Breakfast
523.3 Calories |
40.2g Carbs |
30.0g Fat |
26.1g Protein
1
omelet
Paleo Denver Omelet
390.3 Calories |
7.1g Carbs |
29.1g Fat |
23.9g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Paleo Denver Omelet
scaled to 1 omelet
2 extra large
Egg
2 tbsp chopped
Onions
1/4 cup, chopped
Red bell pepper
2 slice
Sliced ham
1 tbsp
Olive oil
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Paleo 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!
Fruit Salad
|
Lunch
557.0 Calories |
46.8g Carbs |
33.8g Fat |
26.8g Protein
1
cup
(151 g)
Grapes
104.2 Calories |
27.3g Carbs |
0.2g Fat |
1.1g Protein
1
serving
Tuna Salad
235.8 Calories |
9.6g Carbs |
15.6g Fat |
18.1g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Grapes
151
g
Grapes
Tuna Salad
scaled to 1 serving
1/2 can
Tuna
1/2 fruit
Avocados
1/2 tbsp
Lemon juice
1/8 cup chopped
Onions
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
|
Dinner
881.5 Calories |
36.3g Carbs |
45.8g Fat |
89.9g Protein
2
serving
Paleo Chicken Spinach Meatballs
800.9 Calories |
32.4g Carbs |
38.7g Fat |
88.3g Protein
1
serving
Garlic Kale
80.6 Calories |
3.9g Carbs |
7.1g Fat |
1.6g Protein
|
Paleo Chicken Spinach Meatballs
scaled to 2 serving
16 oz crumbled
Ground chicken
1 package yields
Spinach
1 tsp
Curry powder
1 cup, crushed, sliced, or chunks
Pineapple
1 dash
Salt
1 dash
Pepper
Garlic Kale
scaled to 1 serving
1/2 cup, chopped
Kale
1/2 tbsp
Olive oil
1 cloves, minced
Garlic
|
Paleo Chicken Spinach Meatballs
Preheat oven to 375 degrees. Line a large baking sheet with nonstick foil and set aside.
Press pineapple in sieve to remove excess juice. Place in large bowl. Cook and drain spinach, squeezing out extra moisture and add to pineapple. Add ground chicken, curry powder, salt and pepper. Mix well using hands.
Roll meat mixture into 1 1/2 Tbsp sized balls. Place on prepared baking sheet. Bake in preheated oven for 12-15 minutes or until fully cooked.
Garlic Kale
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
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