Breakfast
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
1
serving
Grapefruit & Ginger Chia Pudding
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 1 serving
1/4 cup
Coconut milk
3/4 cup
Almond milk
3 tbsp
Organic Chia Seeds
1/2 tsp
Ginger root
1/2 medium
Grapefruit
1/2 tsp
Vanilla extract
2 tbsp
Coconut meat
1 tsp
Maple syrups
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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.
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Lunch
905.5 Calories |
109.5g Carbs |
39.2g Fat |
31.9g 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
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g 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
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
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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.
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Dinner
1804.1 Calories |
147.2g Carbs |
115.0g Fat |
73.2g Protein
3
serving
Lentils with Veggies, Avocado, Walnuts & Hummus
1597.4 Calories |
137.9g Carbs |
97.7g Fat |
65.1g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Lentils with Veggies, Avocado, Walnuts & Hummus
scaled to 3 serving
3/4 cup
Lentils
3 tbsp
Olive oil
4 1/2 cloves, minced
Garlic
9 spear, medium
Asparagus
9 cup
Spinach
3/4 fruit
Avocados
3 tbsp
Hummus
3 tsp
Sriracha Sauce
3/8 cup, chopped
Walnuts
1 1/2 dash
Salt
1 1/2 dash
Pepper
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
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Lentils with Veggies, Avocado, Walnuts & Hummus
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
Heat the oil in a large sauté pan over medium-high. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Add a small splash of water if needed. Season with a little salt and pepper.
Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha. Add chopped walnuts and enjoy!
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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