510 Calorie Paleo diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Keto diet plan, Vegetarian diet plan, Vegan diet plan, Gluten free diet plan Low carb free diet plan Low fat free diet plan High protein free diet plan

Example 510 calorie paleo diet plan

Example 510 Calorie Paleo Meal Plan

33.4g Carbs 28.7g Fat 41.7g Protein

Meal Summary	Ingredients	Directions
Breakfast 181.2 Calories \| 4.5g Carbs \| 12.8g Fat \| 12.9g Protein 1 cup Ham and Egg Mushroom Cups 181.2 Calories \| 4.5g Carbs \| 12.8g Fat \| 12.9g Protein	Ham and Egg Mushroom Cups scaled to 1 cup 1 large Egg 1 mushroom, whole Mushrooms 1 oz Sliced ham 1/2 tsp Pepper 1/2 tbsp Olive oil	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 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g 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	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 174.7 Calories \| 18.0g Carbs \| 1.7g Fat \| 23.4g Protein 1 serving Simple Fish Chowder 145.2 Calories \| 11.1g Carbs \| 1.5g Fat \| 22.8g Protein 1 large (72 g) Carrots 29.5 Calories \| 6.9g Carbs \| 0.2g Fat \| 0.7g Protein	Simple Fish Chowder scaled to 1 serving 1 cup Tomatoes 1 1/2 stalk, medium Celery 1/2 tsp, ground Oregano 1/2 tsp, ground Basil 1 dash Salt 1 dash Pepper 4 oz Cod Carrots 1 large Carrots	Simple Fish Chowder Frozen cod or other fish can be used in place of fresh cod. Slice up the celery, and in a stock pot put the undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat. Place the fish fillets in the pot. Reduce the heat and cook for 5-10 minutes, or 10-15 if using frozen fillets. Continue cooking until the fish is opaque and flaky and the mixture is heated throughout. Optionally, thin the mixture with water.

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