Monday

Breakfast: 2 Hard Boiled Eggs & Handful of Grapes

Lunch: Roasted Cauliflower, Salad Greens, Olive Oil & Lemon dressing

Dinner: Grilled Sirloin Steak & Baked Asparagus

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Tuesday

Breakfast: Assorted Fruit & 3 rashers of Bacon

Lunch: Leftover Sirloin Strips, Salad Greens & Creamy Basil & Avocado dressing

Dinner: Bacon Wrapped Chicken & a Small Baked Sweet Potato

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Wednesday

Breakfast: 2 Hard Boiled Eggs & Apple Slices

Lunch: Leftover Chicken & 4 Boiled Potatoes

Dinner: Chorizo Meatballs & Cauliflower Mash

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Thursday

Breakfast: Protein Smoothie (No Oats)

Lunch: Grilled Buffalo Chicken Lettuce Wraps

Dinner: Spaghetti Squash Bolognaise

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Friday

Breakfast: 2 Carrot & Gingerbread Muffins

Lunch: Salad Greens with assorted veg

Dinner: Grilled Chicken with Small Baked Sweet Potato

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Saturday

Breakfast: Assorted Fruit & 5 rashers of Bacon

Lunch: Beef & Vegetable Stir Fry

Dinner: Spiced Pork Tenderloin with Root Vegetables

 

Sunday

Breakfast: 2 Hard Boiled Eggs & Mango Smoothie

Lunch: BLT Lettuce Wraps

Dinner: Buffalo Burger & Sweet potato wedges

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Paleo Carrot & Gingerbread Muffin Recipe

2 cups of blanched Almond Flour

1/2 cup of Coconut Sugar

1 teaspoon of Ground Cinnamon

1 teaspoon of Pumpkin Spice Blend

1 teaspoon Baking Soda

1/4 teaspoon salt

4 Large Eggs

1/4 cup of Avocado Oil (Or Light flavoured oil)

1 teaspoon Apple Cider Vinegar

1 teaspoon Vanilla Extract

2 medium Carrots grated

1/3 cup of Chopped Walnuts (Optional)

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Instructions:

Pre heat oven to 180 Celcius

Whisk Dry ingredients together

Add eggs, Avocado oil, Apple Cider Vinegar and Vanilla to the dry mixture, and beat until smooth batter. Fold in carrot (and walnuts if using them)

Line a muffin tin with 12 baking cups. Fill each one 2/3 with mixture. Bake for 22/23 mins, or until toothpick inserted into middle comes out clean. 

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