Breakfast
579.5 Calories |
54.0g Carbs |
27.3g Fat |
33.8g Protein
1
serving
Paleo Ham & Egg Cups
391.8 Calories |
8.9g Carbs |
26.3g Fat |
29.2g Protein
1
melon, medium
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
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
Melons
1
melon, medium
Melons
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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
277.5 Calories |
15.4g Carbs |
16.6g Fat |
21.5g Protein
1
serving
Tuna Salad
235.8 Calories |
9.6g Carbs |
15.6g Fat |
18.1g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g Protein
|
Tuna Salad
scaled to 1 serving
1/2 can
Tuna
1/2 fruit
Avocados
1/2 tbsp
Lemon juice
1/8 cup chopped
Onions
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
1 cup cherry tomatoes
Cherry tomatoes
1/4 oz, boneless
Anchovy
1/2 tsp
Dill
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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Dinner
867.9 Calories |
20.2g Carbs |
53.3g Fat |
78.1g Protein
2
serving
Arctic Char with Pistachio Orange Vinaigrette
760.7 Calories |
10.9g Carbs |
46.3g Fat |
73.0g Protein
2
serving
Pan Roasted Asparagus
107.2 Calories |
9.3g Carbs |
7.0g Fat |
5.1g Protein
|
Arctic Char with Pistachio Orange Vinaigrette
scaled to 2 serving
1/2 medium
Scallions
12 oz
Trout
1 tbsp
Pistachio nuts
1/2 fruit
Oranges
1/2 tbsp
Lemon juice
1 1/2 tbsp
Olive oil
1/2 dash
Salt
1/2 dash
Pepper
Pan Roasted Asparagus
scaled to 2 serving
1/2 lb
Asparagus
1/2 tbsp
Olive oil
1/2 clove
Garlic
1/2 tsp
Salt
|
Arctic Char with Pistachio Orange Vinaigrette
Preheat broiler to high.
Slice scallion.
Chop pistachios.
Place fish, skin side down, on a foil-lined baking sheet. Season with salt and pepper. Brush with 1/3 of the olive oil.
Broil fish 4-5 inches from heat for 6-8 minutes, or until cooked through.
While the fish is broiling, zest orange and squeeze out ¼ cup juice.
In a bowl, whisk together orange zest, orange juice, lemon juice, salt, and pepper.
Slowly drizzle in the remaining olive oil while whisking constantly.
Stir in the scallions.
Carefully transfer the cooked fish to plates, leaving the skin behind on the foil.
Drizzle the fish with the vinaigrette and sprinkle with chopped pistachios. Serve remaining vinaigrette on the side.
Pan Roasted Asparagus
Trim the bottom inch or two off the asparagus. Finely chop the garlic.
Cut spears in half crosswise.
Heat olive oil in a large heavy skillet.
Add asparagus.
Toss well.
Sprinkle with salt and garlic.
Toss well for one to two minutes.
Serve hot or at room temperature.
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