Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup

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1 Week 2

2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers from C2 C2 Day 3 Irish Bacon and Cabbage with Fried Eggs Basil and Chive Scrambled Eggs Loaded Chicken Faked Potato G2 H2 I2 Day 4 Basic Paleo Pancakes Apple and Pecan Chicken Salad Chicken and Veggie Stir Fry J2 K2 L2 Day 5 Baked Spaghetti Squash with Poached Eggs Super Veggie Chicken Soup Philly Stuffed Peppers M2 N2 O2 Day 6 Strawberry and Bacon Omelette Balsamic Salmon and Sauteed Spinach with Sesame and Garlic Slow Cooked Beef Rendang with Broccoli D2 E2 Day 7 Reward Day, Eat What You Would Like! Reward Day, Eat What You Would Like! Reward Day, Eat What You Would Like!

3 Shopping List PANTRY ITEMS MEALS MEAT, FISH, POULTRY MEALS 14 1/2 tbsp Extra virgin olive oil A2, B2, D2, E2,, H2, I2, M2, N2, O2 3 1/2 Chicken breasts (boneless, skinless) B2, I2, K2, L2, N2 Salt and Pepper 4 tbsp Paleo Mayonnaise 4 tbsp Walnuts 1 tbsp Balsamic vinegar All to taste B2, K2 B2 E2 4 oz Beef chuck 8 oz Pork Sausage 1(4oz) Pink Salmon fillet 1/4 lb Ground beef (grass-fed) C2 E2 O2 1/4 tsp Coriander 1/4 tbsp Turmeric 1/4 tsp Red pepper flakes 1/4 tsp Baking soda 1/2 tsp Vanilla extract 1/4 cup Almond flour 1/4 tsp Cider vinegar 2 1/2 tbsp Coconut oil 2 tbsp Pecans 1/4 tsp Cayenne pepper 2 cups Chicken broth 1/4 oz Sesame seeds 1/4 tsp Ground ginger J2 J2 J2 J2 K2,L2 K2 L2 N2 E2 FRESH HERBS AND PRODUCE 1 cup Zucchini 1/2 cup Carrots 4 tbsp Celery 2 cups Onions 6 cups Cabbage 1/4 cup Strawberries 2 tsp Lemon juice 3 Garlic cloves 3 cups Spinach 1/2 cup Broccoli 1 tsp Basil leaves MEALS N2 N2 B2, K2, N2 B2, C2,, O2 C2, G2 D2 E2, K2 E2,, O2 E2, N2, L2 H2 1 tsp Ground Cumin A2 2 tsp Chives H2, I2 REFRIGERATOR ITEMS MEALS 1 1/2 cups Cauliflower 2 tbsp Apples I2 K2 19 Eggs (organic, cage-free preferable) A2, D2, G2, H2, J2, L2, M2 1/4 cup Asparagus 1/4 cup Red bell peppers L2 L2 1/4 cup Coconut milk 3/4 cups Mushrooms L2, O2 1 tbsp Almond milk J2 1/2 squash Spaghetti squash M2 4 slices Ham A2 10 slices Bacon D2, G2, I2, M2, 1 tbsp Shallots 1/4 cup Cherry tomatoes 1 Green bell pepper 2 tbsp Parseley 1/2 Sweet Potato N2 N2 O2 A2 A2

4 Ham and Sweet Potato Breakfast Scramble week 2 day 1 BREAKFAST A minutes 10 minutes % 28% 8% 2 tbsp olive oil 1/2 sweet potato, shredded 4 slices ham, chopped 1 tsp ground cumin 6 eggs 2 tbsp fresh parsley Heat the olive oil in a skillet and add the ham and sweet potatoes. When the ham is crispy and sweet potatoes are soft, add cumin and stir. Add the eggs, season with salt and pepper and scramble until eggs are cooked through. Serve topped with the parsley. Easy Chicken Salad week 2 day 1 LUNCH B minutes 10 minutes % 28% 6% 1 cup chicken, chopped and cooked 1 tablespoon onion, chopped 1 tablespoon celery, chopped 3 tablespoons Paleo mayonnaise 1 tablespoon olive oil 4 tablespoons walnuts, chopped Combine all the ingredients in a large bowl. Season with salt and pepper and mix well before serving.

5 Caramelized Cabbage and Pork week 2 day 1 DINNER C minutes 10 minutes 8 ounces pork sausage 1/2 cup sliced onions 4 cups shredded cabbage % 20% 12% In a large skillet, over medium heat, brown sausage until fully cooked. Remove sausage from skillet and set aside (reserving grease in skillet to cook cabbage). Add the onions and cabbage to skillet, season with salt and pepper (to taste). Cook until wilted, stirring occasionally (~10minutes). Reduce heat to medium-low, and continue cooking ~10 minutes, or until cabbage starts to caramelize (brown), stirring frequently to avoid burning. Add sausage to cabbage until heated. Remove from heat, add additional seasoning if necessary. Serve immediately. Irish Bacon and Cabbage with Fried Eggs week 2 day 3 BREAKFAST G minutes 15 minutes % 22% 10% 3 strips bacon, chopped 2 cups shredded cabbage 2 eggs Heat a nonstick skillet over medium high heat. Add the bacon and cook until crisp. Remove from pan and add the cabbage. Cook until soft. Make two small wells in the pan. Crack the eggs inside and cook until eggs are done to your liking. Season with salt and pepper and serve with the bacon.

6 Basil and Chive Scrambled Eggs week 2 day 3 LUNCH H2 1 5 minutes 10 minutes % 30% 6% 1 teaspoon olive oil 3 eggs, beaten 1 teaspoon basil leaves, chopped 1 teaspoon chives, chopped Heat the olive oil in a nonstick skillet. Add the eggs and scramble until cooked through. Season with salt and pepper and add the herbs before serving. Loaded Chicken Faked Potato week 2 day 3 DINNER I minutes 10 minutes % 26% 7% 1 1/2 cups cauliflower florets 1 tablespoon olive oil 3 strips bacon, cooked and crumbled 1 teaspoon chives, chopped 1/2 cup chicken breast, cooked and chopped Steam the cauliflower florets until tender. Add the olive oil, bacon and chives to the cauliflower and mash. Season with salt and pepper. Top with the chicken and serve.

7 Basic Paleo Pancakes week 2 day 4 BREAKFAST J minutes 10 minutes % 24% 8% 2 eggs 1 tablespoon almond milk 1/4 teaspoon baking soda 1/2 teaspoon vanilla extract 1/4 cup almond flour 1/4 teaspoon cider vinegar Place all ingredients in the blender and blend on high for 30 seconds. Spray a nonstick skillet with cooking spray. Drop the batter onto the skillet into small pancakes and cook until bubbly. Flip and cook until browned on both sides. Apple and Pecan Chicken Salad week 2 day 4 LUNCH K2 1 5 minutes 10 minutes teaspoon coconut oil 2 tablespoons pecans, chopped 1 tablespoon Paleo mayonnaise 1 teaspoon lemon juice 1/2 cup chicken, cooked and chopped 2 tablespoons apples, diced 2 tablespoons celery, chopped 60% 29% 10% Add coconut oil to frying pan to lightly roast chopped pecans. In a medium bowl, mix together the mayonnaise, lemon juice, salt and pepper. Toss with chicken, pecans, apples, and celery. Serve.

8 Chicken and Veggie Stir Fry week 2 day 4 DINNER L minutes 15 minutes % 28% 6% 2 tablespoons coconut oil 1/2 chicken breast, cut into strips 1/4 cup asparagus, chopped 1/4 cup broccoli, chopped 1/4 cup red bell peppers, sliced 1/4 cup mushrooms, sliced 1/4 teaspoon cayenne pepper 1 egg Heat the coconut oil in a non-stick wok over medium-high heat. Add the chicken and cook until almost done. Add the vegetables, and cayenne pepper, and cook until tender. Separately, quickly scramble the egg and then it mix through the stir-fry thoroughly. Serve hot. Baked Spaghetti Squash with Poached Eggs week 2 day 5 BREAKFAST M minutes 30 minutes % 26% 10% 1/2 spaghetti squash 1 teaspoon olive oil 2 eggs 2 slices bacon, cooked and crumbled Preheat oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Roast for 30 minutes, until tender when pierced with a fork. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the squash. Sprinkle with the cooked bacon and serve.

9 Super Veggie Chicken Soup week 2 day 5 lunch N minutes 20 minutes % 24% 10% 3 tablespoons olive oil 2 cups baby spinach 1 chicken breast, sliced 1/4 cup cherry tomatoes, halved 1 tablespoon shallots, chopped 1 cup zucchini, sliced 1 tablespoon celery, chopped 2 cups chicken broth 1/2 cup carrots, sliced Heat the oil in a small saucepan. Add the chicken and cook until browned. Add the shallots and celery and cook until soft. Add the carrots, spinach, tomatoes, and zucchini, stir and cook for 1 minute. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until chicken and vegetables are cooked through. Philly Stuffed Peppers week 2 day 5 Dinner O minutes 30 minutes % 23% 10% 1 green bell pepper 1 1/2 tablespoons olive oil 1/2 cup onions, chopped 1/4 cup mushrooms, sliced 1 clove garlic, minced 1/4 pound ground beef Preheat oven to 400 degrees F. Cut the pepper in half and remove the ribs and seeds. Lay on a baking sheet. Heat a skillet over medium heat and add the olive oil, onions, garlic, and mushrooms. Cook until soft and add the beef. Cook until beef is no longer pink. Stuff the mixture into the peppers and bake for minutes until pepper is soft.

10 Strawberry and Bacon Omelette week 2 day 6 BREAKFAST D minutes 10 minutes % 29% 6% 1 teaspoon olive oil 3 eggs, beaten 1/4 cup strawberries, sliced 2 slices bacon, cooked and crumbled Heat the olive oil in a nonstick skillet. Add the eggs and season with salt and pepper. Cook over medium-low heat until eggs are set. Add the strawberries and bacon, fold over and serve. Balsamic Salmon week 2 day 6 lunch E2 1 5 minutes 10 minutes % 35% 5% 1 tablespoon olive oil 1 teaspoon lemon juice 1 tablespoon balsamic vinegar 1/2 teaspoon garlic, minced 1 (4 oz) pink salmon filet Preheat broiler to high heat. Combine the olive oil, lemon juice, garlic, and vinegar in a bowl and brush over the salmon. Season with salt and pepper and lay on a baking sheet. Broil for 3-4 minutes per side until fish is cooked through.

11 Sauteed Spinach with Sesame and Garlic week 2 day 6 LUNCH E2 1 5 minutes 10 minutes % 9% 14% 1 teaspoon olive oil 1/2 teaspoon garlic, minced 1 cup spinach leaves 1/4 oz sesame seeds Heat the olive oil in a skillet over medium heat. Add the minced garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Add the spinach leaves and cook for about 5 minutes. Continue stirring until the leaves are dark and have reduced to be about 1/4 of their original size. Remove from heat. In a dry skillet, toast sesame seeds just until they turn a light golden brown. Add toasted sesame seeds to spinach, and season with salt and pepper. Serve immediately. Slow Cooked Beef Rendang with Broccoli week 2 day 6 DINNER 1 20 minutes 120 minutes % 26% 6% 1 teaspoon olive oil 4 oz beef chuck 1 tablespoon onions, chopped 1 clove garlic, minced 1/4 teaspoon ground coriander 1/4 tablespoon turmeric 1/4 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1/4 cup coconut milk 1/4 cup chopped broccoli Heat the olive oil in a small sauce pot. Add the beef and cook until browned. Add the onions, garlic, and spices, and continue cooking for 1 minute. Add the coconut milk and about a half cup of water. Bring to a boil and reduce heat to a simmer. Cover and simmer on low for about 2 hours, until beef is tender. Remove lid, add the broccoli and simmer for 10 minutes before serving.

12 Red Wine Vinaigrette BONUS RECIPE 6 10 minutes 0 minutes % 0% 4% 6 tablespoons olive oil 2 tablespoons red wine vinegar teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon thyme leaves 1/4 teaspoon salt 1/4 teaspoon black pepper Combine all the ingredients in a jar with a lid and shake until well combined. Store in the refrigerator for up to three days. for this bonus recipe are not included in your shopping list as most of them are staples you most likely have on hand. BONUS RECIPE

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