1080 Calorie 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 1080 calorie diet plan

Example 1080 Calorie Meal Plan

123.3g Carbs 40.7g Fat 79.8g 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 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 343.7 Calories \| 19.6g Carbs \| 26.3g Fat \| 11.2g Protein 1 serving Greek salad 343.7 Calories \| 19.6g Carbs \| 26.3g Fat \| 11.2g Protein	Greek salad scaled to 1 serving 1 large whole Tomatoes 1/2 cucumber Cucumber 1/4 medium Onions 1/4 cup Olives 1/16 tsp, ground Oregano 3/8 cup, crumbled Feta cheese 1/2 tsp Red wine vinegar 3/4 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper	Greek salad Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese. To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
Dinner 453.9 Calories \| 59.8g Carbs \| 7.8g Fat \| 41.0g Protein 1 serving Cumin Lentils in Endive Leaves 382.4 Calories \| 59.4g Carbs \| 3.1g Fat \| 34.8g Protein 1 serving Easy Hard-Boiled Eggs 71.5 Calories \| 0.4g Carbs \| 4.8g Fat \| 6.3g 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 Easy Hard-Boiled Eggs scaled to 1 serving 1 large Egg	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! Easy Hard-Boiled Eggs Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

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