Breakfast: Mushroom Fried Quinoa With Avocado and Egg
Note: This dish uses leftover quinoa from yesterday's dinner to create a hearty, satisfying, and savory breakfast in minutes.
Calories: 359.8Mushroom Fried Quinoa With Avocado and Egg
Ingredients
1 1/2 teaspoons olive oil, divided
3/4 cup cooked quinoa
1/4 Hass avocado, sliced
1 large egg
Pinch of sea saltDirections
Protein: 14.2 grams
Carbohydrate: 34 grams
Dietary Fiber: 6.513 grams
Total Sugars: 2.394 grams
Total Fat: 19.5 grams
Saturated Fat: 3.54 grams
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Lunch: Soba Noodles Salad
Note: Eat the second serving of soba noodle salad leftover from day one.
Dinner: Kale, Onion, and Tofu Omelet With Roasted Chickpeas
Note: Save 1/3 cup tofu for the day five breakfast smoothie. This recipe uses the remaining roasted chickpeas you made on day one.
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Kale, Onion, and Tofu Omelet With Roasted Chickpeas
Ingredients
1 cup chopped kale
1/2 cup diced soft tofu
2 eggs, lightly beaten
Remaining za'atar roasted chickpeas (made on day one)Directions
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Snack: White Bean and Celery Salad With Vinaigrette
Calories: 143.1White Bean and Celery Salad
Ingredients
1 teaspoon olive oil
1/8 teaspoon coarse sea salt
1/8 teaspoon ground cumin
1/2 cup rinsed and drained canned white beans
1/4 cup diced celeryDirections
Protein: 6.484 grams
Carbohydrate: 19.2 grams
Dietary Fiber: 4.63 grams
Total Sugars: .8 gram
Total Fat: 4.797 grams
Saturated Fat: .699 gram
Information
Day Four Treat: Matcha "Latte"
Calories: 159.6Matcha Latte With "Milk" and Honey
Ingredients
1 tablespoon honey
2 teaspoons coconut oil
1/2 cup warm water
1 cup steaming hot unsweetened almond milkDirections
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