1210 Calorie
Paleo diet and meal plan
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Example 1210 calorie
paleo diet plan
Example 1210 Calorie Paleo Meal Plan
63.7g Carbs
60.6g Fat
59.1g Protein
Breakfast
323.7 Calories |
14.3g Carbs |
26.4g Fat |
9.0g Protein
1
serving
Paleo Porridge
223.6 Calories |
14.0g Carbs |
16.8g Fat |
6.0g Protein
2
strips
Bacon
100.1 Calories |
0.3g Carbs |
9.5g Fat |
3.0g Protein
|
Paleo Porridge
scaled to 1 serving
2 tbsp
Coconut meat
1/8 cup
Almond Flour
1/2 tbsp, whole
Flaxseed
1/4 oz
Chia seeds
1/2 tsp
Cinnamon
1/2 cup
Unsweetened Coconut Milk
Bacon
scaled to 2 strips
2 strip
Bacon
|
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.
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
280.3 Calories |
37.8g Carbs |
14.6g Fat |
6.6g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g 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
Banana
1
medium (7" to 7-7/8" long)
Banana
|
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.
|
Dinner
409.0 Calories |
11.6g Carbs |
19.6g Fat |
43.5g Protein
1
serving
Dill Poached Salmon
249.7 Calories |
0.7g Carbs |
11.1g Fat |
34.6g Protein
1
serving
Easy Hard-Boiled Eggs
71.5 Calories |
0.4g Carbs |
4.8g Fat |
6.3g Protein
1
serving
Grilled Polenta Chips
87.8 Calories |
10.6g Carbs |
3.8g Fat |
2.6g Protein
|
Dill Poached Salmon
scaled to 1 serving
6 oz
Atlantic salmon
1/2 cup
Chicken broth
1/4 cup sprigs
Dill
Easy Hard-Boiled Eggs
scaled to 1 serving
1 large
Egg
Grilled Polenta Chips
scaled to 1 serving
2 oz
Yellow Polenta
3/4 tsp
Olive oil
1 1/2 tsp
Nutritional Yeast
1/4 dash
Pepper
1/4 dash
Salt
|
Dill Poached Salmon
Place the salmon fillets in a large pot, and pour in the chicken broth. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Each serving is a 6 oz fillet (170 grams before cooking).
Easy Hard-Boiled Eggs
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
Grilled Polenta Chips
Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Cut tube of polenta into 1/4" to 1/2" slices. Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with nutritional yeast, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. Enjoy!
|