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Paleo Perfect 7-Day Meal Plan

It’s not always easy to kick-start a brand new diet plan, even when you have the list of relevant menu items before you. Lack of Paleo-friendly meal options can force you to plummet off the Paleo bandwagon, a bag of chips in your hand, wondering what happened.

Learn what it’s like to live the Paleo lifestyle, each and every day. Fuel yourself with proper foods, prepared in a delicious manner via the following awesome, nutritive recipes.

Remember that the Paleo diet holds no bearing in the “three meals a day” mentality. Because, generally speaking, modern day humans eat breakfast, lunch, and dinner, the following seven-day plan is orchestrated in this manner. However, remember that you can skip meals whenever you see fit. If you don’t feel like eating breakfast, don’t eat breakfast. If you want to fast for a complete twenty-four hours, pushing yourself to experience the aforementioned intermittent fasting benefits, you should!
Good luck on the following seven-day meal plan!

Day One:

Breakfast: Paleo-Friendly Homemade Granola
Your carb-heavy, processed granola days are at an end. However, fueling yourself with the following Paleo-friendly “granola” in the morning provides the same texture and great taste of your past varieties. It’s perfect for hiking, as well! Serve it up in the morning with some coconut or almond milk.
Recipe Makes 6 Servings.
1 ¼ cups almond flour
½ cup coconut oil
2 tsp. nutmeg
1 ½ tsp. cinnamon
2 ½ tsp. vanilla extract
1/3 cup hemp hearts
¼ cup walnuts
½ up coconut flakes
salt to taste

Begin by preheating your oven to 275 degrees Fahrenheit.
Next, mix all the above listed ingredients in a large bowl. Stir well. Note: make sure the coconut oil is at room temperature and a bit “liquid-y” prior to mixing.

Spread this granola mixture overtop a baking sheet, and bake the granola for fifty minutes. Every ten minutes, while it’s baking, stir the granola around to get an even-coated baking.

Remove the granola from the oven and allow it to cool. Store the granola in a plastic container in order to utilize it for a later snack.

Lunch: Autumnal Butternut Squash Soup
This creamy, delicious butternut squash soup fits into the essential qualities of the Paleo diet. Ingredients:
5 pounds chopped butternut squash
1 sliced apple
2 diced carrots
1 diced onion
2 tsp. cinnamon
4 tbsp. extra-virgin olive oil
½ tsp. cumin
2 tbsp. ghee
1 ½ tsp. chili powder
3 cups vegetable broth

Begin by preheating the oven to 400 degrees Fahrenheit.
To the side, mix together the olive oil, 1 tsp. of the cinnamon, the squash, some salt, and the cumin. Stir this well, and spread it over a baking sheet.

Next, bring together the slices of apple, the carrots, and the onion in the same butternut squash bowl. Stir well, coating it with the leftover ingredients of the former mixture. Spread this mixture over an additional baking sheet. Place each of the baking sheets in the oven, and allow them to cook for fort minutes.

Next, allow the ghee to melt in a large pot over medium-high heat. Add both of the roasted baking sheet’s ingredients, and then add in the vegetable broth. Add a pinch of salt, another tsp. of cinnamon, and the chili powder, and stir. Bring the soup to a boil, and then place the heat on low. Cover the pot, and allow it to cook for twenty minutes.

Afterwards, utilize a blender to make the ingredients completely smooth. Serve the soup warm, and enjoy.

Dinner: Petit Meatloaves
This awesome meatloaf recipe doesn’t contain an ounce of powdered soup mix or bread crumbs. Instead, these mini meatloaves bring all the deliciousness of your past meatloaves and all the essential nutrients of the Paleo diet.
2 pounds ground grass fed beef
8 ounces chopped and frozen spinach
1 ½ tsp. olive oil
5 ounces diced mushrooms
1 diced onion
2 diced carrots
3 beaten eggs
1/3 cup coconut flour
2 tsp. onion powder
2 tsp. garlic powder
1 ½ tsp. thyme
¼ tsp. nutmeg
salt and pepper

Begin by preheating your oven to 375 degrees Fahrenheit. Next, thaw out your spinach and begin to squeeze it to remove all the excess water. Set the spinach to the side.

Heat the onions and the mushrooms in the olive oil in a skillet. Set this mixture to the side.
Bring the ground grass fed beef into a large bowl and add the carrots, the spinach, the onions, and the mushrooms to the mixture. Stir. Next, add the eggs, the spices, and the coconut flour. Utilize your fingers to mash the mixture, making sure not to overmix.
Place the meatloaf in muffin tins, filling each tin all the way to the top. Cook the meatloaves for twenty-five minutes. Allow them to cool and utilize a knife to pull them out of their tins. Enjoy!

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