1170 Calorie
Paleo diet and meal plan
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Example 1170 calorie
paleo diet plan
Example 1170 Calorie Paleo Meal Plan
46.0g Carbs
88.1g Fat
69.4g Protein
Breakfast
0 Calories |
0g Carbs |
0g Fat |
0g Protein
|
|
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Lunch
932.3 Calories |
39.6g Carbs |
78.6g Fat |
32.0g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g 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
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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
Celery
2
stalk, medium (7-1/2" - 8" long)
Celery
Almonds
143
g
Almonds
|
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.
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Dinner
264.2 Calories |
6.4g Carbs |
9.5g Fat |
37.4g Protein
1
serving
Chicken Stir-Fry
192.7 Calories |
6.0g Carbs |
4.8g Fat |
31.1g Protein
1
serving
Easy Hard-Boiled Eggs
71.5 Calories |
0.4g Carbs |
4.8g Fat |
6.3g Protein
|
Chicken Stir-Fry
scaled to 1 serving
1/16 tsp
Cayenne pepper
1/2 breast
Chicken breast
1 tbsp
Chicken broth
1/4 cup
Asparagus
1/4 cup chopped
Broccoli
1/4 tsp
Ginger
1/2 cup, pieces or slices
Mushrooms
1/4 medium
Carrots
1/4 extra large
Egg
Easy Hard-Boiled Eggs
scaled to 1 serving
1 large
Egg
|
Chicken Stir-Fry
Heat the chicken stock or broth in a non-stick wok over medium-high heat. Chop the vegetables.
Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp). Cook until almost done.
Add the vegetables, cayenne pepper and ginger, cook until tender.
Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly.
Serve hot.
Easy Hard-Boiled Eggs
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
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