1140 Calorie Low-Carb diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Atkins / ketogenic 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 1140 calorie low-carb diet plan

Sunday's Diet Plan

1070.1 Calories 73.5g Carbs 43.3g Fat 94.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 312.0 Calories \| 24.4g Carbs \| 20.4g Fat \| 10.7g Protein 1 serving Raspberry Chia Seed Pudding 312.0 Calories \| 24.4g Carbs \| 20.4g Fat \| 10.7g Protein	Raspberry Chia Seed Pudding scaled to 1 serving	Raspberry Chia Seed Pudding Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Eat right away or refrigerate at least 2 hours or overnight. Enjoy!
Lunch 376.0 Calories \| 40.5g Carbs \| 4.9g Fat \| 47.0g Protein 1 serving Tuna-Stuffed Tomato 270.9 Calories \| 13.5g Carbs \| 4.5g Fat \| 45.7g Protein 1 medium (7" to 7-7/8" long) (118 g) Banana 105.0 Calories \| 27.0g Carbs \| 0.4g Fat \| 1.3g Protein	Tuna-Stuffed Tomato scaled to 1 serving Banana 1 medium (7" to 7-7/8" long) Banana	Tuna-Stuffed Tomato Cut a large tomato in half. With a sharp knife or spoon, carefully remove some of the inside of the tomato to create a bowl. Drain tuna and combine with chopped onions, cottage cheese, dill, and salt & pepper to taste. Stuff into tomato halves and enjoy!
Dinner 382.1 Calories \| 8.7g Carbs \| 18.0g Fat \| 36.3g Protein 1 serving Cumin-Scented Stir-Fried Beef with Celery 382.1 Calories \| 8.7g Carbs \| 18.0g Fat \| 36.3g Protein	Cumin-Scented Stir-Fried Beef with Celery scaled to 1 serving	Cumin-Scented Stir-Fried Beef with Celery Cut tops from celery and reserve leaves. Cut celery stalks diagonally into 1/4-inch pieces. Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick. Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt. Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch. Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl. Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.