2430 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 2430 calorie vegetarian diet plan

Example 2430 Calorie Vegetarian Meal Plan

243.4g Carbs 138.1g Fat 84.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 830.7 Calories \| 33.9g Carbs \| 76.1g Fat \| 14.3g Protein 2 serving Super Pancakes 146.6 Calories \| 20.2g Carbs \| 4.9g Fat \| 5.3g Protein 1 cup, halves (99 g) Pecans 684.1 Calories \| 13.7g Carbs \| 71.3g Fat \| 9.1g Protein	Super Pancakes scaled to 2 serving 3/16 tsp Butter 2 5/16 tbsp Reduced fat milk 7/16 tsp Butter 5/16 extra large Egg 1/8 tsp Baking powder 1/16 tsp Salt 3/16 tsp Maple syrups 2 9/16 tbsp Wheat flour 7/16 tsp Sugar Pecans 99 g Pecans	Super Pancakes PREPARATION: Melt butter. Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.
Lunch 825.2 Calories \| 124.6g Carbs \| 29.7g Fat \| 19.1g Protein 2 serving Pasta la Checca 720.2 Calories \| 97.7g Carbs \| 29.4g Fat \| 17.8g Protein 1 medium (7" to 7-7/8" long) (118 g) Banana 105.0 Calories \| 27.0g Carbs \| 0.4g Fat \| 1.3g Protein	Pasta la Checca scaled to 2 serving 1 cloves, minced Garlic 2 cup cherry tomatoes Cherry tomatoes 1/2 dash Pepper 4 oz Spaghetti 1/2 dash Salt 1/2 cup Arugula 2 tbsp Olive oil Banana 1 medium (7" to 7-7/8" long) Banana	Pasta la Checca PREPARATION: Finely chop/mince garlic cloves. Cook the pasta until al dente. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in). Add the garlic, oil, arugula (if using), salt, and pepper; set aside. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Dinner 782.7 Calories \| 84.8g Carbs \| 32.2g Fat \| 51.0g Protein 1 bowl Fruit salad 695.3 Calories \| 76.7g Carbs \| 26.1g Fat \| 48.8g Protein 1 serving Dry-Curried Green Beans 87.3 Calories \| 8.1g Carbs \| 6.1g Fat \| 2.2g Protein	Fruit salad scaled to 1 bowl 385 grams Cottage cheese 151 grams Grapes 175 grams Apples 28 1/3 grams Walnuts 2 tsp Cinnamon Dry-Curried Green Beans scaled to 1 serving 1/8 tsp Salt 1/4 cup Water 1 1/8 cup 1/2" pieces Green beans 1/2 tbsp Butter 3/16 tsp Curry powder 0.031 tsp Cayenne pepper 0.031 tsp Pepper	Fruit salad Core and chop up apples into 1" chunks, keeping skin on, combine all ingredients and stir. Dry-Curried Green Beans PREPARATION: Trim green beans. Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.

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