Breakfast
1471.8 Calories |
178.0g Carbs |
77.3g Fat |
33.7g Protein
3
serving
Sticky Bun Chia Seed Pudding
965.9 Calories |
66.9g Carbs |
71.7g Fat |
22.1g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 3 serving
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1/2 tbsp
Raw Agave Nectar
3/4 tsp brownulated
Brown sugar
3/4 tsp
Cinnamon
3/4 tsp
Vanilla extract
2 1/4 tsp
Maple syrups
3/4 dash
Salt
9/16 cup, chopped
Pecans
Natural granola with raisins
82
g
Natural granola with raisins
Melons
1
melon, medium (about 5" dia)
Melons
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Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
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Lunch
990.8 Calories |
134.9g Carbs |
41.1g Fat |
35.4g Protein
2
pocket
Hummus Pocket Sandwich
890.3 Calories |
109.9g Carbs |
40.8g Fat |
33.5g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Hummus Pocket Sandwich
scaled to 2 pocket
6 cherry tomato
Cherry tomatoes
2 pita, large
Pita bread
1 cup
Hummus
1/2 cup
Alfalfa sprouts
1 tbsp
Olive oil
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Hummus Pocket Sandwich
Rinse cherry tomatoes and cut into halves.
Slice an opening at the top of each pita and spread hummus on the inside of each. Stuff with alfalfa sprouts and 6 tomato halves. Drizzle olive oil over the sandwich filling and serve.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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Dinner
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g Protein
2
serving
Portobello Steaks with Avocado Chimichurri
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g 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
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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!
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