Meal plan with under 50g carbs

Cook eggs according to your desired preference, seasoning with salt and pepper.

Lay tomato slices down on a plate and top with avocado, basil, then eggs.

Serve.

Prepare according to instructions on package.

Open the avocado and scoop out the flesh.

Sprinkle with lemon or lime juice as desired.

Serve and eat.

First, rub the chicken with olive oil and lemon pepper. If cooking on stovetop, save some oil for the pan.

STOVETOP

Heat the rest of olive 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 degrees Fahrenheit.

Place chicken on broiler pan (recommended) or baking sheet.

Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).

BROILED/GRILLED

Setup oven so top rack is 3-4 inches from heating element.

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.

Mix greens and dressing in a small bowl. Serve.

Heat a small, non-stick skillet over medium heat and spray with non-stick spray.

Sprinkle the cheese in little circles in the pan, about 1 tbsp per crisp.

Cook for about a minute, until the edges are crispy but the center is bubbling and soft.

Using a spatula, transfer crisps to a plate and allow to cool and harden for a couple of minutes.

Serve with guacamole.

(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.

Mix greens, tomatoes, and dressing in a small bowl. Serve.

Heat a skillet over medium heat and cook bacon until done.

Meanwhile, form the beef into patties and season all sides with salt/pepper to taste.

Remove cooked bacon and place the patties in the skillet. Cook on each side for about 4 minutes (or until internal temperature reaches about 160 F (70 C)).

When patties are done, place on romaine lettuce and top with bacon.

Serve.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.

Crack the eggs in a small bowl and whisk together.

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).

Heat your oil of choice in a frying pan over medium heat.

Add egg mixture and cook to your preferred consistency.

Serve.

Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.

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.

Mix greens and dressing in a small bowl. Serve.

Preheat oven to 350 F (180 C).

Spread oil evenly over all chicken.

Sprinkle ranch mix powder over all sides of the chicken and pat in until chicken is fully coated.

Place chicken in a baking dish and cook for 35-40 minutes or until chicken is fully cooked.

Serve with a side of ranch dressing.

Prepare according to instructions on package.

Mix until well-combined.

Serve.

Combine blue cheese and thyme in a small bowl.

Loosen chicken skin and gently spread cheese mixture beneath the skin, being careful not to tear the skin. Massage skin to spread it around evenly.

Sprinkle paprika on all sides of the chicken.

Heat the oil in a frying pan over medium heat. Place chicken skin side down into pan and cook for 5 minutes. Flip and cook for an additional 5-7 minutes until internal temperature reaches 165 F (75 C). Serve.

Mix greens and dressing in a small bowl. Serve.

Note: follow package instructions if they differ from below. The cooking time for bacon depends on the method you're using and how crispy you want it. Below is a general guide:

Stovetop (Skillet): Medium heat: 8-12 minutes, flipping occasionally.

Oven: 400°F (200°C): 15-20 minutes on a baking sheet lined with parchment paper or foil.

Microwave: Place bacon between paper towels on a microwave-safe plate. Microwave on high for 3-6 minutes.

Heat oil in a skillet over medium low heat.

Crack egg(s) into the skillet and cook until egg whites are no longer liquidy. Season with salt and pepper and serve.

Preheat oven to 400°F (200°C).

Arrange the chicken thighs on a baking sheet or in a baking dish.

Season thighs with thyme and some salt and pepper.

Bake in the preheated oven for 35–45 minutes, or until the internal temperature reaches 165°F (75°C). For extra crispy skin, broil for 2–3 minutes at the end. Serve.

Cook the brown rice with the water according to the package instructions. Let cool completely. (Day-old cooked rice is recommended but optional.)

Heat just half of the oil in a large skillet over medium-high heat. Add the corn and peas. Cook for 3-4 minutes, until the vegetables are heated through and tender. Add the garlic powder and cook 30 seconds more.

Add the cooked rice and spread it into an even layer. Cook undisturbed for 1-2 minutes to allow the rice to crisp slightly, then stir. Continue cooking for another 2-3 minutes, stirring occasionally.

Push the rice and vegetables to one side of the skillet. Add the remaining oil, then add the egg whites into the empty side of the skillet. Scramble the eggs until just cooked, then stir them into the rice.

Add the soy sauce and toss everything together. Cook for 1-2 minutes, until well combined and heated through. Serve.

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.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.