550 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 550 calorie paleo diet plan

Example 550 Calorie Paleo Meal Plan

35.3g Carbs 26.4g Fat 51.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 281.8 Calories \| 2.4g Carbs \| 21.2g Fat \| 19.4g Protein 1 serving Basic Paleo Scrambled Eggs 281.8 Calories \| 2.4g Carbs \| 21.2g Fat \| 19.4g Protein	Basic Paleo Scrambled Eggs scaled to 1 serving 3 large Egg 1/2 tbsp Olive oil 1/2 tbsp chopped Chives 1/2 tbsp, ground Tarragon 1/2 dash Salt 1/2 dash Pepper	Basic Paleo Scrambled Eggs (Feel free to substitute the olive oil with coconut oil, or any oil that fits with your diet) Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add oil to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes. Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
Lunch 105.0 Calories \| 27.0g Carbs \| 0.4g Fat \| 1.3g Protein 1 medium (118 g) Banana 105.0 Calories \| 27.0g Carbs \| 0.4g Fat \| 1.3g Protein	Banana 1 medium Banana
Dinner 192.7 Calories \| 6.0g Carbs \| 4.8g Fat \| 31.1g Protein 1 serving Chicken Stir-Fry 192.7 Calories \| 6.0g Carbs \| 4.8g Fat \| 31.1g Protein	Chicken Stir-Fry scaled to 1 serving 1/16 tsp Cayenne pepper 1/2 full breast Chicken breast 1 tbsp Chicken broth 1/4 cup Asparagus 1/4 cup chopped Broccoli 1/4 tsp Ginger 1/2 cup, pieces or slices Mushrooms 1/4 medium Carrots 1/4 extra large Egg	Chicken Stir-Fry Heat the chicken stock or broth in a non-stick wok over medium-high heat. Chop the vegetables. Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp). Cook until almost done. Add the vegetables, cayenne pepper and ginger, cook until tender. Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly. Serve hot.

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