Breakfast
780.7 Calories |
14.1g Carbs |
58.2g Fat |
47.8g Protein
2
omelet
Paleo Denver Omelet
780.7 Calories |
14.1g Carbs |
58.2g Fat |
47.8g Protein
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Paleo Denver Omelet
scaled to 2 omelet
4 extra large
Egg
4 tbsp chopped
Onions
1/2 cup, chopped
Red bell pepper
4 slice
Sliced ham
2 tbsp
Olive oil
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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!
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Lunch
1168.7 Calories |
60.4g Carbs |
101.9g Fat |
24.5g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
2
serving
Almond Butter & Celery
433.9 Calories |
19.6g Carbs |
36.0g Fat |
15.2g Protein
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Cool Summer Cucumber and Tomato Toss
scaled to 1 serving
1/4 large
Cucumber
1/2 large whole
Tomatoes
1/2 tbsp
Balsamic vinegar
1/2 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Avocados
2
fruit
Avocados
Almond Butter & Celery
scaled to 2 serving
4 tbsp
Almond butter
4 stalks, large
Celery
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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.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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Dinner
1228.7 Calories |
33.5g Carbs |
70.7g Fat |
113.9g Protein
3
serving
Arctic Char with Pistachio Orange Vinaigrette
1146.1 Calories |
17.9g Carbs |
69.5g Fat |
109.5g Protein
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
1
serving
Zucchini Spears
45.8 Calories |
8.4g Carbs |
0.9g Fat |
3.3g Protein
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Arctic Char with Pistachio Orange Vinaigrette
scaled to 3 serving
3/4 medium
Scallions
18 oz
Trout
1 1/2 tbsp
Pistachio nuts
3/4 fruit
Oranges
3/4 tbsp
Lemon juice
2 1/4 tbsp
Olive oil
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
Zucchini Spears
scaled to 1 serving
1/16 tsp
Salt
13/16 large
Zucchini
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Arctic Char with Pistachio Orange Vinaigrette
PREPARATION: Slice scallion. Chop pistachios or pecans.
Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
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