1050 Calorie Gluten-Free diet and meal plan

Put your diet on autopilot

Eat This Much creates personalized meal plans based on your food preferences, budget, and schedule. Reach your diet and nutritional goals with our calorie calculator, weekly meal plans, grocery lists and more.

Create your meal plan right here in seconds.

Eat This Much requires javascript to generate your diets. Please enable javascript and reload the page, or use a browser that supports javascript.

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 1050 calorie gluten-free diet plan

Example 1050 Calorie Gluten-Free Meal Plan

105.9g Carbs 31.1g Fat 87.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 322.6 Calories \| 29.0g Carbs \| 15.4g Fat \| 18.9g Protein 1 omelet Basic Parmesan Egg White Omelet 228.0 Calories \| 3.9g Carbs \| 15.1g Fat \| 18.4g Protein 1 medium (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein	Basic Parmesan Egg White Omelet scaled to 1 omelet 4 large Egg white 2 tbsp Reduced fat milk 1 dash Salt 1 dash Pepper 1 tbsp Butter 2 tbsp Parmesan cheese Apples 1 medium Apples	Basic Parmesan Egg White Omelet Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside. Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan. Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve.
Lunch 360.0 Calories \| 19.0g Carbs \| 8.0g Fat \| 51.0g Protein 1 shake Coconut Milk Protein Shake 360.0 Calories \| 19.0g Carbs \| 8.0g Fat \| 51.0g Protein	Coconut Milk Protein Shake scaled to 1 shake 60 grams Whey protein powder 1 cup Pure Coconut Milk 2 tbsp Cocoa	Coconut Milk Protein Shake Mix two scoops protein powder (preferably vanilla flavor) with 1 cup coconut milk and 2 Tbsp. of cocoa powder.
Dinner 348.5 Calories \| 57.9g Carbs \| 7.7g Fat \| 17.8g Protein 1 serving Lemon, Kale & Bean Stew 294.9 Calories \| 53.3g Carbs \| 4.2g Fat \| 15.2g Protein 1 serving Pan Roasted Asparagus 53.6 Calories \| 4.6g Carbs \| 3.5g Fat \| 2.5g 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 Pan Roasted Asparagus scaled to 1 serving 1/4 lb Asparagus 3/4 tsp Olive oil 1/4 clove Garlic 1/4 tsp Salt	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! Pan Roasted Asparagus Trim the bottom inch or two off the asparagus. Finely chop the garlic. Cut spears in half crosswise. Heat olive oil in a large heavy skillet. Add asparagus. Toss well. Sprinkle with salt and garlic. Toss well for one to two minutes. Serve hot or at room temperature.

Meal planning software for dietitians, trainers, and coaches