Breakfast
802.1 Calories |
141.8g Carbs |
4.4g Fat |
61.3g Protein
2
cup
Oatmeal and raisins
518.9 Calories |
124.5g Carbs |
2.5g Fat |
12.3g Protein
2
cup
(480 g)
Nonfat greek yogurt
283.2 Calories |
17.3g Carbs |
1.9g Fat |
48.9g Protein
|
Oatmeal and raisins
scaled to 2 cup
2 cup
Water
2 tsp
Maple syrups
1/2 cup
Raisins
1 cup
Oatmeal
Nonfat greek yogurt
480
g
Nonfat greek yogurt
|
Oatmeal and raisins
Combine raisins with water and stir in the oatmeal. Microwave until cooked according to package directions, about 2 minutes.
Remove, add maple syrup, and eat.
|
Lunch
1093.1 Calories |
66.7g Carbs |
84.5g Fat |
33.6g Protein
2
serving
Spinach salad
350.5 Calories |
21.6g Carbs |
28.5g Fat |
10.6g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
2
serving
Garlic green beans
324.6 Calories |
23.7g Carbs |
23.7g Fat |
5.8g Protein
|
Spinach salad
scaled to 2 serving
10 cup
Spinach
4 large
Scallions
1 lemon yields
Lemon juice
2 tbsp
Olive oil
2 dash
Pepper
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
Garlic green beans
scaled to 2 serving
1 tsp
Garlic powder
2 tbsp
Butter
1 package
Green beans
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
Garlic green beans
If using frozen green beans (I like the french cut ones), boil water, add green beans for 8-10 minutes, drain, add garlic and butter and stir.
If using canned green beans, heat green beans in saucepan with garlic powder and butter.
|
Dinner
1018.6 Calories |
17.0g Carbs |
78.5g Fat |
58.0g Protein
2
serving
Egg Salad
903.5 Calories |
16.6g Carbs |
68.9g Fat |
51.2g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
|
Egg Salad
scaled to 2 serving
8 large
Egg
1/2 cup
Light mayonnaise
1 tsp
Pepper
1/4 tsp
Paprika
10 olive
Olives
Cheddar cheese
28
g
Cheddar cheese
|
Egg Salad
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
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