Breakfast
1348.1 Calories |
70.6g Carbs |
79.9g Fat |
89.9g Protein
3
serving
Paleo Ham & Egg Cups
1175.4 Calories |
26.8g Carbs |
78.8g Fat |
87.5g Protein
2
cup, whole
(288 g)
Strawberries
92.2 Calories |
22.1g Carbs |
0.9g Fat |
1.9g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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Paleo Ham & Egg Cups
scaled to 3 serving
9 slice
Sliced ham
6 extra large
Egg
3/8 cup
Coconut milk
3/4 cup, chopped
Red bell pepper
3/8 cup, chopped
Onions
1 1/2 dash
Pepper
1 1/2 dash
Salt
1 1/2 tsp
Coconut oil
Strawberries
288
g
Strawberries
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
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Paleo Ham & Egg Cups
Preheat oven to 350-degrees F.
In a saucepan, sauté chopped onions 3-4 minutes. Add chopped peppers, sauté for another 2 minutes. Remove from heat.
In small bowl, whisk eggs and coconut milk together. Add salt & pepper to taste.
Grease muffin tin wells with coconut oil and line each with a slice of ham. Add a spoonful of the onions and peppers on top of ham and top with egg mixture.
Bake at 350-degrees for about 20 minutes.
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
121.1 Calories |
13.3g Carbs |
7.2g Fat |
1.9g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 1 serving
1/4 large
Cucumber
1/2 large whole
Tomatoes
1/2 tbsp
Balsamic vinegar
1/2 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Cool Summer Cucumber and Tomato Toss
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
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Dinner
806.8 Calories |
20.0g Carbs |
64.1g Fat |
43.6g Protein
1
serving
Pan Seared Salmon with Avocado Remoulade
589.8 Calories |
10.1g Carbs |
46.1g Fat |
36.0g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Pan Seared Salmon with Avocado Remoulade
scaled to 1 serving
1/4 tsp
Dijon mustard
1 tbsp
Olive oil
1/4 tbsp chopped
Shallots
3/4 tbsp
Lime juice
1/2 tbsp
Vegetable oil
1/4 dash
Salt
3/4 tsp
Parsley
1/2 fruit
Avocados
6 oz
Atlantic salmon
1/4 dash
Pepper
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Pan Seared Salmon with Avocado Remoulade
Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.
Coat the bottom of a saute pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.
Serve salmon with avocado remoulade sauce.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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