1280 Calorie 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 1280 calorie diet plan

Example 1280 Calorie Meal Plan

123.1g Carbs 48.1g Fat 88.1g Protein

Meal Summary	Ingredients	Directions
Breakfast 434.6 Calories \| 38.6g Carbs \| 18.3g Fat \| 30.8g Protein 1 pita Breakfast pita pizza 434.6 Calories \| 38.6g Carbs \| 18.3g Fat \| 30.8g Protein	Breakfast pita pizza scaled to 1 pita 1 pita, large Pita bread 1/2 cup, diced Mozzarella cheese 1/2 cup Spinach 1 extra large Egg 1/2 dash Salt 1/2 dash Pepper 1/8 tsp, ground Oregano 3/8 tsp Cayenne pepper 1/2 tbsp Parmesan cheese	Breakfast pita pizza Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating. Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and cayenne pepper. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita. When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper. Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny). Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.
Lunch 372.3 Calories \| 79.4g Carbs \| 5.6g Fat \| 9.2g Protein 1 serving Mexican chickpea salad 136.0 Calories \| 18.7g Carbs \| 4.8g Fat \| 6.3g Protein 1 serving Banana Pineapple "Ice Cream" 236.3 Calories \| 60.7g Carbs \| 0.8g Fat \| 2.9g Protein	Mexican chickpea salad scaled to 1 serving 1/4 large whole Tomatoes 1/16 cup, sliced Onions 1/2 tsp Olive oil 3/4 tsp Lemon juice 1/4 tsp, ground Cumin 1/16 tsp Chili powder 1/16 tsp Salt 4 oz Chickpeas 1/16 cup Fresh cilantro Banana Pineapple "Ice Cream" scaled to 1 serving 2 medium Banana 1/3 cup, crushed, sliced, or chunks Pineapple	Mexican chickpea salad In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt. Rise and drain the chickpeas, and add to the bowl. Add tomatoes, onions, avocado (if using), cilantro, and toss until combined. Serve right away or refrigerate for up to 2 days. Banana Pineapple "Ice Cream" Freeze banana and pineapple chunks ahead of time. When ready to make, blend chopped frozen banana and frozen pineapple chunks in blender or food processor until smooth and creamy. Serve immediately.
Dinner 439.7 Calories \| 5.1g Carbs \| 24.2g Fat \| 48.2g Protein 1 serving Pork Chops with Stewed Tomatoes, Capers and Rosemary 439.7 Calories \| 5.1g Carbs \| 24.2g Fat \| 48.2g Protein	Pork Chops with Stewed Tomatoes, Capers and Rosemary scaled to 1 serving 5/8 tsp Rosemary 1/2 tbsp Olive oil 1/2 cloves, minced Garlic 6 oz Pork center rib (chops) 1/2 tbsp Pickle relish 1/4 can Tomatoes 1/2 tbsp, drained Capers	Pork Chops with Stewed Tomatoes, Capers and Rosemary Coarsely chop tomatoes in can with kitchen shears. Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil. Add remaining tablespoon oil to skillet and saut garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

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