1700 calorie intermittent fasting meal plan

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.

Heat oil in a skillet over medium heat. Add in beef and cook until browned and fully cooked, about 5-10 minutes. Remove beef from skillet and set aside.

Add onions and peppers to the skillet with any remaining beef juices and fry until vegetables are tender, about 10 minutes.

Drain any remaining liquid and add the beef back to the pan. Add the cheese and stir until cheese has melted throughout. Season with italian seasoning and salt/pepper to taste.

Scoop beef mixture into lettuce leaves and serve.

Pour into a glass and drink.

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

Place mixture in between bread slices 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.

Follow package instructions if they differ. Bring salted water to a boil. Add farro, return to a boil, then reduce heat to medium-high and cook uncovered for about 30 minutes, until soft. Drain and serve.

Cook bacon according to package.

Build the sandwich to your liking- top with any veggies of your choice.

Heat oil in skillet over medium heat. Cut pork into inch-thick medallions and add to the skillet. Once browned on both sides and fully cooked, remove pork and set aside.

Add mushrooms to the skillet and saute for about 5 minutes. Add tomatoes and cook for 2 more minutes.

Add cream and stock and simmer for 4-8 minutes until it has reduced some and formed a thicker sauce. Season with salt/pepper to taste.

Add back in pork and heat until warmed through. Serve.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.

Rub both sides of the steaks with olive oil.

Season both sides generously with salt, pepper, and any other preferred seasonings.

Place a skillet over high heat. Once the pan is hot, add the tuna steaks. Sear for about 1-2 minutes on each side for rare to medium-rare doneness. If you prefer your tuna more well-done, cook for an additional 1-2 minutes per side. Be careful not to overcook, as tuna can become dry.

Remove the tuna from the pan and let it rest for a minute or two.

Slice the tuna against the grain for serving.

Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.

When serving, toss coleslaw with dressing and serve.

Prepare according to instructions on package.

Build the sandwich to your liking. Feel free to substitute whichever veggies you prefer.

Preheat your oven to 400°F (200°C).

Drizzle the olive oil over both sides of the cod fillets.

Season both sides of the fillets with salt, pepper, and any other preferred seasonings.

Place the cod fillets on a lined or greased baking sheet lined and roast the cod in the oven for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets. Serve.

Rinse the collards, pat them dry, remove their stems, and chop up the leaves.

Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.

Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).

Season with salt and serve.

Cooking instructions of lentils can vary. Follow package instructions if possible.

Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.

Assemble sandwich by layering the turkey, tomatoes, and mixed greens on top of the bottom slice of bread. Dress the tomatoes and greens by drizzling oil on top and seasoning with some salt/pepper.

Spread the hummus on the top slice of bread, top the sandwich, and serve.

Mix greens and dressing in a small bowl. Serve.

(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.

Rinse the collards, pat them dry, remove their stems, and chop up the leaves.

Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.

Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).

Season with salt and serve.