
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.
Mushroom Fried Quinoa With Avocado and Egg
Ingredients
1/2 cup sliced cremini mushrooms (or your favorite variety)
1 1/2 teaspoons olive oil, divided
3/4 cup cooked quinoa
1/4 Hass avocado, sliced
1 large egg
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, about 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, about 3-4 minutes for over easy.
- Place the egg on top of the quinoa mixture, and top with the avocado and a pinch of sea salt.
Calories: 359.8
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
Information
- Category
- Breakfast/Brunch
- Yield
- Makes 1 serving
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.
Kale, Onion, and Tofu Omelet With Roasted Chickpeas
Ingredients
2 1/2 teaspoons olive oil, divided
1 cup chopped kale
1/2 cup diced soft tofu
2 eggs, lightly beaten
Remaining za’atar roasted chickpeas (made on day one)
Directions
- Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high 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, about 30 seconds more on each side.
Information
- Category
- Main Dishes
- Yield
- Makes 1 serving
Snack: White Bean and Celery Salad With Vinaigrette
White Bean and Celery Salad
Ingredients
1 teaspoon apple cider vinegar
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 celery
Directions
- Whisk together the vinegar, 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
Total Sugars: .8 gram
Total Fat: 4.797 grams
Saturated Fat: .699 gram
Information
- Category
- Side Dishes
- Yield
- 1
Day Four Treat: Matcha “Latte”
Matcha Latte With “Milk” and Honey
Ingredients
1 teaspoon matcha powder
1 tablespoon honey
2 teaspoons coconut oil
1/2 cup warm water
1 cup steaming hot unsweetened almond milk
Directions
- Whisk the matcha, honey, and coconut oil into the water until smooth. Stir in the milk. If you don’t have matcha, 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
Source: Pop Sugar