1280 Calorie
Gluten-Free diet and meal plan
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Example 1280 calorie
gluten-free diet plan
Example 1280 Calorie Gluten-Free Meal Plan
89.9g Carbs
80.8g Fat
66.2g Protein
Breakfast
451.1 Calories |
56.1g Carbs |
12.1g Fat |
35.6g Protein
1
bowl
Peanut Butter Banana Oatmeal
309.5 Calories |
47.4g Carbs |
11.2g Fat |
11.2g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Peanut Butter Banana Oatmeal
scaled to 1 bowl
1/2 cup
Oatmeal
1 3/16 cup
Water
1/2 dash
Salt
1 tbsp
Peanut butter
1/2 medium
Banana
2 2/3 tbsp
Reduced fat milk
1/4 tsp
Butter
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Peanut Butter Banana Oatmeal
Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil.
Cook for 5 minutes stirring occasionally. Add the peanut butter, banana, milk and butter and mix gently. Cook for another minute and serve.
|
Lunch
397.9 Calories |
25.5g Carbs |
34.2g Fat |
5.0g Protein
1
serving
Seaweed Salad
76.3 Calories |
8.4g Carbs |
4.7g Fat |
1.0g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
|
Seaweed Salad
scaled to 1 serving
1/4 cup slices
Cucumber
1/4 cup strips or slices
Carrots
1/16 cup, chopped
Cabbage
1/2 tbsp
Rice wine vinegar
1 tsp
Sesame oil
1/2 tsp
Honey
1/16 tsp
Salt
2 2/3 tbsp
Seaweed
Avocados
1
fruit
Avocados
|
Seaweed Salad
Soak seaweed in 3 cups of water for 5 minutes
Thinly slice carrots, cucumber, and cabbage
Strain water from seaweed
Mix and serve
|
Dinner
451.7 Calories |
8.3g Carbs |
34.5g Fat |
25.6g Protein
1
serving
Egg Salad
451.7 Calories |
8.3g Carbs |
34.5g Fat |
25.6g Protein
|
Egg Salad
scaled to 1 serving
4 large
Egg
1/4 cup
Light mayonnaise
1/2 tsp
Pepper
1/8 tsp
Paprika
5 olive
Olives
|
Egg Salad
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
|