Paleo Meal Plan! Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Winter Fruit. Fruit Crepes. Leftovers. Salad. Chicken Veggie Slaw

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1 Breakfast Lunch Dinner Snack Paleo Meal Plan Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Egg Tomato Stack Brussel Salad Zucchini Stirfry Apple and handful of Almonds Fruit Crepes Zucchini Stirfry Brussel Salad Hard Boiled Egg Fruit Crepes Chicken Veggie Slaw Beef Mushroom Saute Beef Jerky Winter Fruit Salad Chicken Veggie Slaw Beef Mushroom Saute Celery and handful of Cashews Winter Fruit Salad Paleo Gazpacho Salmon Salad with Winter Fruit Hard Boiled Egg Kale Scramble Salmon Salad Paleo Gazpacho Apple and handful of Almonds Persimmo n Smoothie Cucumber Salad with Beef Winter Veggie Soup Beef Jerky

2 Produce 5 Apple 4 Pear 1 Orange 2 Persimmon 2 Lemon 5 Tomato 7 cup Kale 2 Avocado 2 Onion 1 Red Onion 4 cup shredded Brussels Sprouts 4 cups mixed Lettuce 2 cup Snow Peas 2 Red Pepper 2 Zucchini 2 bunch of Asparagus 1 bunch of Celery 2 Carrot 4 cups Mushrooms 2 Cucumber 1 clove of garlic Miscellaneous Shopping List Meat 11 Eggs 2 cup Ground Turkey 12 oz Chicken Breast 20 oz Stir-Fry Beef 12oz Salmon Spices/Condiments Coconut Flour 3 container of sugar free coconut yogurt Almonds Almond Milk Honey Pecans Cashews Veggie Broth Beef Jerky Sea Salt Garlic Salt Ground Pepper Paprika Cinnamon Coconut Oil Olive Oil Sesame Oil White Vinegar

3 Egg Tomato Stack Day 1 Ingredients 2 eggs 2 slices of a large tomato 1 teaspoon coconut oil Salt and pepper to taste Instructions 1. Add coconut oil to a medium nonstick pan on medium heat 2. Crack eggs in coconut oil, cook for 3 minutes on each side, remove from heat 3. Plate one slice of tomato, top with egg and repeat twice 4. Top stack with pepper and salt

4 Brussel Salad (makes enough for Day 1 and Day 2) Ingredients 2 teaspoon sesame oil 2 teaspoon lemon juice 1/2 cup white vinegar 1 teaspoon honey Pinch of salt 4 cups shredded Brussels sprouts 2 cup snow peas 1/2 cup diced red pepper 1 cup pecan halves Instructions 1. Add sesame oil, lemon juice, vinegar, honey and salt into a small bowl and whisk until well incorporated 2. Add all veggies and pecans into a medium bowl and drizzle dressing mixture over the top, mix until combined

5 Zucchini Stirfry (Makes enough for Day 1 and Day 2) Ingredients 2 zucchini 20 stalks of asparagus 2 tablespoon olive oil 2 cup ground turkey 1 teaspoon paprika Pinch of salt Pinch of pepper Instructions 1. Quarter zucchini and cut into 1 inch pieces 2. Cut asparagus into two inch pieces 3. Add olive oil to pan on medium heat 4. Add veggies to pan, sauté on medium heat for 12 minutes 5. Add in cooked ground turkey 6. Add paprika, salt, and pepper

6 Day 2 Fruit Crepes (makes enough for Day 2 and Day 3) Ingredients Batter 4 eggs 3 tablespoons of coconut flour 1/2 cup water 2 teaspoon of coconut oil Topping 1 teaspoon coconut oil 1 apple diced 1 pear diced 4 tablespoons fresh orange juice 1 pinch of cinnamon Instructions 1. Add all topping ingredients to a skillet on medium and cook for 8 minutes (stirring occasionally) 2. While the fruit cooks 3. Add eggs and coconut flour to a food processor and blend until incorporated 4. Melt coconut oil in the microwave in a small bowl 5. Add melted coconut oil and water to food processor and blend until incorporated (30 seconds) 6. Pour 1/4 of batter into oiled skillet on medium heat 7. Cook crepes for 2 minutes in each side (repeat with all 4 crepes) 8. Plate crepes and spoon fruit onto the top of the crepes

7 Day 3 Chicken Veggie Slaw (Makes enough for Day 3 and Day 4) Ingredients 2 carrot 1 red bell pepper 4 cups mixed lettuce 12 oz grilled and sliced chicken breast 1 lemon 1 teaspoon sesame oil Salt and pepper to taste Instructions 1. Toss sesame oil, lemon, salt, pepper, and chicken in a small bowl until chicken is coated, set aside 2. Grate carrot and bell pepper into a small bowl 3. Plate lettuce mix, grated veggies, and lastly chicken

8 Beef Mushroom Saute (makes enough for Day 3 and Day 4) Ingredients 12 oz of stir fry beef 4 cups of sliced mushrooms 2 teaspoon coconut oil 2 tablespoon freshly squeezed orange juice 1/2 cup diced tomatoes Garlic salt to taste Instructions 1. Heat a non stick skillet to medium 2. Melt coconut oil in skillet 3. Add in beef, mushrooms, a pinch of garlic salt, and orange juice and cook for 10 minutes stirring occasionally (or until browned) 4. Plate beef mushroom sauté and top with diced tomatoes

9 Day 4 Winter Fruit Salad (makes enough for Day 4 and Day 5) Ingredients 1 apple 1 pear 1 persimmon 2 container of sugar free coconut yogurt 2 tablespoon of chopped almonds Instructions 1. Slice fruit and arrange on a plate 2. Plate yogurt 3. Top with chopped almonds

10 Day 5 Paleo Gazpacho (Makes enough for Day 5 and Day 6) Ingredients 2 large tomato 1 cucumber 1 cup of diced onion 1/2 teaspoon of garlic salt A pinch of pepper to taste Avocado slices for garnish Instructions 1. Add all ingredients to a food processor and blend until well incorporated (2 minutes) 2. Serve in a bowl 3. Garnish with avocado slices

11 Salmon Salad with Winter Fruit (makes enough for Day 5 and Day 6) Ingredients 12oz piece of salmon 2 teaspoons coconut oil 1/2 of an apple sliced 1/2 of a pear sliced 4 cups of baby kale 2 teaspoon of white vinegar 2 teaspoon of olive oil Salt to taste Instructions 1. Heat skillet to high 2. Melt one teaspoon of coconut oil in skillet 3. Sear salmon for 3 minutes on either side remove salmon from heat and set aside 4. Add kale, oil, vinegar, and salt to a medium bowl (stir until well coated) 5. Plate salad 6. Top with sliced fruit and seared salmon

12 Kale Scramble Day 6 Ingredients 3 eggs 1/4 cup of water 1/2 cup baby kale 1/4 cup diced avocado 1/4 cup of diced tomato 1/4 cup of diced onion Salt to taste Instructions 1. Crack eggs into a medium bowl and add in water 2. Whisk contents of bowl for a minute or until well combined and frothy 3. Add all ingredients omitting avocado to a non stick skillet on medium heat and scramble 4. (5minutes) 5. Add in avocado and stir lightly until well combined 6. Plate scramble

13 Persimmon Smoothie Day 7 Ingredients 1/2 of a persimmon 1/2 of a pear One small container of sugar free coconut yogurt 1/2 cup of almond milk 1/4 cup of ice Instructions 1. Deseed and slice cantaloupe into 4 segments 2. Cut the rind off of the cantaloupe segments, cut rindless segments in half 3. Wrap prosciutto around cantaloupe segments 4. Chiffonade basil and sprinkle over wrapped cantaloupe

14 Cucumber Salad with Beef Ingredients 1/2 cucumber 2 tablespoons diced red onion 2 tablespoons white vinegar 1 teaspoon coconut oil 1/2 pound sir fry beef 1/4 teaspoon orange zest Instructions 1. Cut cucumber in half lengthwise and slice each half into thin 1/8" pieces 2. Add sliced cucumber to a small bowl and add in diced onion, vinegar, and a pinch of salt 3. Cover cucumbers and store in fridge to chill 4. Head skillet to medium and add in coconut oil 5. Once coconut oil has melted add in beef, a pinch of salt to taste, and orange zest 6. Cook beef for about three minutes on each side or until golden brown, remove from heat 7. Plate beef on top of cucumber salad

15 Winter Veggie Soup Ingredients 2 cups of baby kale 1/2 cup of diced onion 1/2 cup of sliced pears 1/2 cup of sliced celery 1 clove of garlic 1/2 cup of veggie broth Salt to taste Instructions 1. Heat a skillet to medium 2. Add onion, pear, celery, and garlic to skillet and cook for 10 minutes (stirring occasionally) 3. Add cooked veggies, baby kale, veggie broth, and a pinch of salt to a food processor 4. Blend until smooth (two minutes)