Personal
Car Stuff
Extras
DAY 8 (SUNDAY)
BREAKFAST
BLUEBERRY AND YOGURT SMOOTHIE
Makes 1 serving
If you made smoothie packs in advance, the blueberries will be in a ziploc bag in the freezer, labeled Sunday, Week 2, Breakfast.
1 cup blueberries, frozen
1 cup Greek yogurt
1 cup almond milk
¼ teaspoon vanilla
1 teaspoon honey
Add all ingredients to a high speed blender and puree until smooth (about 1 minute).
262 calories, 3.5 g fat (0 g saturated fat), 37.2 g carbohydrate (4.9 g fiber, 29.7 g sugars), 25 g protein, 304 mg sodium, 10 mg cholesterol
LUNCH
SHAKSHUKA
Makes 1 serving
1 cup tomato sauce (leftover from Saturday’s dinner)
1/3 bunch steamed asparagus (leftover from Saturday’s breakfast)
2 large eggs for women; 3 large eggs for men
4 basil leaves, sliced in thin ribbons
Cut leftover asparagus into 2inch pieces. Heat tomato sauce in a small skillet or saucepan with a lid. When sauce is steaming hot all the way through, add asparagus and stir the mixture together.
With the back of a spoon, make two little craters in the tomato sauce, and crack one egg into each. Turn the heat to low, and cover the pot. Cook 57 minutes, until the egg whites are cooked through but the yolks are still runny. Carefully transfer the mixture into a bowl to serve; garnish with the chopped basil.
308 calories, 14.2 g fat (3.8 g saturated fat), 25.9 g carbohydrate (5.6 g fiber, 15.4 g sugars), 17.2 g protein, 669 mg sodium, 372 mg cholesterol
SNACK
STRAWBERRIES WITH ALMOND BUTTER
6 large strawberries with 1 tablespoon almond butter.
141 calories, 9.1 g fat (0.5 g saturated fat), 13.7 g carbohydrate (5 g fiber, 9 g sugar), 4.9 g protein, 1.5 mg sodium, 0 mg cholesterol
DINNER
EGGPLANT WITH CHICKPEAS, CAULIFLOWER, AND LEMONPARSLEY YOGURT
Makes 1 serving
This dinner makes a lot of leftovers. Save half of the roasted eggplant, half of the Big Batch Roasted Chickpeas for lunch on Tuesday, and half of the Roasted Cauliflower for breakfast on Tuesday.
1 medium Italian eggplant (you’ll save half of the roasted eggplant for Tuesday’s dinner)
1 tablespoon olive oil
¼ teaspoon kosher salt, divided
freshly ground pepper
½ cup Big Batch Roasted Chickpeas, at room temperature (recipe below)
½ head Big Batch Roasted Cauliflower, at room temperature (recipe below)
1 tablespoon hummus
¼ cup Greek yogurt
juice of ½ lemon
1 tablespoon chopped parsley
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut eggplant into ½inch cubes, and transfer to a medium mixing bowl. Toss the eggplant with olive oil, kosher salt, and freshly ground pepper. Let the salted eggplant sit out at room temperature for at least 30 minutes and up to an hour.
In the meantime, prepare the Big Batch Roasted
Chickpeas and Big Batch Roasted Cauliflower (recipes below).
Spread eggplant out evenly over the parchmentlined baking sheet. Roast for 30 minutes, eggplant cubes are soft all the way through.
While the eggplant is roasting, mix the roasted chickpeas, roasted cauliflower, and hummus in a medium mixing bowl. Toss until everything is evenly coated in hummus.
To make the parsley yogurt sauce, mix yogurt, the juice of half a lemon, and chopped parsley in a small mixing bowl.
To serve, transfer half of the eggplant cubes to a plate, spoon the chickpeacauliflower mixture on top, then top with the yogurt sauce.
Cool the remaining eggplant cubes completely, then store them in an airtight container in the fridge.
456 calories, 15.3 g fat (2 g saturated fat), 64.8 g carbohydrate (17.3 g fiber, 2.7 sugars), 21.3 g protein, 772 mg sodium, 2.5 mg cholesterol
BIG BATCH ROASTED CHICKPEAS
Makes 1 cup
Use half of this recipe for tonight’s dinner, and save the rest for Tuesday’s lunch.
1 15oz can chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon kosher salt
½ teaspoon paprika
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. In a medium mixing bowl, stir together all ingredients then transfer the chickpeas to the baking sheet and spread them out into an even layer. Roast 2025 minutes, until chickpeas are golden brown and crispy on the outside, turning and shaking the baking sheet halfway through.
Cool completely before storing leftovers. Chickpeas will keep for up to 4 days stored in an airtight container at room temperature.
BIG BATCH ROASTED CAULIFLOWER
Makes 2 servings
Use half of this recipe for tonight’s dinner, and save the rest for Tuesday’s breakfast.
1 large head cauliflower, cored and broken into bitesized pieces
1 tablespoon olive oil
¼ teaspoon kosher salt
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a medium mixing bowl, toss the cauliflower with the oil and salt, then transfer to the baking sheet and spread the pieces out in a single, even layer. Roast 40 minutes, until cauliflower is cooked and slightly browned turning the baking sheet halfway through.
Cool completely before storing leftovers. Roasted cauliflower will keep for up to 4 days refrigerated in an airtight container.
NIGHTTIME SNACK
DATES STUFFED WITH ALMONDS
Remove pit from 2 medjool dates, and stuff each with one almond.
152 calories, 2.8 g fat (0.2 g saturated fat), 31.2 g carbohydrate (3.6 g fiber, 25.2 g sugar), 2.2 g protein, 10 mg sodium, 0 mg cholesterol
DAY 8 (SUNDAY) TOTAL NUTRITIONAL INFORMATION
1,319 calories, 44.9 g fat (6.5 g saturated fat), 172.8 g carbohydrate (36.4 g fiber, 82g sugars), 70.6 g protein, 1,754 mg sodium, 385 mg cholesterol
