1240 Calorie Gluten-Free 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 1240 calorie gluten-free diet plan

Sunday's Diet Plan

1176.6 Calories 84.7g Carbs 54.1g Fat 84.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 377.4 Calories \| 50.2g Carbs \| 14.5g Fat \| 8.7g Protein 1 serving Vanilla Chai Chia Pudding 377.4 Calories \| 50.2g Carbs \| 14.5g Fat \| 8.7g Protein	Vanilla Chai Chia Pudding scaled to 1 serving	Vanilla Chai Chia Pudding Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 2 hours, but preferably overnight. Enjoy!
Lunch 417.3 Calories \| 28.5g Carbs \| 16.4g Fat \| 39.7g Protein 1 serving Coconut Protein Balls 222.6 Calories \| 15.0g Carbs \| 13.7g Fat \| 10.9g Protein 1 serving Cottage Cheese & Raspberries 194.7 Calories \| 13.5g Carbs \| 2.7g Fat \| 28.8g Protein	Coconut Protein Balls scaled to 1 serving Cottage Cheese & Raspberries scaled to 1 serving	Coconut Protein Balls Put all ingredients (except a reserved 1 cup of coconut) into a food processor and blend until well combined. Scoop out a heaping teaspoon of mixture at a time and roll into balls. Finish by rolling in reserved coconut to cover the ball. Set in fridge for 1 hour to chill and set. Cottage Cheese & Raspberries Combine cottage cheese and raspberries; serve.
Dinner 382.0 Calories \| 6.0g Carbs \| 23.2g Fat \| 36.5g Protein 1 serving Arctic Char with Pistachio Orange Vinaigrette 382.0 Calories \| 6.0g Carbs \| 23.2g Fat \| 36.5g Protein	Arctic Char with Pistachio Orange Vinaigrette scaled to 1 serving	Arctic Char with Pistachio Orange Vinaigrette PREPARATION: Slice scallion. Chop pistachios or pecans. Preheat broiler. Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil. Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes. Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice. Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking. Stir in scallion. Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

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