Breakfast
549.4 Calories |
55.9g Carbs |
28.4g Fat |
22.8g Protein
1
serving
Eggs in Spicy Tomato Sauce
322.2 Calories |
22.7g Carbs |
18.5g Fat |
18.1g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
1
serving
Paleo Bacon-Wrapped Pears
165.6 Calories |
17.8g Carbs |
9.7g Fat |
3.4g Protein
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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
Oranges
1
fruit (2-5/8" dia)
Oranges
Paleo Bacon-Wrapped Pears
scaled to 1 serving
1/2 large
Pears
2 strip
Bacon
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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.
Paleo Bacon-Wrapped Pears
Preheat oven to 400F. Cover a large, rimmed baking sheet with aluminum foil. Leaving skin on, cut each pear into quarters. Wrap each quarter of pear with a slice of bacon and place on the baking sheet. Bake for 25 minutes, or until the bacon is crispy. Serve hot.
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Lunch
382.0 Calories |
20.1g Carbs |
31.5g Fat |
13.3g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g 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
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
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.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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Dinner
741.5 Calories |
21.1g Carbs |
49.5g Fat |
57.9g Protein
1
breast
Grilled Chicken Mediterranean
419.9 Calories |
4.0g Carbs |
20.0g Fat |
53.9g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
|
Grilled Chicken Mediterranean
scaled to 1 breast
1/4 cup cherry tomatoes
Cherry tomatoes
1/4 cup
Olives
3/4 tbsp, drained
Capers
3/4 tbsp
Olive oil
1 breast
Chicken breast
1 dash
Salt
1 dash
Pepper
Avocados
1
fruit
Avocados
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Grilled Chicken Mediterranean
Preheat oven to 425F. Slice olives, rinse capers, and toss together with the tomatoes and 1 tbsp of olive oil in a bowl.
Season chicken breasts with salt and pepper to taste. Heat a large oven-proof skillet over high heat (you will be sticking the pan in the oven). Add 1 tbsp olive oil to the pan and quickly sear the chicken on both sides. Change to medium-high heat and add last 1 tbsp of oil and continue to cook until deep golden brown (~4 min).
Flip chicken, then add tomato mixture to skillet. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened (around 15-18 min).
Transfer to serving plates and spoon tomato mixture over top to serve.
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