Breakfast
486.4 Calories |
34.1g Carbs |
26.6g Fat |
29.6g Protein
1
serving
Paleo Ham & Egg Cups
391.8 Calories |
8.9g Carbs |
26.3g Fat |
29.2g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
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Paleo Ham & Egg Cups
scaled to 1 serving
3 slice
Sliced ham
2 extra large
Egg
1 7/8 tbsp
Coconut milk
1/4 cup, chopped
Red bell pepper
1/8 cup, chopped
Onions
1/2 dash
Pepper
1/2 dash
Salt
1/2 tsp
Coconut oil
Apples
1
medium (3" dia)
Apples
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Paleo Ham & Egg Cups
Preheat oven to 350-degrees F.
In a saucepan, sauté chopped onions 3-4 minutes. Add chopped peppers, sauté for another 2 minutes. Remove from heat.
In small bowl, whisk eggs and coconut milk together. Add salt & pepper to taste.
Grease muffin tin wells with coconut oil and line each with a slice of ham. Add a spoonful of the onions and peppers on top of ham and top with egg mixture.
Bake at 350-degrees for about 20 minutes.
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Lunch
482.9 Calories |
28.3g Carbs |
28.2g Fat |
38.0g Protein
1
serving
Spicy Tuna Salad
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g 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
|
Spicy Tuna Salad
scaled to 1 serving
1 can
Tuna
10 olive
Olives
1/4 cup, chopped
Scallions
1/2 pepper
Jalapeno peppers
1 1/2 tbsp, drained
Capers
1/4 tsp
Cayenne pepper
3 1/4 tbsp
Lemon juice
1/2 tbsp
Olive oil
1/4 head
Lettuce
1/2 fruit
Avocados
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Spicy Tuna Salad
Any kind of lettuce or mixed greens can replace the butter lettuce. Chop olives, finely chop the jalapeno, and dice the lettuce. Combine all of the ingredients except for the lettuce and avocado, and then serve over lettuce. Slice avocado and serve on top.
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Dinner
207.1 Calories |
7.8g Carbs |
11.9g Fat |
18.8g Protein
1
serving
Cilantro Lime Shrimp
147.2 Calories |
2.3g Carbs |
8.2g Fat |
15.6g Protein
1
serving
Fried Broccoli
59.9 Calories |
5.5g Carbs |
3.7g Fat |
3.2g Protein
|
Cilantro Lime Shrimp
scaled to 1 serving
1/4 dash
Salt
1/4 pepper
Serrano pepper
1/16 cup
Fresh cilantro
1/2 tbsp
Lime juice
1/2 tbsp
Vegetable oil
4 oz
Shrimp
1/2 clove
Garlic
Fried Broccoli
scaled to 1 serving
1/4 package
Broccoli
3/4 tsp
Olive oil
1/8 tsp
Crushed red pepper flakes
1/4 tsp
Salt
|
Cilantro Lime Shrimp
Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.
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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