Basically I will post recipes that will have their caloric values based on livestrong's list and other sources and I hope you guys can share and post some of your recipes with caloric values as well.
This is what I had for breakfast , a cup and and egg-
TOTAL 370 CAL
and for lunch a cup of Quinoa-Tabouli Sala (300 CAL ) a chicken thigh baked ( 240 CAL)
TOTAL 540 CAL
"QUINOA-TABOULI SALAD"
2 CUPS QUINOA- 626 cal/cup UNcooked) X 2 = 1252 AKES 10 CUPS SO= 125CAL A CUP OF COOKED QUINOA
7-8 TBSP OF EXTRA VIRGIN OLIVE OIL 1 TBSP = 120 CAL X 8 = 960 CAL
3 TBSP OF FRESH LEMON JUICE
2-3 CLOVES OF MINCED GARLIC- 1 CLOVE - 4 CAL X 3=12 CAL
1/2 BUNCH CHOPPED PARSLEY = 22 -+ CAL
1/2 BUNCH CHOPPED CILANTRO = 16 -+ CAL
1/2 CUP CRANBERRIES (DRIED) - 1.4 CUP = 293 CAL X 2 = 585
1/4 CUP ALMONDS -1/4 CUP= 98 CAL - X 2 = 98 CAL
2 CUPS CUCUMBER (GOOD FOR BULKING)=1 CUP -16 CAL X 2=32 CAL
SALT AND PEPPER TO TASTE
ABOVE MAKES 10 CUPS
TOTAL CALORIES= 2,977 DIVIDE BY TEN CUPS = 297-300/ CAL CUP.
TIP TO LOWER CAL PER CUP ADD ONE MORE CUCUMBER TO BULK IT EVEN MORE.
PREPARATION
1. COOK QUINOA LIKE YOU WOULD RICE,.1 QUINOA TO 1.25 H2O RATIO. DO NOT OVERCOOK
2 IN A BOWL WHEN QUINOA COOLED DOWN, ADD PARSLEY, CILANTRO, CRANBERRIES AND SLICED ALMONDS
3. ON A SEPARATE BOWL,PREPARE DRESSING BY MIXING WITH A SLIGHT WISK OLIVE OIL, LEMON JUICE. ADD SALT AND PEPPER TO TASTE.
4. POUR DRESSING UNTO NO. 2 AND MIX GENTLY.
I SPENT THE WHOLE MORNING MEASURING AND COMPUTING CALORIES BASED ON AN ALREADY ESTABLISHED VALUES AS I AM NOT A NUTRITIONIST
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