tsp
Pepper
2 tbsp
Coconut oil
|
Hot and Spicy Tofu
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Bachelor Brussel Sprouts
Wash sprouts, cut off and discard stems, then split in half length wise
Heat coconut oil in frying pan on medium
Add brussels sprout halves then season them while stirring to coat evenly
Cook until slightly charred on edges, allow to cool then serve (dressing optional)
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