The post Free Ketogenic Diet Meal Plan appeared first on Paleo Flourish Magazine.

Knowing what to eat on a Ketogenic Diet can really help you get started quickly and easily. So we’ve created a free 7-day ketogenic diet meal plan to help you start a keto diet with as little effort as possible.

You can download this entire meal plan as a PDF or Kindle/epub version by clicking this link.

Or use the table of contents below to navigate through the different days. You’ll find all the ketogenic recipes used in this meal plan on this page (ingredients, instructions, and nutritional data as well as a photo of the recipe so you know what you’re making).

Our free ketogenic diet meal plan covers breakfast, lunch, and dinner. Some days, there’s an optional snack as well. You’ll need to check the yield for each recipe to make sure you make enough of the recipe for however many people there are eating. The nutritional data for the recipes are estimates based on each serving.

Table Of Contents For Free Ketogenic Diet Meal Plan

• Ketogenic Diet Meal Plan Day 1
• Ketogenic Diet Meal Plan Day 2
• Ketogenic Diet Meal Plan Day 3
• Ketogenic Diet Meal Plan Day 4
• Ketogenic Diet Meal Plan Day 5
• Ketogenic Diet Meal Plan Day 6
• Ketogenic Diet Meal Plan Day 7

Ketogenic Diet Meal Plan Day 1

Breakfast

Ketogenic Green Smoothie

See Full Recipe here: http://bit.ly/keto-green-smoothie

Yield: 1

Ingredients

• 2 cups spinach (or kale)
• 10 almonds (raw)
• 2 brazil nuts
• 1 cup coconut milk (unsweetened – from refrigerated cartons not cans)
• 1 scoop Amazing Grass Greens Powder

Instructions

1. Place the spinach, almonds, brazil nuts, and coconut milk into the blender first.
2. Blend until pureed.
3. Add in the rest of the ingredients and blend well.

Nutrition Information
Calories: 380 Fat: 30 g Carbohydrates: 13 g Sugar: 3 g Fiber: 8 g Protein: 12 g

Lunch

15-Minute Tamari Marinated Steak Salad

See Full Recipe here: http://bit.ly/tamari-steak-salad

Yield: 2

Ingredients

• 2 large handfuls (2.5 oz or 75 g) salad greens
• ½ red bell pepper, chopped into slices
• 6-8 grape or cherry tomatoes, chopped into halves
• 4 radishes, sliced
• 1 Tablespoon olive oil
• ½ Tablespoon fresh lemon juice
• Salt to taste
• ½ lb (250 g) steak
• ¼ cup (60 ml) gluten-free tamari soy sauce
• Olive or avocado oil to cook steak in

Instructions

1. Marinade the steak in the tamari soy sauce.
2. Prepare the salad by tossing the bell pepper, tomatoes, radishes, and salad greens with the olive oil, lemon juice, and salt to taste.
3. Divide salad between 2 plates.
4. Place avocado oil (or olive oil) into a frying pan on high heat and cook the marinated steak (or grill the steak) to the level of doneness you like.
5. Place the steak on a plate for 1 minute. Cut the steak into slices, and place half of the slices on top of each salad.

Nutrition Information
Calories: 500 Fat: 37 g Carbohydrates: 4 g Sugar: 1 g Fiber: 2 g Protein: 33 g

Dinner

Garlic Ghee Pan-Fried Cod

See Full Recipe here: http://bit.ly/garlic-ghee-cod

Yield: 4

Ingredients

• 4 cod filets (approx 0.3 lb each)
• 3 Tablespoons ghee
• 6 cloves of garlic, minced
• 1 Tablespoon garlic powder (optional)
• Salt to taste

Instructions

1. Melt the ghee in a frying pan.
2. Add in half the minced garlic to the pan.
3. Place the cod filets into the pan and cook on medium to high heat. Sprinkle with salt and garlic powder.
4. As the fish cooks, it’ll turn from translucent to a solid white color. Wait for the white color to creep half-way up the side of the fish and then flip the fish and add the rest of the minced garlic.
5. Cook until the whole filet turns a solid white color (it should also flake easily).
6. Serve with some of the garlic and ghee from the pan.

Nutrition Information
Calories: 160 Fat: 7 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 21 g

Cauliflower Tabouli (Tabbouleh) Salad

See Full Recipe here: http://bit.ly/cauliflower-tabouli-salad

Yield: 2

Ingredients

• 100 g (3.5 oz) cauliflower florets
• 2 Tablespoons parsley, finely diced
• 3 mint leaves, finely diced
• 2 cherry tomatoes, diced (use ½ a small beet diced for AIP)
• 1 slice lemon diced
• 1 Tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Food process the cauliflower florets to form a couscous like texture. Make sure the florets and the food processor is dry to prevent a mash from forming instead.
2. Mix the food processed cauliflower florets with the finely diced herbs, tomatoes, lemon slice, olive oil, and salt and pepper to taste.

Nutrition Information
Serving size: 90 g Calories: 80 Fat: 7 g Carbohydrates: 5 g Sugar: 2 g Fiber: 2 g Protein: 1 g

Ketogenic Diet Meal Plan Day 2

Breakfast

Guacamole Topped Scrambled Eggs

See Full Recipe here: http://bit.ly/guac-eggs

Yield: 1

Ingredients

• 3 eggs
• 1 Tablespoon coconut oil
• ¼ cup guacamole (you can make it – recipe here – or buy a brand like Wholly Guacamole)
• Salt to taste

Instructions

1. Place the coconut oil into a pan. Add the eggs and scramble over a low heat.
2. Place the scrambled eggs into a bowl and top with the guacamole. If you want, you can add salt.

Nutrition Information
Calories: 370 Fat: 23 g Carbohydrates: 4 g Sugar: 1 g Fiber: 2 g Protein: 18 g

Lunch

Garlic Bacon Wrapped Chicken Bites

See Full Recipe here: http://bit.ly/bacon-chicken-bites

Yield: 4

Ingredients

• 1 large chicken breast, cut into small bites (approx 22-27 pieces)
• 8-9 thin slices of bacon, cut into thirds
• 3 Tablespoons garlic powder (or 6 crushed garlic if preferred)

Instructions

1. Preheat oven to 400F (205C) and line a baking tray with aluminum foil.
2. Place the garlic powder into a bowl and dip each chicken bite into the garlic powder.
3. Wrap each short bacon piece around each garlic chicken bite. Place the bacon wrapped chicken bites on the baking tray. Try to space them out so they’re not touching.
4. Bake for 25-30 minutes until the bacon turns crispy. Turn the pieces after 15 minutes if you can remember.

Nutrition Information
Calories: 230 Fat: 13 g Carbohydrates: 5 g Sugar: 2 g Fiber: 1 g Protein: 22 g

Dinner

Lemon Black Pepper Tuna Salad

See Full Recipe here: http://bit.ly/lemon-tuna-salad

Yield: 1

Ingredients

• ⅓ cucumber, diced small
• ½ small avocado, diced small
• 1 teaspoon lemon juice
• 1 can (4-6 oz or 100-150 g) of tuna
• 1 Tablespoon Paleo mayo
• 1 Tablespoon mustard (omit for AIP)
• Salt to taste
• Salad greens (optional)
• Black pepper to taste (omit for AIP)

Instructions

1. Mix together the diced cucumber and avocado with the lemon juice.
2. Flake the tuna and mix well with the mayo and mustard.
3. Add the tuna to the avocado and cucumber. Add salt to taste.
4. Prepare the salad greens (optional: add olive oil and lemon juice to taste).
5. Place the tuna salad on top of the salad greens.
6. Sprinkle black pepper on top.

Nutrition Information
Calories: 480 Fat: 40 g Carbohydrates: 11 g Sugar: 2 g Fiber: 8 g Protein: 45 g

Optional Snack

Almond Butter Fudge

See Full Recipe here: http://bit.ly/almond-fudge

Yield: 12

Ingredients

• 1 cup almond butter (unsweetened)
• 1 cup coconut oil
• ¼ cup coconut milk
• 1 teaspoon vanilla extract
• Stevia to taste

Instructions

1. Melt the almond butter and coconut oil so that they’re soft.
2. Blend all the ingredients together well.
3. Pour the mixture into a baking pan and refrigerate for 2-3 hours for it to set.
4. Cut into chunks and serve.

Notes
Net carbs – approx. 3g net carbs per serving.

Click To Download This Free Keto Meal Plan

Ketogenic Diet Meal Plan Day 3

Breakfast

Bacon Lemon Thyme Breakfast Muffins

See Full Recipe here: http://bit.ly/breakfast-muffins

Yield: 12

Ingredients

• 3 cups almond flour
• 1 cup bacon bits
• ½ cup ghee, melted
• 4 eggs
• 2 teaspoons lemon thyme
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• EQUIPMENT – muffin pan and muffin liners

Instructions

1. Preheat oven to 350F.
2. Melt the ghee in a mixing bowl.
3. Add in the almond flour and baking soda.
4. Add in the eggs.
5. Add in the lemon thyme (use other herbs if you prefer) and the salt.
6. Mix everything together well.
7. Lastly, add in the bacon bits.
8. Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around ¾ full).
9. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.

Nutrition Information
Calories: 300 Fat: 28 g Carbohydrates: 7 g Sugar: 1 g Fiber: 3 g Protein: 11 g

Lunch

Mustard Sardines Salad

See Full Recipe here: http://bit.ly/sardines-salad

Yield: 1

Ingredients

• 1 can (4-5 oz) sardines in olive oil
• ¼ cucumber, peeled and diced small
• 1 Tablespoon lemon juice
• ½ Tablespoon mustard
• Salt and pepper to taste.

Instructions

1. Drain most of the olive oil from the sardines.
2. Mash up the sardines.
3. Combine the sardines, diced cucumbers, lemon juice, mustard, and salt and pepper. Mix well.

Nutrition Information
Calories: 260 Fat: 20g Carbohydrates: 0g Protein: 25g

Dinner

Beef Curry

See Full Recipe here: http://bit.ly/keto-beef-curry

Yield: 4

Ingredients

• 1 lb beef round or other boneless cut, cut into 1-inch cubes (I like to use boneless short-ribs)
• 1 medium onion, sliced
• 1 Tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cardamom
• ¾ cup of coconut milk (the solid part of a can of refrigerated coconut milk)
• 2 carrots, sliced (optional)
• 1 bell pepper, diced (optional)
• 10 button mushrooms, diced (optional)
• 1 Tablespoon fish sauce
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• ¼ cup fresh basil leaves, chopped
• Salt to taste
• Coconut oil to cook in

Instructions

1. In a saucepan, saute the beef and onions in coconut oil on medium heat for 5-6 minutes until the beef is browned.
2. Add the spices, coconut milk, carrots, bell peppers, mushrooms, and fish sauce. Bring to the boil, then cover and simmer for 1 hour until the beef is tender.
3. Add the chopped basil, garlic, ginger, and salt to taste and simmer for 10 more minutes.

Nutrition Information
Serving size: 1 bowl Calories: 440 Fat: 33 g Carbohydrates: 11 g Sugar: 2 g Fiber: 4 g Protein: 25 g

Optional Snack

(Leftovers from Day 2): Almond Butter Fudge

See Full Recipe here: http://bit.ly/almond-fudge

Ketogenic Diet Meal Plan Day 4

Breakfast

Matcha Smoothie Bowl

See Full Recipe here: http://bit.ly/keto-smoothie-bowl

Yield: 1

Ingredients

• 1 teaspoon matcha powder
• 1 scoop greens powder [Optional]
• 8 oz (240 ml) coconut yogurt (or regular Greek yogurt if you’re ok with dairy)
• 1 Tablespoon chia seeds
• 1 Tablespoon goji berries
• 1 Tablespoon coconut flakes
• 1 Tablespoon cacao nibs
• Stevia to taste (optional)

Instructions

1. Blend the matcha powder with the yogurt. Add in stevia to sweeten it if you want.
2. Pour the smoothie into a bowl.
3. Top with the chia seeds, goji berries, coconut flakes, and cacao nibs.
4. Enjoy with a spoon.

Nutrition Information
Calories: 420 Fat: 28 Carbohydrates: 25 Sugar: 6 Fiber: 17 Protein: 13

Lunch

Chicken Noodle Soup

See Full Recipe here: http://bit.ly/keto-noodle-soup

Yield: 2

Ingredients

• 3 cups chicken broth (use this recipe or buy this one) (approx 720ml)
• 1 chicken breast, chopped into small pieces (approx 240g or 0.5 lb)
• 2 Tablespoons avocado oil
• 1 stalk of celery, chopped (approx 57g)
• 1 green onion, chopped (approx 10g)
• ¼ cup cilantro, finely chopped (approx 15g)
• 1 zucchini, peeled (approx 106g)
• Salt to taste.

Instructions

1. Dice the chicken breast.
2. Add the avocado oil into a saucepan and saute the diced chicken in there until cooked.
3. Add chicken broth to the same saucepan and simmer.
4. Chop the celery and add it into the saucepan.
5. Chop the green onions and add it into the saucepan.
6. Chop the cilantro and put it aside for the moment.
7. Create zucchini noodles – I used a potato peeler to create long strands, but other options include using a spiralizer or a food processor with the shredding attachment.
8. Add zucchini noodles and cilantro to the pot.
9. Simmer for a few more minutes, add salt to taste, and serve immediately.

Nutrition Information
Calories: 310 Fat: 16 g Carbohydrates: 6 g Sugar: 3 g Fiber: 2 g Protein: 34 g

Dinner

Thai Chicken and Rice

See Full Recipe here: http://bit.ly/chicken-and-rice

Yield: 4

Ingredients

• 1 head of cauliflower
• 1 Tablespoon freshly grated ginger
• 3 eggs (can omit for AIP)
• 3 chilies (can omit for AIP) – pick your favorite
• 3 cloves of garlic, crushed
• Meat from a whole chicken (or use 3-4 cooked chicken breasts), shredded
• Salt to taste
• Coconut oil to cook with
• 1 Tablespoon coconut aminos or tamari soy sauce (optional)
• ½ cup cilantro, chopped (for garnish)

Instructions

1. Break the cauliflower into florets and food process until it forms a rice-like texture (may need to be done in batches).
2. Place the cauliflower into a large pan with coconut oil and cook the cauliflower rice (may need to be done in 2 pans or in batches). Keep the heat on medium and stir regularly.
3. In a separate pan, scramble the eggs in some coconut oil. Add the scrambled eggs to the cauliflower rice.
4. Add in the ginger, garlic, and the chopped chilies.
5. When the cauliflower rice is soft, add in the shredded chicken meat.
6. Add in the coconut aminos/tamari soy sauce and salt to taste. Mix well.
7. Garnish with cilantro.
8. Best served with a bowl of Thai chicken broth as well (recipe here).

Nutrition Information
Serving size: 1 large bowl Calories: 350 Fat: 11 g Carbohydrates: 9 g Sugar: 4 g Fiber: 4 g Protein: 55 g

Ketogenic Diet Meal Plan Day 5

Breakfast

Super Quick Scramble (or leftover muffins from Day 3)

See Full Recipe here: http://bit.ly/quick-scramble

Yield: 1

Ingredients

• 3 eggs, whisked
• 4 baby bella mushrooms
• ¼ cup red bell peppers
• ½ cup of spinach
• 2 slices of deli ham
• 1 tablespoon of coconut oil or ghee
• Salt and pepper to taste

Instructions

1. Chop up the vegetables and the ham.
2. Place ½ tablespoon of butter into a frying pan and melt. Saute the vegetables and ham.
3. Place the whisked eggs into a separate frying pan with the other ½ tablespoon of butter. Cook on medium heat and keep stirring to prevent overcooking.
4. Once the eggs are cooked, season them with salt and pepper to taste.
5. Lastly, add the sauteed vegetables and ham in with the eggs and mix. Serve immediately.

Nutrition Information
Serving size: 1 plate Calories: 350 Fat: 29 g Carbohydrates: 5 g Sugar: 3 g Fiber: 1 g Protein: 21 g

Lunch

Mini Zucchini Avocado Burgers

See Full Recipe here: http://bit.ly/mini-zucchini-burgers

Yield: 2

Ingredients

• 1 large zucchini, chopped into ½-inch (1 cm) thick slices (around 14-16 slices)
• ½ lb (225 g) ground beef
• ¼ avocado, cut into small slices
• 2 Tablespoons (30 ml) olive or avocado oil for greasing baking tray
• 2 teaspoons (10 g) salt
• 1 Tablespoon Paleo mayo
• 1 Tablespoon mustard

Instructions

1. Preheat oven to 400F (200C).
2. Grease a baking tray with olive or avocado oil and sprinkle 1 teaspoon of salt across it.
3. Place the zucchini slices on the baking tray.
4. Form small balls from the ground beef and press into patties – around 7 or 8 patties – and place on the baking tray.
5. Place baking tray into oven and bake for 15 minutes. Alternatively, instead of baking them, you can grill the zucchini and beef patties or pan-fry them in some olive or avocado oil.
6. Meanwhile, slice the avocado into small thin slices.
7. Put the mini burgers together using the zucchini slices as buns – add a slice of avocado to each burger and top with condiments like Paleo mayo and mustard.

Nutrition Information
Calories: 370 Fat: 30 g Carbohydrates: 9 g Sugar: 4 g Fiber: 6 g Protein: 23 g

Dinner

Pan-Fried Pork Tenderloin

See Full Recipe here: http://bit.ly/panfried-pork-tenderloin

Yield: 2

Ingredients

• 1 lb pork tenderloin
• salt and pepper to taste
• 1 tablespoon coconut oil

Instructions

1. Cut the 1 lb pork tenderloin in half (to create 2 equal shorter halves).
2. Place the 1 tablespoon of coconut oil into a frying pan on a medium heat.
3. After the coconut oil melts, place the 2 pork tenderloin pieces into the pan.
4. Leave the pork to cook on its side. Once that side is cooked, turn using tongs to cook the other sides. Keep turning and cooking until the pork looks cooked on all sides.
5. Cook all sides of the pork until the meat thermometer shows an internal temperature of just below 145F (63C).
6. The pork will keep on cooking a bit after you take it out of the pan.
7. Let the pork sit for a few minutes and then slice into 1-inch thick slices with a sharp knife.

Nutrition Information
Calories: 330 Fat: 15 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 47 g

Spinach Almond Stir-Fry

See Full Recipe here: http://bit.ly/spinach-almond

Yield: 2

Ingredients

• 1 lb spinach leaves
• 3 Tablespoons almond slices
• Salt to taste
• 1 Tablespoon coconut oil for cooking

Instructions

1. Place the 1 tablespoon coconut oil into a large pot on medium heat.
2. Add in the spinach and let it cook down.
3. Once the spinach is cooked down, add the salt to taste and stir.
4. Before serving, stir in the almond slices.

Nutrition Information
Serving size: 1 cup Calories: 150 Fat: 11 g Carbohydrates: 10 g Sugar: 1 g Fiber: 6 g Protein: 8 g

Click To Download This Free Ketogenic Meal Plan

Ketogenic Diet Meal Plan Day 6

Breakfast

Ghee & Coconut Coffee (or leftover muffins from Day 3)

See Full Recipe here: http://bit.ly/keto-coffee

Yield: 1

Ingredients

• ½ Tablespoon (7 g) ghee
• ½ Tablespoon (7 g) coconut oil
• 1-2 cups (240-480 ml) of whatever coffee you like (or black or rooibos tea)
• 1 Tablespoon (15 ml) almond milk or coconut milk

Instructions

1. Put the ghee, coconut oil, almond milk (or coconut milk), and the coffee into a blender.
2. Blend for 5-10 seconds. The coffee turns a foamy, creamy color. Pour it into your favorite coffee cup and enjoy!
3. If you don’t have a blender, then try using a milk frother

Nutrition Information
Calories: 150 Fat: 15 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 0

Lunch

Broccoli Bacon Salad with Onions and Coconut Cream

See Full Recipe here: http://bit.ly/broccoli-bacon-salad

Yield: 6

Ingredients

• 1 lb broccoli florets
• 4 small red onions or 2 large ones, sliced
• 20 slices of bacon, chopped into small pieces
• 1 cup coconut cream
• salt to taste

Instructions

1. Cook the bacon first, and then cook the onions in the bacon fat.
2. Blanche the broccoli florets (or you can use them raw or have them softer by boiling them).
3. Toss the bacon pieces, onions, and broccoli florets together with the coconut cream and salt to taste.
4. Serve at room temperature.

Nutrition Information
Serving size: 1 bowl Calories: 280 Fat: 26 g Carbohydrates: 8 g Sugar: 2 g Fiber: 3 g Protein: 7 g

Dinner

Grilled Chicken Skewers with Garlic Sauce

See Full Recipe here: http://bit.ly/grilled-chicken-skewers

Yield: 2

Ingredients
For the Skewers

• 1 lb chicken breast, cut into large cubes (approx 1-inch)
• 1 onion, chopped
• 2 bell peppers, chopped
• 1 zucchini

For the Garlic Sauce

• 1 head garlic, peeled
• 1 teaspoon salt
• Approx. ¼ cup lemon juice
• Approx. 1 cup olive oil

Additional ingredients for the marinade

• ½ cup olive oil
• 1 teaspoon salt

Instructions

1. Heat up the grill to high. If using wooden skewers, soak them in water first. For the Garlic Sauce, place the garlic cloves and salt into the blender. Then add in around ⅛ cup of of the lemon juice and ½ cup of olive oil.
2. Blend well for 5-10 seconds, then slow your blender down and drizzle in more lemon juice and olive oil alternatively until you hear the blender sound shift a bit (it’s subtle!). The consistency will then change into mayo-like consistency. If it doesn’t work, don’t worry – the sauce won’t look amazing, but it’ll still taste good!
3. Keep half the garlic sauce to serve with. Take the other half of the garlic sauce and add in the additional ½ cup of olive oil and teaspoon of salt. Mix well – this makes the marinade.
4. Chop the chicken, onion, bell peppers, and zucchini into approximate 1-inch cubes or squares. Mix them in a bowl with the marinade.
5. Place the cubes on skewers and grill on high until the chicken is cooked (usually, we grill on the bottom for a few minutes to get the charred look and then move the skewers to a top rack with the lid down to cook the chicken well).
6. Serve with the garlic sauce you kept.

Notes
TIP: Making an emulsion (that mayo -like consistency) can be tough if you’re new to it, so don’t worry too much if it looks a bit ugly. It still tastes good.

Nutrition Information
Serving size: 1 large plate Calories: 580 Fat: 33 g Carbohydrates: 11 g Sugar: 1 g Fiber: 2 g Protein: 55 g

Ketogenic Diet Meal Plan Day 7

Breakfast

Spring Soup with Poached Egg

See Full Recipe here: http://bit.ly/spring-soup

Yield: 2

Ingredients

• 2 eggs
• 32 oz (1 quart) chicken broth
• 1 head of romaine lettuce, chopped
• salt to taste

Instructions

1. Bring the chicken broth to a boil.
2. Turn down the heat and poach the 2 eggs in the broth for 5 minutes (for a slightly-runny egg).
3. Remove the eggs and place each into a bowl.
4. Add the chopped romaine lettuce into the broth and cook for a few minutes until slightly wilted.
5. Ladle the broth with the lettuce into the bowls.

Nutrition Information
Serving size: 1 bowl Calories: 150 Fat: 5 g Carbohydrates: 11 g Sugar: 5 g Fiber: 7 g Protein: 16 g

Lunch

Easy Zucchini Beef Saute with Garlic and Cilantro

See Full Recipe here: http://bit.ly/zucchini-beef

Yield: 2

Ingredients

• 10 oz (300 g) beef, sliced into 1-2 inch strips (against the grain if you can)
• 1 zucchini (approx. 300 g), cut into 1-2 inch long thin strips
• ¼ cup cilantro, chopped
• 3 cloves of garlic, diced or minced
• 2 Tablespoon gluten-free tamari sauce
• Avocado oil to cook with (or coconut oil or olive oil)

Instructions

1. Place 2 tablespoons of avocado oil into a frying pan on high heat.
2. Add the strips of beef into the frying pan and saute for a few minutes on high heat.
3. When the beef is browned, add in the zucchini strips and keep sauteing.
4. When the zucchini is soft, add in the tamari sauce, garlic, and cilantro.
5. Saute for a few minutes more and serve immediately.

Nutrition Information
Serving size: approx 300g Calories: 500 Fat: 40 g Carbohydrates: 5 g Sugar: 2 g Fiber: 1 g Protein: 31 g

Dinner

Creamy Tomato Basil Chicken Pasta

See Full Recipe here: http://bit.ly/basil-chicken-pasta

Yield: 2

Ingredients

• 2 chicken breasts, cubed
• 2 Tablespoons ghee or coconut oil to cook in
• 1 can diced tomatoes (14 oz or 400g)
• ½ cup basil, chopped
• ¼ cup coconut milk
• 6 cloves garlic, minced
• Salt to taste
• 1 zucchini, shredded or spiralized (for the pasta) or spaghetti squash

Instructions

1. Saute the diced chicken in the ghee or coconut oil until cooked and slightly browned.
2. Add in the can of diced tomatoes and add in salt to taste. Place on a simmer and cook the
   liquid down.
3. In the meantime, prepare the pasta. If using zucchinis, shred them in the food processor or
   use a julienne peeler or a spiralizer. If using spaghetti squash, chop it in half, remove the seeds, cover lightly with some coconut oil and microwave each half for 7 minutes.
4. Add the basil, garlic and coconut milk to the chicken and cook for a few minutes longer.
5. Place half of the pasta into each bowl and top with the creamy tomato basil chicken.

Nutrition Information
Serving size: 1 large plate Calories: 540 Fat: 27 g Carbohydrates: 15 g Sugar: 8 g Fiber: 4 g Protein: 59 g

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