Breakfast
1289.3 Calories |
42.7g Carbs |
109.8g Fat |
49.2g Protein
3
cup
Ham and Egg Mushroom Cups
543.6 Calories |
13.6g Carbs |
38.4g Fat |
38.8g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Ham and Egg Mushroom Cups
scaled to 3 cup
3 large
Egg
3 mushroom, whole
Mushrooms
3 oz
Sliced ham
1 1/2 tsp
Pepper
1 1/2 tbsp
Olive oil
Oranges
1
fruit (2-5/8" dia)
Oranges
Pecans
99
g
Pecans
|
Ham and Egg Mushroom Cups
Remove stem and clean out mushroom cups with a damp cloth.
Rub olive oil on the outside of the mushrooms.
Line mushroom cup with ham, then crack an egg into each cup.
Sprinkle with black pepper and herbs to taste.
Bake for 20-30 min at 375F in Toaster Oven or preheated Oven.
|
Lunch
737.4 Calories |
42.3g Carbs |
48.8g Fat |
45.7g Protein
2
serving
Tuna Salad
471.6 Calories |
19.2g Carbs |
31.2g Fat |
36.3g Protein
2
large (7-1/4" to 8-/1/2" long)
(144 g)
Carrots
59.0 Calories |
13.8g Carbs |
0.3g Fat |
1.3g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Tuna Salad
scaled to 2 serving
1 can
Tuna
1 fruit
Avocados
1 tbsp
Lemon juice
1/4 cup chopped
Onions
Carrots
2
large (7-1/4" to 8-/1/2" long)
Carrots
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
551.1 Calories |
17.4g Carbs |
31.6g Fat |
50.7g Protein
3
serving
Cilantro Lime Shrimp
441.6 Calories |
6.9g Carbs |
24.5g Fat |
46.8g Protein
1
serving
Brussels Sprout Slaw
109.5 Calories |
10.5g Carbs |
7.1g Fat |
3.8g Protein
|
Cilantro Lime Shrimp
scaled to 3 serving
3/4 dash
Salt
3/4 pepper
Serrano pepper
3/16 cup
Fresh cilantro
1 1/2 tbsp
Lime juice
1 1/2 tbsp
Vegetable oil
12 oz
Shrimp
1 1/2 clove
Garlic
Brussels Sprout Slaw
scaled to 1 serving
1/8 tsp
Salt
1/2 tbsp
Olive oil
1 tsp
Lemon juice
1/4 lb
Brussels sprouts
|
Cilantro Lime Shrimp
Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.
Brussels Sprout Slaw
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
If you have a mandoline or vegetable slicer: Holding each sprout by the stem end, finely shred them on the slicer. If you don't, chop the sprouts finely with a kitchen knife.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
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