1150 Calorie Gluten-Free 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 1150 calorie gluten-free diet plan

Example 1150 Calorie Gluten-Free Meal Plan

111.6g Carbs 49.6g Fat 78.1g Protein

Meal Summary	Ingredients	Directions
Breakfast 333.2 Calories \| 27.8g Carbs \| 21.1g Fat \| 13.3g Protein 1 serving Banana Peanut Butter Chia Pudding 333.2 Calories \| 27.8g Carbs \| 21.1g Fat \| 13.3g Protein	Banana Peanut Butter Chia Pudding scaled to 1 serving 1/2 medium Banana 3/8 cup Reduced fat milk 2 tbsp Peanut butter 3/4 tbsp Organic Chia Seeds	Banana Peanut Butter Chia Pudding In a blender, puree the banana, milk and peanut butter. Transfer mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 15 minutes and enjoy right away or can let chill for 4 hours or overnight. Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.
Lunch 403.6 Calories \| 12.0g Carbs \| 25.0g Fat \| 34.6g Protein 1 serving Chicken and avocado salad 403.6 Calories \| 12.0g Carbs \| 25.0g Fat \| 34.6g Protein	Chicken and avocado salad scaled to 1 serving 1 can yields Canned chicken 1/2 fruit Avocados 2 sprigs Fresh cilantro 0.2 lime yields Lime juice 1 dash Salt 4 leaf, large Lettuce	Chicken and avocado salad Chop the cilantro, cut up avocado. Combine the chicken, avocado, cilantro, lime, and salt. (use only a squeeze of lime juice, and salt to taste). Arrange the bib leaves, and serve the chicken salad on top
Dinner 406.7 Calories \| 71.8g Carbs \| 3.5g Fat \| 30.1g Protein 1 serving Cumin Lentils in Endive Leaves 306.7 Calories \| 48.8g Carbs \| 2.8g Fat \| 27.9g Protein 1 cup Tomato Soup 100.0 Calories \| 23.0g Carbs \| 0.7g Fat \| 2.2g 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 Tomato Soup scaled to 1 cup 1/2 can Tomato soup 1/2 cup Water	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! Tomato Soup Mix together condensed soup and an equal volume of water (use the empty can to measure). Microwave for about 3 minutes, and then eat. If your diet permits, use milk instead of water for a creamier soup, just remember to track those calories :)

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