1800 calorie intermittent fasting 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.

Prepare according to instructions on package.

Preheat oven to 350°F (175°C).

Option 1: Whole Sweet Potatoes: Place whole sweet potatoes in a baking dish. Rub them with oil, oregano, and salt and pepper to fully coat. Bake for 60 minutes or until soft when pierced with a fork.

Option 2: Cubed Sweet Potatoes: Place cubed sweet potatoes in a baking dish. Drizzle with oil, and sprinkle with oregano, salt, and pepper. Toss to evenly coat. Bake for 30-40 minutes, stirring halfway through, or until soft and golden.

Place strips of steak in a bowl and sprinkle pepper over them. Toss to coat.

Add oil to a pan over medium-high heat and add the bell peppers, onions, ginger, and garlic, and cook for 3-4 minutes, stirring occasionally. Transfer to a plate.

Put steak into skillet and cook until brown, about 2-3 minutes.

Add vegetables back into the pan and cook for another minute or so.

Serve.

Cook cauliflower according to package instructions.

Mix in oil and some salt and pepper.

Serve.

Preheat oven to 275 F (135 C).

Line a rimmed baking sheet with greased aluminum foil.

Mix oil, thyme, and juice from 1/4 lemon in a small bowl. Spread thyme mixture evenly over the salmon. Season with salt and pepper to taste.

Place salmon fillets, skin side down, on the baking sheet.

Bake salmon until just opaque in center, about 15-18 minutes. Serve with lemon wedges.

Preheat oven to 375°F.

Arrange frozen broccoli on a lightly greased baking sheet and season with salt, pepper, garlic and onion powder.

Bake for 20 minutes and then flip the broccoli. Continue baking until broccoli is slightly crispy and charred, about another 20 minutes.

Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.

Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt and serve.

Cook the bacon according to the directions on the package.

Put ham, bacon, and avocado, in the center of the lettuce leaf. Wrap it up. Serve.

Rinse off blueberries and serve.

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

Take the bell pepper and hollow it out. You can either cut the top off and put the tuna salad in that way. Or cut the pepper in half and stuff each half with the tuna salad.

You can eat it like this or put it in the oven at 350 F (180 C) for 15 minutes until heated through.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.

Rub salmon in oil and season with some salt and pepper.

Cook by either pan frying or baking: PAN FRY: Heat a skillet over medium heat. Place the salmon in the pan, skin-side down if it has skin. Cook for about 3-4 minutes on each side, or until the salmon is golden brown and cooked through. BAKING: Preheat oven to 400°F (200°C). Place the seasoned salmon fillets on a baking sheet lined with parchment paper. Bake in the oven for 12-15 minutes, or until the salmon easily flakes with a fork.

Serve.

Prepare according to instructions on package.

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.

In a sealable bag, add the chicken, balsamic vinaigrette, and italian seasoning. Let the chicken marinate in the fridge for at least 10 minutes or up to overnight.

Heat oil in a grill pan or skillet over medium heat. Remove the chicken from the marinade (discarding extra marinade) and place it in the pan. Cook about 5-10 minutes on each side (depending on thickness) until the center is no longer pink. Serve.

Pour frozen okra into a saucepan.

Cover with water and boil for 3 minutes.

Drain and season to taste. Serve.