1160 Calorie
Vegetarian diet and meal plan
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Example 1160 calorie
vegetarian diet plan
Example 1160 Calorie Vegetarian Meal Plan
105.3g Carbs
70.9g Fat
30.2g Protein
Breakfast
333.2 Calories |
27.8g Carbs |
21.1g Fat |
13.3g Protein
1
serving
Banana Peanut Butter Chia Pudding
333.2 Calories |
27.8g Carbs |
21.1g Fat |
13.3g Protein
|
Banana Peanut Butter Chia Pudding
scaled to 1 serving
1/2 medium
Banana
3/8 cup
Reduced fat milk
2 tbsp
Peanut butter
3/4 tbsp
Organic Chia Seeds
|
Banana Peanut Butter Chia Pudding
In a blender, puree the banana, milk and peanut butter. Transfer mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 15 minutes and enjoy right away or can let chill for 4 hours or overnight. Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.
|
Lunch
442.4 Calories |
32.6g Carbs |
35.3g Fat |
8.4g Protein
1
serving
Rainy Day Vegan Tomato Soup
120.8 Calories |
15.5g Carbs |
5.8g Fat |
4.4g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
|
Rainy Day Vegan Tomato Soup
scaled to 1 serving
2/3 cup
Tomatoes
1/4 cup
Soymilk
1 tsp
Olive oil
2/3 cloves, minced
Garlic
1/3 tbsp, drained
Capers
Avocados
1
fruit
Avocados
|
Rainy Day Vegan Tomato Soup
Lightly sautee the garlic and capers in oil in a saucepan, seasoning with salt and pepper.
Add the tomatoes, stir.
Using a hand blender, puree ingredients together carefully.
Add the soy milk, and simmer, blending more until desired smoothness.
|
Dinner
342.6 Calories |
44.9g Carbs |
14.5g Fat |
8.5g Protein
1
serving
Broccoli Spaghetti Soup
342.6 Calories |
44.9g Carbs |
14.5g Fat |
8.5g Protein
|
Broccoli Spaghetti Soup
scaled to 1 serving
2 oz
Spaghetti
1/4 dash
Salt
1 tbsp
Olive oil
1/4 stalk
Broccoli
1/4 dash
Pepper
|
Broccoli Spaghetti Soup
Chop broccoli.
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghetti and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente.
Serve in bowls topped with 1 tablespoon of olive (each bowl) and some freshly ground pepper.
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