Breakfast
783.6 Calories |
17.9g Carbs |
52.5g Fat |
58.3g Protein
2
serving
Paleo Ham & Egg Cups
783.6 Calories |
17.9g Carbs |
52.5g Fat |
58.3g 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
|
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
1178.5 Calories |
52.4g Carbs |
99.9g Fat |
40.8g Protein
2
serving
Spinach salad
350.5 Calories |
21.6g Carbs |
28.5g Fat |
10.6g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Spinach salad
scaled to 2 serving
10 cup
Spinach
4 large
Scallions
1 lemon yields
Lemon juice
2 tbsp
Olive oil
2 dash
Pepper
Almonds
143
g
Almonds
|
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.
|
Dinner
1280.9 Calories |
28.6g Carbs |
70.3g Fat |
135.1g Protein
2
serving
Bacon-Wrapped Trout with Rosemary
1197.4 Calories |
17.0g Carbs |
68.3g Fat |
128.4g Protein
2
serving
Cherry Tomato, Dill, & Anchovy Salad
83.5 Calories |
11.6g Carbs |
2.0g Fat |
6.7g 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
Cherry Tomato, Dill, & Anchovy Salad
scaled to 2 serving
2 cup cherry tomatoes
Cherry tomatoes
1/2 oz, boneless
Anchovy
1 tsp
Dill
|
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.
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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