Breakfast

Porrage (Scottish Oats)

  • 1/2 Cup Oatmeal ((40g))
  • 1 1/2 Cup Water ((355g))
  • 1/3 Tsp Nutmeg ((0.73g))
  • 1 Dash Salt ((0.40g))

  1. Put all the ingredients in a small pot over medium heat. Stir with a wooden ladle until creamy.

  2. Remove from heat and let it sit for a couple of minutes.

 

Blueberries

  • 2 Cups Blueberries ((296g))

  1. Wash & Eat

Lunch

Peanut Butter & Celery

  • 2 Tbsp Peanut Butter ((32g))
  • 2 Large Stalks of Celery ((128g))

Dinner

Roasted Veggies

  • 2 Small Red Bell Peppers ((148g))
  • 1 Small Onion ((70g))
  • 1 Large Courgette ((323g))
  • 1 Jalepeno ((14g))
  • 1 Cup Sliced Green Pepper ((92g))
  • 1 Cup Sweet Corn ((164g))
  • 1 Tbsp Olive Oil ((13.5g))
  • 2 Tsp Chilli Powder ((5.2g))
  • 1 Dash Salt ((0.40g))
  • 1 Dash Pepper ((0.10g))

  1. Preheat oven to 375°F.

  2. On a large baking sheet combine chopped peppers, onion, corn, zucchini, and jalapeno. Toss with olive oil, chili powder, salt and pepper.

  3. Bake for 10 to 15 minutes or until veggies are tender.

Snack 1

Almonds

  • 1 Oz Almonds ((28.4g))

  1. No Directions.

Snack 2

Mango Trifle

  • 1/2 Cup Sliced Mango ((82.5g))
  • 1 Tbsp Granola ((7.6g))
  • 2/3 Cup Non Fat Greek Yogurt ((160g))

  1. Puree half of the mango and chop the other half into small cubes.

  2. Mix a teaspoon of the pureed mango with a tablespoon of yogurt until creamy. Keep some puree on the side.

  3. Layer the trifle into a cup: a layer of plain yogurt, then a layer of pureed mango, then a layer of the mango/yogurt puree then more plain yogurt. Top with the chopped mango and granola.