2410 Calorie
Paleo diet and meal plan
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Example 2410 calorie
paleo diet plan
Example 2410 Calorie Paleo Meal Plan
66.9g Carbs
118.7g Fat
66.6g Protein
Breakfast
390.3 Calories |
7.1g Carbs |
29.1g Fat |
23.9g Protein
1
omelet
Paleo Denver Omelet
390.3 Calories |
7.1g Carbs |
29.1g Fat |
23.9g Protein
|
Paleo Denver Omelet
scaled to 1 omelet
2 extra large
Egg
2 tbsp chopped
Onions
1/4 cup, chopped
Red bell pepper
2 slice
Sliced ham
1 tbsp
Olive oil
|
Paleo Denver Omelet
Chop up your onions and bell pepper.
Add olive oil to a skillet over medium-high heat. Saute onion, bell pepper, ham in the oil until the onion starts to become translucent.
Stir the eggs into the pan, then cook until lightly brown on the bottom. Then flip over and lightly brown the opposite side. Add a dash of salt and pepper if desired. Then eat!
|
Lunch
832.7 Calories |
48.3g Carbs |
73.1g Fat |
10.8g Protein
2
serving
Cool Summer Cucumber and Tomato Toss
183.1 Calories |
12.8g Carbs |
14.1g Fat |
2.5g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 2 serving
1/2 large
Cucumber
1 large whole
Tomatoes
1 tbsp
Balsamic vinegar
1 tbsp
Olive oil
1/2 dash
Salt
1/2 dash
Pepper
Avocados
2
fruit
Avocados
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
|
Cool Summer Cucumber and Tomato Toss
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
|
Dinner
323.9 Calories |
11.5g Carbs |
16.5g Fat |
31.9g Protein
2
serving
Cilantro Lime Shrimp
294.4 Calories |
4.6g Carbs |
16.3g Fat |
31.2g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
|
Cilantro Lime Shrimp
scaled to 2 serving
1/2 dash
Salt
1/2 pepper
Serrano pepper
1/8 cup
Fresh cilantro
1 tbsp
Lime juice
1 tbsp
Vegetable oil
8 oz
Shrimp
1 clove
Garlic
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Cilantro Lime Shrimp
Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.
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