2110 Calorie
Vegetarian diet and meal plan
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Example 2110 calorie
vegetarian diet plan
Sunday's Diet Plan
2077.0 Calories
224.9g Carbs
108.4g Fat
72.6g Protein
Breakfast
795.4 Calories |
16.3g Carbs |
78.6g Fat |
17.9g Protein
1
waffle
Savory Cheese Chive Waffles
111.3 Calories |
2.6g Carbs |
7.4g Fat |
8.8g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Savory Cheese Chive Waffles
scaled to 1 waffle
Pecans
99
g
Pecans
|
Savory Cheese Chive Waffles
Heat waffle maker until ready. Chop cauliflower in food processor until "riced" (rice-sized pieces). Can use a hand grater to do this as well, alternatively. Combine with other ingredients and mix well to make a "batter". Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.
|
Lunch
701.8 Calories |
118.2g Carbs |
19.0g Fat |
17.0g Protein
1
serving
Pasta Pascal
597.6 Calories |
90.9g Carbs |
18.8g Fat |
15.9g Protein
1
cup
(151 g)
Grapes
104.2 Calories |
27.3g Carbs |
0.2g Fat |
1.1g Protein
|
Pasta Pascal
scaled to 1 serving
Grapes
151
g
Grapes
|
Pasta Pascal
Mince garlic cloves. Chop onions and tomatoes coarsely.
In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
Toss hot pasta with tomato mixture. Serve.
|
Dinner
579.9 Calories |
90.3g Carbs |
10.8g Fat |
37.7g Protein
1
serving
Roasted Chickpea Gyros
341.1 Calories |
55.2g Carbs |
9.5g Fat |
13.3g Protein
1
serving
Yogurt & Banana
238.8 Calories |
35.1g Carbs |
1.3g Fat |
24.4g Protein
|
Roasted Chickpea Gyros
scaled to 1 serving
Yogurt & Banana
scaled to 1 serving
|
Roasted Chickpea Gyros
Chop lettuce leaves, slice tomatoes and red onions. Set aside.
Drain and rinse chickpeas. Pat chickpeas dry with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
Spread some tzatziki onto one side of a pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
Yogurt & Banana
Slice banana and mix with yogurt. Enjoy!
|