Chicken and Cauliflower Curry. Tropical Shrimp Salad. Leftover from E8. Spicy Tuna and Egg Salad. Mediterranean Tuna Salad D8 H8 F8

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1 Week 8

2 Meal Plan Breakfast Lunch Dinner Day 1 Herbed Ham Frittata Chicken and Cauliflower Curry Honey Roasted Chicken and Vegetables A8 B8 C8 Day 2 Leftover from B8 A1 B8 Tropical Shrimp Salad Leftover of C8 C8 Day 3 Broccoli, Bacon, and Chive Omelette Leftover from Sautéed Pork Chop with Balsamic Roasted Onions G8 I8 Day 4 Day 5 Day 6 Poached Eggs with Roasted Vegetables and Bacon Southwest Scrambled Eggs Spicy Tuna and Egg Salad Mediterranean Tuna Salad Pan Seared Chicken with Leeks and Bacon J8 K8 L8 Smoked Salmon Scramble Coconut Chicken Curry Sautéed Pork Chop with Apples, Spinach, and Onions M8 N8 O8 Spaghetti and Meat Sauce Paleo Style D8 F8 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 FRESH HERBS AND PRODUCE MEALS 15 tbsp Olive oil 3 tbsp Paleo Mayonnaise 1 tbsp Balsamic Vinegar 1/2 cup Tomato sauce (canned) 1/2 cup Coconut milk (unsweetened) 1 tbsp Honey 1/2 tsp Chili powder Salt and Pepper 1 can Tuna (canned in water) 1/2 can Smoked salmon 3 1/2 tbsp Curry powder 4 Olives 1 tbsp Pickle relish 2 tsp Mustard 1 tsp Chili sauce A8, B8, C8,, F8, G8,, I8, J8, K8, N8, O8, M8, K8 I8 F8 B8, N8 C8 D8 all to taste K8, M8 B8, N8 K8, K8 K8 1 tbsp Basil leaves 1/2 tbsp Dill 1/2 cup Zucchini 1 tbsp Scallions 1/2 cup Spaghetti squash 1/2 Avocado 1/4 cup Apples 6 large Boston lettuce leaves 1/2 cup Leeks 1 cup Cauliflower 1/2 cup Green bell pepper 1 1/2 cup Broccoli 1/4 cup Cucumber 1 tbsp Fresh cilantro 1 clove Garlic 3 tbsp Chives F8 M8 J8 J8 F8 O8, K8 L8 B8 C8, G8, N8 B8 F8 G8, I8, M8 1 cup Shredded Lettuce K8 MEAT, FISH, POULTRY 3 Chicken breasts (boneless, skinless) 4 Chicken thighs (boneless, skinless) 2 Slices ham 13 strips Bacon 1 Pork loin chop (bone-in) 1 Pork loin chop (center loin) 1/2 lb Ground beef 16 large Cocktail shrimp MEALS B8, L8, N8 C8 A8 D8,, G8, J8, L8 O8 I8 F8 1 tbsp Lemon juice (raw) 3 medium Onions 1 tsp Parsley 1/2 cup Red bell pepper 2 1/2 cup Spinach 1/4 cup Mangos 1/4 cup Sweet potato 1/2 Tomato 1/4 cup Jalapeño peppers B8, C8, F8,, I8, J8, O8 A8 D8, J8 N8, O8 C8 D8 REFRIGERATOR ITEMS MEALS 16 Eggs (organic, cage-free preferable) A8, D8, G8, J8, K8, M8 2 tbsp Almond milk A8 1 tbsp Whole milk M8

4 Herbed Ham Frittata week 8 day 1 BREAKFAST A8 1 5 minutes 15 minutes % 29% 3% 3 eggs 2 tbsp almond milk 2 slices ham, chopped 1 tsp chopped parsley Beat the eggs with the almond milk. Heat a small nonstick skillet over medium heat and add the olive oil, followed by the eggs. Allow to cook until edges are set and add the chopped ham. Season with salt and pepper, and cook until eggs are set. Sprinkle with parsley and serve. Chicken and Cauliflower Curry week 8 day 1 LUNCH B minutes 30 minutes % 22% 11% 1/4 cup chopped onion 2 tbsp curry powder 1 chicken breast, cubed 1 cup chopped cauliflower 1 cup coconut milk 1 tbsp chopped cilantro Heat a large skillet over medium heat. Add the olive oil and onions and cook until soft. Add the curry powder, stir and add the chicken. Cook until chicken is browned, and add the cauliflower. Stir and add the coconut milk. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes, until chicken is cooked through and cauliflower is tender. Stir in the chopped cilantro. Serve.

5 Honey Roasted Chicken and Vegetables week 8 day 1 DINNER C minutes 50 minutes % 23% 10% 4 chicken thighs (boneless, skinless) 1/4 cup chopped onions 1/4 cup cubed sweet potatoes 1/2 cup chopped broccoli 1 tbsp honey 2 tbsp olive oil Preheat oven to 400 degrees F. Put all of the ingredients in a gallon sized freezer bag. Shake until everything is well coated. Lay on a parchment lined baking sheet and roast until vegetables are soft and chicken is cooked through, about minutes. Remove from oven and serve. Tropical Shrimp Salad week 8 day 2 LUNCH 2 10 minutes 10 minutes % 23% 11% 16 large cocktail shrimp (tails removed, chopped) 4 slices bacon, cooked and crumbled 1/4 cup diced mango 1/4 cup diced avocado 1 tbsp Paleo mayonnaise 4 large boston lettuce leaves Combine all of the ingredients except the lettuce in a large bowl. Stir until well combined and season with salt and pepper. Serve the salad in the lettuce leaves and refrigerate leftovers.

6 Broccoli, Bacon, and Chive Omelette week 8 day 3 BREAKFAST G8 1 5 minutes 10 minutes % 30% 5% 1 tsp olive oil 3 eggs, beaten 2 slices bacon, cooked and crumbled 1/2 cup broccoli, chopped in small pieces 1/2 tsp chopped chives Heat a small nonstick skillet over medium heat. Add the olive oil and the eggs. Cook until eggs are just set on the edges and add the bacon and broccoli. Cook until eggs are cooked, season with salt and pepper, and sprinkle with chives. Serve. Sautéed Pork Chop with Balsamic Roasted Onions week 8 day 3 DINNER I8 1 5 minutes 35 minutes 1/2 medium onion 3 tbsp olive oil 1 tbsp balsamic vinegar 1 pork loin chop 2 tbsp chopped chives % 26% 5% Preheat oven to 400 degrees F. Slice the onion into wedges and lay it on a parchment lined sheet pan. Drizzle with 2 tablespoons olive oil and balsamic vinegar and season with salt and pepper. Roast for minutes. While onions are roasting, heat a skillet over medium heat and add remaining olive oil. Add pork chop to the skillet and sear until browned on both sides. Remove onions from the oven and lay the pork chop on the same sheet pan. Put the pan back in the oven and continue roasting until pork is done, 5-10 minutes longer. Sprinkle the pork chop and the onions with the chives before serving.

7 Poached Eggs with Roasted Vegetables and Bacon week 8 day 4 BREAKFAST J minutes 25 minutes % 21% 10% 1/2 cup sliced onions 1/2 cup sliced zucchini 1 tbsp chopped scallions 1/4 cup sliced red bell pepper 2 eggs 2 slices bacon, cooked and crumbled Preheat oven to 400 degrees F. Toss the vegetables with the olive oil and lay on a parchment lined sheet pan. Roast for minutes until tender. When done, toss the vegetables with the crumbled bacon. 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 vegetables. Spicy tuna and Egg Salad week 8 day 4 LUNCH K8 1 5 minutes 10 minutes /2 can tuna, drained 1 tbsp pickle relish 1 tsp mustard 2 hard boiled eggs, finely chopped 2 tbsp Paleo mayonnaise 1 tsp chili sauce 1 dash Pepper 2 large Boston lettuce leaves 61% 27% 12% Combine all ingredients except the lettuce in a bowl and stir well. Chill until ready to serve. Serve in the lettuce leaves.

8 Pan Seared Chicken with Leeks and Bacon week 8 day 4 DINNER L minutes 20 minutes % 32% 6% 3 slices bacon, sliced 1/2 cup sliced leeks 1 chicken breast (boneless, skinless) Sea salt and Pepper Season the chicken with salt and pepper. Heat a medium skillet over medium heat. Add the bacon and cook until crisp. Remove from the pan with a slotted spoon and set aside. Add the leeks and cook until soft, and then add the chicken. Cook the chicken until is browned on both sides and cooked through. Remove the chicken from the pan and add the bacon. Heat the bacon and leeks until warm and serve over the chicken. Smoked Salmon Scramble week 8 day 5 BREAKFAST M8 1 5 minutes 10 minutes , % 30% 2% 3 eggs 1 tbsp whole milk 1/2 can smoked salmon, chopped (canned in water) 1/2 tbsp chopped chives 1/2 tbsp chopped dill Beat the eggs with the milk. Heat a non-stick skillet over medium heat and add the olive oil. Add the eggs and stir until almost cooked. Add the salmon, and stir. Season with salt and pepper. When eggs are cooked through, top with the chives and dill and serve.

9 Coconut Chicken Curry week 8 day 5 LUNCH N minutes 20 minutes % 27% 7% 1 tsp olive oil 1 chicken breast, cubed (boneless skinless) 1/2 cup broccoli, chopped 1/2 cup spinach 1 1/2 tsp curry powder 1/2 cup coconut milk Heat a skillet over medium heat. Add the olive oil and chicken breast and cook until browned. Add the broccoli, spinach, and curry powder. Stir and add the coconut milk. Season with salt and pepper and simmer on low heat until chicken is cooked through and broccoli is tender. Serve. Sautéed Pork Chop with Apples, Spinach, and Onions week 8 day 5 DINNER O minutes 25 minutes % 19% 11% 1 pork loin chop (bone-in) 1 tsp olive oil 1/2 cup sliced onions 1/4 cup sliced apples, skin on 2 cups chopped spinach Season the pork chop with salt and pepper. Heat a large skillet over medium heat and add the olive oil. Add the pork chop and cook until browned on both sides. Remove from the pan and add the onions and apples. Cook until soft and add the spinach. Add the pork chop back to the pan and continue cooking until done. Serve the pork with the vegetables.

10 Southwest Scrambled Eggs week 8 day 6 BREAKFAST D minutes 10 minutes % 27% 5% 3 eggs 1 tbsp water 2 strips bacon, chopped 1/4 cup chopped jalapeño peppers 1/4 cup chopped red bell peppers 1/2 tsp chili powder Beat the eggs with the water. Heat a nonstick skillet over medium heat. Add the bacon and peppers and cook until peppers are soft. Add the chili powder and eggs and scramble with a spatula until cooked through. Season with salt and pepper before serving. Mediterranean Tuna Salad week 8 day 6 LUNCH 1 5 minutes 10 minutes % 25% 11% 1 cup shredded lettuce 1/2 can tuna 1/2 cup sliced green bell peppers 1 1/2 tbsp olive oil 1/4 cup sliced cucumbers 1 tbsp lemon juice 1/4 cup sliced onions 1 tsp mustard 1/2 medium tomato, cut into wedges 4 small olives, pitted Top the lettuce with the vegetables, olives, and tuna. Make a dressing by combining the olive oil with the lemon juice and mustard. Season with salt and pepper. Drizzle the salad with the dressing before serving.

11 Spaghetti and Meat Sauce Paleo Style week 8 day 6 DINNER F minutes 20 minutes % 20% 10% 2 tbsp olive oil 1/4 pound ground beef 1/4 cup chopped onion 1 clove garlic, minced 1/2 cup canned tomato sauce 1 tbsp chopped basil 1/2 spaghetti squash Heat a medium skillet over medium heat. Add the olive oil, ground beef, onions and garlic and cook until beef is no longer pink. Add the tomato sauce and simmer for 10 minutes. Stir in the basil. While the sauce is simmering, steam the squash in the microwave until tender. Serve the sauce over the squash.