580 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 580 calorie paleo diet plan

Example 580 Calorie Paleo Meal Plan

26.6g Carbs 34.0g Fat 44.6g 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 197.4 Calories \| 15.6g Carbs \| 14.5g Fat \| 6.4g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 1 medium whole (123 g) Tomatoes 22.1 Calories \| 4.8g Carbs \| 0.2g Fat \| 1.1g 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 Tomatoes 1 medium whole Tomatoes	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 219.0 Calories \| 6.5g Carbs \| 6.7g Fat \| 25.3g Protein 1 serving Filet Mignon with Rich Balsamic Glaze 219.0 Calories \| 6.5g Carbs \| 6.7g Fat \| 25.3g Protein	Filet Mignon with Rich Balsamic Glaze scaled to 1 serving 4 oz Beef tenderloin 1/4 tsp Pepper 1/2 tsp Salt 1 tbsp Balsamic vinegar 1 fl oz Red wine	Filet Mignon with Rich Balsamic Glaze Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

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