Breakfast
1273.8 Calories |
38.4g Carbs |
110.1g Fat |
48.9g Protein
3
cup
Ham and Egg Mushroom Cups
543.6 Calories |
13.6g Carbs |
38.4g Fat |
38.8g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Ham and Egg Mushroom Cups
scaled to 3 cup
3 large
Egg
3 mushroom, whole
Mushrooms
3 oz
Sliced ham
1 1/2 tsp
Pepper
1 1/2 tbsp
Olive oil
Strawberries
144
g
Strawberries
Pecans
99
g
Pecans
|
Ham and Egg Mushroom Cups
Remove stem and clean out mushroom cups with a damp cloth.
Rub olive oil on the outside of the mushrooms.
Line mushroom cup with ham, then crack an egg into each cup.
Sprinkle with black pepper and herbs to taste.
Bake for 20-30 min at 375F in Toaster Oven or preheated Oven.
|
Lunch
823.0 Calories |
53.0g Carbs |
45.5g Fat |
63.5g Protein
2
serving
Paleo Avocado Tuna Salad (Tuna in Water)
727.0 Calories |
32.0g Carbs |
44.8g Fat |
61.0g 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
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g 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
Carrots
2
large (7-1/4" to 8-/1/2" long)
Carrots
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
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.
|
Dinner
1208.2 Calories |
4.2g Carbs |
69.7g Fat |
134.8g Protein
3
serving
Red Snapper with Basil Vinaigrette
1201.8 Calories |
3.0g Carbs |
69.7g Fat |
134.6g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g Protein
|
Red Snapper with Basil Vinaigrette
scaled to 3 serving
4 1/2 tbsp
Olive oil
2 1/4 tbsp, chopped
Basil
2 1/4 tbsp
Lemon juice
3 fillet
Snapper
3/4 tsp
Salt
3/8 tsp
Pepper
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
|
Red Snapper with Basil Vinaigrette
Preheat broiler and oil a large shallow baking pan (1 inch deep).
Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
|