3300 calorie paleo meal plan
In just a few clicks, generate your own 3300 calorie paleo meal plan or follow the 7-day sample plan. Either way you'll get a full grocery list and easy-to-follow recipes for the week.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (3300cal, 264g protein, 87g net carbs, 191g fat, 42g fiber per day) cannot be customized.
Day 1
3375cal, 267g protein, 89g net carbs, 198g fat, 39g fiber
2 serving(s) (378cal, 26p, 4c, 28f)
2 serving(s) (199cal, 7p, 5c, 14f)
1 1/4 serving(s) (701cal, 60p, 11c, 45f)
2 serving(s) (460cal, 9p, 19c, 31f)
1/4 cup (154cal, 1p, 34c, 0f)
1 serving(s) (180cal, 9p, 2c, 14f)
2 egg(s) (139cal, 13p, 1c, 10f)
18 2/3 oz (659cal, 118p, 3c, 20f)
1 serving(s) (325cal, 22p, 5c, 23f)
1 serving(s) (166cal, 3p, 6c, 13f)
Day 2
3350cal, 300g protein, 81g net carbs, 183g fat, 42g fiber
2 serving(s) (378cal, 26p, 4c, 28f)
2 serving(s) (199cal, 7p, 5c, 14f)
5 half pepper(s) (1139cal, 102p, 21c, 61f)
1/4 cup (154cal, 1p, 34c, 0f)
1 serving(s) (180cal, 9p, 2c, 14f)
2 egg(s) (139cal, 13p, 1c, 10f)
18 2/3 oz (659cal, 118p, 3c, 20f)
1 serving(s) (325cal, 22p, 5c, 23f)
1 serving(s) (166cal, 3p, 6c, 13f)
Day 3
3250cal, 211g protein, 72g net carbs, 216g fat, 43g fiber
2 serving(s) (378cal, 26p, 4c, 28f)
2 serving(s) (199cal, 7p, 5c, 14f)
12 oz (700cal, 54p, 1c, 53f)
2 1/2 serving(s) (398cal, 18p, 12c, 21f)
1/4 cup (154cal, 1p, 34c, 0f)
1 serving(s) (180cal, 9p, 2c, 14f)
2 egg(s) (139cal, 13p, 1c, 10f)
2 chop(s) (857cal, 82p, 6c, 55f)
2 1/2 serving(s) (244cal, 2p, 9c, 20f)
Day 4
3275cal, 227g protein, 60g net carbs, 221g fat, 34g fiber
1 serving(s) (512cal, 34p, 9c, 36f)
1 pear(s) (113cal, 1p, 22c, 0f)
16 oz (820cal, 79p, 0c, 56f)
3/4 serving(s) (119cal, 5p, 3c, 6f)
1 1/4 serving(s) (204cal, 3p, 5c, 18f)
3 egg(s) (386cal, 21p, 3c, 29f)
6 cherry tomatoes (21cal, 1p, 3c, 0f)
2 chop(s) (857cal, 82p, 6c, 55f)
2 1/2 serving(s) (244cal, 2p, 9c, 20f)
Day 5
3275cal, 291g protein, 64g net carbs, 188g fat, 40g fiber
1 serving(s) (512cal, 34p, 9c, 36f)
1 pear(s) (113cal, 1p, 22c, 0f)
22 oz (852cal, 140p, 7c, 29f)
1 1/4 serving(s) (288cal, 6p, 12c, 19f)
3 egg(s) (386cal, 21p, 3c, 29f)
6 cherry tomatoes (21cal, 1p, 3c, 0f)
14 oz (938cal, 82p, 3c, 66f)
1 serving(s) (159cal, 7p, 5c, 8f)
Day 6
3275cal, 276g protein, 120g net carbs, 166g fat, 48g fiber
18 oz (899cal, 120p, 12c, 37f)
3/4 serving(s) (244cal, 17p, 3c, 17f)
13 1/3 oz (729cal, 87p, 47c, 21f)
1 2/3 serving(s) (384cal, 8p, 16c, 26f)
Day 7
3275cal, 276g protein, 120g net carbs, 166g fat, 48g fiber
18 oz (899cal, 120p, 12c, 37f)
3/4 serving(s) (244cal, 17p, 3c, 17f)
13 1/3 oz (729cal, 87p, 47c, 21f)
1 2/3 serving(s) (384cal, 8p, 16c, 26f)
Grocery List (49 items)
Fruits and Fruit Juices
Pitted dates
3/4 cup (150g)
Lemon
3 large (240g)
Avocados
6 1/2 avocado(s) (1315g)
Lime juice
2 fl oz (64mL)
Lemon juice
3 tbsp (45mL)
Pears
4 medium (712g)
Green olives
36 large (158g)
Nut and Seed Products
Sunflower kernels
3 oz (85g)
Mixed nuts
1 cup (134g)
Dairy and Egg Products
Eggs
32 large (1600g)
Vegetables and Vegetable Products
Zucchini
6 3/4 medium (1323g)
Kale leaves
1 2/3 lbs (760g)
Bell pepper
5 1/4 large (857g)
Fresh ginger
1 1/4 tbsp (8g)
Garlic
19 1/2 clove(s) (59g)
Onion
1 1/2 medium (2-1/2" dia) (158g)
Fresh spinach
24 cup(s) (720g)
Collard greens
2 lbs (964g)
Tomatoes
60 cherry tomatoes (1020g)
Fresh cilantro
2 tbsp, chopped (6g)
Mushrooms
6 oz (170g)
Pork Products
Bacon, raw
7 slice(s) (198g)
Pork loin chops, boneless, raw
4 chop (740g)
Pork shoulder
1 lbs (453g)
Bacon
4 slice(s) (40g)
Poultry Products
Boneless skinless chicken breast, raw
7 2/3 lbs (3438g)
Fats and Oils
Marinade sauce
56 tsp (281mL)
Olive oil
1/2 lbs (272mL)
Oil
1/4 lbs (109mL)
Spices and Herbs
Black pepper
1/2 oz (12g)
Oregano, dried
1 tsp, ground (2g)
Garlic powder
1 tbsp (9g)
Salt
1 1/2 oz (40g)
Ground cumin
1/2 oz (17g)
Ground coriander
2 tbsp (10g)
Thyme, dried
1/8 oz (1g)
Cayenne pepper
2 dash (0g)
Paprika
1 dash (0g)
Dijon mustard
1/3 cup (83g)
Chili powder
2 2/3 tbsp (22g)
Fresh basil
36 leaves (18g)
Beef Products
Sirloin steak, raw
10 oz (283g)
Ground beef (93% lean)
1/2 lbs (226g)
Finfish and Shellfish Products
Canned tuna
2 1/2 can (430g)
Salmon
14 oz (397g)
Soups, Sauces, and Gravies
Frank's red hot sauce
2 tbsp (29mL)
Other
Chicken, drumsticks, with skin
3/4 lbs (340g)
Coleslaw mix
1 package (14 oz) (397g)
Sweets
Honey
1/3 cup (113g)
snack prep - 3 days
1. Dates
155 cals, 1p, 34c, 0f (per meal)
4 tbsp (50g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Enjoy.
2. Boiled eggs
140 cals, 13p, 1c, 10f (per meal)
6 large (300g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
dinner prep - 2 days
1. Marinaded chicken breast
660 cals, 118p, 3c, 20f (per meal)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
Place the chicken in a ziploc bag with the marinade and mush it around to ensure the chicken is fully coated.
2
Refrigerate and marinade for at least 1 hour, but preferably overnight.
3
BAKE
4
Preheat the oven to 400 degrees F.
5
Remove the chicken from the bag, discarding excess marinade, and bake for 10 minutes in preheated oven.
6
After the 10 minutes, turn the chicken and bake until no longer pink in the center and juices run clear, about 15 more minutes.
7
BROIL/GRILL
8
Preheat the oven to broil/grill.
9
Remove the chicken from the bag, discarding excess marinade, and broil until no longer pink inside, usually 4-8 minutes per side.
2. Pan roasted zucchini
165 cals, 3p, 6c, 13f (per meal)
2 medium (392g)
1 tbsp, ground (7g)
1 tsp, ground (2g)
1 tsp (3g)
1 tsp (6g)
2 tbsp (30mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.
3. Bacon zucchini noodles
325 cals, 22p, 5c, 23f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.
lunch prep - 1 days
1. Pepper steak stir fry
700 cals, 60p, 11c, 45f (per meal)
10 oz (283g)
1 1/4 medium (149g)
1 1/4 tbsp (8g)
2 1/2 clove(s) (8g)
1/3 tsp, ground (1g)
2 tsp (9mL)
1/3 medium (2-1/2" dia) (34g)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Place strips of steak in a bowl and sprinkle pepper over them. Toss to coat.
2
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.
3
Put steak into skillet and cook until brown, about 2-3 minutes.
4
Add vegetables back into the pan and cook for another minute or so.
5
Serve.
2. Simple kale & avocado salad
460 cals, 9p, 19c, 31f (per meal)
1 bunch (170g)
1 small (58g)
1 avocado(s) (201g)
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
breakfast prep - 3 days
1. Kale & eggs
380 cals, 26p, 4c, 28f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Crack the eggs in a small bowl and whisk together.
2
Season the eggs with salt and tear up the greens and mix them with the eggs (for proper green eggs, put the mixture into a blender and blend until smooth).
3
Heat your oil of choice in a frying pan over medium heat.
4
Add egg mixture and cook to your preferred consistency.
5
Serve.
2. Simple sauteed spinach
200 cals, 7p, 5c, 14f (per meal)
3 clove (9g)
1/4 tbsp, ground (2g)
1/4 tbsp (5g)
3 tbsp (45mL)
24 cup(s) (720g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.
lunch prep - 1 days
1. Avocado tuna salad stuffed pepper
1140 cals, 102p, 21c, 61f (per meal)
2 1/2 can (430g)
1 1/4 avocado(s) (251g)
2 1/2 tsp (13mL)
1/3 tsp (1g)
1/3 tsp (0g)
2 1/2 large (410g)
5/8 small (44g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix the drained tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.
2
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.
3
You can eat it like this or put it in the oven at 350 F (180 C) for 15 minutes until heated through.
lunch prep - 1 days
1. Buffalo drumsticks
700 cals, 54p, 1c, 53f (per meal)
2 tbsp (30mL)
1 tsp (6mL)
1 1/2 dash (1g)
1 1/2 dash, ground (0g)
3/4 lbs (340g)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
(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)
2
Preheat oven to 400 F (200 C).
3
Place wings on large baking sheet, and season with salt and pepper.
4
Cook in oven for about 1 hour, or until the internal temperature reaches 165 F (75 C).
5
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.
6
Take wings out of the oven when done and toss with the hot sauce to coat.
7
Serve.
2. Garlic collard greens
400 cals, 18p, 12c, 21f (per meal)
1 1/4 lbs (567g)
1 1/4 tbsp (19mL)
3 3/4 clove(s) (11g)
1/3 tsp (2g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
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.
3
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).
4
Season with salt and serve.
dinner prep - 2 days
1. Coriander and cumin rubbed pork chops
855 cals, 82p, 6c, 55f (per meal)
4 dash (0g)
4 chop (740g)
4 tbsp (60mL)
2 tbsp (10g)
2 tbsp (12g)
1 tsp (6g)
6 clove(s) (18g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix the salt, cumin, coriander, garlic, and half of the olive oil to form a paste.
2
Season the pork chops with salt and pepper, rub with the paste.
3
Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145°F (63°C). Serve.
2. Coleslaw
245 cals, 2p, 9c, 21f (per meal)
1 package (14 oz) (397g)
3 tbsp (45mL)
3 tbsp (45mL)
1 clove (3g)
4 dash (1g)
4 dash (3g)
1
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
2
When serving, toss coleslaw with dressing and serve.
snack prep - 2 days
1. Avocado deviled eggs
385 cals, 21p, 3c, 29f (per meal)
2 tbsp, chopped (6g)
2 tsp (10mL)
1 avocado(s) (201g)
6 large (300g)
1
Hard boil eggs by placing eggs in a pot covered in cold water.
2
Bring to a boil and let cook for 1 minute. Remove from heat, cover with a lid, and let sit 9 minutes.
3
Remove eggs, cool in a cold-water bath, and peel.
4
Slice eggs in half and spoon the yolk into a small bowl.
5
Add in the avocado, cilantro, lime juice, and salt/pepper to taste. Mash together thoroughly.
6
Spoon mixture into the holes of the egg whites.
7
Serve.
8
To store: sprinkle more lime juice on top and cover in plastic wrap. Store in refrigerator.
2. Cherry tomatoes
20 cals, 1p, 3c, 0f (per meal)
12 cherry tomatoes (204g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.
lunch prep - 1 days
1. Slow cooker carnitas
820 cals, 79p, 0c, 56f (per meal)
1 lbs (453g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Season pork shoulder with some salt and pepper.
2
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.
3
Take two forks and shred the pork. Serve.
2. Garlic zucchini noodles
205 cals, 3p, 5c, 18f (per meal)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the garlic and cook for a minute or two.
3
Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes.
4
Remove from heat and serve.
3. Garlic collard greens
120 cals, 5p, 4c, 6f (per meal)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
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.
3
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).
4
Season with salt and serve.
breakfast prep - 2 days
1. Scrambled eggs with veggies and bacon
510 cals, 34p, 9c, 36f (per meal)
1 cup, chopped (149g)
4 large (200g)
4 tbsp, chopped (40g)
2 slice(s) (20g)
2 tsp (10mL)
1
Beat eggs with onions, peppers, bacon, and some salt and pepper in medium bowl until blended.
2
Heat oil in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.
dinner prep - 1 days
1. Slow-baked salmon with lemon and thyme
940 cals, 82p, 3c, 66f (per meal)
14 oz (397g)
2 1/2 tsp (13mL)
1/2 tsp, leaves (1g)
5/8 large (49g)
Recipe has been scaled from original by 0.58x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 275 F (135 C).
2
Line a rimmed baking sheet with greased aluminum foil.
3
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.
4
Place salmon fillets, skin side down, on the baking sheet.
5
Bake salmon until just opaque in center, about 15-18 minutes. Serve with lemon wedges.
2. Garlic collard greens
160 cals, 7p, 5c, 8f (per meal)
1/2 lbs (227g)
1/2 tbsp (8mL)
1 1/2 clove(s) (5g)
1 dash (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
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.
3
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).
4
Season with salt and serve.
lunch prep - 1 days
1. Spicy garlic lime chicken breast
850 cals, 140p, 7c, 29f (per meal)
1 tbsp (14mL)
2 tsp (6g)
2 3/4 tbsp (41mL)
1/4 tbsp (4g)
2 dash, ground (1g)
2 dash (0g)
1 dash (0g)
2 dash, ground (0g)
1 1/2 lbs (616g)
Recipe has been scaled from original by 0.92x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together salt, black pepper, cayenne, paprika, and thyme.
2
Sprinkle spice mixture generously on both sides of chicken breasts.
3
Heat olive oil in a skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side.
4
Sprinkle with the garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
2. Simple kale & avocado salad
290 cals, 6p, 12c, 19f (per meal)
5/8 bunch (106g)
5/8 small (36g)
5/8 avocado(s) (126g)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
dinner prep - 2 days
1. Honey mustard chicken
730 cals, 87p, 47c, 21f (per meal)
1/3 cup (83g)
1/3 cup (113g)
4 tsp (20mL)
1 2/3 lbs (756g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Whisk honey and mustard together in a small bowl. Set aside.
2
Season chicken with some salt/pepper.
3
Heat oil in a skillet over medium heat. Add chicken to the skillet and cook 3-5 minutes on each side. Time needed can depend on thickness of chicken breasts.
4
When the chicken is just about done, drizzle honey mustard sauce over the chicken and flip it a few times until chicken is evenly coated.
5
Remove from skillet and serve.
2. Simple kale & avocado salad
385 cals, 8p, 16c, 26f (per meal)
1 2/3 bunch (284g)
1 2/3 small (97g)
1 2/3 avocado(s) (335g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
snack prep - 2 days
2. Cherry tomatoes
20 cals, 1p, 3c, 0f (per meal)
12 cherry tomatoes (204g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.
lunch prep - 2 days
1. Baked chicken with tomatoes & olives
900 cals, 120p, 12c, 37f (per meal)
36 cherry tomatoes (612g)
2 tbsp (30mL)
1/2 tbsp (9g)
36 large (158g)
1/2 tbsp (1g)
2 tbsp (16g)
2 1/4 lbs (1021g)
36 leaves (18g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 425 F (220 C)
2
Put chicken breast in a small baking dish.
3
Drizzle the olive oil over the chicken and season with salt, pepper, and chili powder.
4
On top of the chicken put the tomato, basil, and olives.
5
Put the baking dish in the oven and cook for about 25 minutes.
6
Check the chicken is cooked through. If not then add a few minutes of cook time.
2. Bacon zucchini noodles
245 cals, 17p, 3c, 18f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.
breakfast prep - 2 days
1. Beef breakfast bowl
445 cals, 30p, 8c, 29f (per meal)
2 tsp (10mL)
2 tsp (5g)
2 tsp (4g)
1 avocado(s) (201g)
2 cup, chopped (80g)
6 oz (170g)
1/2 lbs (226g)
1
Heat oil in a skillet over medium low heat. Add mushrooms and saute a couple minutes until softened.
2
Add the beef, spices, and a dash of salt and pepper to the skillet. Crumble the beef and stir occasionally until it's browned and fully cooked.
3
Transfer beef mixture to a bowl and add kale and avocado. Serve.