Breakfast Lunch Dinner Snack Paleo Meal Plan Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Pear Boats Chicken Veggie Scramble Salmon Stuffed Tomatoes Banana and handful of Cashews Pear Boats Salmon Stuffed Tomatoes Thai Stirfry Beef Jerky Strawberr y Coconut Smoothie Thai Stirfry Paleo Gazpacho Blueberrie s Breakfast Cookie Paleo Gazpacho Salmon Stirfry Cucumber slices and Salsa Breakfast Cookie Salmon Stirfry Turkey Cabbage Cups Banana and handful of Cashews Carrot Cake Bowl Turkey Cabbage Cups Stuffed Mushroom s Blueberrie s Carrot Cake Bowl Rubbed Kale Salad w/ Persimmo n Stuffed Mushroom s Beef Jerky
Produce 3 Pear 1 Orange 1 Lemon 1 Persimmon 2 Banana 2 cup Blueberries 5 Carrot 1 cup Spinach 1 cup Cherry Tomatoes 8 Tomatoes 1 head of Green Cabbage 5 cup Baby Kale 2 bunch Asparagus 1 bunch Celery 3 Onion 1 Bell Peppe 3 cup Mushroom 2 Cucumber 2 Avocado 2 Zucchini 1 cup Pea Pods Miscellaneous Almond Butter Almonds Almond Milk Coconut Milk Coconut creme (6 tablespoon) Pumpkin seeds Raisins Walnuts Salsa Cashews Beef Jerky Shopping List Meat 3 Egg 2 Chicken strip 20 oz Salmon 2 cup Ground Turkey Sea Salt Ground Pepper Garlic Salt Paprika Cumin Coconut Oil Olive Oil Spices/Condiments
Day 1 Pear Boats (makes enough for Day 1 and Day 2) Ingredients 2 pear 8 tablespoons of almond butter 16 almonds 1/2 teaspoon of orange zest Instructions 1. Half pear and scoop out seeds 2. Fill each scooped out pear with almond butter 3. Plate pears 4. Top almond butter with almonds 5. Sprinkle orange zest over the pears
Chicken Veggie Scramble Ingredients 3 eggs 1/4 cup water 2 cooked chicken strips (diced) 1/2 cup spinach 1/4 cup cherry tomatoes, sliced Instructions 1. Whisk eggs and water together until frothy 2. Add egg mixture to a non stick skillet on medium heat 3. Stir occasionally for 2 minutes 4. Add in chicken, spinach, and tomatoes 5. Continue to stir occasionally for an additional 3 minutes or cooked to your preference 6. Plate scramble
Salmon Stuffed Tomatoes (Makes enough for Day 1 and Day 2) Ingredients 6 tomatoes 8 oz of cooked salmon 1 cup of salsa 2 cup of baby kale Salt to taste Instructions 1. Cut tomatoes in half, scoop out the seeds of 3 half sand set aside remaining 3 halves 2. Dice remaining 3 tomato halves and add to a medium bowl 3. Piece salmon and add pieces to a bowl 4. Add salsa and a pinch of salt to the bowl 5. Stir contents of the bowl until well combined 6. Fill hollowed tomato halves with salmon mixture 7. Plate stuffed tomatoes on a bed of kale
Day 2 Thai Stirfry (makes enough for Day 2 and Day 3) Ingredients 1/2 cup coconut milk 1/2 cup almond butter 10 spears of asparagus sliced 2 carrot thinly sliced 1/2 small onion thinly sliced 1 bell pepper roughly diced 1 cup mushrooms sliced Instructions 1. Add onion to a skillet on medium heat, cook for 3 minutes 2. Add in thinly sliced carrot, asparagus, and mushroom, cook for an additional 3 minutes 3. Add red pepper and cook for an additional 3 minutes 4. Combine coconut milk, almond butter, and salt to a small bottle 5. Cap and shake bottle until well combined 6. Top veggies with almond coconut sauce
Strawberry and Coconut Smoothie Day 3 Ingredients 2 tablespoons coconut creme 7 large strawberries 1 cup almond milk 1/2 cup ice Instructions 1. Add all ingredients to a blender and blend until smooth (1 minute)
Paleo Gazpacho (makes enough for Day 3 and Day 4) 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
Day 4 Breakfast Cookie (makes enough for Day 4 and Day 5) Ingredients 1 cup pumpkin seeds 1/2 cup raisins 2 tablespoon melted coconut oil 4 tablespoons almond butter 1/2 cup almonds Instructions 1. Add all ingredients to a food processor and blend until it starts to ball up (2 minutes) 2. Remove cookie "dough" from food processor and form a cookie shape with your hands 3. Plate cookie
Salmon Stirfry (Makes enough for Day 4 and Day 5) Ingredients 2 6oz piece of salmon 4 teaspoons coconut oil 1/2 cup of sliced celery 1/2 cup of sliced onion 1/2 cup sliced mushrooms 1 cup of baby kale 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 remaining tablespoon of coconut oil to skillet 5. Add onion, celery, kale, mushrooms, and a pinch of salt to skillet and cook for 8 minutes (stirring occasionally) 6. Plate veggies and top with seared salmon
Day 5 Turkey Cabbage Cups (Makes enough for Day 5 and Day 6) Ingredients 2 zucchini 20 stalks of asparagus 1 head of green cabbage 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 sauté pan on medium heat 4. Add veggies to sauté pan, sauté on medium heat for 12 minutes 5. Add in cooked ground turkey 6. Add paprika, salt, and pepper 7. Cut cabbage in quarters so you have four quarter wedges of cabbage 8. Separate the cabbage so you have 92 cups 9. Serve stir fry mixture in cabbage cups
Day 6 Carrot Cake Bowl (makes enough for Day 6 and Day 7) Ingredients 2 cup shredded carrot 4 tablespoons coconut creme 1/2 cup raisins 1/2 cup diced pear 4 tablespoons chopped walnuts Instructions 1. Add coconut creme to a microwave safe bowl, and microwave for 30 seconds 2. Add remaining ingredients to the coconut creme and combine
Stuffed Mushrooms (makes enough for Day 6 and Day 7) Ingredients 10 whole mushrooms equal in size 2 tablespoon coconut oil 1/2 cup onion 1/2 cup mushroom innards 1/2 cup carrots 1/2 cup pea pods 1 teaspoon cumin Pinch salt and pepper to taste Instructions 1. Preheat oven to 450 2. Core meat from mushrooms and set innards aside 3. Add mushroom innards and remainder of ingredients to a food processor, pulse on high for one minute (until minced) 4. Fill cored mushrooms with minced veggie mixture 5. Coat small baking dish with coconut oil 6. Set stuffed mushrooms filling side up into greased baking dish 7. Cook in 450 oven for 10 minutes 8. Remove from oven and plate
Rubbed Kale Salad with Persimmon Day 7 Ingredients 2 cups baby kale 1/2 of an avocado 1 teaspoon lemon juice 1 teaspoon olive oil 1 tablespoon almonds 1/4 of a persimmon Salt and pepper to taste Instructions 1. Add kale, avocado, olive oil, lemon, salt, and pepper to a medium bowl 2. Combine all of the ingredients in the bowl with your fingers until avocado is mashed and coating kale 3. Plate rubbed kale 4. Slice and quarter persimmons and place on top of kale salad 5. Sprinkle salad with almonds