Breakfast
786.9 Calories |
35.9g Carbs |
52.3g Fat |
44.4g Protein
2
serving
Basic Paleo Scrambled Eggs
563.7 Calories |
4.8g Carbs |
42.4g Fat |
38.9g Protein
2
fruit (2-5/8" dia)
(262 g)
Oranges
123.1 Calories |
30.8g Carbs |
0.3g Fat |
2.5g Protein
2
strips
Bacon
100.1 Calories |
0.3g Carbs |
9.5g Fat |
3.0g Protein
|
Basic Paleo Scrambled Eggs
scaled to 2 serving
6 large
Egg
1 tbsp
Olive oil
1 tbsp chopped
Chives
1 tbsp, ground
Tarragon
1 dash
Salt
1 dash
Pepper
Oranges
2
fruit (2-5/8" dia)
Oranges
Bacon
scaled to 2 strips
2 strip
Bacon
|
Basic Paleo Scrambled Eggs
(Feel free to substitute the olive oil with coconut oil, or any oil that fits with your diet)
Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
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.
|
Lunch
977.2 Calories |
92.5g Carbs |
46.3g Fat |
66.5g Protein
2
serving
Paleo Avocado Tuna Salad (Tuna in Water)
727.0 Calories |
32.0g Carbs |
44.8g Fat |
61.0g Protein
2
cup
(302 g)
Grapes
208.4 Calories |
54.7g Carbs |
0.5g Fat |
2.2g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 2 serving
2 fruit
Avocados
2 lemon yields
Lemon juice
2 tbsp chopped
Onions
10 oz
Tuna
2 dash
Salt
2 dash
Pepper
Grapes
302
g
Grapes
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
1 cup cherry tomatoes
Cherry tomatoes
1/4 oz, boneless
Anchovy
1/2 tsp
Dill
|
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.
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.
|
Dinner
1680.9 Calories |
63.3g Carbs |
81.3g Fat |
175.1g Protein
3
bowl
Arugula Chicken Salad
1561.1 Calories |
52.2g Carbs |
73.8g Fat |
168.7g Protein
2
serving
Fried Broccoli
119.8 Calories |
11.1g Carbs |
7.5g Fat |
6.4g Protein
|
Arugula Chicken Salad
scaled to 3 bowl
3 tbsp
Olive oil
2 1/4 cup chopped
Carrots
1 1/2 cup, chopped
Red cabbage
3 cup
Arugula
3 breast
Chicken breast
6 tbsp
Italian dressing
15 grams
Sunflower seed kernels
Fried Broccoli
scaled to 2 serving
1/2 package
Broccoli
1/2 tbsp
Olive oil
1/4 tsp
Crushed red pepper flakes
1/2 tsp
Salt
|
Arugula Chicken Salad
Cube the chicken breast, then pan fry the cubed chicken in a non-stick pan with olive oil. Set aside and allow it to cool.
Chop red cabbage and carrots.
Add arugula, carrots, and cabbage to a large salad bowl.
Top salad with sunflower seeds (about 2 teaspoons worth) and cooled chicken.
Add your favorite dressing and enjoy. (source: bodybuilding.com)
Fried Broccoli
Rinse and pat dry the broccoli.
Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.
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