1000 Calorie Vegetarian diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Keto diet plan, Vegetarian diet plan, Vegan diet plan, Gluten free diet plan Low carb free diet plan Low fat free diet plan High protein free diet plan

Example 1000 calorie vegetarian diet plan

Example 1000 Calorie Vegetarian Meal Plan

105.8g Carbs 44.3g Fat 51.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 355.9 Calories \| 20.1g Carbs \| 16.7g Fat \| 30.1g Protein 1 serving Curry Cheddar Scrambled Eggs 218.7 Calories \| 1.2g Carbs \| 16.2g Fat \| 16.0g Protein 1 cup (8 fl oz) (245 g) Nonfat yogurt 137.2 Calories \| 18.8g Carbs \| 0.4g Fat \| 14.0g Protein	Curry Cheddar Scrambled Eggs scaled to 1 serving 1/4 tsp Curry powder 1 dash Salt 1 dash Pepper 2 large Egg 2 tbsp, shredded Cheddar cheese 1/2 tsp Butter Nonfat yogurt 245 g Nonfat yogurt	Curry Cheddar Scrambled Eggs Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese. Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Lunch 333.6 Calories \| 32.5g Carbs \| 23.5g Fat \| 6.6g Protein 1 salad Ole Salad 333.6 Calories \| 32.5g Carbs \| 23.5g Fat \| 6.6g Protein	Ole Salad scaled to 1 salad 1 cup, chopped or sliced Tomatoes 1/2 cup, sliced Zucchini 1/2 cup Corn 3/16 cup chopped Onions 1/2 fruit Avocados 1/2 tbsp Olive oil 1 1/2 tbsp Pepper or hot sauce 1 tbsp Lemon juice 1/4 tsp Garlic powder 1/8 tsp, ground Cumin 1/2 dash Salt	Ole Salad Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn. Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables. For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
Dinner 294.9 Calories \| 53.3g Carbs \| 4.2g Fat \| 15.2g Protein 1 serving Lemon, Kale & Bean Stew 294.9 Calories \| 53.3g Carbs \| 4.2g Fat \| 15.2g Protein	Lemon, Kale & Bean Stew scaled to 1 serving 1/4 medium Onions 1 1/4 clove Garlic 3/8 tsp Rosemary 1/2 tbsp Cornstarch 3/4 tsp Olive oil 1 cup Lima beans 1 cup Organic Vegetable Stock 1/2 cup, chopped Kale 1/4 fruit without seeds Lemons 1/4 dash Salt 1/4 dash Pepper	Lemon, Kale & Bean Stew Dice onion and saute until translucent in a large pan with oil. Add the garlic and cook for one or two minutes longer. Add the rosemary and cornstarch and stir well until the onions are coated. Add the broth very slowly, stirring as you go to avoid lumps (a few little ones won't hurt). Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes). Add the kale. Cut the lemon in half and squeeze as much juice as you can into the pan, being careful not too get any seeds in the pot. Remove any seeds inside of the lemon halves and discard, then throw in the lemon halves into the pot, too. Cook until it is heated through and the kale has softened (about 10 minutes). Remove the lemon halves from the pan before serving and discard but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavor. Either use tongs or squeeze against the side of the pan with a spoon. Enjoy!

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