1600 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 1600 calorie paleo diet plan

Example 1600 Calorie Paleo Meal Plan

81.8g Carbs 113.5g Fat 66.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 450.7 Calories \| 32.8g Carbs \| 32.9g Fat \| 9.1g Protein 1 serving Fried Irish Cabbage with Bacon 356.0 Calories \| 7.7g Carbs \| 32.6g Fat \| 8.7g Protein 1 medium (3" dia) (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein	Fried Irish Cabbage with Bacon scaled to 1 serving 3/16 package Bacon 2/3 tbsp Bacon fat 3/16 head, small Cabbage 3/16 dash Pepper Apples 1 medium (3" dia) Apples	Fried Irish Cabbage with Bacon Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
Lunch 419.7 Calories \| 22.2g Carbs \| 32.8g Fat \| 14.6g Protein 1 salad Maple Pear Spinach & Ham Salad 202.7 Calories \| 12.4g Carbs \| 14.9g Fat \| 7.0g Protein 1 serving Almond Butter & Celery 217.0 Calories \| 9.8g Carbs \| 18.0g Fat \| 7.6g Protein	Maple Pear Spinach & Ham Salad scaled to 1 salad 1 tsp Red wine vinegar 1 tbsp Olive oil 2 cup Spinach 1 oz Sliced ham 1/4 cup, sliced Red bell pepper 1/4 cup slices Cucumber 1/4 cup, slices Pears 1/2 tsp Maple syrups Almond Butter & Celery scaled to 1 serving 2 tbsp Almond butter 2 stalks, large Celery	Maple Pear Spinach & Ham Salad Toss spinach, cubed ham, green or red bell pepper, cucumber, and pear with vinegar, oil, and maple syrup. Almond Butter & Celery Spread almond butter on celery and enjoy!
Dinner 681.4 Calories \| 26.9g Carbs \| 47.8g Fat \| 42.5g Protein 1 serving Pan Seared Salmon with Avocado Remoulade 589.8 Calories \| 10.1g Carbs \| 46.1g Fat \| 36.0g Protein 2 serving Zucchini Spears 91.5 Calories \| 16.7g Carbs \| 1.7g Fat \| 6.5g Protein	Pan Seared Salmon with Avocado Remoulade scaled to 1 serving 1/4 tsp Dijon mustard 1 tbsp Olive oil 1/4 tbsp chopped Shallots 3/4 tbsp Lime juice 1/2 tbsp Vegetable oil 1/4 dash Salt 3/4 tsp Parsley 1/2 fruit Avocados 6 oz Atlantic salmon 1/4 dash Pepper Zucchini Spears scaled to 2 serving 3/16 tsp Salt 1 2/3 large Zucchini	Pan Seared Salmon with Avocado Remoulade Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste. Coat the bottom of a saute pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side. Serve salmon with avocado remoulade sauce. Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.

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