1080 Calorie
Gluten-Free diet and meal plan
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Example 1080 calorie
gluten-free diet plan
Example 1080 Calorie Gluten-Free Meal Plan
91.8g Carbs
49.2g Fat
68.6g Protein
Breakfast
293.4 Calories |
33.0g Carbs |
14.9g Fat |
8.6g Protein
1
serving
Matcha Green Tea Chia Pudding
293.4 Calories |
33.0g Carbs |
14.9g Fat |
8.6g Protein
|
Matcha Green Tea Chia Pudding
scaled to 1 serving
1 cup
Almond milk
3 tbsp
Organic Chia Seeds
2 tsp
Honey
1/4 tbsp
Matcha Green Tea Mix
1 dash
Salt
|
Matcha Green Tea Chia Pudding
Mix together almond milk, honey, matcha, and salt until well combined. In a bowl, pour in chia seeds then the matcha almond milk mixture. Stir to coat chia seeds with the liquid. Refrigerate.
10 minutes later, stir again well. Keep in refrigerator for at least 2 hours or overnight.
Dust the top with a little matcha before serving.
|
Lunch
377.7 Calories |
25.6g Carbs |
15.9g Fat |
34.0g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Curry Chicken Salad
scaled to 1 serving
3/16 tsp
Olive oil
1/2 breast
Chicken breast
1/2 stalks, large
Celery
1 1/3 tbsp
Light mayonnaise
1/3 tsp
Curry powder
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Curry Chicken Salad
Dice celery.
To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Carrots with Hummus
Dip carrots into hummus, eat.
|
Dinner
382.4 Calories |
33.2g Carbs |
18.4g Fat |
26.0g Protein
1
serving
Summer Shrimp
192.5 Calories |
2.7g Carbs |
10.7g Fat |
20.8g Protein
1
serving
Fried Corn and Onions
189.9 Calories |
30.5g Carbs |
7.7g Fat |
5.2g Protein
|
Summer Shrimp
scaled to 1 serving
3/16 tsp
Paprika
1/16 tsp
Pepper
2/3 tbsp, chopped
Basil
1/16 tsp
Salt
3/16 cloves, minced
Garlic
11/16 tbsp
Lemon juice
2/3 tbsp
Olive oil
3/16 tsp
Cayenne pepper
5 1/3 oz
Shrimp
Fried Corn and Onions
scaled to 1 serving
1 ear, large yields
Corn
1/2 tbsp
Butter
1/4 cup, chopped
Onions
1/4 dash
Salt
1/4 dash
Pepper
|
Summer Shrimp
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until fragrant.
Sprinkle the red pepper flakes and paprika into the oil.
Add the shrimp and toss to coat.
Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
Reduce heat to medium-low; add the basil and toss lightly.
Season with salt and pepper to serve.
Fried Corn and Onions
Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.
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