1020 Calorie Low-Fat diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Atkins / ketogenic 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 1020 calorie low-fat diet plan

Sunday's Diet Plan

994.4 Calories 119.1g Carbs 13.6g Fat 107.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 333.3 Calories \| 43.9g Carbs \| 6.5g Fat \| 27.6g Protein 1 Bowl Breakfast Parfait 333.3 Calories \| 43.9g Carbs \| 6.5g Fat \| 27.6g Protein	Breakfast Parfait scaled to 1 Bowl	Breakfast Parfait Mix in bowl.
Lunch 317.5 Calories \| 19.3g Carbs \| 3.9g Fat \| 51.2g Protein 1 serving Simple fish chowder 145.2 Calories \| 11.1g Carbs \| 1.5g Fat \| 22.8g Protein 1 serving Cottage Cheese with Radishes 172.3 Calories \| 8.2g Carbs \| 2.4g Fat \| 28.4g Protein	Simple fish chowder scaled to 1 serving Cottage Cheese with Radishes scaled to 1 serving	Simple fish chowder Frozen cod or other fish can be used in place of fresh cod. Slice up the celery, and in a stock pot put the undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat. Place the fish fillets in the pot. Reduce the heat and cook for 5-10 minutes, or 10-15 if using frozen fillets. Continue cooking until the fish is opaque and flaky and the mixture is heated throughout. Optionally, thin the mixture with water. Cottage Cheese with Radishes Cut radishes into quarters. Combine with cottage cheese and a dash of salt and pepper. Serve.
Dinner 343.6 Calories \| 55.9g Carbs \| 3.2g Fat \| 29.1g Protein 1 serving Cumin Lentils in Endive Leaves 306.7 Calories \| 48.8g Carbs \| 2.8g Fat \| 27.9g Protein 1 medium (approx 2-3/4" long, 2-1/2 dia.) (119 g) Red bell pepper 36.9 Calories \| 7.2g Carbs \| 0.4g Fat \| 1.2g Protein	Cumin Lentils in Endive Leaves scaled to 1 serving Red bell pepper 1 medium (approx 2-3/4" long, 2-1/2 dia.) Red bell pepper	Cumin Lentils in Endive Leaves Drain canned lentils, rinse and let drain well. Set aside. Chop and dry-sauté the shallots without oil until slightly charred for about 5 minutes in a skillet. Remove form the heat and place them in a bowl. Add fennel seeds, cumin, yoghurt and lentils and stir to combine. Add the chopped parsley and season to taste with pepper and salt. Fill the cavity of the endive leaves with a heaping spoonful of the lentil dip and garnish with chopped parsley. Enjoy!