Breakfast
648.9 Calories |
63.3g Carbs |
44.0g Fat |
12.8g Protein
1
serving
Pumpkin Coconut Paleo Smoothie
415.8 Calories |
29.8g Carbs |
33.5g Fat |
7.6g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
2
strips
Bacon
100.1 Calories |
0.3g Carbs |
9.5g Fat |
3.0g Protein
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Pumpkin Coconut Paleo Smoothie
scaled to 1 serving
1/2 cup
Pumpkin
1/2 cup
Coconut milk
1/2 medium
Banana
1 tbsp
Almond butter
1/8 tsp
Cinnamon
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
Bacon
scaled to 2 strips
2 strip
Bacon
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Pumpkin Coconut Paleo Smoothie
Place all ingredients in the blender with 2-3 ice cubes and blend until smooth. (Do not need to use ice if using a frozen banana.)
Fruit Salad
Bacon
Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly.
Bacon can also be cooked in an oven at 350F for about 20 minutes, or microwave at about 50-60 seconds per strip.
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Lunch
657.4 Calories |
29.0g Carbs |
43.4g Fat |
43.4g Protein
1
serving
Chicken and avocado salad
403.6 Calories |
12.0g Carbs |
25.0g Fat |
34.6g Protein
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Chicken and avocado salad
scaled to 1 serving
1 can yields
Canned chicken
1/2 fruit
Avocados
2 sprigs
Fresh cilantro
0.2 lime yields
Lime juice
1 dash
Salt
4 leaf, large
Lettuce
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
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Chicken and avocado salad
Chop the cilantro, cut up avocado.
Combine the chicken, avocado, cilantro, lime, and salt. (use only a squeeze of lime juice, and salt to taste).
Arrange the bib leaves, and serve the chicken salad on top
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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Dinner
399.7 Calories |
13.5g Carbs |
24.8g Fat |
32.0g Protein
1
serving
Cilantro Lime Shrimp
147.2 Calories |
2.3g Carbs |
8.2g Fat |
15.6g Protein
2
serving
Easy Hard-Boiled Eggs
143 Calories |
0.7g Carbs |
9.5g Fat |
12.6g Protein
1
serving
Brussels Sprout Slaw
109.5 Calories |
10.5g Carbs |
7.1g Fat |
3.8g Protein
|
Cilantro Lime Shrimp
scaled to 1 serving
1/4 dash
Salt
1/4 pepper
Serrano pepper
1/16 cup
Fresh cilantro
1/2 tbsp
Lime juice
1/2 tbsp
Vegetable oil
4 oz
Shrimp
1/2 clove
Garlic
Easy Hard-Boiled Eggs
scaled to 2 serving
2 large
Egg
Brussels Sprout Slaw
scaled to 1 serving
1/8 tsp
Salt
1/2 tbsp
Olive oil
1 tsp
Lemon juice
1/4 lb
Brussels sprouts
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Cilantro Lime Shrimp
Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.
Easy Hard-Boiled Eggs
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
Brussels Sprout Slaw
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
If you have a mandoline or vegetable slicer: Holding each sprout by the stem end, finely shred them on the slicer. If you don't, chop the sprouts finely with a kitchen knife.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
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