Breakfast
1099.9 Calories |
43.6g Carbs |
104.8g Fat |
16.7g Protein
1
serving
Pumpkin Coconut Paleo Smoothie
415.8 Calories |
29.8g Carbs |
33.5g Fat |
7.6g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
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
Pecans
99
g
Pecans
|
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.)
|
Lunch
590.4 Calories |
74.8g Carbs |
32.0g Fat |
15.5g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
2
cup
(302 g)
Grapes
208.4 Calories |
54.7g Carbs |
0.5g Fat |
2.2g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Spinach salad
scaled to 1 serving
5 cup
Spinach
2 large
Scallions
1/2 lemon yields
Lemon juice
1 tbsp
Olive oil
1 dash
Pepper
Grapes
302
g
Grapes
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
1117.1 Calories |
42.6g Carbs |
71.5g Fat |
80.8g Protein
2
plate
Chicken Stir Fry
1080.3 Calories |
35.4g Carbs |
71.1g Fat |
79.6g 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
|
Chicken Stir Fry
scaled to 2 plate
1 tbsp
Coconut oil
1/2 fruit
Avocados
2 extra large
Egg
1 tbsp
Brown sugar
1 tbsp
Soy sauce
1 breast
Chicken breast
1 tbsp
Vegetable oil
1/2 medium
Red bell pepper
1/4 Tbsp
Corn Starch
1 cloves, minced
Garlic
1/4 cup, sliced
Almonds
8 spear
Asparagus
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
Chicken Stir Fry
Slice up chicken is small pieces.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. coat chicken with marinade and refrigerate for at least 15 minutes.
In a small bowl, beat eggs with one tsp of water. Set aside.
Heat a large skillet over medium-high heat. Add coconut oil when pan is hot. Add asparagus, red pepper, and garlic, and saute for 5 minutes, or until slightly tender.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon vegetable oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side.
Return vegetables, eggs and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes.
Top with almonds and avocado to serve. Can also be served over rice
|