1070 Calorie Vegan 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 1070 calorie vegan diet plan

Example 1070 Calorie Vegan Meal Plan

119.9g Carbs 57.6g Fat 30.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 175.8 Calories \| 39.6g Carbs \| 1.3g Fat \| 5.7g Protein 1 bowl Oatmeal and peaches 175.8 Calories \| 39.6g Carbs \| 1.3g Fat \| 5.7g Protein	Oatmeal and peaches scaled to 1 bowl 1/2 cup Water 1/2 cup slices Peaches 1/2 cup Oatmeal 1 tsp brownulated Brown sugar	Oatmeal and peaches Puree the peaches. Mix together with water and oats. Optionally, use milk instead of water for a creamier taste. Microwave for 45 seconds, stir, then microwave for 30 more seconds. Sprinkle with brown sugar and eat.
Lunch 445.2 Calories \| 54.9g Carbs \| 20.4g Fat \| 16.8g Protein 1 pocket Hummus Pocket Sandwich 445.2 Calories \| 54.9g Carbs \| 20.4g Fat \| 16.8g Protein	Hummus Pocket Sandwich scaled to 1 pocket 3 cherry tomato Cherry tomatoes 1 pita, large Pita bread 1/2 cup Hummus 1/4 cup Alfalfa sprouts 1/2 tbsp Olive oil	Hummus Pocket Sandwich Rinse cherry tomatoes and cut into halves. Slice an opening at the top of each pita and spread hummus on the inside of each. Stuff with alfalfa sprouts and 6 tomato halves. Drizzle olive oil over the sandwich filling and serve.
Dinner 429.7 Calories \| 25.5g Carbs \| 35.9g Fat \| 7.5g Protein 1 serving Portobello Steaks with Avocado Chimichurri 383.9 Calories \| 17.1g Carbs \| 35.0g Fat \| 4.3g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein	Portobello Steaks with Avocado Chimichurri scaled to 1 serving 1 mushroom, whole Mushrooms 1 1/3 tbsp Balsamic vinegar 2 tbsp Olive oil 1/8 tsp, ground Cumin 1/8 tsp Pepper 1/16 tsp Paprika 3/8 cup Parsley 1 1/2 cloves, minced Garlic 1/4 shallot Shallots 1/16 tsp Crushed red pepper flakes 3/4 tbsp Lemon juice 1/8 tsp Salt 1/4 fruit Avocados Zucchini Spears scaled to 1 serving 1/16 tsp Salt 13/16 large Zucchini	Portobello Steaks with Avocado Chimichurri Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside. Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes. In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside. Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor. To serve, top portobello steaks with avocado chimichurri. Enjoy! Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.

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