1970 Calorie Low-Fat 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 1970 calorie low-fat diet plan

Sunday's Diet Plan

1773.2 Calories 225.0g Carbs 48.6g Fat 126.7g Protein

Meal Summary	Ingredients	Directions
Breakfast 699.8 Calories \| 102.6g Carbs \| 25.9g Fat \| 23.3g Protein 1 serving Zucchini Frittata 200.6 Calories \| 6.6g Carbs \| 12.3g Fat \| 15.4g Protein 2 serving Fruit salad 266.0 Calories \| 66.2g Carbs \| 1.9g Fat \| 4.3g Protein 1 serving Morning Roasted Potatoes 233.2 Calories \| 29.8g Carbs \| 11.7g Fat \| 3.6g Protein	Zucchini Frittata scaled to 1 serving Fruit salad scaled to 2 serving Morning Roasted Potatoes scaled to 1 serving	Zucchini Frittata Preheat the oven to 350F. Coat an 8-inch oven-proof skillet in cooking spray and place over medium heat. Add the onion and zucchini and saut for 2-3 minutes. In a large mixing bowl, whisk together the eggs. Pour over the top of vegetables, sprinkle with salt and pepper. Cook until almost set, about 6-7 minutes. Sprinkle the cheese on top and transfer to the oven. Bake for 4-5 minutes or until the cheese is melted. Fruit salad 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 504.2 Calories \| 50.5g Carbs \| 17.7g Fat \| 40.0g Protein 1 Shake Ice-Blended Coffee & Peanut Butter Protein Shake 504.2 Calories \| 50.5g Carbs \| 17.7g Fat \| 40.0g Protein	Ice-Blended Coffee & Peanut Butter Protein Shake scaled to 1 Shake	Ice-Blended Coffee & Peanut Butter Protein Shake For best results slice and freeze the banana overnight to provide an extra thickening-agent. Pour the milk into a long (important!) glass/shaker/blender, add the sliced banana and 5 ice cubes. Using either a hand-blender or a stand-up blender - blitz the milk, banana and ice mixture for 2 seconds and then stir. Add the peanut butter, instant coffee powder, and whey-protein to the glass/shaker/blender. Again, using a hand-blender or stand-up blender - blitz the mixture until the desired consistency is achieved. For a thicker shake use more frozen banana or protein powder.
Dinner 569.2 Calories \| 71.9g Carbs \| 5.0g Fat \| 63.3g Protein 2 kabobs Vegan Skewers 141.8 Calories \| 25.5g Carbs \| 0.8g Fat \| 10.1g Protein 1 serving Cottage Cheese & Raspberries 194.7 Calories \| 13.5g Carbs \| 2.7g Fat \| 28.8g Protein 1 serving Yogurt & Mango 232.7 Calories \| 32.9g Carbs \| 1.5g Fat \| 24.5g Protein	Vegan Skewers scaled to 2 kabobs Cottage Cheese & Raspberries scaled to 1 serving Yogurt & Mango scaled to 1 serving	Vegan Skewers Chop Everything into approx 1" cubes and skewer in whatever order Grill or cook each side in an oiled saucepan Add teriyaki sauce while cooking, and use pineapple can juice to keep pan wet. Cottage Cheese & Raspberries Combine cottage cheese and raspberries; serve. Yogurt & Mango Cut up mango and mix into yogurt. Enjoy!