2200 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 2200 calorie vegetarian diet plan

Example 2200 Calorie Vegetarian Meal Plan

200.9g Carbs 128.7g Fat 68.6g 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 2 large Egg 1/4 tsp Pepper 1/2 oz Feta cheese 1/2 tsp Reduced fat milk 1/2 tbsp Vegetable oil Morning Roasted Potatoes scaled to 2 serving 2 Potato small Potato 2 tbsp Butter 1 tsp Rosemary 1/2 dash Salt 1/2 dash Pepper	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). 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 711.5 Calories \| 68.6g Carbs \| 42.2g Fat \| 26.0g Protein 1 serving White Bean Barley Bowl 297.9 Calories \| 50.0g Carbs \| 7.6g Fat \| 9.9g Protein 2 serving Cauliflower and Tahini 413.5 Calories \| 18.6g Carbs \| 34.6g Fat \| 16.1g Protein	White Bean Barley Bowl scaled to 1 serving 2 2/3 tbsp Barley 5/16 cup Organic Vegetable Stock 2 tbsp Water 1/4 cup Corn 1/4 cup White beans 0 tsp Vinegar 1/2 tsp Lemon juice 1/2 tbsp Olive oil 1/16 cup, chopped Onions 1/16 cup sprigs Dill 3/16 dash Salt 3/16 dash Pepper Cauliflower and Tahini scaled to 2 serving 2 cup chopped, Cauliflower 4 Tbsp Sesame Tahini	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 Chop the cauliflower lovingly, to retain some of the florets. 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 1/8 dash Pepper 1/8 dash Salt 1/16 cup leaves, whole Basil 1 tbsp Olive oil 1/4 tomato Roma tomatoes 1/4 cloves, minced Garlic 2 oz Whole wheat pasta Cheddar cheese 28 g Cheddar cheese Creamy Ramen Noodles scaled to 1 serving 1/2 package Ramen noodle soup 1 cup Water 1 tbsp Butter 2 tbsp Reduced fat milk	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.

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