Great Food

Ingredients

• 1/2 cup dry oatmeal with water (150 cal, 5g protein)
• 1 cup frozen fruit mix (70 cal)
• 6 walnuts (80 cal, 1.8g protein)

Instructions

1. Cook the oatmeal according to package directions.
2. Stir in the frozen fruit mix and walnuts.
3. Serve warm and enjoy!

Total: 300 cal, 6.8g protein

Ingredients

• 3/4 cup Honey Bunches of Oats (120 cal, 2g protein)
• 1 cup 2% milk (130 cal, 8g protein)
• 1/2 banana sliced (60 cal)

Instructions

1. Pour the cereal into a bowl.
2. Add the sliced banana on top.
3. Pour the milk over the cereal and enjoy!

Total: 310 cal, 10g protein

Ingredients

• 1/2 cup broccoli (27 cal, 2g protein)
• 1/2 cup carrots, sliced (27 cal, 0.6g protein)
• 1/2 cup cauliflower (12 cal, 1g protein)
• 1/2 cup sugar snap peas (13 cal, 0.88g protein)
• 2 oz tofu (154 cal, 9.8g protein)

Instructions

1. Press and drain the tofu to remove excess moisture.
2. Cut the tofu into cubes and season with salt and pepper.
3. Heat a non-stick skillet over medium-high heat and add the tofu.
4. Cook the tofu until golden brown on all sides, then remove from the skillet.
5. In the same skillet, add the broccoli, carrots, cauliflower, and sugar snap peas.
6. Stir-fry the vegetables until tender-crisp, about 5-7 minutes.
7. Return the tofu to the skillet and toss to combine.
8. Serve hot over brown rice or quinoa if desired.

Total: 233 cal, 14.28g protein

Ingredients

• 1/4 cup cubed avocado (60 cal, 0.8g protein)
• 2 cups spring mix (20 cal, 1g protein)
• 1/2 cup soy beans, unshelled (75 cal, 6g protein)
• 1 mandarin, sliced (40 cal, 1g protein)
• 1 hard boiled egg, sliced (70 cal, 6g protein)
• 1 tbsp balsamic vinaigrette (30 cal)

Instructions

1. In a large salad bowl, combine the spring mix, soy beans, and sliced mandarin.
2. Add the cubed avocado and hard boiled egg on top.
3. Drizzle with balsamic vinaigrette and toss gently to combine.
4. Serve immediately for a fresh and nutritious meal.

Total: 295 cal, 14.8g protein

Ingredients

• 4 large poblano peppers (80 cal, 3g protein)
• 1 cup black beans, cooked (227 cal, 15g protein)
• 1/2 cup brown rice, cooked (108 cal, 2g protein)
• 1/4 cup grated cheddar cheese (110 cal, 7g protein)
• 1 tbsp chipotle sauce (30 cal)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the poblano peppers in half lengthwise and remove seeds.
3. In a mixing bowl, combine the cooked black beans, brown rice, and grated cheddar cheese.
4. Stuff each poblano pepper with the bean and rice mixture.
5. Place the stuffed peppers in a baking dish and drizzle with chipotle sauce.
6. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.

Total: 555 cal, 27g protein