1730 Calorie Paleo diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Atkins / ketogenic 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 1730 calorie paleo diet plan

Sunday's Diet Plan

1743.6 Calories 99.8g Carbs 117.6g Fat 88.1g Protein

Meal Summary	Ingredients	Directions
Breakfast 578.0 Calories \| 52.1g Carbs \| 30.2g Fat \| 28.6g Protein 1 omelet Denver omelet 390.3 Calories \| 7.1g Carbs \| 29.1g Fat \| 23.9g Protein 1 melon, medium (about 5" dia) (552 g) Melons 187.7 Calories \| 45.0g Carbs \| 1.0g Fat \| 4.6g Protein	Denver omelet scaled to 1 omelet Melons 1 melon, medium (about 5" dia) Melons	Denver omelet Chop up your onions and bell pepper. Add olive oil to a skillet over medium-high heat. Saute onion, bell pepper, ham in the oil until the onion starts to become translucent. Stir the eggs into the pan, then cook until lightly brown on the bottom. Then flip over and lightly brown the opposite side. Add a dash of salt and pepper if desired. Then eat!
Lunch 1016.0 Calories \| 44.0g Carbs \| 85.8g Fat \| 36.1g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 2 stalk, medium (7-1/2" - 8" long) (80 g) Celery 12.8 Calories \| 2.4g Carbs \| 0.1g Fat \| 0.6g Protein 1 cup, whole (143 g) Almonds 828.0 Calories \| 30.8g Carbs \| 71.4g Fat \| 30.2g Protein	Spinach salad scaled to 1 serving Celery 2 stalk, medium (7-1/2" - 8" long) Celery Almonds 143 g Almonds	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 149.6 Calories \| 3.7g Carbs \| 1.7g Fat \| 23.5g Protein 1 serving Beer Grilled Shrimp 149.6 Calories \| 3.7g Carbs \| 1.7g Fat \| 23.5g Protein	Beer Grilled Shrimp scaled to 1 serving	Beer Grilled Shrimp Whisk the beer and garlic together in a bowl, toss in the shrimp, then pour everything into a resealable plastic bag. Squeeze out excess air, and seal the bag. Place the bag into a bowl to catch any leaks, then marinate in the refrigerator for at least 2 hours. Heat a cast iron grill pan over medium-high heat until it begins to smoke. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp until the shells turn pink and they are no longer translucent in the center, about 5 minutes.

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