This document provides a sample diet plan for an inactive thyroid with 1220 calories per day. The plan includes recipes and nutrition information for meals and snacks such as pumpkin pancakes for breakfast (275 calories), a taco salad for lunch (177 calories), energy bars for a snack (150 calories), butternut squash soup for dinner (61 calories per serving), and grass-fed steak with rosemary beets and kale (355 calories). The full day of eating outlined in the plan provides balanced nutrition from proteins, fats, and vegetables while staying within the recommended calorie limit.

1. Diet plane
For Inactive thyroid
1220 calories
Breakfast
Pumpkin Pancakes – Pancakes don’t have to get the ax on Paleo, just be sure to follow our recipe
and you’ll be helping yourself rather than hurting yourself. Can’t say that about most other
pancakes out there, especially those that come from a mix or a restaurant. It’s good to regain that
control over your food and only feed yourself high quality meals.
Homemade - Paleo Pumpkin Pancakes
Serving 4
Calories 275 Sodium 0 mg
Total Fat 12 g Potassium 0 mg
Saturated 0 g Total Carbs 9 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 9 g
Cholesterol 0 mg
Serving 2 = 708 calories
Serving one = 354 calories
Ingredients for serving 2

2.  1 Egg 70 calories
 1/4 cup Almond butter 400 calories
 3 tbsp Pumpkin (canned) 15 calories
 1 tbsp Cinnamon 6 calories
 1 pinch Sea salt
 Coconut oil (or grass-fed butter for the pan) 117 calories
 Maple syrup and butter (for topping) 30 gm 100 calories
Instructions
1. Add all ingredients to a mixing bowl and mix well until you have a
pancake batter. Add coconut oil or butter to a pan and cook
pancakes until brown on each side.
2. Dress these babies up with some grass-fed butter and organic
maple syrup, and you’ll forget conventional flour and sugar
pancakes ever existed!
3. That’s it! Now it’s time to throw a fall-themed paleo brunch and
impress everyone you know with your mad paleo pumpkin
pancake skills.
Lunch
Taco Salad – This version of taco salad is the perfect light lunch to keep you cruising after a
hearty breakfast. No giant deep fried taco shell bowl for this salad, just plenty of romaine lettuce
which turns a calorie and fat-laden taco salad into a light, fresh, and still delicious lunch option.
Ground beef provides protein to keep you sustained right up to your afternoon snack.
Nutrition Facts
Serving Size 213.5g
Amount Per Serving
Calories 177
Cholesterol 41mg
Total Carbohydrates 9.8g

3. Dietary Fiber 4.7g
Sugars 3.0g
Protein 16.0g
Ingredients
Makes 10 servings
1 pound lean ground beef
1 tablespoon Chili Powder
1 Sea salt to taste
1 Black pepper to taste
2 cloves Garlic
1 head Lettuce, Iceberg
3 large Tomatoes, Red, Ripe
1 Bell Pepper Green
1 Peppers, Sweet, Yellow
6 Onions, Spring Or Scallions
2 Avocados
Recipe Directions for Paleo taco salad
1. Brown the beef, drain, season with chili powder and set aside to
cool.
2. In a large bowl, combine iceberg lettuce, tomatoes, green pepper,
red or yellow pepper, green onions, jalapeno peppers and half of
the cheese. Mix well, cover and refrigerate.
3. Just before serving, top the salad with the other half of the almond
cheese.

4. 4. Bed on gluten free taco chips or top with Paleo Coconut
Mayonnaise.
Snack
Energy Bars – If you made up the first batch of energy bars earlier in the week, you should still
have a stash of them, unless you ate through them all already! Use one here and you’ll cruise
through to dinner, knocking out any important tasks you have with ease. The beauty of the Paleo
diet is the energy it provides you with to live life to the fullest and be your authentic self.
The CRANILL BAR
Protein 4g, Fat 3g, Crabs 29g, Sugar 26, Calories 150
Dinner
Roasted Butternut Squash Soup – Start your meal off right with this soup that provides a full
serving of vegetables. Soup from a can may be convenient, but let’s face it, it often doesn’t live
up to the taste expectation, and it’s loaded with sodium and preservatives. Also it was likely
made quite some time ago and has been sitting in a metallic can this whole time. Go fresh and
Serves: 6–8
Calories = 61 per serving
Ingredients

5.  1 whole Butternut Squash, peeled and chopped
 1 whole Onion, chopped
 1 quart free range, organic, Chicken Stock
 1 tsp ground Cinnamon
 1 tsp Salt
 1/2 tsp ground Nutmeg
 2 Tbsp Organic Coconut Oil
Process
1. Sauté chopped onion in coconut oil in a large pot.
2. Add in cinnamon, nutmeg, and salt.
3. Add chopped butternut squash to pot, and pour in broth.
4. Boil the butternut squash in the broth until tender.
5. Puree soup in a food processor or high-speed blender until smooth.
6. Garnish with a sprinkling of cinnamon and chopped walnuts.
Grass-fed Steak with Balsamic Marinade – Using grass-fed beef makes a world of difference,
and so does this marinade. Once you marinate a steak you’ll likely never go back to not
marinating it. It makes it so much more tender and juicy that a non-marinated steak just doesn’t
cut it anymore. When combined with the butternut squash soup and the beets and kale mix
you’re getting a balanced and complete Paleo meal.
Balsamic Marinade for Steak
Each
Ingredients
 1½ Tablespoons olive oil 180 calories
 ½ Tablespoon balsamic vinegar 13 calories
 ½ Tablespoon spicy brown mustard 3 calories
 ½ teaspoon kosher salt + more for sprinkling
 ½ teaspoon freshly ground black pepper + more for sprinkling 2 calories
 ¼ teaspoon dried parsley 1 calorie
 4 Strip Steaks (39 X4 = 156 calories) each 1oz 156 calories
 Total calories 355 calories
Instructions

6. 1. Combine all ingredients, except steaks, in a small bowl until mixed well.
2. Sprinkle kosher salt and freshly ground black pepper over steaks and evenly cover with
marinade. Refrigerate and marinate for at least one hour but no more than 4.
3. Grill and cook according to desired temperature. I use Bobby Flay's method to cook
steaks on the grill. Let rest for 5 minutes, serve and Enjoy!
P.S. If you like Peanut Butter, head over here to the BLEND site where we are hosting an
awesome giveaway with Peanut Butter & Co. Good Luck!

7. Rosemary Beets with Garlicky Kale – The beets provide important antioxidants, while the kale
provides phytonutrients and fiber, the perfect companion to a steak. The misperceptions is that
Paleo is just about eating brontosaurus legs, but it’s actually more focused on vegetables. The
difference is it doesn’t vilify meat, and allows for many types of meat to be eaten on a regular
basis.
ingredients
1. 6 large leaves of kale (stalks omitted)
2. 3 beets
3. 1 tbsp minced garlic
4. 1 tbsp extra virgin olive oil
5. 1 tsp rosemary (or more, to taste)
6. Sea salt and pepper, to taste
7. This recipe makes 3 servings.
Instructions
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut stalks and greens off of beets, then peel and chop into 1” cubes.
3. Mix 1 tbsp olive oil, beet cubes, rosemary, sea salt, and pepper in a large bowl.
4. Transfer beet mixture to baking dish and bake for 45 minutes, or until beets are tender
enough to pierce with a fork.
5. 10 minutes before the beets are ready, rip kale leaves into bite-size pieces.
6. Add either a small amount of olive oil or water into a pan, and sauté kale and minced
garlic on medium heat until wilted.
7. Place kale onto a plate, and then add the beets on top.
8. Serve and enjoy!!
Nutrition information
1. Calories: 123
2. Total Fat: 5.4g
3. Saturated Fat: 0.8g
4. Carbs: 17.9g
5. Fiber: 3.6g
6. Protein: 4.1