macrobolic meals 45/35/20

[Big Daddy k de]

Mexican Omelet w/ Macrobolic Granola
YIELD: 1 SERVING
(cals 479, carbs 51.79, Pro 44.31, Fat 10.89)
5 large eggs, whites only
1/4 cup chopped sweet green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onions
1 ounce shredded low-fat cheddar cheese
1 serving Macrobolic Granola
1 cup Skim Plus Milk or skim milk

How
1. Preheat an 8-by-12-inch skillet over medium-low heat.
2. Place egg whites in a bowl and beat with a fork until blended.
3. Spray preheated pan with nonstick cooking spray and pour in the egg
whites. Flip eggs when the underside starts to get firm or it reaches
the desired consistency (about 2-3 minutes).
4. Place the vegetables and cheese on top of one side of the omelet.When the underside reaches desired consistency, fold one half neatly over the other and allow the cheese to melt.
5. Serve with a side of Macrobolic Granola mixed with milk.

Macrobolic Granola
YIELD: 24 HALF-CUP SERVINGS

7 cups quick oats
11/2 cups wheat germ, crude
11/2 cups wheat bran, crude
6 scoops Up Your MASS CinnaBun
1/4 cup safflower seed oil
1/2 cup water
1 tablespoon vanilla extract
1/4 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup sliced or chopped almonds

1. Preheat oven to 275°F.
2. In a large bowl, mix the oats, wheat germ, wheat bran, and Up Your MASS CinnaBun.
3. In a separate bowl, mix together the remaining ingredients except the pecans and almonds. Combine with the oat mixture and place into a shallow baking dish.
4. Bake for 30 minutes, stirring every 15 minutes.After 30 minutes, stir
in the pecans and almonds, and continue baking for 15 minutes more,
or until the mixture is lightly brown. Remove and cool and store in an airtight container.

*Note: Macrobolic Granola is nutritionally enhanced, but does not meet the 45/35/20 ratio. Macrobolic Granola should be used with other high-protein food sources as part of a meal to balance the ratios to 45/35/20. (See breakfast omelet with Macrobolic Granola recipes.)

- Lunch -

Chicken Parm Pasta Salad
YIELD: 1 SERVING ( cals 502 , Pro 43.44 ,Fat 13.15 , carbs 57.89 )

2 ounces melted shredded mozzarella
1 cup cooked whole-wheat spaghetti
2 large ripe tomatoes, sliced
2 large raw mushrooms, sliced
1 teaspoon dried parsley
1/2 teaspoon minced garlic
2 ounces sliced roasted chicken breast,
meat only, skin and visible fat removed

1. Mix the mozzarella cheese into the cooked spaghetti.
2. Mix the sliced vegetables into the spaghetti and add the parsley and garlic.
3. Place the roasted chicken breast slices over the spaghetti.
4. Serve either hot or chilled.

i have more i will post them soon

[blackbeard]

that chick parm thingy looks good will have to try it out..
seems like a lot of protein for whats in it? otgher than the chick and cheese wheres it all coming from?

post up whatever esle you got