2590 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 2590 calorie paleo diet plan

Sunday's Diet Plan

2573.1 Calories 99.3g Carbs 158.7g Fat 205.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 875.8 Calories \| 40.0g Carbs \| 53.4g Fat \| 60.3g Protein 2 serving Paleo Ham & Egg Cups 783.6 Calories \| 17.9g Carbs \| 52.5g Fat \| 58.3g Protein 2 cup, whole (288 g) Strawberries 92.2 Calories \| 22.1g Carbs \| 0.9g Fat \| 1.9g Protein	Paleo Ham & Egg Cups scaled to 2 serving Strawberries 288 g Strawberries	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.
Lunch 906.8 Calories \| 42.7g Carbs \| 56.2g Fat \| 74.8g Protein 2 serving Spicy tuna salad 906.8 Calories \| 42.7g Carbs \| 56.2g Fat \| 74.8g Protein	Spicy tuna salad scaled to 2 serving	Spicy tuna salad Any kind of lettuce or mixed greens can replace the butter lettuce. Chop olives, finely chop the jalapeno, and dice the lettuce. Combine all of the ingredients except for the lettuce and avocado, and then serve over lettuce. Slice avocado and serve on top.
Dinner 790.6 Calories \| 16.6g Carbs \| 49.1g Fat \| 70.4g Protein 2 serving Rosemary Trout with Cherry-Tomato Sauce 744.8 Calories \| 8.2g Carbs \| 48.3g Fat \| 67.1g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein	Rosemary Trout with Cherry-Tomato Sauce scaled to 2 serving Zucchini Spears scaled to 1 serving	Rosemary Trout with Cherry-Tomato Sauce PREPARATION: Halve tomatoes. Chop shallot, rosemary. Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper. Open trout like book on work surface. Sprinkle with salt and pepper. Place 2 rosemary sprigs on each; fold over to close. Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside. Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until crisp-tender, about 3-5 minutes. Drain and sprinkle with salt.