1640 Calorie Atkins / Ketogenic 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 1640 calorie atkins / ketogenic diet plan

Example 1640 Calorie Keto Meal Plan

30.4g Carbs 134.2g Fat 90.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 1122.7 Calories \| 18.9g Carbs \| 103.0g Fat \| 41.2g Protein 2 serving Scrambled Eggs with Spinach and Feta 438.6 Calories \| 5.2g Carbs \| 31.7g Fat \| 32.2g Protein 1 cup, halves (99 g) Pecans 684.1 Calories \| 13.7g Carbs \| 71.3g Fat \| 9.1g Protein	Scrambled Eggs with Spinach and Feta scaled to 2 serving 1 tsp Olive oil 1/4 cup, crumbled Feta cheese 2 cup Spinach 4 large Egg Pecans 99 g Pecans	Scrambled Eggs with Spinach and Feta Wilt spinach down in a small skillet over low heat with ½ teaspoon of olive oil. Season to taste. Beat the eggs and add to the skillet with the spinach. Stir slowly over medium-low heat until they reach your desired doneness. Sprinkle in the feta cheese and stir to combine and soften the cheese.
Lunch 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein	Cool Summer Cucumber and Tomato Toss scaled to 1 serving 1/4 large Cucumber 1/2 large whole Tomatoes 1/2 tbsp Balsamic vinegar 1/2 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper	Cool Summer Cucumber and Tomato Toss Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
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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