2480 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 2480 calorie paleo diet plan

Example 2480 Calorie Paleo Meal Plan

109.5g Carbs 196.5g Fat 139.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 451.5 Calories \| 27.6g Carbs \| 29.7g Fat \| 20.3g Protein 1 serving Caramelized onion frittata 367.2 Calories \| 6.2g Carbs \| 29.2g Fat \| 19.2g Protein 1 cup (148 g) Blueberries 84.4 Calories \| 21.4g Carbs \| 0.5g Fat \| 1.1g Protein	Caramelized onion frittata scaled to 1 serving 1 1/2 extra large Egg 1/2 link, 4/lb Italian sausage 1/2 medium Onions 1 dash Salt 1 dash Pepper 3/4 tsp Coconut oil Blueberries 148 g Blueberries	Caramelized onion frittata Preheat oven to 350F. Whisk eggs and thinly slice the onions. Cook italian sausage in a large skillet over medium heat until cooked through. Use a wooden spoon to break up the sausage while it cooks. Grease a glass baking dish with the coconut oil. Place your italian sausage in the dish. While pan is still hot and over medium heat, add your sliced onions to the italian sausage grease. Cooking down for about 8-10 minutes, continuously stirring onions to prevent burning. While the onions are caramelizing, mix in your eggs with the italian sausage in your baking dish. Once your onions are caramelized, place the onions on top throughout the baking dish, covering all the eggs and italian sausage. Bake for 10-13 minutes or until your eggs are completely cooked through in the middle.
Lunch 919.5 Calories \| 37.2g Carbs \| 78.4g Fat \| 31.5g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 cup, whole (143 g) Almonds 828.0 Calories \| 30.8g Carbs \| 71.4g Fat \| 30.2g Protein	Cool Summer Cucumber and Tomato Toss scaled to 1 serving 1/4 large Cucumber 1/2 large whole Tomatoes 1/2 tbsp Balsamic vinegar 1/2 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper Almonds 143 g Almonds	Cool Summer Cucumber and Tomato Toss Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Dinner 1287.0 Calories \| 44.7g Carbs \| 88.4g Fat \| 87.6g Protein 2 plate Chicken Stir Fry 1080.3 Calories \| 35.4g Carbs \| 71.1g Fat \| 79.6g Protein 1 serving Cauliflower and Tahini 206.8 Calories \| 9.3g Carbs \| 17.3g Fat \| 8.1g Protein	Chicken Stir Fry scaled to 2 plate 1 tbsp Coconut oil 1/2 fruit Avocados 2 extra large Egg 1 tbsp Brown sugar 1 tbsp Soy sauce 1 breast Chicken breast 1 tbsp Vegetable oil 1/2 medium Red bell pepper 1/4 Tbsp Corn Starch 1 cloves, minced Garlic 1/4 cup, sliced Almonds 8 spear Asparagus Cauliflower and Tahini scaled to 1 serving 1 cup chopped, Cauliflower 2 Tbsp Sesame Tahini	Chicken Stir Fry Slice up chicken is small pieces. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. coat chicken with marinade and refrigerate for at least 15 minutes. In a small bowl, beat eggs with one tsp of water. Set aside. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot. Add asparagus, red pepper, and garlic, and saute for 5 minutes, or until slightly tender. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon vegetable oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side. Return vegetables, eggs and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Top with almonds and avocado to serve. Can also be served over rice Cauliflower and Tahini Chop the cauliflower lovingly, to retain some of the florets. Serve cauliflower pieces with tahini for dipping. Enjoy!

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