1020 Calorie Low-Fat 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 1020 calorie low-fat diet plan

Example 1020 Calorie Low-Fat Meal Plan

129.8g Carbs 13.8g Fat 114.6g 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 8 oz Nonfat greek yogurt 1/2 cup Blueberries 1/2 cup, halves Strawberries 1/4 cup Granola with almonds	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 1 cup Tomatoes 1 1/2 stalk, medium Celery 1/2 tsp, ground Oregano 1/2 tsp, ground Basil 1 dash Salt 1 dash Pepper 4 oz Cod Cottage Cheese with Radishes scaled to 1 serving 1 cup, Cottage cheese 1 dash Salt 1 dash Pepper 1/2 cup slices Radishes	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 419.3 Calories \| 66.6g Carbs \| 3.4g Fat \| 35.9g Protein 1 serving Cumin Lentils in Endive Leaves 382.4 Calories \| 59.4g Carbs \| 3.1g Fat \| 34.8g 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 1 cup Lentils 2 tbsp chopped Shallots 2 tsp, whole Fennel seed 1 tsp, ground Cumin 4 oz Nonfat greek yogurt 1/4 cup Parsley 1/4 tsp Pepper 1/4 tsp Salt 1/2 head Endive 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!

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