1260 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 1260 calorie gluten-free diet plan

Sunday's Diet Plan

1276.1 Calories 105.2g Carbs 69.0g Fat 74.1g Protein

Meal Summary	Ingredients	Directions
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!