1500 calorie paleo meal plan

First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.

STOVETOP: Heat the rest of oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.

BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).

BROILED/GRILLED: Set oven to broil and preheat on high. Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.

ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.

Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.

Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.

Serve.

Place the banana, strawberries, almonds, and water into a blender. Blend to mix, then add the ice cubes and puree until smooth. Add the protein powder, and continue mixing until evenly incorporated, about 30 seconds.

Spread the dijon on the inside of the lettuce leaf.

Place the ham, tomato, onion, and avocado on the mustard.

Wrap up the leaf. Serve.

Cut ham into bite-sized shapes.

Cook in toaster oven set to 400 F (200 C) or you can fry in a pan with non-stick spray.

Cook until edges are starting to brown and ham is getting more firm, about 6 minutes.

Remove from oven and let cool. They will firm up more when cool.

Serve with salsa.

Cut carrots into strips and serve.

Preheat oven to 350°F (180°C).

If your pork tenderloin came unseasoned, season with salt/pepper and any herbs or spices you have on hand.

Place on a baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 160°F (72°C).

Remove from oven and let rest for about 5 minutes. Slice and serve.

Prepare broccoli according to instructions on package.

Drizzle with olive oil and season with salt and pepper to taste.

Remove nectarine pit, slice, and serve.

Clean celery and slice to desired lengths

Spread almond butter along center

In a small bowl, mix the tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.

Place the tuna mixture on a bed of mixed greens and top with chopped tomatoes.

Serve.

Cut carrots into strips and serve.

Mix all ingredients together until well incorporated.

Form into balls.

Store any leftovers in an airtight container in the fridge.

Season pork shoulder with some salt and pepper.

Place pork in a slower cooker, cover, and cook on low for 6-8 hours. Time may vary, so be sure to check throughout. Pork should easily shred when done.

Take two forks and shred the pork. Serve.

Prepare broccoli according to instructions on package.

Drizzle with olive oil and season with salt and pepper to taste.

Add the frozen banana slices to a food processor or blender and blend. Scrape down the sides as needed and continue to blend until the bananas turn into a creamy, ice cream consistency.

Serve immediately for a soft-serve consistency, or transfer the banana ice cream to a container and freeze for 1-2 hours for a firmer texture.

Rub chicken thighs with oil, salt, pepper, and seasonings of choice.

Either fry the chicken thighs in a skillet or grill pan for 4-5 min each side until no longer pink inside, or bake by preheating the oven to 400°F (200°C) and bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).

Serve.

Prepare sugar snap peas according to instructions on package.

Drizzle with olive oil and season with salt and pepper.

Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.

Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.

Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.

Slice celery into sticks and serve.

Season the cod fillet(s) with the Cajun seasoning on all sides.

In a non-stick skillet, add the oil and heat the pan.

Add cod to the skillet and cook on each side 2-3 minutes until fully cooked and flaky.

Let sit a couple minutes and serve.

Prepare according to instructions on package.

(Note: We only recommend using Frank's Original Red Hot sauce for paleo eaters since it is made out of all natural ingredients, but any hot sauce will work)

Preheat oven to 400 F (200 C).

Place wings on large baking sheet, and season with salt and pepper.

Cook in oven for about 1 hour, or until the internal temperature reaches 165 F (75 C).

When the chicken is getting close to being done, add the hot sauce and the oil of your choice to a saucepan. Heat and mix together.

Take wings out of the oven when done and toss with the hot sauce to coat.

Serve.

Prepare according to instructions on package.