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Meal Plan Week 2
Day 1
Breakfast Lunch Dinner
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Ham and Sweet Potato Breakfast Scramble
Leftovers from A2
Irish Bacon and Cabbage with Fried Eggs
Basic Paleo Pancakes
Baked Spaghetti Squash with Poached Eggs
Strawberry and Bacon Omelette
Reward Day, Eat What You Would Like!
Easy Chicken Salad
Leftovers from B2
Basil and Chive ScrambledEggs
Apple and Pecan ChickenSalad
Super Veggie Chicken Soup
Balsamic Salmon and Sauteed Spinach withSesame and Garlic
Reward Day, Eat What You Would Like!
Caramelized Cabbage and Pork
Leftovers from C2
Loaded Chicken Faked Potato
Chicken and Veggie Stir Fry
Philly Stuffed Peppers
Slow Cooked Beef Rendang with Broccoli
Reward Day, Eat What You Would Like!
A2 B2 C2
C2A1 B2
H2G2 I2
J2 K2 L2
M2 N2 O2
D2 E2 F2
A2
Shopping List Week 2
19 Eggs(organic, cage-free preferable)
MEALSREFRIGERATOR ITEMS
FRESH HERBS AND PRODUCE
PANTRY ITEMS
MEALS
MEALS
4 oz Beef chuck
8 oz Pork Sausage
1(4oz) Pink Salmon fillet
1/4 lb Ground beef (grass-fed)
A2, B2, D2, E2, F2, H2, I2, M2, N2, O2
All to taste
B2, K2
B2
E2
F2
F2
F2
J2
J2
J2
J2
K2,L2
K2
L2
N2
E2
F2
A2
B2, I2, K2,L2, N2
F2
C2
E2
O2
A2, D2, G2, H2, J2, L2, M2
MEAT, FISH, POULTRY MEALS
Salt and Pepper
4 tbsp Paleo Mayonnaise
4 tbsp Walnuts
1 tbsp Balsamic vinegar
1/4 tsp Coriander
1/4 tbsp Turmeric
1/4 tsp Red pepper flakes
1/4 tsp Baking soda
1/2 tsp Vanilla extract
1/4 cup Almond flour
1/4 tsp Cider vinegar
2 1/2 tbsp Coconut oil
2 tbsp Pecans
1/4 tsp Cayenne pepper
2 cups Chicken broth
1/4 oz Sesame seeds
1/4 tsp Ground ginger
1 tsp Ground Cumin
14 1/2 tbsp Extra virgin olive oil
1 cup Zucchini
1/2 cup Carrots
4 tbsp Celery
2 cups Onions
6 cups Cabbage
1/4 cup Strawberries
2 tsp Lemon juice
3 Garlic cloves
3 cups Spinach
1/2 cup Broccoli
1 tsp Basil leaves
2 tsp Chives
1 1/2 cups Cauliflower 2 tbsp Apples
1/4 cup Asparagus 1/4 cup Red bell peppers
3/4 cups Mushrooms
1/2 squash Spaghetti squash
1 tbsp Shallots
1/4 cup Cherry tomatoes
1 Green bell pepper
2 tbsp Parseley
1/2 Sweet Potato
3 1/2 Chicken breasts (boneless, skinless)
N2
N2
B2, K2, N2
B2, C2, F2, O2
C2, G2
D2
E2, K2
E2, F2, O2
E2, N2
F2, L2
H2
H2, I2
I2
K2
L2
L2
L2, O2
M2
N2
N2
O2
A2
A2
1/4 cup Coconut milk
1 tbsp Almond milk
F2
J2
4 slices Ham A2
10 slices Bacon D2, G2, I2, M2,
Week 2
Week 2Easy Chicken SaladEasy Chicken Saladweek 2 – day 1 – LUNCH
2 10 minutes 10 minutes
Ingredients
• 1 cup chicken, chopped and cooked
• 1 tablespoon onion, chopped
• 1 tablespoon celery, chopped
• 3 tablespoons Paleo mayonnaise
• 1 tablespoon olive oil
• 4 tablespoons walnuts, chopped
• Salt and pepper
Directions
Combine all the ingredients in a large bowl. Season with salt and
pepper and mix well before serving.
14.9 7.4
51.7 25.8
51.5 25.8
720.6 360.3
64% 28% 6%
Ham and Sweet Potato Breakfast Scramble
Ham and Sweet Potato Breakfast Scrambleweek 2 – day 1 – BREAKFAST
2 10 minutes 10 minutes
Ingredients
• 2 tbsp olive oil
• 1/2 sweet potato, shredded
• 4 slices ham, chopped
• 1 tsp ground cumin
• 6 eggs
• 2 tbsp fresh parsley
• Salt and pepper
DirectionsHeat the olive oil in a skillet and add the ham and sweet
potatoes. When the ham is crispy and sweet potatoes are soft,
add cumin and stir. Add the eggs, season with salt and pepper
and scramble until eggs are cooked through. Serve topped with
the parsley.
18.4 9.2
63.7 31.8
62.1 31.1
892.3 446.1
64% 28% 8%
A2
B2
Week 2
Week 2
Irish Bacon and Cabbage with Fried Eggs
Irish Bacon and Cabbage with Fried Eggsweek 2 – day 3 – BREAKFAST
1 10 minutes 15 minutes
Ingredients
• 3 strips bacon, chopped
• 2 cups shredded cabbage
• 2 eggs
• Salt and pepper
Directions
Heat a nonstick skillet over medium high heat. Add the bacon
and cook until crisp. Remove from pan and add the cabbage.
Cook until soft. Make two small wells in the pan. Crack the eggs
inside and cook until eggs are done to your liking. Season with salt
and pepper and serve with the bacon.
9.3 9.3
27.5 27.5
20.1 20.1
360.3 360.3
68% 22% 10%
Caramelized Cabbage and PorkCaramelized Cabbage and Porkweek 2 – day 1 – DINNER
2 10 minutes 10 minutes
23 11.5
59.8 29.9
38.2 19.1
779.3 389.7
69% 20% 12%
C2
G2
Ingredients• 8 ounces pork sausage
• 1/2 cup sliced onions
• 4 cups shredded cabbage
• Salt and pepper
DirectionsIn a large skillet, over medium heat, brown sausage until fully
cooked. Remove sausage from skillet and set aside (reserving grease
in skillet to cook cabbage). Add the onions and cabbage to skillet,
season with salt and pepper (to taste). Cook until wilted, stirring
occasionally (~10minutes). Reduce heat to medium-low, and contin-
ue cooking ~10 minutes, or until cabbage starts to caramelize
(brown), stirring frequently to avoid burning. Add sausage to
cabbage until heated. Remove from heat, add additional seasoning if
necessary. Serve immediately.
Week 2
Week 2I2
Loaded Chicken Faked PotatoLoaded Chicken Faked Potatoweek 2 – day 3 – DINNER
1 10 minutes 10 minutes
Ingredients
• 1 1/2 cups cauliflower florets
• 1 tablespoon olive oil
• 3 strips bacon, cooked and crumbled
• 1 teaspoon chives, chopped
• 1/2 cup chicken breast, cooked and chopped
• Salt and pepper
Directions
Steam the cauliflower florets until tender. Add the olive oil,
bacon and chives to the cauliflower and mash. Season with salt
and pepper. Top with the chicken and serve.
8 8
33.1 33.1
29.4 29.4
443.1 443.1
67% 26% 7%
H2
Basil and Chive Scrambled EggsBasil and Chive Scrambled Eggsweek 2 – day 3– LUNCH
1 5 minutes 10 minutes
Ingredients
• 1 teaspoon olive oil
• 3 eggs, beaten
• 1 teaspoon basil leaves, chopped
• 1 teaspoon chives, chopped
• Salt and pepper
Directions
Heat the olive oil in a nonstick skillet. Add the eggs and scramble
until cooked through. Season with salt and pepper and add the
herbs before serving.
1.4 1.4
21.2 21.2
21.2 21.2
280.8 280.8
68% 30% 6%
Week 2
Week 2
Basic Paleo PancakesBasic Paleo Pancakesweek 2 – day 4 – BREAKFAST
1 10 minutes 10 minutes
Ingredients
• 2 eggs
• 1 tablespoon almond milk
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 teaspoon cider vinegar
Directions
Place all ingredients in the blender and blend on high for 30
seconds. Spray a nonstick skillet with cooking spray. Drop the
batter onto the skillet into small pancakes and cook until bubbly.
Flip and cook until browned on both sides.
6.6 6.6
26.3 26.3
21.1 21.1
353.2 353.2
68% 24% 8%
K2
Apple and Pecan Chicken SaladApple and Pecan Chicken Saladweek 2 – day 4 – LUNCH
1 5 minutes 10 minutes
Ingredients
• 1 teaspoon coconut oil
• 2 tablespoons pecans, chopped
• 1 tablespoon Paleo mayonnaise
• 1 teaspoon lemon juice
• 1/2 cup chicken, cooked and chopped
• 2 tablespoons apples, diced
• 2 tablespoons celery, chopped
• Salt and pepper
Directions
Add coconut oil to frying pan to lightly roast chopped pecans. In a
medium bowl, mix together the mayonnaise, lemon juice, salt and
pepper. Toss with chicken, pecans, apples, and celery. Serve.
8.3 8.3
21.4 21.4
23.2 23.2
313.7 313.7
60% 29% 10%
J2
Week 2
Week 2
Chicken and Veggie Stir FryChicken and Veggie Stir Fryweek 2 – day 4 – DINNER
1 10 minutes 15 minutes
Ingredients
• 2 tablespoons coconut oil
• 1/2 chicken breast, cut into strips
• 1/4 cup asparagus, chopped
• 1/4 cup broccoli, chopped
• 1/4 cup red bell peppers, sliced
Directions
Heat the coconut oil in a non-stick wok over medium-high heat.
Add the chicken and cook until almost done. Add the vegetables,
and cayenne pepper, and cook until tender. Separately, quickly
scramble the egg and then it mix through the stir-fry thoroughly.
Serve hot.
7.8 7.8
36.4 36.4
35 35
487.5 487.5
66% 28% 6%
Baked Spaghetti Squash with Poached Eggs
Baked Spaghetti Squash with Poached Eggsweek 2 – day 5 – BREAKFAST
1 10 minutes 30 minutes
Ingredients
• 1/2 spaghetti squash
• 1 teaspoon olive oil
• 2 eggs
• 2 slices bacon, cooked and crumbled
• Salt and pepper
Directions
Preheat oven to 400 degrees F. Drizzle the squash with olive oil
and season with salt and pepper. Roast for 30 minutes, until
tender when pierced with a fork. Before serving, crack the eggs in
a small bowl one at a time. Bring a pan of water to a simmer. Care-
fully add the eggs and turn off the heat. Cook for 4 minutes.
Remove with a slotted spoon and serve on top of the squash.
Sprinkle with the cooked bacon and serve.
8.2 8.2
22.7 22.7
20.9 20.9
316.8 316.8
64% 26% 10%
L2
M2
• 1/4 cup mushrooms, sliced
• 1/4 teaspoon cayenne pepper
• 1 egg
Week 2
Week 2
N2
Super Veggie Chicken SoupSuper Veggie Chicken Soupweek 2 – day 5 – lunch
1 20 minutes 20 minutes
Ingredients
• 3 tablespoons olive oil
• 1 chicken breast, sliced
• 1 tablespoon shallots, chopped
• 1 tablespoon celery, chopped
• 1/2 cup carrots, sliced
Directions
Heat the oil in a small saucepan. Add the chicken and cook until
browned. Add the shallots and celery and cook until soft. Add the
carrots, spinach, tomatoes, and zucchini, stir and cook for 1
minute. Add the chicken broth and bring to a boil. Reduce heat
and simmer for 10 minutes, or until chicken and vegetables are
cooked through.
15.4 15.4
44.6 44.6
36.3 36.3
595.7 595.7
66% 24% 10%
O2
Philly Stuffed PeppersPhilly Stuffed Peppersweek 2 – day 5– Dinner
1 10 minutes 30 minutes
Ingredients
• 1 green bell pepper
• 1 1/2 tablespoons olive oil
• 1/2 cup onions, chopped
• 1/4 cup mushrooms, sliced
• 1 clove garlic, minced
• 1/4 pound ground beef
Directions
Preheat oven to 400 degrees F. Cut the pepper in half and
remove the ribs and seeds. Lay on a baking sheet. Heat a skillet
over medium heat and add the olive oil, onions, garlic, and
mushrooms. Cook until soft and add the beef. Cook until beef is
no longer pink. Stuff the mixture into the peppers and bake for
25-30 minutes until pepper is soft.
12.5 12.5
38.6 38.6
29.5 29.5
512.9 512.9
67% 23% 10%
• 2 cups baby spinach
• 1/4 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 2 cups chicken broth
Week 2
Week 2
1 10 minutes 10 minutes
Ingredients
• 1 teaspoon olive oil
• 3 eggs, beaten
• 1/4 cup strawberries, sliced
• 2 slices bacon, cooked and crumbled
• Salt and pepper
Directions
Heat the olive oil in a nonstick skillet. Add the eggs and season
with salt and pepper. Cook over medium-low heat until eggs are
set. Add the strawberries and bacon, fold over and serve.
6.1 6.1
27.8 27.8
27.8 27.8
383.9 383.9
65% 29% 6%
E2
Balsamic SalmonBalsamic Salmonweek 2 – day 6 – lunch
1 5 minutes 10 minutes
Ingredients
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon garlic, minced
• 1 (4 oz) pink salmon filet
• Salt and pepper
Directions
Preheat broiler to high heat. Combine the olive oil, lemon juice,
garlic, and vinegar in a bowl and brush over the salmon. Season
with salt and pepper and lay on a baking sheet. Broil for 3-4
minutes per side until fish is cooked through.
3.6 3.6
17.4 17.4
22.8 22.8
268.3 268.3
60% 35% 5%
Strawberry and Bacon OmeletteStrawberry and Bacon Omeletteweek 2 – day 6– BREAKFAST D2
Week 2
Week 2
Sauteed Spinach with Sesame and Garlic
Sauteed Spinach with Sesame and Garlicweek 2 – day 6 – LUNCH
1 5 minutes 10 minutes
3.2 3.2
8 8
2.1 2.1
88 88
77% 9% 14%
Slow Cooked Beef Rendang with Broccoli
Slow Cooked Beef Rendang with Broccoliweek 2 – day 6– DINNER
1 20 minutes 120 minutes
Ingredients
• 1 teaspoon olive oil
• 4 oz beef chuck
• 1 tablespoon onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground coriander
• 1/4 tablespoon turmeric
Directions
Heat the olive oil in a small sauce pot. Add the beef and cook until
browned. Add the onions, garlic, and spices, and continue
cooking for 1 minute. Add the coconut milk and about a half cup
of water. Bring to a boil and reduce heat to a simmer. Cover and
simmer on low for about 2 hours, until beef is tender. Remove lid,
add the broccoli and simmer for 10 minutes before serving.
8.7 8.7
40.9 40.9
35.3 35.3
540 540
68% 26% 6%
E2
F2
Ingredients
• 1 teaspoon olive oil
• 1/2 teaspoon garlic, minced
• 1 cup spinach leaves
• 1/4 oz sesame seeds
• Salt and pepper
DirectionsHeat the olive oil in a skillet over medium heat. Add the minced garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Add the spinach leaves and cook for about 5 minutes. Continue stirring until the leaves are dark and have reduced to be about 1/4 of their original size. Remove from heat. In a dry skillet, toast sesame seeds just until they turn a light golden brown. Add toasted sesame seeds to spinach, and season with salt and pepper. Serve immediately.
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
• 1/4 cup coconut milk
• 1/4 cup chopped broccoli
• Salt and pepper
BONUS RECIPE
Week 2BONUS RECIPE
Ingredients for this bonus recipe are not included in your shopping l ist as most of them are staples you most l ikely have on hand.
6 10 minutes 0 minutes
6.7 1.1
81.3 13.5
0.3 0
749.9 125
96% 0% 4%
Red Wine VinaigretteRed Wine Vinaigrette
Ingredients
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Directions
Combine all the ingredients in a jar with a lid and shake until
well combined. Store in the refrigerator for up to three days.
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