Today we are taking a peek into Jenna’s full day of paleo eating. So what has this teenage Texan girl got on the menu?


Breakfast – Sweet Potato Bowl

Sweet potatoes aren’t really at the top of the list of breakfast foods, but why can’t they be? They’re packed with nutrients and fibre and are sure to become your latest breakfast craze after trying out this recipe. You can even try replacing your whole grain toast with a slice of sweet potato, or even throw it into a sweet breakfast bowl!

Jenna’s sweet potato bowl is free of refined sugars, simple carbohydrates, and empty calories, you’re sure to become hooked. 


1 small sweet potato

1 tbsp. maple syrup

1/2 tsp. cinnamon

1 tbsp. raisins

1 tbsp. chopped walnuts

1 tbsp. almond butter


  1. Poke holes in the sweet potato with a fork and wrap in aluminum foil. Bake at 375 degrees F / 170 C for 55 minutes.
  2. Peel and mash the sweet potato with a fork.
  3. Top with maple syrup, cinnamon, raisins, chopped walnuts, and almond butter. 


Lunch – Avocado Egg Salad


3 chopped hard boiled eggs
1/4 cup minced red onions
1/2 of a mashed avocado
1 tbsp chopped cilantro
Juice from 1/2 lemon
Juice from 1/2 lime


1. Mix together all ingredients besides the eggs.
2. Fold in the eggs and combine everything thoroughly.


Snack – Kale Chips


2 cups kale, torn into chip-size pieces
1 tbsp olive oil
Salt and pepper to taste


1. Line baking sheet with parchment paper and heat oven to 300 degrees F / 150 C.
2. Put kale on baking sheet and drizzle with olive oil, mixing to coat all the kale in the oil.
3. Sprinkle with desired amount of salt and pepper and bake for 17 minutes or until crisp.


Dinner – Mexican Dinner Bowl


1 head of cauliflower, riced
1 lb ground beef
3 avocados
1 big tomato, diced
2 tbsp diced red onion
Juice from 1/2 lime
Juice from 1/2 lemon
1/2 cup water
1/4 tsp paprika
Sprinkle of salt
1 tbsp avocado oil
Juice from 1/2 lime
1/4 cup of water
Salt & pepper to taste


1. Mash avocados with fork and mix in tomato, red onion, lime juice, lemon juice, paprika, and salt. Set aside.
2. Heat avocado oil and cauliflower rice in a pan over medium heat. Stir for 1 minute, then pour in 1/2 cup of water and cover pan. Let it cook for 5 minutes. Stir in lime juice and put rice into a bowl. Set aside.
3. Brown the beef over medium heat and sprinkle with salt and pepper. Pour in 1/4 cup of water and cook for 2 minutes. Remove from heat and set aside.
4. Combine rice with beef and guacamole and the whole family can enjoy!


Dessert – Banana Fudge Bites


1 mashed overripe banana
1/2 cup almond butter
1/8 cup coconut oil


1. Line a 12 count mini muffin tray.
2. Melt coconut oil and almond butter together in a microwave.
3. Mix together with mashed bananas.
4. Pour into mini muffin liners and freeze for 15 minutes. Enjoy!


That is Jenna’s day full of eating. Feel inspired to try one of these? Why not subscribe to receive a fresh and free paleo menu from paleo voices like Jenna every week!