2310 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 2310 calorie paleo diet plan

Sunday's Diet Plan

2337.2 Calories 99.8g Carbs 153.8g Fat 154.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 383.7 Calories \| 38.1g Carbs \| 18.7g Fat \| 19.4g Protein 1 serving Eggs in Spicy Tomato Sauce 322.2 Calories \| 22.7g Carbs \| 18.5g Fat \| 18.1g Protein 1 fruit (2-5/8" dia) (131 g) Oranges 61.6 Calories \| 15.4g Carbs \| 0.2g Fat \| 1.2g Protein	Eggs in Spicy Tomato Sauce scaled to 1 serving Oranges 1 fruit (2-5/8" dia) Oranges	Eggs in Spicy Tomato Sauce Remove seeds from bell peppers and chop. Chop jalepenos. Set aside. Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes. Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened. Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir. Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.
Lunch 1067.6 Calories \| 50.4g Carbs \| 86.6g Fat \| 38.5g Protein 1 salad Pear Spinach Salad 202.7 Calories \| 12.4g Carbs \| 14.9g Fat \| 7.0g Protein 1 medium (approx 2-3/4" long, 2-1/2 dia.) (119 g) Red bell pepper 36.9 Calories \| 7.2g Carbs \| 0.4g Fat \| 1.2g Protein 1 cup, whole (143 g) Almonds 828.0 Calories \| 30.8g Carbs \| 71.4g Fat \| 30.2g Protein	Pear Spinach Salad scaled to 1 salad Red bell pepper 1 medium (approx 2-3/4" long, 2-1/2 dia.) Red bell pepper Almonds 143 g Almonds	Pear Spinach Salad Toss spinach, cubed ham, green or red bell pepper, cucumber, and pear with vinegar, oil, and maple syrup.
Dinner 885.9 Calories \| 11.3g Carbs \| 48.5g Fat \| 96.6g Protein 2 serving Pork Chops with Stewed Tomatoes, Capers and Rosemary 879.5 Calories \| 10.2g Carbs \| 48.4g Fat \| 96.3g Protein 1 stalk, medium (7-1/2" - 8" long) (40 g) Celery 6.4 Calories \| 1.2g Carbs \| 0.1g Fat \| 0.3g Protein	Pork Chops with Stewed Tomatoes, Capers and Rosemary scaled to 2 serving Celery 1 stalk, medium (7-1/2" - 8" long) Celery	Pork Chops with Stewed Tomatoes, Capers and Rosemary Coarsely chop tomatoes in can with kitchen shears. Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil. Add remaining tablespoon oil to skillet and saut garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

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