Breakfast
961.5 Calories |
96.0g Carbs |
58.1g Fat |
22.2g Protein
2
serving
Grapefruit & Ginger Chia Pudding
900.0 Calories |
80.7g Carbs |
57.9g Fat |
21.0g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 2 serving
1/2 cup
Coconut milk
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1 tsp
Ginger root
1 medium
Grapefruit
1 tsp
Vanilla extract
1/4 cup
Coconut meat
2 tsp
Maple syrups
Oranges
1
fruit (2-5/8" dia)
Oranges
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Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight).
Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
|
Lunch
1007.6 Calories |
118.3g Carbs |
45.1g Fat |
36.7g Protein
2
serving
Mexican chickpea salad
272.0 Calories |
37.3g Carbs |
9.5g Fat |
12.6g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
1
serving
Red Bell Pepper and Hummus
139.0 Calories |
16.0g Carbs |
6.3g Fat |
6.0g Protein
|
Mexican chickpea salad
scaled to 2 serving
1/2 large whole
Tomatoes
3/16 cup, sliced
Onions
1 tsp
Olive oil
1/2 tbsp
Lemon juice
1/2 tsp, ground
Cumin
1/8 tsp
Chili powder
1/8 tsp
Salt
8 oz
Chickpeas
1/8 cup
Fresh cilantro
Granola
122
g
Granola
Red Bell Pepper and Hummus
scaled to 1 serving
1/4 cup
Hummus
1 medium
Red bell pepper
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Red Bell Pepper and Hummus
Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
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Dinner
1058.0 Calories |
113.6g Carbs |
53.8g Fat |
37.7g Protein
2
serving
Peanut Noodles
849.0 Calories |
102.9g Carbs |
37.6g Fat |
29.2g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Peanut Noodles
scaled to 2 serving
4 oz
Spaghetti
2 11/16 tbsp
Peanut butter
1/2 tbsp
Vinegar
1/2 tsp
Ginger
2 tbsp
Soy sauce
1/8 tsp
Crushed red pepper flakes
1/2 tsp
Sugar
2 tbsp
Water
1 tbsp
Sesame oil
1/2 cup, chopped
Scallions
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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