Breakfast
582.4 Calories |
65.6g Carbs |
28.5g Fat |
22.1g Protein
1
serving
Eggs in Spicy Tomato Sauce
322.2 Calories |
22.7g Carbs |
18.5g Fat |
18.1g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
1
serving
Paleo Bacon-Wrapped Pears
165.6 Calories |
17.8g Carbs |
9.7g Fat |
3.4g Protein
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Eggs in Spicy Tomato Sauce
scaled to 1 serving
1/2 tbsp
Olive oil
1/2 medium
Red bell pepper
1/2 pepper
Jalapeno peppers
1/4 onion
Onions
1 1/4 cloves, minced
Garlic
1/2 tsp, ground
Cumin
3/8 tsp
Salt
3/4 tbsp
Tomato paste
7/8 cup
Tomatoes
2 tbsp
Water
2 extra large
Egg
1/2 tbsp
Parsley
Apples
1
medium (3" dia)
Apples
Paleo Bacon-Wrapped Pears
scaled to 1 serving
1/2 large
Pears
2 strip
Bacon
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Eggs in Spicy Tomato Sauce
Remove seeds from bell peppers and chop. Chop jalepenos. Set aside.
Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes.
Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir.
Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.
Paleo Bacon-Wrapped Pears
Preheat oven to 400F. Cover a large, rimmed baking sheet with aluminum foil. Leaving skin on, cut each pear into quarters. Wrap each quarter of pear with a slice of bacon and place on the baking sheet. Bake for 25 minutes, or until the bacon is crispy. Serve hot.
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Lunch
1223.4 Calories |
76.2g Carbs |
68.3g Fat |
95.2g Protein
3
serving
Paleo Avocado Tuna Salad (Tuna in Water)
1090.6 Calories |
48.1g Carbs |
67.3g Fat |
91.5g Protein
2
large (7-1/4" to 8-/1/2" long)
(144 g)
Carrots
59.0 Calories |
13.8g Carbs |
0.3g Fat |
1.3g Protein
2
medium (approx 2-3/4" long, 2-1/2 dia.)
(238 g)
Red bell pepper
73.8 Calories |
14.4g Carbs |
0.7g Fat |
2.4g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 3 serving
3 fruit
Avocados
3 lemon yields
Lemon juice
3 tbsp chopped
Onions
15 oz
Tuna
3 dash
Salt
3 dash
Pepper
Carrots
2
large (7-1/4" to 8-/1/2" long)
Carrots
Red bell pepper
2
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
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Paleo Avocado Tuna Salad (Tuna in Water)
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add drained tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
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Dinner
1379.5 Calories |
22.9g Carbs |
67.6g Fat |
168.1g Protein
3
breast
Grilled Chicken Mediterranean
1259.7 Calories |
11.9g Carbs |
60.1g Fat |
161.7g Protein
2
serving
Fried Broccoli
119.8 Calories |
11.1g Carbs |
7.5g Fat |
6.4g Protein
|
Grilled Chicken Mediterranean
scaled to 3 breast
3/4 cup cherry tomatoes
Cherry tomatoes
3/4 cup
Olives
2 1/4 tbsp, drained
Capers
2 1/4 tbsp
Olive oil
3 breast
Chicken breast
3 dash
Salt
3 dash
Pepper
Fried Broccoli
scaled to 2 serving
1/2 package
Broccoli
1/2 tbsp
Olive oil
1/4 tsp
Crushed red pepper flakes
1/2 tsp
Salt
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Grilled Chicken Mediterranean
Preheat oven to 425F. Slice olives, rinse capers, and toss together with the tomatoes and 1 tbsp of olive oil in a bowl.
Season chicken breasts with salt and pepper to taste. Heat a large oven-proof skillet over high heat (you will be sticking the pan in the oven). Add 1 tbsp olive oil to the pan and quickly sear the chicken on both sides. Change to medium-high heat and add last 1 tbsp of oil and continue to cook until deep golden brown (~4 min).
Flip chicken, then add tomato mixture to skillet. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened (around 15-18 min).
Transfer to serving plates and spoon tomato mixture over top to serve.
Fried Broccoli
Rinse and pat dry the broccoli.
Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.
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