680 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 680 calorie paleo diet plan

Example 680 Calorie Paleo Meal Plan

49.9g Carbs 32.4g Fat 47.7g Protein

Meal Summary	Ingredients	Directions
Breakfast 322.2 Calories \| 22.7g Carbs \| 18.5g Fat \| 18.1g Protein 1 serving Eggs in Spicy Tomato Sauce 322.2 Calories \| 22.7g Carbs \| 18.5g Fat \| 18.1g Protein	Eggs in Spicy Tomato Sauce scaled to 1 serving 1/2 tbsp Olive oil 1/2 medium Red bell pepper 1/2 pepper Jalapeno peppers 1/4 onion Onions 1 1/4 cloves, minced Garlic 1/2 tsp, ground Cumin 3/8 tsp Salt 3/4 tbsp Tomato paste 7/8 cup Tomatoes 2 tbsp Water 2 extra large Egg 1/2 tbsp Parsley	Eggs in Spicy Tomato Sauce Remove seeds from bell peppers and chop. Chop jalepenos. Set aside. Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes. Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened. Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir. Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.
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 242.4 Calories \| 0.2g Carbs \| 13.5g Fat \| 28.2g Protein 1 serving Roasted Salmon 242.4 Calories \| 0.2g Carbs \| 13.5g Fat \| 28.2g Protein	Roasted Salmon scaled to 1 serving 5 oz Atlantic salmon 1 tsp Olive oil 1/2 tsp, leaves Tarragon 1/2 tbsp chopped Chives	Roasted Salmon PREPARATION: Chop chives. Preheat oven to 425°F. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

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