Breakfast 302 kcal
– Soy yoghurt 50
– Apple 72
– Strawberries 36
– Granola 133
– Oat milk in my tea 11
Lunch 208 kcal
– Carrot wrap (2 pcs) 184
– Cottage cheese 55
– Mustard 15
– Spinach 21
– Capers 3
– Garlic 2
Dinner 752 kcal
– Gnocchi 395
– Olive oil 82
– Cherry tomatoes 38
– Spinach 26
– Sour cream 74
– Parmesan cheese 129
– Capers 3
– Garlic 4
Extra 110 kcal
– Dates & salted caramel ice cream scoop (couldn’t find this exact one in the app so I estimated based on something similar)
Today did not feel restricted at all. My meals were so good and filling.
What I would have done differently in the past that would make this easily 2000+ kcal:
– With the breakfast I wouldn’t have measured the granola and definitely would have put more in there. Also I would have added raisins which add up quickly.
– With the dinner I used to cook this dish with crème fraiche instead of sour cream and I would have definitely added more cheese. It was the first time I made this dish since I started counting calories in March. Before that I used to eat it pretty much every week because it’s so fast and easy to make and super tasty. It’s good to see that I can make it with less calories and make it just as tasty and have it fit into my daily budget. Also I felt super full after eating it; next time I’ll use less of everything but the vegetables.
– Ice cream: pre-calorie counting me would definitely have taken two scoops to try different flavors. Today, one was enough to satisfy my sweet tooth and I know that I can always try another one another day when it fits my calories.
Hope you guys had a good day as well.
by fraying_carpet
2 Comments
Good stuff. The Gnocci dish looks awesome 👍
Looks amazing! We love such breakfasts, especially in the summertime when you can enjoy fresh berries! We also highly recommend you try the avocado and tuna toast, they are our favourites. Here is the recipe:
Ingredients:
* 2 slices of whole-grain bread
* 1 ripe avocado
* 1 can of water-packed tuna, drained
* 1 tablespoon Greek yoghurt (optional)
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Optional toppings: sliced cherry tomatoes, sliced cucumber, chopped fresh herbs (such as cilantro or parsley)
Instructions:
* Toast the slices of whole-grain bread to your desired level of crispness.
* In a small bowl, mash the ripe avocado with a fork until smooth. Season with a pinch of salt and pepper.
* In another small bowl, combine the drained tuna, Greek yoghurt (if using), lemon juice, salt, and pepper. Mix well to combine.
* Spread the mashed avocado evenly on the toasted bread slices.
* Top the avocado with the tuna mixture, spreading it evenly over the toast.
* If desired, add additional toppings like sliced cherry tomatoes, sliced cucumber, or chopped fresh herbs.
* Sprinkle a little extra salt and pepper on top, if desired.
* Serve the tuna and avocado toast immediately as a nutritious and low-calorie breakfast option.
We love this recipe, because it provides a good balance of healthy fats, protein, and complex carbohydrates from the avocado, tuna, and whole-grain bread. And you can always customize it with your favourite toppings! Enjoy!