1930 Calorie Gluten-Free diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Atkins / ketogenic 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 1930 calorie gluten-free diet plan

Sunday's Diet Plan

2010.8 Calories 160.1g Carbs 71.7g Fat 186.9g Protein

Meal Summary	Ingredients	Directions
Breakfast 651.8 Calories \| 68.4g Carbs \| 31.5g Fat \| 25.9g Protein 1 serving Breakfast nachos 418.6 Calories \| 38.6g Carbs \| 19.8g Fat \| 22.3g Protein 1 serving Morning Roasted Potatoes 233.2 Calories \| 29.8g Carbs \| 11.7g Fat \| 3.6g Protein	Breakfast nachos scaled to 1 serving Morning Roasted Potatoes scaled to 1 serving	Breakfast nachos Drain and rinse beans. Place them in a small saucepan over medium heat. Add the water and chili powder and season with salt. Stir to combine and smash about half of the beans with the back of a fork. Cook, stirring occasionally, until warmed, about 5 minutes. Turn off heat. Place eggs in a medium bowl and beat with a fork. Add hot sauce, season with a pinch each of salt and pepper, and beat to mix; set aside. Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes. Swirl the butter in the pan until the pan is evenly coated. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total. Remove the pan from the heat. Sprinkle the eggs with half of the cheese and stir to mix. Divide the chips between serving plates and top evenly with the warm beans. Sprinkle remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa. Serve with guacamole and sour cream, if desired. 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 666.8 Calories \| 59.2g Carbs \| 9.6g Fat \| 88.1g Protein 1 serving All American Tuna 255.8 Calories \| 16.0g Carbs \| 5.9g Fat \| 35.3g Protein 1 serving Yogurt & Banana 238.8 Calories \| 35.1g Carbs \| 1.3g Fat \| 24.4g Protein 1 serving Cottage Cheese with Radishes 172.3 Calories \| 8.2g Carbs \| 2.4g Fat \| 28.4g Protein	All American Tuna scaled to 1 serving Yogurt & Banana scaled to 1 serving Cottage Cheese with Radishes scaled to 1 serving	All American Tuna Mix all ingredients together in a bowl. Serve with bread. Yogurt & Banana Slice banana and mix with yogurt. Enjoy! Cottage Cheese with Radishes Cut radishes into quarters. Combine with cottage cheese and a dash of salt and pepper. Serve.
Dinner 692.1 Calories \| 32.5g Carbs \| 30.7g Fat \| 72.9g Protein 1 chicken Baked Chicken with Spinach, Pears and Blue Cheese 545.1 Calories \| 21.4g Carbs \| 23.9g Fat \| 60.0g Protein 1 serving Sea Salt Edamame 147.0 Calories \| 11.1g Carbs \| 6.8g Fat \| 13.0g Protein	Baked Chicken with Spinach, Pears and Blue Cheese scaled to 1 chicken Sea Salt Edamame scaled to 1 serving	Baked Chicken with Spinach, Pears and Blue Cheese Preheat oven to 375°F. Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is cooked through, about 15 minutes. Slice pears and put them aside. While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat until warm. Stir in parsley. Arrange cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast. Sea Salt Edamame Cook edamame in microwave, about 2 minutes. Sprinkle salt over. Just eat the beans, not the pods.