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Breakfast
Tahini Dill Chopped Egg Salad Toast
(Makes 2 toasts)
-2 eggs, hard boiled
-3 slices red bell pepper
-2 slices onion
-small bunch of cilantro & dill
-1/4 cup tapioca starch (rice flour)
-1 TBS capers
-2 TBS tahini
-salt and pepper to taste
-2 slices of sourdough bread
-2 oz cream cheese, fat free or dairy free
350 calories, 17 G protein, 39 g carbs, and 13 fat (1 toast)
*matcha latte with homemade almond milk ~ 120 calories, 3 G protein*
Lunch
Rainbow Veggie Wrap
-1 large (collard, iceberg, or cabbage leaf)
-2 TBS beet hummus
-2 avocado slices (thick)
-1/4 cup chickpeas
-3 slices (red, yellow and orange pepper)
-1 small bunch cilantro
-1 oz feta (dairy free of fat free)
-1/3 cup pear, diced
-3 slices avocado
-cilantro and sesame as garnish
305 calories, 12 G protein, 31 g carbs, 17 g fat
Snack : half an avocado with sea salt & handful of sundried tomatoes
190 cal, 5 G protein, 13 g fat, 18g carbs
Dinner
Italian “Meatball” Grinder Salad
-3 cups lettuce (mixed greens)
-4 oz plant-based meatball or beef meatballs
-1 oz sundried tomato
-1/4 red bell pepper, sliced thin
-1/4 cup tomato, chopped
-1/4 avocado, sliced
-1/4 cup chickpeas
-1 oz feta (dairy free of fat free)
-salt and pepper
Dressing:
-1 TBS sundried tomato paste
-1 TBS tahini
-1 TBS champagne or red wine vinegar
-1 TBS hot water
Combine all. Stir well or blend.
570 calories, 34 G protein, 42 g carbs, 33g fat
Dessert: glass of red wine & 3 squares dark chocolate
295 cal, 18 g carbs, 2g protein, 12 g Fat
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