1260 Calorie
Gluten-Free diet and meal plan
Put your diet on autopilot
Eat This Much requires javascript to generate your diets. Please enable javascript and
reload the page, or use a browser that supports javascript.
Example 1260 calorie
gluten-free diet plan
Sunday's Diet Plan
1276.1 Calories
105.2g Carbs
69.0g Fat
74.1g Protein
|
Breakfast
430.3 Calories |
53.5g Carbs |
15.4g Fat |
21.2g Protein
1
serving
Berry granola parfait
430.3 Calories |
53.5g Carbs |
15.4g Fat |
21.2g Protein
|
Berry granola parfait
scaled to 1 serving
|
Berry granola parfait
Either mix everything haphazardly or carefully layer the yogurt, granola, and fruit into single serving containers.
|
|
Lunch
393.0 Calories |
22.9g Carbs |
22.6g Fat |
31.2g Protein
1
serving
Paleo Avocado Tuna Salad (Tuna in Water)
363.5 Calories |
16.0g Carbs |
22.4g Fat |
30.5g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 1 serving
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Paleo Avocado Tuna Salad (Tuna in Water)
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add drained tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
|
|
Dinner
452.7 Calories |
28.8g Carbs |
31.0g Fat |
21.7g Protein
1
serving
Roasted Pacific Cod with Spring Vegetables and Mint
243.8 Calories |
18.1g Carbs |
14.8g Fat |
13.2g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Roasted Pacific Cod with Spring Vegetables and Mint
scaled to 1 serving
Peanut Butter & Celery
scaled to 1 serving
|
Roasted Pacific Cod with Spring Vegetables and Mint
Cut the cod into 4 pieces of 1 inch thickness. Thaw the artichoke hearts and the peas. Peel and cut the zucchini into 1/2 inch thick moons. Cut the romaine crosswise into thin slices and the scallions into 1 inch thick pieces.
Preheat oven to 450F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with
a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining
3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes,
1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|