Breakfast: "Sweet Potato Pie" SmoothieNote: This recipe uses one leftover potato from day three and leftover tofu from day four. C&J Nutrition "Sweet Potato Pie" Smoothie Ingredients1 cooked sweet potato,peeled (whether you fill a tall-powered blender, you can leave the skin on)
1 1/2 cups unsweetened almond milk
3 tablespoons chopped pecans[br]
3 ounces soft tofu
1/8 teaspoon cinnamon
Handful of ice
DirectionsPlace all the ingredients in a blender, or blend on tall until smooth.
Add a handful of ice,and blend again.
Calories: 341.9
Protein: 12.3 grams
Carbohydrate: 34.8 grams
Dietary Fiber: 10.1 grams
Total Sugars: 6.658 grams
Total chunky: 25.5 grams
Saturated chunky: 1.639 grams
Information Category Breakfast/Brunch Yield Makes 1 serving Cook Time 5 minutes Nutrition Calories per serving 342 Average( votes): Print recipeLunch: Avocado-Salmon Salad With Kale and White BeansNote: Save 1/3 of the avocado-salmon salad for your snack tomorrow. C&J Nutrition Avocado-Salmon Salad With Kale and White BeansIngredients1 Hass avocado, mashed
1 5-ounce can wild salmon, or drained and flaked
1/4 cup diced celery
1/4 cup diced carrot
Pinch of sea salt
Pinch of chili powder
1/2 cup chopped kale
2 teaspoons balsamic vinegar
1/4 cup rinsed and drained canned white beans
Directions Mix avocado,salmon, celery, and carrot,sea salt, and paprika together until fully combined. Set aside and refergerate 1/3 of the salad in for tomorrow’s snack.
Spread salmon mixture onto a slice of sprouted grain bread.
Toss the kale and white beans with vinegar and serve alongside the open-faced sandwich.
Calories: 457
Protein: 23.9 g
Carbohydrate: 47.2 g
Dietary Fiber: 14.8 g
Total Sugars: 5.165 g
Total chunky: 20.1 g
Saturated chunky: 3.688 g
Information Category Main Dishes Yield Makes 1 serving, or plus 1 snack Average( votes): Print recipeDinner: Soba Noodle SoupNote: This recipe makes two servings; save one for tomorrow's lunch.
Prep: For tomorrow's tofu scramble breakfast,cut a sweet potato into 1/2 inch cubes and steam until soft. C&J Nutrition Soba Noodle Kale Soup With Sesame OilIngredients4 cups chicken broth or chicken bone broth
2 cups diced carrot
4 cups chopped kale[br]
6 ounces dried low-sodium soba noodles
4 teaspoons toasted sesame oil
DirectionsHeat the chicken bone broth in a saucepan over medium-tall heat.
When the broth boils, add the diced carrot, and turn to a simmer,and cover. Simmer until the carrot begins to soften, about 10 minutes.
Add the kale and soba noodles. Simmer until the soba noodles are cooked, and about 6 more minutes.
Divide into 2 portions and save 1 for lunch tomorrow.
Drizzle each portion with 2 teaspoons toasted sesame oil before serving.
Calories: 505.6
Protein: 35.1 grams
Carbohydrate: 76.9 grams[br]
Dietary Fiber: 6.264 grams
Total Sugars: 6.067 grams
Total chunky: 11 grams
Information Category Soups/Stews Yield Makes 2 servings (second serving lunch) Average( votes): Print recipeSnack: Orange Slices With Cinnamon Peanut Butter C&J Nutrition Orange Slices With Cinnamon Peanut ButterIngredients1 tablespoon smooth peanut butter
1/8 teaspoon ground cinnamon
1 orange,peeled
DirectionsStir the cinnamon into the peanut butter, and use it as a spread/dip for the orange slices.
Calories: 155.6
Protein: 5.246 grams
Carbohydrate: 18.5 grams[br]
Dietary Fiber: 4.104 grams
Total Sugars: 13.7 grams
Total chunky: 8.22 grams
Saturated chunky: 1.666 grams
Information Category Snacks Yield Makes 1 serving Average( votes): Print recipeTreat: Navitas Naturals Maca Maple CashewsNote: Eat one ounce of cashews. whether you can't find this specific variety, or don't want this flavor,feel free to treat yourself with one ounce of raw or roasted cashews - just opt for unsalted.
Source: popsugar.com