Lunch
1154.4 Calories |
130.9g Carbs |
55.7g Fat |
42.1g Protein
2
scoop
Zucchini Peanut Noodles
1007.4 Calories |
119.8g Carbs |
48.9g Fat |
29.1g Protein
1
serving
Sea Salt Edamame
147.0 Calories |
11.1g Carbs |
6.8g Fat |
13.0g Protein
|
Zucchini Peanut Noodles
scaled to 2 scoop
4 oz
Rice noodles
1/4 cup
Peanut butter
1 tbsp
Sesame oil
1/2 cup
Water
2 stalk
Onions
1 large
Zucchini
2 tbsp
Soy sauce
1 tsp
Cayenne pepper
Sea Salt Edamame
scaled to 1 serving
1 dash
Salt
100 grams
Soybeans
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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.
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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Dinner
1185.8 Calories |
55.6g Carbs |
102.5g Fat |
25.7g Protein
2
serving
Portobello Steaks with Avocado Chimichurri
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g 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
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
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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!
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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