Breakfast
439.6 Calories |
51.8g Carbs |
19.8g Fat |
18.7g Protein
1
serving
Simple Spinach Scramble
251.9 Calories |
6.8g Carbs |
18.7g Fat |
14.1g Protein
1
melon, medium
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Simple Spinach Scramble
scaled to 1 serving
2 tsp
Olive oil
1 cup
Spinach
1/4 cup, chopped
Onions
2 ring
Red bell pepper
2 large
Egg
1 dash
Salt
1 dash
Pepper
Melons
1
melon, medium
Melons
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Simple Spinach Scramble
Heat olive oil in a pan over medium heat.
Clean the spinach off and throw it into the pan while still wet. Cook on medium heat and season with salt and pepper.
Once the spinach is wilted, add the onion and bell pepper and cook until the onions are translucent and the pepper chunks are soft.
Add the eggs and scramble until cooked. Top with salt and pepper.
Excerpt From: Michael Matthews. The Shredded Chef. iBooks. https://itun.es/ca/V7n-F.l
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Lunch
369.9 Calories |
17.2g Carbs |
22.5g Fat |
30.8g Protein
1
serving
Paleo Avocado Tuna Salad (Tuna in Water)
363.5 Calories |
16.0g Carbs |
22.4g Fat |
30.5g Protein
1
stalk, medium
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 1 serving
1 fruit
Avocados
1 lemon yields
Lemon juice
1 tbsp chopped
Onions
5 oz
Tuna
1 dash
Salt
1 dash
Pepper
Celery
1
stalk, medium
Celery
|
Paleo Avocado Tuna Salad (Tuna in Water)
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add drained tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
|
Dinner
417.2 Calories |
12.6g Carbs |
23.5g Fat |
37.7g Protein
1
serving
Arctic Char with Pistachio Orange Vinaigrette
380.3 Calories |
5.5g Carbs |
23.2g Fat |
36.5g Protein
1
medium
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
|
Arctic Char with Pistachio Orange Vinaigrette
scaled to 1 serving
1/4 medium
Scallions
6 oz
Trout
1/2 tbsp
Pistachio nuts
1/4 fruit
Oranges
3/4 tsp
Lemon juice
3/4 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Red bell pepper
1
medium
Red bell pepper
|
Arctic Char with Pistachio Orange Vinaigrette
Preheat broiler to high.
Slice scallion.
Chop pistachios.
Place fish, skin side down, on a foil-lined baking sheet. Season with salt and pepper. Brush with 1/3 of the olive oil.
Broil fish 4-5 inches from heat for 6-8 minutes, or until cooked through.
While the fish is broiling, zest orange and squeeze out ¼ cup juice.
In a bowl, whisk together orange zest, orange juice, lemon juice, salt, and pepper.
Slowly drizzle in the remaining olive oil while whisking constantly.
Stir in the scallions.
Carefully transfer the cooked fish to plates, leaving the skin behind on the foil.
Drizzle the fish with the vinaigrette and sprinkle with chopped pistachios. Serve remaining vinaigrette on the side.
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