Breakfast
582.4 Calories |
65.6g Carbs |
28.5g Fat |
22.1g Protein
1
serving
Eggs in Spicy Tomato Sauce
322.2 Calories |
22.7g Carbs |
18.5g Fat |
18.1g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
1
serving
Paleo Bacon-Wrapped Pears
165.6 Calories |
17.8g Carbs |
9.7g Fat |
3.4g Protein
|
Eggs in Spicy Tomato Sauce
scaled to 1 serving
1/2 tbsp
Olive oil
1/2 medium
Red bell pepper
1/2 pepper
Jalapeno peppers
1/4 onion
Onions
1 1/4 cloves, minced
Garlic
1/2 tsp, ground
Cumin
3/8 tsp
Salt
3/4 tbsp
Tomato paste
7/8 cup
Tomatoes
2 tbsp
Water
2 extra large
Egg
1/2 tbsp
Parsley
Apples
1
medium (3" dia)
Apples
Paleo Bacon-Wrapped Pears
scaled to 1 serving
1/2 large
Pears
2 strip
Bacon
|
Eggs in Spicy Tomato Sauce
Remove seeds from bell peppers and chop. Chop jalepenos. Set aside.
Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes.
Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir.
Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.
Paleo Bacon-Wrapped Pears
Preheat oven to 400F. Cover a large, rimmed baking sheet with aluminum foil. Leaving skin on, cut each pear into quarters. Wrap each quarter of pear with a slice of bacon and place on the baking sheet. Bake for 25 minutes, or until the bacon is crispy. Serve hot.
|
Lunch
1200.5 Calories |
65.2g Carbs |
104.7g Fat |
26.7g Protein
2
serving
Spinach salad
350.5 Calories |
21.6g Carbs |
28.5g Fat |
10.6g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Spinach salad
scaled to 2 serving
10 cup
Spinach
4 large
Scallions
1 lemon yields
Lemon juice
2 tbsp
Olive oil
2 dash
Pepper
Avocados
2
fruit
Avocados
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
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.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
1312.8 Calories |
31.2g Carbs |
98.4g Fat |
86.7g Protein
2
serving
Roasted Salmon
484.8 Calories |
0.4g Carbs |
27.0g Fat |
56.5g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Roasted Salmon
scaled to 2 serving
10 oz
Atlantic salmon
2 tsp
Olive oil
1 tsp, leaves
Tarragon
1 tbsp chopped
Chives
Almonds
143
g
Almonds
|
Roasted Salmon
PREPARATION: Chop chives.
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.
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