Breakfast
556.7 Calories |
52.0g Carbs |
27.0g Fat |
30.7g Protein
1
serving
Paleo Ham & Egg Cups
391.8 Calories |
8.9g Carbs |
26.3g Fat |
29.2g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
|
Paleo Ham & Egg Cups
scaled to 1 serving
3 slice
Sliced ham
2 extra large
Egg
1 7/8 tbsp
Coconut milk
1/4 cup, chopped
Red bell pepper
1/8 cup, chopped
Onions
1/2 dash
Pepper
1/2 dash
Salt
1/2 tsp
Coconut oil
Blueberries
148
g
Blueberries
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
|
Paleo Ham & Egg Cups
Preheat oven to 350-degrees F.
In a saucepan, sauté chopped onions 3-4 minutes. Add chopped peppers, sauté for another 2 minutes. Remove from heat.
In small bowl, whisk eggs and coconut milk together. Add salt & pepper to taste.
Grease muffin tin wells with coconut oil and line each with a slice of ham. Add a spoonful of the onions and peppers on top of ham and top with egg mixture.
Bake at 350-degrees for about 20 minutes.
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
885.1 Calories |
37.9g Carbs |
65.8g Fat |
52.4g Protein
2
serving
Tuna Salad
471.6 Calories |
19.2g Carbs |
31.2g Fat |
36.3g Protein
2
serving
Cauliflower and Tahini
413.5 Calories |
18.6g Carbs |
34.6g Fat |
16.1g Protein
|
Tuna Salad
scaled to 2 serving
1 can
Tuna
1 fruit
Avocados
1 tbsp
Lemon juice
1/4 cup chopped
Onions
Cauliflower and Tahini
scaled to 2 serving
2 cup chopped,
Cauliflower
4 Tbsp
Sesame Tahini
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
949.1 Calories |
22.1g Carbs |
63.1g Fat |
77.1g Protein
2
serving
Rosemary Trout with Cherry-Tomato Sauce
744.8 Calories |
8.2g Carbs |
48.3g Fat |
67.1g Protein
2
serving
Sautéed Garlic Spinach
204.2 Calories |
13.9g Carbs |
14.9g Fat |
10.0g Protein
|
Rosemary Trout with Cherry-Tomato Sauce
scaled to 2 serving
1 tsp
Rosemary
2 tbsp
Olive oil
1 cup cherry tomatoes
Cherry tomatoes
1/2 tbsp chopped
Shallots
1/2 dash
Salt
1/2 dash
Pepper
1/2 tbsp
Balsamic vinegar
4 fillet
Trout
Sautéed Garlic Spinach
scaled to 2 serving
1 tbsp
Olive oil
1 1/2 clove
Garlic
1/2 dash
Salt
1 bunch
Spinach
|
Rosemary Trout with Cherry-Tomato Sauce
PREPARATION: Halve tomatoes. Chop shallot, rosemary.
Mix tomatoes, shallot, vinegar, and chopped
rosemary in bowl. Stir in 1 tablespoon oil.
Season sauce with salt and pepper.
Open trout like book on work surface.
Sprinkle with salt and pepper. Place
2 rosemary sprigs on each; fold over to close.
Divide 3 tablespoons oil between 2
large nonstick skillets. Place over medium-high
heat. Add 2 trout to each skillet. Cook
trout until brown outside and just opaque in
center, about 4 minutes per side. Transfer to
plates. Spoon sauce alongside.
Sautéed Garlic Spinach
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat olive oil in a large skillet on medium-high heat. Add the garlic and saut for about 1 minute or until the garlic is just beginning to brown and become fragrant.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
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