1760 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 1760 calorie vegetarian diet plan

Example 1760 Calorie Vegetarian Meal Plan

202.0g Carbs 81.4g Fat 51.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 610.6 Calories \| 79.9g Carbs \| 26.2g Fat \| 12.3g Protein 1 serving Vanilla Chai Chia Pudding 377.4 Calories \| 50.2g Carbs \| 14.5g Fat \| 8.7g Protein 1 serving Morning Roasted Potatoes 233.2 Calories \| 29.8g Carbs \| 11.7g Fat \| 3.6g 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 Morning Roasted Potatoes scaled to 1 serving 1 Potato small Potato 1 tbsp Butter 1/2 tsp Rosemary 1/4 dash Salt 1/4 dash Pepper	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! Morning Roasted Potatoes Preheat oven to 450 degrees F (230 degrees C). Wash and cut up potatoes. In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.
Lunch 543.6 Calories \| 60.7g Carbs \| 29.1g Fat \| 14.1g Protein 1 serving Penne with Roasted Asparagus and Balsamic 543.6 Calories \| 60.7g Carbs \| 29.1g Fat \| 14.1g Protein	Penne with Roasted Asparagus and Balsamic scaled to 1 serving 1/4 cup Asparagus 3/4 tsp Olive oil 1/2 tsp Salt 1/8 tsp Pepper 2 1/2 oz Whole wheat pasta 1 tbsp Balsamic vinegar 1/8 tsp brownulated Brown sugar 1/4 stick Butter 1 1/3 tbsp Parmesan cheese	Penne with Roasted Asparagus and Balsamic Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer and reduce down until approximately 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan. http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
Dinner 560.1 Calories \| 61.3g Carbs \| 26.0g Fat \| 25.0g Protein 1 sandwich Simple Caprese Sandwich 353.4 Calories \| 52.0g Carbs \| 8.7g Fat \| 16.9g Protein 1 serving Cauliflower and Tahini 206.8 Calories \| 9.3g Carbs \| 17.3g Fat \| 8.1g Protein	Simple Caprese Sandwich scaled to 1 sandwich 1 slice, large Sourdough bread 1 oz Mozzarella cheese 2 slice, medium Tomatoes Cauliflower and Tahini scaled to 1 serving 1 cup chopped, Cauliflower 2 Tbsp Sesame Tahini	Simple Caprese Sandwich Cut large slice of sourdough in half (or use two small slices). Top one slice with 1oz of sliced mozzarella, and then two slices of tomatoes. Flavor is mild, so season with salt pepper if desired. Cauliflower and Tahini Chop the cauliflower lovingly, to retain some of the florets. Serve cauliflower pieces with tahini for dipping. Enjoy!

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