Breakfast
1099.0 Calories |
131.8g Carbs |
36.9g Fat |
74.0g Protein
2
slice
Peanut Butter Banana Toast
769.7 Calories |
103.5g Carbs |
34.6g Fat |
24.1g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
2
cup
(480 g)
Nonfat greek yogurt
283.2 Calories |
17.3g Carbs |
1.9g Fat |
48.9g Protein
|
Peanut Butter Banana Toast
scaled to 2 slice
2 slice
Whole-wheat bread
1 large
Banana
2 tbsp
Honey
4 tbsp
Peanut butter
Strawberries
144
g
Strawberries
Nonfat greek yogurt
480
g
Nonfat greek yogurt
|
Peanut Butter Banana Toast
Toast bread to your liking.
Divide peanut butter and spread on toast.
Drizzle honey over the peanut butter.
Cut bananas length wise and lay across peanut butter.
Heat in microwave for 10 seconds.
Enjoy with a glass of milk.
|
Lunch
1077.4 Calories |
100.2g Carbs |
32.1g Fat |
100.7g Protein
1
serving
Open Face Mozzarella Sandwich
403.6 Calories |
52.7g Carbs |
13.6g Fat |
17.4g Protein
2
serving
Sea Salt Edamame
294.0 Calories |
22.1g Carbs |
13.6g Fat |
25.9g Protein
2
serving
Cottage Cheese & Cantaloupe
379.9 Calories |
25.3g Carbs |
4.9g Fat |
57.3g Protein
|
Open Face Mozzarella Sandwich
scaled to 1 serving
1/2 tbsp
Olive oil
1 slice, medium
Tomatoes
1 oz
Mozzarella cheese
1 leaf, whole
Basil
1/2 tbsp
Balsamic vinegar
1 slice, large
Sourdough bread
Sea Salt Edamame
scaled to 2 serving
2 dash
Salt
200 grams
Soybeans
Cottage Cheese & Cantaloupe
scaled to 2 serving
2 cup,
Cottage cheese
1 cup, cubes
Melons
|
Open Face Mozzarella Sandwich
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Lay the slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with olive oil and balsamic vinegar.
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
Cottage Cheese & Cantaloupe
Mix cubed cantaloupe with cottage cheese and serve.
|
Dinner
1111.8 Calories |
114.1g Carbs |
63.7g Fat |
25.4g Protein
1
scoop
Zucchini Peanut Noodles
503.7 Calories |
59.9g Carbs |
24.5g Fat |
14.6g Protein
2
serving
Creamy Ramen Noodles
608.1 Calories |
54.2g Carbs |
39.3g Fat |
10.9g Protein
|
Zucchini Peanut Noodles
scaled to 1 scoop
2 oz
Rice noodles
2 tbsp
Peanut butter
1/2 tbsp
Sesame oil
1/4 cup
Water
1 stalk
Onions
1/2 large
Zucchini
1 tbsp
Soy sauce
1/2 tsp
Cayenne pepper
Creamy Ramen Noodles
scaled to 2 serving
1 package
Ramen noodle soup
2 cup
Water
2 tbsp
Butter
1/4 cup
Reduced fat milk
|
Zucchini Peanut Noodles
Boil water then cook 2 servings rice noodles and drain.
Chop the onion, and cut the zucchini into thin ribbons.
Mix peanut butter and water, then add pepper, soy sauce, and sesame oil. Ginger is also a good addition if you have some on hand.
Toss the noodles with the zucchini and onion, and then pour the desired amount of sauce over and serve.
Creamy Ramen Noodles
Bring water to boil in a small sauce pan.
Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet.
If your tastes desire, you may not use all of the seasoning packet.
Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
Serve.
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