890 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 890 calorie paleo diet plan

Example 890 Calorie Paleo Meal Plan

49.2g Carbs 47.8g Fat 63.9g 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 280.3 Calories \| 37.8g Carbs \| 14.6g Fat \| 6.6g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 1 medium (118 g) Banana 105.0 Calories \| 27.0g Carbs \| 0.4g Fat \| 1.3g 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 Banana 1 medium Banana	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 295.5 Calories \| 9.0g Carbs \| 11.9g Fat \| 37.8g Protein 1 serving Dill Poached Salmon 249.7 Calories \| 0.7g Carbs \| 11.1g Fat \| 34.6g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein	Dill Poached Salmon scaled to 1 serving 6 oz Atlantic salmon 1/2 cup Chicken broth 1/4 cup sprigs Dill Zucchini Spears scaled to 1 serving 1/16 tsp Salt 13/16 large Zucchini	Dill Poached Salmon Place the salmon fillets in a large pot, and pour in the chicken broth. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork. Each serving is a 6 oz fillet (170 grams before cooking). Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.

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