Breakfast
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
1
smoothie
Vegan Tropical Protein Smoothie
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
|
Vegan Tropical Protein Smoothie
scaled to 1 smoothie
1 1/2 cup
Orange juice
1 medium
Banana
1/2 cup, halves
Strawberries
6 cube
Ice cubes
8 tbsp
Organic Plain Rice Protein
|
Vegan Tropical Protein Smoothie
Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
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Lunch
1034.3 Calories |
124.8g Carbs |
53.1g Fat |
25.8g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
1
cup
(151 g)
Grapes
104.2 Calories |
27.3g Carbs |
0.2g Fat |
1.1g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Granola
122
g
Granola
Grapes
151
g
Grapes
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
|
Dinner
1500.7 Calories |
105.6g Carbs |
108.5g Fat |
47.9g Protein
2
serving
Sweet Potato Noodles with Cashew Sauce
672.7 Calories |
74.8g Carbs |
37.1g Fat |
17.7g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 2 serving
1/2 cup
Cashew nuts
3/8 cup
Water
1/4 tsp
Salt
1/2 clove
Garlic
1/2 tbsp
Olive oil
2 sweetpotato, 5" long
Sweet potato
1 cup
Spinach
1/4 cup leaves, whole
Basil
1/2 dash
Salt
1/2 dash
Pepper
Almonds
143
g
Almonds
|
Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
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