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Paleo Perfect 7-Day Meal Plan | Day Two

Day Two:  

Breakfast: Ancestral Breakfast Burrito
Your morning just got a whole lot easier with this protein-packed breakfast burrito, wrapped easily with an egg white tortilla.
Recipe Makes 2 Servings.

4 eggs with yolks and whites separated
2 diced tomatoes
1 diced onion
1 diced red pepper
2 diced green chilies
1/3 cup cilantro
1 cubed avocado
½ cup already cooked sliced steak
salsa, if needed

Begin by whisking together your egg whites. Next, heat up a large skillet, and add half the egg white mixture into the skillet. Allow it to spread over the bottom of the skillet. After thirty seconds, place the lid over the skillet and allow the egg whites to cook for one minute. Afterwards, utilize a spatula to scrape the tortilla onto a plate. Do this once more with the other half of the egg whites.
Next, place the onions and a bit of olive oil in the same skillet, and add the green chilies, tomato, cilantro, red pepper, and the meat. Saute them together for about three minutes. Then, add the egg yolks to the pan to create a scramble.
Add the cubed avocado to the scramble at the very end of its cook time, and then place half of the mixture into each egg white tortilla. Wrap up the egg white tortilla, and enjoy.

Lunch: Spicy Avocado and Mango Salad
This spicy mango and avocado salad is perfect for a hot summer day.
1 chopped lettuce head
2 cups cooked chopped chicken
1 diced mango
2 tsp. chili powder
1 diced avocado
½ tsp. cumin
salt and pepper

Begin by placing the chopped lettuce at the bottom of a large bowl. Add the cooked, shredded chicken to a small bowl, and place this bowl in the microwave. Allow the chicken to microwave for fifteen seconds. Next, add the chili powder and the cumin to the chicken, and stir.
Place the chicken over the lettuce and top the chicken with the avocado and the mango. Enjoy this delicious, spiced-up chicken salad.

Dinner: Caveman Carrot Pasta
The caveman diet proclaims that you must focus your diet on vegetables. This caveman carrot pasta recipe fuels you with an entire Italian dish with vegetables as the main ingredient. Eat up, and forget about the Italian carbo-loads of yesterday.

Recipe Makes 2 Servings.
1 diced onion
8 carrots
2 diced garlic cloves
5 turkey bacon slices
3 tbsp. coconut milk
2 eggs
½ cup peas
1/3 cup chopped parsley
salt and pepper to taste

Begin by heating a skillet on medium-high heat. Allow the turkey bacon to become crispy in the skillet. Afterwards, remove the turkey bacon and keep one tablespoon of the fat in the skillet.
Utilizing either a peeler or a spiralizer or a peeler, create thin strands from the carrots. Set these strands aside. Dice the onions and the garlic.

Saute the garlic, onions, and carrots in the prepared turkey bacon fat. Make sure to continually stir.
To the side, mix together the egg and the coconut milk. When you remove the skillet from the heat, pour in the egg mixture, the peas, the salt, and the pepper. Afterwards, crumble the turkey bacon over the mixture, and stir.
Enjoy with a topping of parsley. 

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