Breakfast
1032.8 Calories |
82.4g Carbs |
53.7g Fat |
61.0g Protein
2
serving
Paleo Ham & Egg Cups
783.6 Calories |
17.9g Carbs |
52.5g Fat |
58.3g Protein
2
cup
(296 g)
Blueberries
168.7 Calories |
42.9g Carbs |
1.0g Fat |
2.2g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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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
Blueberries
296
g
Blueberries
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
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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.
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
987.0 Calories |
58.3g Carbs |
56.9g Fat |
77.4g Protein
2
serving
Spicy Tuna Salad
906.8 Calories |
42.7g Carbs |
56.2g Fat |
74.8g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g 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
|
Spicy Tuna Salad
scaled to 2 serving
2 can
Tuna
20 olive
Olives
1/2 cup, chopped
Scallions
1 pepper
Jalapeno peppers
3 tbsp, drained
Capers
1/2 tsp
Cayenne pepper
0.4 cup
Lemon juice
1 tbsp
Olive oil
1/2 head
Lettuce
1 fruit
Avocados
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
Red bell pepper
2
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
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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.
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Dinner
1132.2 Calories |
37.2g Carbs |
57.0g Fat |
122.6g Protein
2
breast
Grilled Chicken Mediterranean
839.8 Calories |
7.9g Carbs |
40.1g Fat |
107.8g Protein
2
serving
Kale Chips
250.7 Calories |
23.5g Carbs |
16.0g Fat |
11.5g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g 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
Kale Chips
scaled to 2 serving
4 cup, chopped
Kale
1 tbsp
Olive oil
1/4 tsp
Salt
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
1 cup cherry tomatoes
Cherry tomatoes
1/4 oz, boneless
Anchovy
1/2 tsp
Dill
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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.
Kale Chips
Preheat oven to 350 degrees F.
Remove center ribs and stems from kale if present. Tear kale leaves into 3 to 4 inch pieces.
Toss kale leaves in olive oil and salt. Spread on baking sheet coated with cooking spray.
Bake for 12-15 minutes at 350 degrees F until browned around edges and crisp. Enjoy!
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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