Mon Tue Wed Thu Fri Sat. Seed Bars Fresh Strawberries Protein Coffee Protein Coffee Protein Coffee Seed Bars. Mongolian Beef Ginger Stir Fry

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1 Paleo April 29 6 days Mon Tue Wed Thu Fri Sat Breakfast Bell Pepper Egg Cups Bell Pepper Egg Cups Meal Prep Coconut Flour Pancakes Meal Prep Coconut Flour Pancakes Meal Prep Coconut Flour Pancakes Mexican Scramble Paleo Seed Bars Fresh Strawberries Protein Coffee Protein Coffee Protein Coffee Seed Bars Snack 1 Tuna Boats Leftover Chicken Leftover Pork Mongolian Beef Ginger Stir Fry Sausage and mushroom Spaghetti Squash Bake Mediterranean Goddess Bowl Paleo Lunch Paleo Tabbouleh Paleo Tabbouleh Cauliflower Rice Snack 2 Fresh Strawberries Seed Bars Citrus Chicken Teriyaki Meatballs Citrus Chicken Teriyaki Meatballs Citrus Chicken Teriyaki Meatballs Citrus Chicken Teriyaki Meatballs Roasted Chicken Herbed Pork Roast with Sweet Potato Mash Mongolian Beef Ginger Stir Fry Sausage and mushroom Spaghetti Squash Bake Garlic Prawns Pan Seared Haddock with Pineapple Salsa AIP Dinner Roasted Broccoli with Almonds Cauliflower Rice Mediterranean Goddess Bowl Paleo

2 Paleo April items Fruits Vegetables Bread, Fish, Meat & Cheese 1 3/4 Avocado 2/3 cup Blueberries 2/3 Fresh Orange Juice 2 tsps Grated Orange Zest 4 Lemon 1 tbsp Lemon Juice 1 Lime 1 cup Pineapple 2 2/3 cups Strawberries Breakfast 1/2 cup Almond Butter 3 cups Organic Coffee Seeds, Nuts & Spices 1 1/2 tsps Black Pepper 1 tbsp Chia Seeds 1 tbsp Chili Powder 3 tbsps Cocao Nib 1/4 tsp Cumin 1 tsp Fresh Sage Leaves 1/8 tsp Garlic Powder 1/3 cup Hemp Seeds 1/2 tsp Oregano 2 1/4 tsps Paprika 1 tbsp Poultry Seasoning 1/2 cup Pumpkin Seeds 2 3/4 tsps Sea Salt 2 Sea Salt & Black Pepper 1 tbsp Sesame Seeds 1/2 cup Sliced Almonds 2/3 cup Sunflower Seeds 1/4 tsp Turmeric 8 cups Baby Spinach 6 cups Broccoli 2 Carrots 1 1/2 heads Cauliflower 1/2 stalk Celery 1 tbsp Cilantro 2 1/2 Cucumber 1/2 tsp Dill 8 1/4 Garlic 1 Garlic Cloves 1 1/2 tsps Ginger 2 1/8 Green Bell Pepper 1 stalk Green Onion 1/2 cup Kale Leaves 3/4 cup Mint Leaves 4 cups Mixed Greens 1 cup Mushrooms 2 1/2 cups Parsley 2 Red Bell Pepper 1/2 cup Red Onion 1 1/2 tsps Rosemary 1 Spaghetti Squash 3 Sweet Potato 1 1/2 tsps Thyme 3 1/4 Tomato 1/4 cup White Onion 1/8 Yellow Onion Boxed & Canned Baking 1/2 Black Pepper And Sea Salt 1 tbsp Organic Salsa 1/2 can Tuna 1 lb Beef Tenderloin 2 lbs Extra Lean Ground Chicken 4 Haddock Fillet 1 cup Leftover Chicken 1 lb Pork Sausage 2 1/2 lbs Pork Tenderloin 2 lbs Prawns 4 lbs Whole Roasting Chicken Condiments & Oils Cold Other 1 tbsp Apple Cider Vinegar 1/2 cup Avocado Oil 1 tbsp Butter 1/3 cup Coconut Aminos 1/2 cup Coconut Oil 1 cup Extra Virgin Olive Oil 2 tbsps Macadamia Nuts 1 tbsp Tahini 16 1/8 Egg 1/2 cup Organic Cream 1/2 cup Unsweetened Almond Milk 3 tbsps Collagen Peptides 2 tbsps Paleo Or Avocado Mayo 1 1/3 cups Coconut Flour 2 tbsps Monk Fruit Sweetener

3 1 1/2 tsps Nutritional Yeast 1 tbsp Raw Honey 1 cup Unsweetened Coconut Flakes

4 Bell Pepper Egg Cups 3 ingredients 20 minutes 1 serving 1. Preheat oven to 425 degrees F. 2. Slice pepper in half and carve out the seeds. 3. Crack an egg into the cavity of each half and bake on a baking sheet for minutes, depending on how you like your eggs. Remove from oven and season with sea salt and black pepper to taste. Enjoy! 1 Red Bell Pepper 2 Egg Sea Salt & Black Pepper (to taste) More Flavour Roast the red pepper in the oven before cracking the egg into them. Added Touch Sprinkle with cheese during the last 2 minutes. Serve it With Toast for dipping or our Grain-Free Flax Bread. More Protein If it is a large bell pepper, fill remaining space with egg whites for added protein.

5 Meal Prep Coconut Flour Pancakes 7 ingredients 20 minutes 4 servings 1. Melt the coconut oil in a large skillet over medium heat. 2. In a bowl, combine the coconut flour, eggs, and avocado oil. Mix well. The dough will be stiff, thick and fluffy, not like typical pancake batter. 3. Scoop out 1/4 cup servings of the dough and form it into small balls. Drop them into the pan and press down gently to form pancakes. Cook for 2 to 3 minutes per side, flipping gently. 4. Top with fresh berries, hemp seeds and any other toppings you'd like. Enjoy! 1 1/3 tbsps Coconut Oil 1 1/3 cups Coconut Flour 10 2/3 Egg 1/3 cup Avocado Oil 2/3 cup Blueberries 2/3 cup Strawberries (sliced) 1 1/3 tbsps Hemp Seeds Recommended Coconut Flour This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using a different brand of coconut flour, results may vary. Leftovers Keeps well in the fridge for 3 days. Flavoured Pancakes Mix blueberries, raspberries or chocolate chips into the dough before cooking. Additional Toppings Butter, ghee, coconut oil, maple syrup, honey, fruit or nut butter.

6 Mexican Scramble Paleo 16 ingredients 25 minutes 1 serving 1. Heat olive oil in a large skillet over medium heat. Add onion, green pepper, garlic and tomatoes. Saute 5 minutes or until onion is translucent. 2. Add in, cumin, paprika and turmeric. Season with sea salt and pepper to taste. Saute for another 2 to 3 minutes. 3. Mix together eggs, almond milk and nutritional yeast in a mixing bowl. Whisk well. Pour into skillet and continuously stir to scramble eggs while they cook. 4. Once eggs are cooked through, stir in the shredded kale. Continue to stir just until kale is wilted and then remove from heat. 5. Spoon into bowls and top with avocado, salsa and garnish with cilantro. Enjoy! Less ingredients Skip the toppings (avocado, salsa and cilantro) 1/3 tsp Extra Virgin Olive Oil 1/8 Yellow Onion (diced) 1/8 Green Bell Pepper (de-seeded and diced) 3/4 Garlic (cloves, minced) 1/4 Tomato (diced) 1/4 tsp Cumin 1/4 tsp Paprika 1/4 tsp Turmeric 1 1/2 Egg Sea Salt & Black Pepper (to taste) 1 1/2 tsps Unsweetened Almond Milk 1 1/2 tsps Nutritional Yeast 1/2 cup Kale Leaves (finely sliced) 1/4 Avocado (peeled and diced) 1 tbsp Organic Salsa 1 tbsp Cilantro (chopped)

7 Seed Bars 11 ingredients 15 minutes 24 servings 1. Combine nut butter, coconut oil and sweetener in food processor. 2. Add coconut, hemp, sesame, chia and pulse till combined. 3. Add rest of seeds and nibs (optional) and pulse again till combined. 4. Line 8x8 with parchment paper and dump mixture into the pan. Spread out with the back of a spoon till even. 5. Put in the freezer and let harden for 20 min. Remove and cut into 24 squares. Store in the freezer. 1/2 cup Almond Butter (or other nut/seed butter) 1/4 cup Coconut Oil 2 tbsps Monk Fruit Sweetener (maple syrup for paleo) 1 cup Unsweetened Coconut Flakes 2/3 cup Sunflower Seeds 2 tbsps Hemp Seeds 1 tbsp Chia Seeds 1 tbsp Sesame Seeds 1/2 cup Pumpkin Seeds 3 tbsps Cocao Nib 1/4 tsp Sea Salt (if nut butter is unsalted)

8 Fresh Strawberries 1 ingredient 5 minutes 1 serving 1. Wash strawberries under cold water and remove the stems. Dry well. Slice and divide into bowls. Enjoy! 1 cup Strawberries Make Them Last Once strawberries are washed, they tend not to last as long. So do not wash until you are ready to eat.

9 Protein Coffee 3 ingredients 5 minutes 1 serving 1. Add ingredients to coffee and mix with a hand frother till combined. 2. Other optional ingredients include: real vanilla, cinnamon, stevia or other spices. 1 cup Organic Coffee 1 tbsp Collagen Peptides 3 tbsps Organic Cream (or canned coconut cream)

10 Tuna Boats 9 ingredients 5 minutes 1 serving 1. Cut avocados in half lengthwise and remove the stone leave the peel on. In a large mixing bowl mix together the tuna, celery, onions, mayo and spices. 2. Stuff avocados with tuna mixture sprinkle with fresh parsley or dill 1/2 Avocado 1/2 can Tuna (packed in water) 1/2 stalk Green Onion 1/2 stalk Celery 1/2 tsp Dill (dried) 1/8 tsp Garlic Powder 1/2 Black Pepper And Sea Salt (black pepper and sea salt to taste) 1 Tomato (Grape tomatoes halved) 2 tbsps Paleo Or Avocado Mayo

11 Leftover Chicken 1 ingredient 1 minute 1 serving 1. Add 1 cup left over chicken. 1 cup Leftover Chicken

12 Paleo Tabbouleh 9 ingredients 15 minutes 2 servings 1. Rice the cauliflower by adding the florets to your food processor or blender, and pulsing until a rice-like texture is achieved. 2. Add the riced cauliflower to a large salad bowl along with the minced parsley, mint, cucumber, tomatoes, and hemp seeds. Add the lemon juice and olive oil and toss until everything is well combined. 3. Season with sea salt and black pepper to taste and enjoy alone or as a side dish! More Protein Serve with chicken breast or chickpeas. Save Time Buy cauliflower that has already been riced. You may find it with the pre-chopped vegetables in your produce aisle, or in the frozen vegetables section. 1/2 head Cauliflower (small, sliced into florets) 1 1/2 cups Parsley (finely chopped) 1/2 cup Mint Leaves (finely chopped) 1/2 Cucumber (diced) 1 Tomato (medium, diced) 2 tbsps Hemp Seeds 1/2 Lemon (juiced) 1 tbsp Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste)

13 Leftover Pork 1 ingredient 5 minutes 1 serving 1. Slice or prepare leftover pork from previous meal. 1/2 lb Pork Tenderloin

14 Citrus Chicken Teriyaki Meatballs 9 ingredients 30 minutes 15 servings 1. In a bowl, mix ground chicken, orange zest, pinch salt and green onions. 2. On a parchment lined cookie sheet, form 2 1/2 inch sized meatballs. Bake at 350 until internal temperature reaches 170 degrees. 3. In a small saucepan over medium heat, add coconut amino's grated ginger, garlic, honey, vinegar and fresh orange juice. 4. Bring to a simmer and reduce sauce down till it thickens. Watch carefully or will burn easily. 5. Once meatballs are cooked drizzle sauce over or toss in a bowl to completely coat. Serve with Cauliflower rice or or other appies. 2 lbs Extra Lean Ground Chicken 1/2 stalk Green Onion (finely chopped) 2 tsps Grated Orange Zest 1 Sea Salt & Black Pepper (to taste) 2/3 Fresh Orange Juice (fresh squeezed) 1/4 cup Coconut Aminos 1 tbsp Apple Cider Vinegar 1 Garlic (clove crushed) 1 tbsp Raw Honey

15 Roasted Chicken 6 ingredients 2 hours 4 servings 1. Preheat oven to 350 degrees F. 2. Place chicken in a roasting pan, rub with oil, and season generously inside and out with salt, pepper, poultry seasoning, and paprika. 3. Bake uncovered for 1.5 to 2 hours, or until internal temperature reaches 180 degrees F. 4. Remove from oven and let sit for 15 minutes before slicing and serving. Enjoy! 4 lbs Whole Roasting Chicken 1 tbsp Extra Virgin Olive Oil 1 tsp Sea Salt 1/2 tsp Black Pepper 1 tbsp Poultry Seasoning 2 tsps Paprika Roasting Times If you are using a bigger or smaller chicken, adjust roasting time to be about 30 minutes per pound. Leftovers Meat can be kept for up to 3 days in a covered container in the fridge. Zero Waste Save the chicken carcass to make Immunity Boosting Bone Broth. Save Time Buy a pre-roasted chicken.

16 Roasted Broccoli with Almonds 4 ingredients 20 minutes 4 servings 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Toss broccoli florets with avocado oil, and lay in a single layer across the baking sheet. Roast for 10 minutes. 3. Remove from the oven and toss the broccoli florets, adding in the almonds, sea salt, and pepper. Return to the oven and roast for 10 more minutes, or until tender. Enjoy! 6 cups Broccoli (chopped into florets) 2 tbsps Avocado Oil 1/2 cup Sliced Almonds Sea Salt & Black Pepper (to taste) No Avocado Oil Use olive oil or coconut oil instead. Nut-Free Swap out the almonds for pumpkin seeds. Serve it With Our Everything Bagel Seasoned Chicken or Grilled Bruschetta Chicken.

17 Herbed Pork Roast with Sweet Potato Mash 10 ingredients 1 hour 4 servings 1. Preheat oven to 400 degrees F. 2. Mash together rosemary, thyme, garlic, sea salt and black pepper into a paste. 3. Cut slits into the pork tenderloin and stuff with the garlic herb paste. Rub pork tenderloin with the remaining paste and olive oil until evenly coated. 4. Place in a baking pan and bake for 45 minutes, or until a meat thermometer reads 145 F. Cover with tinfoil and let sit for 10 minutes before slicing. 5. Meanwhile, chop sweet potato into 1/2 inch slices. Fill a pot with water and bring to a boil. Place sweet potato in a steaming basket and steam for 7 to 10 minutes. Transfer into a bowl and mash with a fork. Add almond milk for a creamier consistency (optional) and season with salt and pepper to taste. 6. Slice pork into servings and enjoy with sweet potato mash. 1 1/2 tsps Rosemary (fresh or dried) 1 1/2 tsps Thyme (fresh or dried) 4 Garlic (cloves, minced) 1 tsp Sea Salt 1/2 tsp Black Pepper 2 lbs Pork Tenderloin 2 tbsps Extra Virgin Olive Oil 3 Sweet Potato (medium, peeled) 1/2 cup Unsweetened Almond Milk (optional) Sea Salt & Black Pepper (to taste) No Rosemary or Thyme Replace with any fresh or dried herbs on hand. You can also use just rosemary or just thyme, or a mixture of multiple herbs. Add Greens Serve with a side of salad or steamed veggies. No Sweet Potato Use regular potatoes or serve with rice or quinoa. AIP-Friendly Omit the black pepper.

18 Mongolian Beef Ginger Stir Fry 10 ingredients 25 minutes 4 servings 1. Marinate the beef with all the marinade ingredients and let it set for 20 minutes. 2. In a skillet, heat 1 tablespoon of coconut oil over medium heat and stir fry beef with the marinade until no longer pink. Keep aside. 3. Add a bit more oil and fry ginger, garlic, green bell peppers over medium heat until fragrant. Season with salt and pepper. 4. Now add beef back to the pan and mix everything well. 5. Serve and enjoy. 1 tbsp Coconut Oil 1 lb Beef Tenderloin (sliced) 1/2 Garlic (minced) 1 1/2 tsps Ginger (sliced) 2 Carrots (peeled and sliced) 2 Green Bell Pepper (seeds removed and sliced) 1 Sea Salt & Black Pepper 2 tbsps Coconut Aminos (For Beef marinade) 1 tbsp Lemon Juice (Beef marinade) 1 tbsp Extra Virgin Olive Oil (Beef marinade)

19 Cauliflower Rice 1 ingredient 10 minutes 4 servings 1. Add cauliflower florets to the food processor. Process until the cauliflower has a rice-like consistency. (You may need to do this in batches depending on the size of your food processor.) 1 head Cauliflower (chopped into small pieces) 2. Serve it raw or cooked. For cooked cauliflower rice, add to a large frying pan over medium-high heat and sauté for about 3 to 5 minutes, or until warmed through. Serve immediately. Leftovers Refrigerate in an airtight container up to 4 days, or freeze either raw or cooked. No Food Processor Use a box grater or pulse in a blender, occasionally scraping down the sides. Serving Size One serving is equal to approximately one cup of cauliflower rice. Save Time Many grocery stores carry pre-riced cauliflower in the bag. Look for it in the fresh, pre-sliced vegetable section or frozen vegetable section.

20 Sausage and mushroom Spaghetti Squash Bake 8 ingredients 1 hour 4 servings Cook spaghetti squash - Cut in half and scoop out seeds. Set the oven to 425F. Cook for min until you are able to scrape out the squash. 2. Scrape the squash out into a casserole dish and toss with olive oil, garlic, sage and salt. Add about a tbsp of water to the dish and place back in the oven covered. 3. Slice sausage, mushrooms and onions. Place sausage into frying pan to cook. Add mushrooms and onion. Sauté until sausage is brown and onions are caramelized. 4. Remove spaghetti squash from oven and make sure it is nice and soft. Serve topped with the sausage and mushroom sauté. 1 lb Pork Sausage 1 Spaghetti Squash 1 cup Mushrooms 1/4 cup White Onion 1 tsp Fresh Sage Leaves 1/2 tsp Sea Salt 1 Garlic Cloves 1 tbsp Extra Virgin Olive Oil

21 Garlic Prawns 7 ingredients 25 minutes 4 servings 1. Create dressing by combining the parsley, lemon juice, olive oil and garlic together in a blender or food processor. Process until smooth. Set aside. 2. Throw prawns in a large ziplock baggie. Add half of the dressing and shake well to coat. Set the remaining dressing aside. 3. Heat the butter on a cast iron skillet over medium heat. Cook the prawns for 2 to 3 minutes per side depending on size of prawns. 4. Season with sea salt and pepper to taste. Drizzle remaining dressing over top. Enjoy! 1/2 cup Parsley (chopped and packed) 3 Lemon (juiced) 1/4 cup Extra Virgin Olive Oil 1 tbsp Butter 2 lbs Prawns (raw, peeled and deveined) 2 Garlic Sea Salt & Black Pepper (to taste) No prawns Use scallops or shrimp. Marinate and cook the same way.

22 Mediterranean Goddess Bowl Paleo 12 ingredients 25 minutes 4 servings 1. In a jar, combine tahini, olive oil, oregano, black pepper and lemon juice. Shake well to mix and set aside. 2. Divide spinach between bowls, top with tomato, red onion, cucumber and parsley. Top with a spoonful of macadamias and sprinkle with chili powder. Drizzle with desired amount of dressing. Enjoy! On-the-Go Layer all ingredients into a mason jar with the hummus and dressing on the bottom to create a portable mason jar salad. Protein Add your choice protein chicken or prawns 8 cups Baby Spinach 1 tbsp Tahini 1/4 cup Extra Virgin Olive Oil 1/2 tsp Oregano 1/2 tsp Black Pepper 1/2 Lemon (juiced) 1 Tomato (diced) 1/4 cup Red Onion (finely diced) 1 Cucumber (diced) 1/2 cup Parsley (finely chopped) 2 tbsps Macadamia Nuts (or sub with macadamia hummus) 1 tbsp Chili Powder

23 Pan Seared Haddock with Pineapple Salsa AIP 11 ingredients 30 minutes 4 servings 1. Combine pineapple, avocado, tomato, red pepper, cucumber, red onion, mint, lime juice and olive oil in a bowl. Season with sea salt and black pepper to taste. Toss well and set aside. 2. Heat coconut oil over medium heat in a large skillet. Pan fry the haddock fillets 3-4 minutes per side or until fish flakes with a fork. 3. Divide greens and cod fillets between plates. Top with a large spoonful or two of pineapple avocado salsa. Enjoy! BBQ Version Grill pineapple, tomato, red pepper and red onion on the grill before chopping for the salsa. Grill the fish afterwards. No Haddock Any type of white fish will do. 1 cup Pineapple (diced) 1 Avocado (diced) 1 Cucumber (diced) 1/4 cup Mint Leaves (chopped) 1/4 cup Red Onion (diced) 1 Lime (juiced) 1 1/2 tsps Extra Virgin Olive Oil 1 1/2 tsps Coconut Oil Sea Salt & Black Pepper (to taste) 4 Haddock Fillet 4 cups Mixed Greens No Fish Use chicken breast or steak instead. Vegan Skip the fish and use a veggie burger instead. More Carbs Serve with brown rice or quinoa.

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