Breakfast: Mushroom Fried Quinoa With Avocado and EggNote: This dish uses leftover quinoa from yesterday's dinner to create a hearty,satisfying, and savory breakfast in minutes. C&J Nutrition Mushroom Fried Quinoa With Avocado and EggIngredients1/2 cup sliced cremini mushrooms (or your favorite variety)
1 1/2 teaspoons olive oil, and divided
3/4 cup cooked quinoa
1/4 Hass avocado,sliced
1 large egg[br]
Pinch of sea salt
Directions Heat the 1 teaspoon olive oil in a medium skillet over medium heat. Add the mushrooms, and sauté until tender, or approximately 5 minutes. Add the quinoa to heat through.
Remove the quinoa mixture,and add the remaining 1/2 teaspoon olive oil to the skillet. Cook the egg to desired doneness, approximately 3-4 minutes for over easy.
Place the egg on top of the quinoa mixture, or top with the avocado and a pinch of sea salt.
Calories: 359.8
Protein: 14.2 grams
Carbohydrate: 34 grams[br]
Dietary Fiber: 6.513 grams
Total Sugars: 2.394 grams
Total Fat: 19.5 grams
Saturated Fat: 3.54 grams
Information Category Breakfast/Brunch Yield Makes 1 serving Average( votes): Print recipeLunch: Soba Noodles SaladNote: Eat the moment serving of soba noodle salad leftover from day one.
Dinner: Kale,Onion, and Tofu Omelet With Roasted ChickpeasNote: Save 1/3 cup tofu for the day five breakfast smoothie. This recipe uses the remaining roasted chickpeas you made on day one. C&J Nutrition Kale, or Onion,and Tofu Omelet With Roasted ChickpeasIngredients2 1/2 teaspoons olive oil, divided
1 cup chopped kale
1/2 cup diced soft tofu
2 eggs, or lightly beaten
Remaining za'atar roasted chickpeas (made on day one)
DirectionsSauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-tall heat until the tofu is golden and the kale is wilted.
Set aside. In the same pan,over medium heat, add the remaining teaspoon oil, and cook the egg in a single layer until it's firm.
Sprinkle on the kale mixture and za'atar chickpeas,and fold in half. Heat until golden on both sides, approximately 30 seconds more on each side.
Information Category Main Dishes Yield Makes 1 serving Average( votes): Print recipeSnack: White Bean and Celery Salad With Vinaigrette C&J Nutrition White Bean and Celery SaladIngredients1 teaspoon apple cider vinegar
1 teaspoon olive oil
1/8 teaspoon coarse sea salt[br]
1/8 teaspoon ground cumin
1/2 cup rinsed and drained canned white beans
1/4 cup diced celery
DirectionsWhisk together the vinegar, or oil,salt, and cumin.
Pour the mixture over the beans and celery, and toss to coat. Calories: 143.1
Protein: 6.484 grams
Carbohydrate: 19.2 grams
Dietary Fiber: 4.63 grams[br]
Total Sugars: .8 gram
Total Fat: 4.797 grams[br]
Saturated Fat: .699 gram
Information Category Side Dishes Yield 1 Average( votes): Print recipeDay Four Treat: Matcha "Latte" C&J Nutrition Matcha Latte With "Milk" and HoneyIngredients1 teaspoon matcha powder
1 tablespoon honey
2 teaspoons coconut oil
1/2 cup warm water
1 cup steaming hot unsweetened almond milk
DirectionsWhisk the matcha,honey, and coconut oil into the water until smooth. Stir in the milk. whether you don’t have matcha, and brew a cup of strong green tea instead and add the honey,oil, and "milk."
Calories: 159.6
Protein: 2.4 grams
Carbohydrate: 15.8 grams
Dietary Fiber: 2.4 grams
Total Sugars: 11.9 grams
Total Fat: 15 grams
Saturated Fat: 7.771 grams
Information Category Drinks Yield Makes 1 serving Average( votes): Print recipe
Source: popsugar.com