2060 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 2060 calorie vegetarian diet plan

Example 2060 Calorie Vegetarian Meal Plan

212.6g Carbs 99.0g Fat 116.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 724.7 Calories \| 96.8g Carbs \| 16.8g Fat \| 53.7g Protein 2 cups Blueberry Shake 724.7 Calories \| 96.8g Carbs \| 16.8g Fat \| 53.7g Protein	Blueberry Shake scaled to 2 cups 1 cup Oatmeal 1 cup, frozen Blueberries, wild 1 cup Reduced fat milk 40 grams Whey protein powder 1 tbsp Peanut butter	Blueberry Shake NOTE: USE VANILLA PROTEIN. Put everything in your blender and mix on high until oatmeal is ground to consistency you like. Use 1 scoop of whatever protein powder you buy - this is the nutrient breakdown on my brand. Add flaxseed if you need to up your fat intake.
Lunch 709.3 Calories \| 77.5g Carbs \| 39.6g Fat \| 18.7g Protein 1 serving Penne with Roasted Asparagus and Balsamic 543.6 Calories \| 60.7g Carbs \| 29.1g Fat \| 14.1g Protein 1 serving Chocolate Mousse II 165.7 Calories \| 16.8g Carbs \| 10.5g Fat \| 4.7g 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 Chocolate Mousse II scaled to 1 serving 9/16 large Egg 1/8 cup large chips Semisweet chocolate 11/16 tbsp Water	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 Chocolate Mousse II Separate the eggs. Boil the water. Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
Dinner 650.6 Calories \| 38.3g Carbs \| 42.5g Fat \| 44.2g Protein 1 serving Peanut Tofu 590.7 Calories \| 32.8g Carbs \| 38.8g Fat \| 41.0g Protein 1 serving Fried Broccoli 59.9 Calories \| 5.5g Carbs \| 3.7g Fat \| 3.2g Protein	Peanut Tofu scaled to 1 serving 3 tbsp Peanut butter 1 block Tofu 1 1/2 cloves, minced Garlic 1/2 tbsp Ginger root 1/2 tbsp Brown sugar 1 tsp Soy sauce 1/2 cup 1/2" pieces Green beans 5 mushroom Mushrooms Fried Broccoli scaled to 1 serving 1/4 package Broccoli 3/4 tsp Olive oil 1/8 tsp Crushed red pepper flakes 1/4 tsp Salt	Peanut Tofu Peanut sauce: In a small saucepan, heat peanut butter, soy sauce, finely chopped ginger and garlic, and brown sugar on low heat until all ingredients are mixed. Add water to desired consistency of sauce. While heating the peanut sauce, heat tofu either by boiling or broiling (broiling will take longer, about 30 minutes in the oven). Also, steam cook the green beans and sliced mushrooms on the stove top in a little water for a few minutes until tender. Combine tofu and peanut sauce with steamed vegetables. Enjoy! Fried Broccoli Rinse and pat dry the broccoli. Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

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