1810 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 1810 calorie diet plan

Example 1810 Calorie Meal Plan

198.9g Carbs 73.9g Fat 98.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 546.9 Calories \| 45.9g Carbs \| 33.3g Fat \| 18.2g Protein 1 serving Complete Breakfast Scrambled Eggs 546.9 Calories \| 45.9g Carbs \| 33.3g Fat \| 18.2g Protein	Complete Breakfast Scrambled Eggs scaled to 1 serving 2 large Egg 1/2 Potato large Potato 1/4 cup chopped Carrots 1/2 cup, chopped Red bell pepper 3 tbsp chopped Onions 2 tbsp Butter 1 tsp, ground Oregano 1 tsp Salt 1 tsp Pepper	Complete Breakfast Scrambled Eggs Chop up all vegetables, saute in buttered pan over medium heat until potatoes are lightly browned. Stir eggs in separate bowl, add salt, pepper, and oregano. Once mixed, add to pan and cook until eggs are done to your preference.
Lunch 624.9 Calories \| 88.3g Carbs \| 4.4g Fat \| 64.3g Protein 1 serving Mexican Cottage Cheese Salad 334.5 Calories \| 39.4g Carbs \| 3.2g Fat \| 38.9g Protein 1 serving Yogurt & Apricots 290.4 Calories \| 48.9g Carbs \| 1.2g Fat \| 25.3g Protein	Mexican Cottage Cheese Salad scaled to 1 serving 1 cup, Cottage cheese 1/2 cup Salsa 1/2 cup Canned black beans 2 cup shredded Lettuce Yogurt & Apricots scaled to 1 serving 8 oz Nonfat greek yogurt 1/2 cup, halves Apricots, dried	Mexican Cottage Cheese Salad Mix salsa, cottage cheese, and black beans together well. Serve on top of lettuce and enjoy. Yogurt & Apricots Chop dried apricots into pieces and mix into yogurt. Enjoy!
Dinner 624.2 Calories \| 64.6g Carbs \| 36.2g Fat \| 15.7g Protein 1 serving Penne with Roasted Asparagus and Balsamic 543.6 Calories \| 60.7g Carbs \| 29.1g Fat \| 14.1g Protein 1 serving Garlic Kale 80.6 Calories \| 3.9g Carbs \| 7.1g Fat \| 1.6g 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 Garlic Kale scaled to 1 serving 1/2 cup, chopped Kale 1/2 tbsp Olive oil 1 cloves, minced Garlic	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 Garlic Kale Tear the kale leaves into bite-size pieces from the thick stems; discard the stems. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

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