2200 Calorie Vegetarian 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 2200 calorie vegetarian diet plan

Sunday's Diet Plan

2159.9 Calories 205.6g Carbs 127.0g Fat 66.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 711.3 Calories \| 61.3g Carbs \| 43.0g Fat \| 21.9g Protein 1 serving Egyptian Feta Cheese Omelet Roll 244.9 Calories \| 1.8g Carbs \| 19.6g Fat \| 14.7g Protein 2 serving Morning Roasted Potatoes 466.5 Calories \| 59.6g Carbs \| 23.4g Fat \| 7.2g Protein	Egyptian Feta Cheese Omelet Roll scaled to 1 serving Morning Roasted Potatoes scaled to 2 serving	Egyptian Feta Cheese Omelet Roll In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over. Morning Roasted Potatoes Preheat oven to 450 degrees F (230 degrees C). 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 708.5 Calories \| 73.3g Carbs \| 40.4g Fat \| 24.2g Protein 1 serving White Bean Barley Bowl 297.9 Calories \| 50.0g Carbs \| 7.6g Fat \| 9.9g Protein 2 serving Cauliflower and Tahini 410.5 Calories \| 23.3g Carbs \| 32.9g Fat \| 14.3g Protein	White Bean Barley Bowl scaled to 1 serving Cauliflower and Tahini scaled to 2 serving	White Bean Barley Bowl Thaw the frozen corn kernels in the microwave. Set aside. In a small saucepan, add the barley, broth and water. Cover and bring to a boil over high heat. When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender. Rinse the white beans under running water to remove excess sodium. Set aside. In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill. Mix to combine then add the corn and white beans. Season with salt and pepper to taste. Garnish with dill and serve warm or at room temperature. NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled). Cauliflower and Tahini Serve cauliflower pieces with tahini for dipping. Enjoy!
Dinner 740.1 Calories \| 70.9g Carbs \| 43.6g Fat \| 20.8g Protein 1 serving Easy Olive Oil, Tomato, and Basil Pasta 320.9 Calories \| 43.5g Carbs \| 14.3g Fat \| 8.5g Protein 1 oz (28 g) Cheddar cheese 115.1 Calories \| 0.4g Carbs \| 9.6g Fat \| 6.8g Protein 1 serving Creamy Ramen Noodles 304.0 Calories \| 27.1g Carbs \| 19.6g Fat \| 5.4g Protein	Easy Olive Oil, Tomato, and Basil Pasta scaled to 1 serving Cheddar cheese 28 g Cheddar cheese Creamy Ramen Noodles scaled to 1 serving	Easy Olive Oil, Tomato, and Basil Pasta Cut basil into thin strips. Seed & dice tomatoes. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper. Creamy Ramen Noodles Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally. Drain away water. Return noodles to sauce pan. Add butter, milk and contents of seasoning packet. If your tastes desire, you may not use all of the seasoning packet. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.