1430 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 1430 calorie paleo diet plan

Example 1430 Calorie Paleo Meal Plan

118.9g Carbs 89.6g Fat 64.1g Protein

Meal Summary	Ingredients	Directions
Breakfast 610.4 Calories \| 78.4g Carbs \| 34.6g Fat \| 11.0g Protein 1 serving Pumpkin Coconut Paleo Smoothie 415.8 Calories \| 29.8g Carbs \| 33.5g Fat \| 7.6g Protein 1 fruit (2-5/8" dia) (131 g) Oranges 61.6 Calories \| 15.4g Carbs \| 0.2g Fat \| 1.2g Protein 1 serving Fruit Salad 133.0 Calories \| 33.1g Carbs \| 0.9g Fat \| 2.1g 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 Oranges 1 fruit (2-5/8" dia) Oranges Fruit Salad scaled to 1 serving 1 cup, halves Strawberries 1 cup Blueberries	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.) Fruit Salad
Lunch 197.4 Calories \| 15.6g Carbs \| 14.5g Fat \| 6.4g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 1 medium whole (2-3/5" dia) (123 g) Tomatoes 22.1 Calories \| 4.8g Carbs \| 0.2g Fat \| 1.1g 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 Tomatoes 1 medium whole (2-3/5" dia) Tomatoes	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 641.1 Calories \| 25.0g Carbs \| 40.5g Fat \| 46.7g Protein 1 plate Chicken Stir Fry 540.1 Calories \| 17.7g Carbs \| 35.6g Fat \| 39.8g Protein 1 serving Easy Hard-Boiled Eggs 71.5 Calories \| 0.4g Carbs \| 4.8g Fat \| 6.3g Protein 1 large (7-1/4" to 8-/1/2" long) (72 g) Carrots 29.5 Calories \| 6.9g Carbs \| 0.2g Fat \| 0.7g 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 Easy Hard-Boiled Eggs scaled to 1 serving 1 large Egg Carrots 1 large (7-1/4" to 8-/1/2" long) Carrots	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 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.

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