Calories 1506
Carbs 143g
Fat 75.9g
Protein 79.5g
Fiber 25.7g
Net carbs 117.4g
Sodium 1081mg
Cholesterol 591mg
Est. cost $5.96
Egg and Asparagus Scramble
*
Canola oil
1 tbsp
14 grams
*
Asparagus
Raw
5 spear, medium (5-1/4" to 7" long)
80 grams
*
Tomatoes
Red, ripe, raw, year round average
1 medium whole (2-3/5" dia)
123 grams
*
Egg
Whole, fresh eggs
3 large
150 grams
*
Onions
Raw
1/4 medium (2-1/2" dia)
27.5 grams
Directions are based on the original recipe of 2 servings
- Step 1
Chop the vegetables into small cubes and add them to an oiled pan over medium heat.
- Step 2
Cook until onions are translucent and asparagus is tender.
- Step 3
Add eggs and scramble everything together until eggs reach desired doness. Serve and enjoy!
Peanut butter yogurt
*
Nonfat greek yogurt
Nonfat, plain
1 cup
240 grams
*
Peanut butter
Smooth style, with salt
2 tbsp
32 grams
*
Vanilla extract
1 tsp
4.2 grams
Directions are based on the original recipe of 1 serving
- Step 1
Combine ingredients and enjoy!
Broccoli Pesto Pasta
*
Broccoli
Raw
1/2 bunch
304 grams
*
Whole wheat pasta
Cooked
Notes:
1 cup
140 grams
*
Parmesan cheese
Grated
1/4 cup
25 grams
*
Basil
Fresh
1/4 cup leaves, whole
6 grams
*
Olive oil
Salad or cooking
1 1/2 tbsp
20.3 grams
*
Lemon juice
Raw
1 tsp
5.1 grams
*
Salt
Table
1/2 dash
0.20 grams
*
Pepper
Spices, black
1/2 dash
0.050 grams
Directions are based on the original recipe of 2 servings
- Step 1
Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
- Step 2
Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking water, and return to pot.
- Step 3
While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
- Step 4
Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.
interesting #hd #12
