Breakfast
813.3 Calories |
94.6g Carbs |
45.1g Fat |
19.3g Protein
2
serving
Paleo Porridge
447.2 Calories |
28.0g Carbs |
33.7g Fat |
12.0g Protein
2
serving
Fruit Salad
266.0 Calories |
66.2g Carbs |
1.9g Fat |
4.3g Protein
2
strips
Bacon
100.1 Calories |
0.3g Carbs |
9.5g Fat |
3.0g Protein
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Paleo Porridge
scaled to 2 serving
1/4 cup
Coconut meat
1/4 cup
Almond Flour
1 tbsp, whole
Flaxseed
1/2 oz
Chia seeds
1 tsp
Cinnamon
1 cup
Unsweetened Coconut Milk
Fruit Salad
scaled to 2 serving
2 cup, halves
Strawberries
2 cup
Blueberries
Bacon
scaled to 2 strips
2 strip
Bacon
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Paleo Porridge
Combine all the ingredients in a pan over medium heat. Bring to the simmer constantly stirring. Cook for about 5 minutes or until it thickens. Transfer to a bowl and serve.
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
1132.2 Calories |
70.6g Carbs |
90.6g Fat |
28.8g Protein
2
salad
Maple Pear Spinach & Ham Salad
405.5 Calories |
24.7g Carbs |
29.7g Fat |
14.1g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
2
serving
Cherry Tomato, Dill, & Anchovy Salad
83.5 Calories |
11.6g Carbs |
2.0g Fat |
6.7g Protein
|
Maple Pear Spinach & Ham Salad
scaled to 2 salad
2 tsp
Red wine vinegar
2 tbsp
Olive oil
4 cup
Spinach
2 oz
Sliced ham
1/2 cup, sliced
Red bell pepper
1/2 cup slices
Cucumber
1/2 cup, slices
Pears
1 tsp
Maple syrups
Avocados
2
fruit
Avocados
Cherry Tomato, Dill, & Anchovy Salad
scaled to 2 serving
2 cup cherry tomatoes
Cherry tomatoes
1/2 oz, boneless
Anchovy
1 tsp
Dill
|
Maple Pear Spinach & Ham Salad
Toss spinach, cubed ham, green or red bell pepper, cucumber, and pear with vinegar, oil, and maple syrup.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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Dinner
399.4 Calories |
31.6g Carbs |
16.7g Fat |
32.5g Protein
2
serving
Cilantro Lime Shrimp
294.4 Calories |
4.6g Carbs |
16.3g Fat |
31.2g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g Protein
|
Cilantro Lime Shrimp
scaled to 2 serving
1/2 dash
Salt
1/2 pepper
Serrano pepper
1/8 cup
Fresh cilantro
1 tbsp
Lime juice
1 tbsp
Vegetable oil
8 oz
Shrimp
1 clove
Garlic
Banana
1
medium (7" to 7-7/8" long)
Banana
|
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.
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