Breakfast
916.6 Calories |
51.0g Carbs |
53.5g Fat |
60.5g Protein
2
serving
Paleo Ham & Egg Cups
783.6 Calories |
17.9g Carbs |
52.5g Fat |
58.3g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Paleo Ham & Egg Cups
scaled to 2 serving
6 slice
Sliced ham
4 extra large
Egg
1/4 cup
Coconut milk
1/2 cup, chopped
Red bell pepper
1/4 cup, chopped
Onions
1 dash
Pepper
1 dash
Salt
1 tsp
Coconut oil
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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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.
Fruit Salad
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Lunch
1086.7 Calories |
53.2g Carbs |
87.6g Fat |
42.2g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
2
serving
Cherry Tomato, Dill, & Anchovy Salad
83.5 Calories |
11.6g Carbs |
2.0g Fat |
6.7g Protein
|
Spinach salad
scaled to 1 serving
5 cup
Spinach
2 large
Scallions
1/2 lemon yields
Lemon juice
1 tbsp
Olive oil
1 dash
Pepper
Almonds
143
g
Almonds
Cherry Tomato, Dill, & Anchovy Salad
scaled to 2 serving
2 cup cherry tomatoes
Cherry tomatoes
1/2 oz, boneless
Anchovy
1 tsp
Dill
|
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.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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Dinner
913.6 Calories |
22.3g Carbs |
40.8g Fat |
110.1g Protein
2
breast
Grilled Chicken Mediterranean
839.8 Calories |
7.9g Carbs |
40.1g Fat |
107.8g Protein
2
medium (approx 2-3/4" long, 2-1/2 dia.)
(238 g)
Red bell pepper
73.8 Calories |
14.4g Carbs |
0.7g Fat |
2.4g Protein
|
Grilled Chicken Mediterranean
scaled to 2 breast
1/2 cup cherry tomatoes
Cherry tomatoes
1/2 cup
Olives
1 1/2 tbsp, drained
Capers
1 1/2 tbsp
Olive oil
2 breast
Chicken breast
2 dash
Salt
2 dash
Pepper
Red bell pepper
2
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
Grilled Chicken Mediterranean
Preheat oven to 425F. Slice olives, rinse capers, and toss together with the tomatoes and 1 tbsp of olive oil in a bowl.
Season chicken breasts with salt and pepper to taste. Heat a large oven-proof skillet over high heat (you will be sticking the pan in the oven). Add 1 tbsp olive oil to the pan and quickly sear the chicken on both sides. Change to medium-high heat and add last 1 tbsp of oil and continue to cook until deep golden brown (~4 min).
Flip chicken, then add tomato mixture to skillet. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened (around 15-18 min).
Transfer to serving plates and spoon tomato mixture over top to serve.
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