Breakfast
578.0 Calories |
52.1g Carbs |
30.2g Fat |
28.6g Protein
1
omelet
Paleo Denver Omelet
390.3 Calories |
7.1g Carbs |
29.1g Fat |
23.9g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g 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
Melons
1
melon, medium (about 5" dia)
Melons
|
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
1016.0 Calories |
44.0g Carbs |
85.8g Fat |
36.1g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
2
stalk, medium (7-1/2" - 8" long)
(80 g)
Celery
12.8 Calories |
2.4g Carbs |
0.1g Fat |
0.6g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g 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
Celery
2
stalk, medium (7-1/2" - 8" long)
Celery
Almonds
143
g
Almonds
|
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.
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Dinner
149.6 Calories |
3.7g Carbs |
1.7g Fat |
23.5g Protein
1
serving
Beer Grilled Shrimp
149.6 Calories |
3.7g Carbs |
1.7g Fat |
23.5g Protein
|
Beer Grilled Shrimp
scaled to 1 serving
6 oz
Shrimp
1/4 can or bottle
Beer
3/4 tsp
Garlic
|
Beer Grilled Shrimp
Whisk the beer and garlic together in a bowl, toss in the shrimp, then pour everything into a resealable plastic bag. Squeeze out excess air, and seal the bag. Place the bag into a bowl to catch any leaks, then marinate in the refrigerator for at least 2 hours.
Heat a cast iron grill pan over medium-high heat until it begins to smoke. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp until the shells turn pink and they are no longer translucent in the center, about 5 minutes.
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