Breakfast Lunch Dinner Snack Paleo Meal Plan (Serves 1 person) Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 7 Minute Egg and Bacon Avocado Gazpacho Blackened Coconut Chicken Caulioats Coconut Chicken Leftovers Turkey Veggie Stir Fry Caulioats Leftovers Stir Fry Leftovers Stuffed Chicken Breasta Strawberr y Coco Creme Bowl Chicken Breasts Leftovers Pork Stir Fry Coco Creme Bowl Leftovers Pork Stir Fry Leftovers Chicken and Broccolini Salad Avocado Eggs in a Hole Chicken Broccolini Salad Leftovers Beef Mushroom Saute Avo Eggs Leftovers Avocado Gazpacho Beef Mushroom Saute Leftovers Banana Beef Jerky Banana Egg Beef Jerky Orange Banana
Produce 1 Lemon 1 cup Strawberries 2 Orange 3 Banana 4 Avocado 2 cup Mixed Baby Greens 4 cups Riced Cauliflower 2 Zucchini 20 stalks of Asparagus 1 Onions 1 Red Bell Pepper 6 Broccolini Flourettes 2 cup Chopped Romaine Lettuce 4 cups Mushrooms 1 Tomato 6 Garlic Cloves 8 Basil Leaves Miscellaneous Shopping List Meat 8 Egg 2 pieces of Bacon 16 pieces Chicken Breast Tenders 2 cup Ground Turkey Two 6 oz Pork Shoulder Steak 12 oz of Stir Fry Beef Spices/Condiments 3 cups Unsweetened Coconut (shredded) Coconut Milk (unsweetened) 1 cup Salsa (we used green) 4 scoops vanilla paleo protein powder Almonds 6 tablespoons Coconut Cream Almond Milk Beef Jerky Sea Salt Ground Pepper Cinnamon Paprika Garlic Salt Olive Oil Coconut Oil Stone Ground Mustard
7 Minute Egg and Bacon Day 1 Ingredients 1 egg 2 pieces of bacon Salt to taste Instructions 1. Add cold water to a medium bowl, set aside 2. Add water to a medium pot, bring water to a boil 3. Drop whole egg into boiling water, cook for 7 minutes 4. While water is cooking heat a pan to medium 5. Add bacon to pan, cook for 4 minutes on both sides (or until cooked to your preference) set aside 6. Drop cooked whole egg into medium bowl with cold water 7. Peel egg in water, take egg out of water, cut egg in half, set aside 8. Plate bacon and egg
Avocado Gazpacho Ingredients 1 avocado 1/2 a lemon juiced 1/2 cup unsweetened coconut milk 1/2 cup salsa (I used green) Instructions 1. Slice avocado in half and scoop avocado meat into food processor 2. Add remainder of ingredients (omitting one tablespoon of salsa for garnish) into the food processor 3. Pulse ingredients on high for 1 minute 4. Plate gazpacho in a bowl and top with leftover tablespoon of salsa
Blackened Coconut Chicken (makes enough for Day 1 and Day 2) Ingredients 6 pieces chicken breast tenders 2 egg 3 cups shredded unsweetened coconut 2 tablespoon coconut oil 2 cup mixed baby greens Instructions 1. Beat egg in a small bowl 2. Pour coconut on a medium plate 3. Dredge chicken in egg and place on coconut plate 4. Cover chicken with coconut and pat to ensure coconut sticks 5. Add coconut oil to a pan on medium heat 6. Carefully place coconut coated chicken into pan, cook for 5 minutes on either side 7. Plate baby greens 8. Top greens with chicken and save half of chicken and baby greens for Day 2
Day 2 Caulioats (makes enough for Day 2 and Day 3) Ingredients 4 cups riced cauliflower 2 cup coconut milk 4 scoops vanilla paleo protein powder 1/2 teaspoon cinnamon 16 almonds (chopped) Instructions 1. Add all ingredients to a pan on medium heat, cook for 10 minutes, stirring occasionally 2. Top with chopped almonds 3. Save half for Day 3
Turkey Veggie Stir Fry (makes enough for Day 2 and Day 3) 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 saute pan on medium heat 4. Add veggies to saute pan, saute on medium heat for 12 minutes 5. Add in cooked ground turkey 6. Add paprika, salt, and pepper
Day 3 Stuffed Chicken Breasts (makes enough for Day 3 and Day 4) Ingredients 2 tablespoon coconut oil 6 chicken breast tenders 1/2 cup chopped onions 6 garlic cloves minced 4 tablespoons stone ground mustard Instructions 1. Preheat oven to 450 2. Cut a lengthwise slice in each chicken tender, set aside 3. Melt coconut oil in a cast iron pan on medium heat, remove pan from heat 4. Add chicken pieces to pan 5. Add onion, garlic, and mustard to a small bowl and combine well, set aside 6. Spoon mustard mix into each piece of chicken 7. Add pan to 450 oven and cook for 10 minutes 8. Save half of chicken for Day 4
Day 4 Strawberry Coco Creme Bowl (makes enough for Day 4 and Day 5) Ingredients 6 tablespoons coconut cream 4 tablespoons almond milk 10 strawberries (sliced) 2 tablespoon chopped almonds Instructions 1. Add coconut creme and almond milk to a food processor, blend on high for 2 minutes 2. Plate whipped coconut cream 3. Place sliced strawberries into coconut creme 4. Top with chopped almonds 5. Save half for Day 5
Pork Stir Fry (makes enough for Day 4 and Day 5) Ingredients 2 teaspoon coconut oil Two 6 oz pork shoulder steak 1/2 of an onion sliced 1 red bell pepper sliced 8 basil leaves julienned Instructions 1. Slice pork shoulder steak into 1/2" pieces 2. Heat 1/2 of a teaspoon coconut oil in a nonstick pan on medium heat 3. Add pork shoulder slices to pan, cook for 6 minutes (stirring occasionally) 4. Add in onion, cook for an additional 2 minutes (stirring occasionally) 5. Add in red pepper, cook for an additional 2 minutes (stirring occasionally) 6. Add in half of the bail, stir until well combined
Day 5 Chicken and Broccolini Salad (makes enough for Day 5 and Day 6) Ingredients 4 chicken breast tenders 2 teaspoon olive oil 6 broccolini flourettes 2 cup chopped romaine lettuce Pepper to taste Instructions 1. Add olive oil to a pan and heat to high 2. Add chicken and broccolini to pan cook chicken on each side for 4 minutes, cook broccolini for 4 minutes total 3. While chicken and broccoli are cooking plate chopped romaine 4. Top romaine with cooked chicken and broccolini
Day 6 Avocado Eggs in a Hole (makes enough for Day 6 and Day 7) Ingredients 2 avocado 4 eggs Salt to taste Instructions 1. Preheat oven to 450 2. Half avocados and remove seed 3. Using a spoon scoop out a golf ball sized hole out of the middle of the avocado 4. Crack an egg and pour egg directly into avocado hole, repeat for second half 5. Put filled avocado halves onto baking sheet and place into 450 degree oven 6. Cook for 13 minutes 7. Remove from oven, plate avocados and save two halves for Day 7
Beef Mushroom Saute (makes enough Day 6 and Day 7) 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 nonstick skillet to medium 2. Melt coconut oil in skillet 3. Add in beef, mushrooms, a pinch of garlic salt, and orange juice 4. cook for 10 minutes stirring occasionally (or until browned) 5. Plate beef mushroom sauté and top with diced tomatoes
Avocado Gazpacho Day 7 Ingredients 1 avocado 1/2 a lemon juiced 1/2 cup unsweetened coconut milk 1/2 cup salsa (I used green) Instructions 1. Slice avocado in half and scoop avocado meat into food processor 2. Add remainder of ingredients (omitting one tablespoon of salsa for garnish) into the food processor 3. Pulse ingredients on high for 1 minute 4. Plate gazpacho in a bowl and top with left over tablespoon of salsa