Breakfast
1068.7 Calories |
123.5g Carbs |
58.9g Fat |
23.2g Protein
2
serving
Grapefruit & Ginger Chia Pudding
900.0 Calories |
80.7g Carbs |
57.9g Fat |
21.0g Protein
2
cup
(296 g)
Blueberries
168.7 Calories |
42.9g Carbs |
1.0g Fat |
2.2g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 2 serving
1/2 cup
Coconut milk
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1 tsp
Ginger root
1 medium
Grapefruit
1 tsp
Vanilla extract
1/4 cup
Coconut meat
2 tsp
Maple syrups
Blueberries
296
g
Blueberries
|
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
1218.0 Calories |
115.4g Carbs |
69.1g Fat |
44.9g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
|
Hummus on Rye
scaled to 1 sandwich
1/4 cup
Hummus
2 slice
Rye bread
1 slice
Pickles
1 slice, medium
Tomatoes
1 leaf outer
Lettuce
Granola
122
g
Granola
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|
Dinner
1080.6 Calories |
88.7g Carbs |
75.2g Fat |
20.5g Protein
2
serving
Portobello Steaks with Avocado Chimichurri
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g Protein
2
serving
Quinoa
312.8 Calories |
54.5g Carbs |
5.2g Fat |
12.0g 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
Quinoa
scaled to 2 serving
1/2 cup
Quinoa
3/8 tsp
Salt
|
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!
Quinoa
Rinse quinoa well in a strainer and drain.
Add 1 cup quinoa and salt to 2 1/2 cups water in a pot. Bring to a boil, uncovered.
When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy.
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