1320 Calorie Paleo diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Keto diet plan, Vegetarian diet plan, Vegan diet plan, Gluten free diet plan Low carb free diet plan Low fat free diet plan High protein free diet plan

Example 1320 calorie paleo diet plan

Example 1320 Calorie Paleo Meal Plan

115.9g Carbs 86.8g Fat 54.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 750.2 Calories \| 90.5g Carbs \| 44.2g Fat \| 13.3g Protein 1 serving Pumpkin Coconut Paleo Smoothie 415.8 Calories \| 29.8g Carbs \| 33.5g Fat \| 7.6g Protein 2 cup (296 g) Blueberries 168.7 Calories \| 42.9g Carbs \| 1.0g Fat \| 2.2g Protein 1 serving Paleo Bacon-Wrapped Pears 165.6 Calories \| 17.8g Carbs \| 9.7g Fat \| 3.4g 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 Blueberries 296 g Blueberries Paleo Bacon-Wrapped Pears scaled to 1 serving 1/2 large Pears 2 strip Bacon	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.) Paleo Bacon-Wrapped Pears Preheat oven to 400F. Cover a large, rimmed baking sheet with aluminum foil. Leaving skin on, cut each pear into quarters. Wrap each quarter of pear with a slice of bacon and place on the baking sheet. Bake for 25 minutes, or until the bacon is crispy. Serve hot.
Lunch 98.0 Calories \| 7.6g Carbs \| 7.1g Fat \| 1.5g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 stalk, medium (7-1/2" - 8" long) (40 g) Celery 6.4 Calories \| 1.2g Carbs \| 0.1g Fat \| 0.3g Protein	Cool Summer Cucumber and Tomato Toss scaled to 1 serving 1/4 large Cucumber 1/2 large whole Tomatoes 1/2 tbsp Balsamic vinegar 1/2 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper Celery 1 stalk, medium (7-1/2" - 8" long) Celery	Cool Summer Cucumber and Tomato Toss Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Dinner 540.1 Calories \| 17.7g Carbs \| 35.6g Fat \| 39.8g Protein 1 plate Chicken Stir Fry 540.1 Calories \| 17.7g Carbs \| 35.6g Fat \| 39.8g Protein	Chicken Stir Fry scaled to 1 plate 1/2 tbsp Coconut oil 1/4 fruit Avocados 1 extra large Egg 1/2 tbsp Brown sugar 1/2 tbsp Soy sauce 1/2 breast Chicken breast 1/2 tbsp Vegetable oil 1/4 medium Red bell pepper 1/8 Tbsp Corn Starch 1/2 cloves, minced Garlic 1/8 cup, sliced Almonds 4 spear Asparagus	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

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