Breakfast
994.2 Calories |
68.9g Carbs |
59.4g Fat |
50.5g Protein
2
omelet
Paleo Denver Omelet
780.7 Calories |
14.1g Carbs |
58.2g Fat |
47.8g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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Paleo Denver Omelet
scaled to 2 omelet
4 extra large
Egg
4 tbsp chopped
Onions
1/2 cup, chopped
Red bell pepper
4 slice
Sliced ham
2 tbsp
Olive oil
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
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Paleo Denver Omelet
Chop up your onions and bell pepper.
Add olive oil to a skillet over medium-high heat. Saute onion, bell pepper, ham in the oil until the onion starts to become translucent.
Stir the eggs into the pan, then cook until lightly brown on the bottom. Then flip over and lightly brown the opposite side. Add a dash of salt and pepper if desired. Then eat!
Fruit Salad
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
818.5 Calories |
45.1g Carbs |
73.2g Fat |
13.3g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g 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
Avocados
2
fruit
Avocados
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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.
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Dinner
1278.9 Calories |
46.1g Carbs |
70.5g Fat |
113.2g Protein
3
serving
Arctic Char with Pistachio Orange Vinaigrette
1146.1 Calories |
17.9g Carbs |
69.5g Fat |
109.5g Protein
2
large (7-1/4" to 8-/1/2" long)
(144 g)
Carrots
59.0 Calories |
13.8g Carbs |
0.3g Fat |
1.3g 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
|
Arctic Char with Pistachio Orange Vinaigrette
scaled to 3 serving
3/4 medium
Scallions
18 oz
Trout
1 1/2 tbsp
Pistachio nuts
3/4 fruit
Oranges
3/4 tbsp
Lemon juice
2 1/4 tbsp
Olive oil
Carrots
2
large (7-1/4" to 8-/1/2" long)
Carrots
Red bell pepper
2
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
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Arctic Char with Pistachio Orange Vinaigrette
PREPARATION: Slice scallion. Chop pistachios or pecans.
Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
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