Breakfast
1062.8 Calories |
170.5g Carbs |
39.2g Fat |
26.3g Protein
2
serving
Pumpkin Spread with Toasted Pita
744.6 Calories |
104.4g Carbs |
34.7g Fat |
19.4g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Pumpkin Spread with Toasted Pita
scaled to 2 serving
1 cup
Pumpkin
4 tbsp
Sesame butter
1 tsp
Cinnamon
2 tbsp
Honey
1 pita, large
Pita bread
Natural granola with raisins
82
g
Natural granola with raisins
|
Pumpkin Spread with Toasted Pita
Stir together pumpkin, sesame butter, cinnamon, and honey until well-blended. Serve pumpkin spread on toasted pita.
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Lunch
967.0 Calories |
104.4g Carbs |
51.2g Fat |
33.7g Protein
2
serving
Fettuccine alfredo
801.3 Calories |
87.6g Carbs |
40.7g Fat |
29.0g Protein
1
serving
Chocolate Mousse II
165.7 Calories |
16.8g Carbs |
10.5g Fat |
4.7g Protein
|
Fettuccine alfredo
scaled to 2 serving
3/16 cup, fluid
Heavy whipping cream
1 1/4 tbsp
Butter
3/16 tsp
Pepper
1/16 tsp
Salt
3/8 cup
Parmesan cheese
4 oz
Whole wheat pasta
Chocolate Mousse II
scaled to 1 serving
9/16 large
Egg
1/8 cup large chips
Semisweet chocolate
11/16 tbsp
Water
|
Fettuccine alfredo
Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately, saving the remaining 1/4 cup Parmesan for sprinkling.
Chocolate Mousse II
Separate the eggs. Boil the water.
Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
|
Dinner
1027.5 Calories |
34.8g Carbs |
71.1g Fat |
69.9g Protein
2
serving
Tofu Walnut Burgers with Irish Stout
609.1 Calories |
12.8g Carbs |
50.7g Fat |
31.8g Protein
2
oz
(57 g)
Cheddar cheese
230.2 Calories |
0.8g Carbs |
19.2g Fat |
13.6g Protein
1
serving
Yogurt & Cantaloupe
188.2 Calories |
21.2g Carbs |
1.2g Fat |
24.4g Protein
|
Tofu Walnut Burgers with Irish Stout
scaled to 2 serving
1/3 dash
Salt
1 tsp
Soy sauce
1/3 lb
Tofu
2 2/3 oz
Walnuts
1/3 dash
Pepper
1 1/3 fl oz
Beer
1/3 extra large
Egg
Cheddar cheese
57
g
Cheddar cheese
Yogurt & Cantaloupe
scaled to 1 serving
8 oz
Nonfat greek yogurt
1 cup, cubes
Melons
|
Tofu Walnut Burgers with Irish Stout
Drain & crumble tofu. Chop walnuts.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place walnuts in a food processor; process until crushed.
Mix crushed walnuts, tofu, egg, and Irish stout beer in a large bowl until the mixture holds together when lightly squeezed. Stir in soy sauce and season with salt and black pepper.
Divide and form the mixture into patties.
Grill patties on the prepared grill until browned and set in the middle, 5 to 7 minutes per side.
Yogurt & Cantaloupe
Cut cantaloupe into pieces and mix with yogurt. Enjoy!
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