Breakfast
683.5 Calories |
90.9g Carbs |
30.3g Fat |
21.8g Protein
1
serving
Simple Spinach Scramble
251.9 Calories |
6.8g Carbs |
18.7g Fat |
14.1g Protein
2
serving
Fruit Salad
266.0 Calories |
66.2g Carbs |
1.9g Fat |
4.3g Protein
1
serving
Paleo Bacon-Wrapped Pears
165.6 Calories |
17.8g Carbs |
9.7g Fat |
3.4g Protein
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Simple Spinach Scramble
scaled to 1 serving
2 tsp
Olive oil
1 cup
Spinach
1/4 cup, chopped
Onions
2 ring
Red bell pepper
2 large
Egg
1 dash
Salt
1 dash
Pepper
Fruit Salad
scaled to 2 serving
2 cup, halves
Strawberries
2 cup
Blueberries
Paleo Bacon-Wrapped Pears
scaled to 1 serving
1/2 large
Pears
2 strip
Bacon
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Simple Spinach Scramble
Heat olive oil in a pan over medium heat.
Clean the spinach off and throw it into the pan while still wet. Cook on medium heat and season with salt and pepper.
Once the spinach is wilted, add the onion and bell pepper and cook until the onions are translucent and the pepper chunks are soft.
Add the eggs and scramble until cooked. Top with salt and pepper.
Excerpt From: Michael Matthews. The Shredded Chef. iBooks. https://itun.es/ca/V7n-F.l
Fruit Salad
Paleo Bacon-Wrapped Pears
Preheat oven to 400F. Cover a large, rimmed baking sheet with aluminum foil. Leaving skin on, cut each pear into quarters. Wrap each quarter of pear with a slice of bacon and place on the baking sheet. Bake for 25 minutes, or until the bacon is crispy. Serve hot.
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Lunch
1140.6 Calories |
50.7g Carbs |
79.5g Fat |
77.1g Protein
2
serving
Paleo Avocado Tuna Salad (Tuna in Water)
727.0 Calories |
32.0g Carbs |
44.8g Fat |
61.0g Protein
2
serving
Cauliflower and Tahini
413.5 Calories |
18.6g Carbs |
34.6g Fat |
16.1g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 2 serving
2 fruit
Avocados
2 lemon yields
Lemon juice
2 tbsp chopped
Onions
10 oz
Tuna
2 dash
Salt
2 dash
Pepper
Cauliflower and Tahini
scaled to 2 serving
2 cup chopped,
Cauliflower
4 Tbsp
Sesame Tahini
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Paleo Avocado Tuna Salad (Tuna in Water)
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add drained tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
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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Dinner
1416.3 Calories |
38.0g Carbs |
82.5g Fat |
136.1g Protein
2
serving
Bacon-Wrapped Trout with Rosemary
1197.4 Calories |
17.0g Carbs |
68.3g Fat |
128.4g Protein
2
serving
Brussels Sprout Slaw
219.0 Calories |
21.0g Carbs |
14.2g Fat |
7.7g Protein
|
Bacon-Wrapped Trout with Rosemary
scaled to 2 serving
6 strip
Bacon
20 oz
Trout
2/3 fruit without seeds
Lemons
4 tbsp
Rosemary
Brussels Sprout Slaw
scaled to 2 serving
1/4 tsp
Salt
1 tbsp
Olive oil
2 tsp
Lemon juice
1/2 lb
Brussels sprouts
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Bacon-Wrapped Trout with Rosemary
Preheat broiler.
Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish.
Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.
Brussels Sprout Slaw
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
If you have a mandoline or vegetable slicer: Holding each sprout by the stem end, finely shred them on the slicer. If you don't, chop the sprouts finely with a kitchen knife.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
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