Breakfast
1012.3 Calories |
29.1g Carbs |
90.5g Fat |
32.5g Protein
2
omelet
Egg white omelet
328.2 Calories |
15.4g Carbs |
19.2g Fat |
23.4g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Egg white omelet
scaled to 2 omelet
6 large
Egg white
1/2 cup, chopped
Onions
1/2 cup, chopped
Red bell pepper
4 tsp
Coconut oil
4 tbsp
Almond milk
Pecans
99
g
Pecans
|
Egg white omelet
Dice the vegetables any way you would like (feel free to use 1/2 cup of any lean, non-starchy vegetables. The nutrition will not change very much). Lightly saute in coconut oil, then remove vegetables from the pan and set aside.
Whisk egg white to fluffy, then add almond milk to egg whites. Pour eggs into skillet and let bottom firm slightly.
Put vegetables into eggs. When partly cooked, fold egg over vegetables twice as you roll with your spatula into omelette form.
Done when eggs are cooked through. Plate and enjoy.
|
Lunch
340.8 Calories |
36.6g Carbs |
16.0g Fat |
19.4g Protein
1
serving
Tuna Salad
235.8 Calories |
9.6g Carbs |
15.6g Fat |
18.1g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g Protein
|
Tuna Salad
scaled to 1 serving
1/2 can
Tuna
1/2 fruit
Avocados
1/2 tbsp
Lemon juice
1/8 cup chopped
Onions
Banana
1
medium (7" to 7-7/8" long)
Banana
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
|
Dinner
842.7 Calories |
38.1g Carbs |
39.7g Fat |
91.6g Protein
2
serving
Paleo Chicken Spinach Meatballs
800.9 Calories |
32.4g Carbs |
38.7g Fat |
88.3g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g Protein
|
Paleo Chicken Spinach Meatballs
scaled to 2 serving
16 oz crumbled
Ground chicken
1 package yields
Spinach
1 tsp
Curry powder
1 cup, crushed, sliced, or chunks
Pineapple
1 dash
Salt
1 dash
Pepper
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
1 cup cherry tomatoes
Cherry tomatoes
1/4 oz, boneless
Anchovy
1/2 tsp
Dill
|
Paleo Chicken Spinach Meatballs
Preheat oven to 375 degrees. Line a large baking sheet with nonstick foil and set aside.
Press pineapple in sieve to remove excess juice. Place in large bowl. Cook and drain spinach, squeezing out extra moisture and add to pineapple. Add ground chicken, curry powder, salt and pepper. Mix well using hands.
Roll meat mixture into 1 1/2 Tbsp sized balls. Place on prepared baking sheet. Bake in preheated oven for 12-15 minutes or until fully cooked.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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