Breakfast
1033.7 Calories |
96.3g Carbs |
56.7g Fat |
43.3g Protein
2
serving
Eggs in Spicy Tomato Sauce
644.3 Calories |
45.4g Carbs |
37.0g Fat |
36.3g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
4
strips
Bacon
200.2 Calories |
0.6g Carbs |
19.1g Fat |
6.1g Protein
|
Eggs in Spicy Tomato Sauce
scaled to 2 serving
1 tbsp
Olive oil
1 medium
Red bell pepper
1 pepper
Jalapeno peppers
1/2 onion
Onions
2 1/2 cloves, minced
Garlic
1 tsp, ground
Cumin
3/4 tsp
Salt
1 1/2 tbsp
Tomato paste
1 3/4 cup
Tomatoes
1/4 cup
Water
4 extra large
Egg
1 tbsp
Parsley
Apples
2
medium (3" dia)
Apples
Bacon
scaled to 4 strips
4 strip
Bacon
|
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.
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
393.0 Calories |
22.9g Carbs |
22.6g Fat |
31.2g Protein
1
serving
Paleo Avocado Tuna Salad (Tuna in Water)
363.5 Calories |
16.0g Carbs |
22.4g Fat |
30.5g 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
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 1 serving
1 fruit
Avocados
1 lemon yields
Lemon juice
1 tbsp chopped
Onions
5 oz
Tuna
1 dash
Salt
1 dash
Pepper
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
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
1017.9 Calories |
42.2g Carbs |
56.7g Fat |
95.8g Protein
2
serving
Paleo Chicken Spinach Meatballs
800.9 Calories |
32.4g Carbs |
38.7g Fat |
88.3g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Paleo Chicken Spinach Meatballs
scaled to 2 serving
16 oz crumbled
Ground chicken
1 package yields
Spinach
1 tsp
Curry powder
1 cup, crushed, sliced, or chunks
Pineapple
1 dash
Salt
1 dash
Pepper
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Paleo Chicken Spinach Meatballs
Preheat oven to 375 degrees. Line a large baking sheet with nonstick foil and set aside.
Press pineapple in sieve to remove excess juice. Place in large bowl. Cook and drain spinach, squeezing out extra moisture and add to pineapple. Add ground chicken, curry powder, salt and pepper. Mix well using hands.
Roll meat mixture into 1 1/2 Tbsp sized balls. Place on prepared baking sheet. Bake in preheated oven for 12-15 minutes or until fully cooked.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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