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Fast Breaker: Chia Seed Pudding with Coconut Milk

Ingredients:

• 2 tablespoons chia seeds

• 1/2 cup unsweetened coconut milk

• 1/4 teaspoon vanilla extract

• 1 tablespoon sugar-free sweetener (optional)

• A pinch of salt

• Fresh berries for topping (optional)

Instructions:

1. In a bowl, mix the chia seeds, coconut milk, vanilla extract, sweetener (if using), and a pinch of salt.

2. Stir well until combined. Let it sit for 5 minutes, then stir again to prevent clumping.

3. Cover and refrigerate for at least 2 hours or overnight. The pudding will thicken and become gel-like.

4. Before serving, stir the pudding. If it's too thick, you can add a little more coconut milk to reach your desired consistency.

5. Top with fresh berries if desired.

 

Meal 1: Shrimp Avocado Salad

Ingredients:

• 1/2 pound cooked shrimp, peeled and deveined

• 1 large avocado, diced

• 1/4 cup diced red onion

• 1/2 cucumber, diced

• 1/4 cup chopped cilantro

• Juice of 1 lime

• Salt and pepper to taste

• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocado, red onion, cucumber, and chopped cilantro.

2. Add the lime juice and olive oil to the bowl. Season with salt and pepper to taste.

3. Gently toss all the ingredients together until well mixed.

4. Serve immediately, or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

 

Meal 2: Pork Chops with Asparagus

Ingredients:

• 2 pork chops, bone-in (about 6 ounces each)

• 1 pound asparagus, ends trimmed

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1/2 lemon, for serving

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Season both sides of the pork chops with salt, pepper, and garlic powder.

3. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, or until they develop a golden crust.

4. Remove the pork chops and set aside. In the same skillet, add the remaining olive oil and the asparagus. Season with salt and pepper, tossing to coat.

5. Place the pork chops back in the skillet, nestling them among the asparagus.

6. Transfer the skillet to the oven and roast for about 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the asparagus is tender.

7. Squeeze fresh lemon juice over the pork chops and asparagus before serving.

 

Chia Seed Pudding with Coconut Milk

• Calories: Approximately 200 calories

• Carbohydrates: 10g (Net carbs: 2g, considering around 8g of fiber)

• Protein: 4g

• Fat: 15g

 

Shrimp Avocado Salad

• Calories: Approximately 400 calories

• Carbohydrates: 14g (Net carbs: 8g, considering around 6g of fiber from avocado and vegetables)

• Protein: 25g

• Fat: 29g

 

Pork Chops with Asparagus

• Calories: Approximately 600 calories

• Carbohydrates: 8g (Net carbs: 5g, as asparagus is low in carbs but high in fiber)

• Protein: 45g

• Fat: 42g

   

Total Daily Macros:

• Total Calories: ~1200 calories

• Total Carbohydrates: 32g (Net carbs: ~15g)

• Total Protein: 74g

• Total Fat: 86g