1150 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 1150 calorie low-carb diet plan

Sunday's Diet Plan

1165.5 Calories 75.8g Carbs 53.5g Fat 104.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 386.5 Calories \| 10.4g Carbs \| 20.5g Fat \| 39.2g Protein 1 serving Egyptian Feta Cheese Omelet Roll 244.9 Calories \| 1.8g Carbs \| 19.6g Fat \| 14.7g Protein 1 cup (240 g) Nonfat greek yogurt 141.6 Calories \| 8.6g Carbs \| 0.9g Fat \| 24.5g Protein	Egyptian Feta Cheese Omelet Roll scaled to 1 serving Nonfat greek yogurt 240 g Nonfat greek yogurt	Egyptian Feta Cheese Omelet Roll In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
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	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 375.4 Calories \| 53.4g Carbs \| 8.0g Fat \| 30.6g Protein 1 serving Cumin Lentils in Endive Leaves 306.7 Calories \| 48.8g Carbs \| 2.8g Fat \| 27.9g Protein 6 spears Roasted asparagus 68.8 Calories \| 4.7g Carbs \| 5.2g Fat \| 2.6g Protein	Cumin Lentils in Endive Leaves scaled to 1 serving Roasted asparagus scaled to 6 spears	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! Roasted asparagus Preheat oven to 425F. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. This keeps the asparagus from being all "stringy" Place asparagus on foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them to prevent burning. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

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