1320 Calorie
Paleo diet and meal plan
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Example 1320 calorie
paleo diet plan
Sunday's Diet Plan
1388.3 Calories
115.9g Carbs
86.8g Fat
54.6g Protein
|
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
Blueberries
296
g
Blueberries
Paleo Bacon-Wrapped Pears
scaled to 1 serving
|
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
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
|
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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