Breakfast
1233.0 Calories |
82.7g Carbs |
68.8g Fat |
73.1g Protein
3
serving
Curry Cheddar Scrambled Eggs
656.0 Calories |
3.7g Carbs |
48.7g Fat |
48.1g Protein
2
cup
(296 g)
Blueberries
168.7 Calories |
42.9g Carbs |
1.0g Fat |
2.2g Protein
2
serving
Brie cheese on bread
408.3 Calories |
36.1g Carbs |
19.2g Fat |
22.8g Protein
|
Curry Cheddar Scrambled Eggs
scaled to 3 serving
3/4 tsp
Curry powder
3 dash
Salt
3 dash
Pepper
6 large
Egg
6 tbsp, shredded
Cheddar cheese
1 1/2 tsp
Butter
Blueberries
296
g
Blueberries
Brie cheese on bread
scaled to 2 serving
2 slice large
Multi-grain bread
2 oz
Brie cheese
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Curry Cheddar Scrambled Eggs
Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Brie cheese on bread
Spread cheese on bread, eat.
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Lunch
1045.8 Calories |
172.4g Carbs |
30.6g Fat |
16.7g Protein
1
half sweet potato
Sweet Potato Pudding
119.1 Calories |
24.1g Carbs |
1.2g Fat |
3.3g Protein
2
serving
Jeera (Cumin) Rice
926.7 Calories |
148.4g Carbs |
29.4g Fat |
13.4g Protein
|
Sweet Potato Pudding
scaled to 1 half sweet potato
1/2 sweetpotato, 5" long
Sweet potato
1/4 tsp
Cinnamon
1/4 cup
Tofu yogurt
Jeera (Cumin) Rice
scaled to 2 serving
1/2 tsp, whole
Cumin
2 tbsp
Vegetable oil
1 dash
Salt
1 cup
White rice
1 3/4 cup
Water
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Sweet Potato Pudding
Pierce half of a sweet potato with a fork several times. Microwave for 4-5 minutes, carefully flipping halfway through, until cooked.
Mash 1/2 cooked sweet potato in a bowl and mix in cinnamon. Top with 1/4 cup low-fat vanilla-flavoured yogurt (or vegan equivalent).
Jeera (Cumin) Rice
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
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Dinner
1028.2 Calories |
47.4g Carbs |
93.3g Fat |
11.7g Protein
2
serving
Portobello Steaks with Avocado Chimichurri
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g Protein
2
serving
Frizzled Cabbage
260.4 Calories |
13.2g Carbs |
23.3g Fat |
3.1g Protein
|
Portobello Steaks with Avocado Chimichurri
scaled to 2 serving
2 mushroom, whole
Mushrooms
2 2/3 tbsp
Balsamic vinegar
1/4 cup
Olive oil
1/4 tsp, ground
Cumin
1/4 tsp
Pepper
1/8 tsp
Paprika
3/4 cup
Parsley
3 cloves, minced
Garlic
1/2 shallot
Shallots
1/8 tsp
Crushed red pepper flakes
1 1/2 tbsp
Lemon juice
1/4 tsp
Salt
1/2 fruit
Avocados
Frizzled Cabbage
scaled to 2 serving
1/4 head, medium
Cabbage
2 tbsp
Butter
|
Portobello Steaks with Avocado Chimichurri
Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside.
Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. Enjoy!
Frizzled Cabbage
Core and very thinly slice the cabbage.
Melt the butter in a large skillet (I use non-stick) over medium heat.
When it is bubbling, add the cabbage.
Salt and pepper the cabbage.
Stir occasionally and cook until mostly wilted, about 10 minutes.
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
Do not let burn.
Taste, adjust seasoning, and serve immediately.
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