1510 Calorie Vegetarian 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 1510 calorie vegetarian diet plan

Example 1510 Calorie Vegetarian Meal Plan

168.3g Carbs 67.5g Fat 58.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 514.6 Calories \| 69.0g Carbs \| 15.0g Fat \| 22.7g Protein 1 serving Vanilla Chai Chia Pudding 377.4 Calories \| 50.2g Carbs \| 14.5g Fat \| 8.7g Protein 1 cup (8 fl oz) (245 g) Nonfat yogurt 137.2 Calories \| 18.8g Carbs \| 0.4g Fat \| 14.0g Protein	Vanilla Chai Chia Pudding scaled to 1 serving 1 cup Almond milk 3 tbsp Organic Chia Seeds 2 tbsp Maple syrups 2 tsp Vanilla extract 1/2 tsp Cinnamon 1/2 tsp Ginger 1/4 tsp, ground Cardamom 1/4 tsp Cloves Nonfat yogurt 245 g Nonfat yogurt	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 503.7 Calories \| 59.9g Carbs \| 24.5g Fat \| 14.6g Protein 1 scoop Zucchini Peanut Noodles 503.7 Calories \| 59.9g Carbs \| 24.5g Fat \| 14.6g Protein	Zucchini Peanut Noodles scaled to 1 scoop 2 oz Rice noodles 2 tbsp Peanut butter 1/2 tbsp Sesame oil 1/4 cup Water 1 stalk Onions 1/2 large Zucchini 1 tbsp Soy sauce 1/2 tsp Cayenne pepper	Zucchini Peanut Noodles Boil water then cook 2 servings rice noodles and drain. Chop the onion, and cut the zucchini into thin ribbons. Mix peanut butter and water, then add pepper, soy sauce, and sesame oil. Ginger is also a good addition if you have some on hand. Toss the noodles with the zucchini and onion, and then pour the desired amount of sauce over and serve.
Dinner 462.0 Calories \| 39.4g Carbs \| 28.0g Fat \| 21.1g Protein 1 serving Nutburgers 336.7 Calories \| 27.7g Carbs \| 20.1g Fat \| 15.4g Protein 1 serving Kale Chips 125.3 Calories \| 11.7g Carbs \| 8.0g Fat \| 5.7g Protein	Nutburgers scaled to 1 serving 2 tbsp Water 1/8 cup, hulled Sunflower seed kernels 2 2/3 tbsp Bulgur 1 tsp Soy sauce 13/16 extra large Egg 9/16 oz Cashew nuts 1/3 cloves, minced Garlic 3/16 tsp Pepper or hot sauce 3/16 tsp Chili powder Kale Chips scaled to 1 serving 2 cup, chopped Kale 1/2 tbsp Olive oil 1/8 tsp Salt	Nutburgers PREPARATION: Be sure sunflower seed kernels are hulled. Mince garlic. In a saucepan, bring the water, bulgur, and soy sauce to a boil. Remove from heat, cover, and set aside for 10 minutes, or until all the liquid has been absorbed. Grind cashews and sunflower seeds in a food processor to a fine meal. In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chili powder, garlic, and hot pepper sauce. Cover, and refrigerate for 4 hours to blend flavors. Prepare the grill for medium heat. Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, spray a piece of foil with cooking spray, and place on the grill. Grill the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level. Kale Chips Preheat oven to 350 degrees F. Remove center ribs and stems from kale if present. Tear kale leaves into 3 to 4 inch pieces. Toss kale leaves in olive oil and salt. Spread on baking sheet coated with cooking spray. Bake for 12-15 minutes at 350 degrees F until browned around edges and crisp. Enjoy!

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