2460 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 2460 calorie vegetarian diet plan

Example 2460 Calorie Vegetarian Meal Plan

234.1g Carbs 138.8g Fat 86.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 799.3 Calories \| 87.4g Carbs \| 49.6g Fat \| 14.1g Protein 2 serving Pina Colada Chia Pudding 610.1 Calories \| 37.1g Carbs \| 48.9g Fat \| 13.2g Protein 2 medium (3" dia) (364 g) Apples 189.3 Calories \| 50.3g Carbs \| 0.6g Fat \| 0.9g Protein	Pina Colada Chia Pudding scaled to 2 serving 4 tbsp Organic Chia Seeds 1/2 cup Coconut milk 1/2 tbsp Butter 1/2 tsp packed Brown sugar 1/2 cup, crushed, sliced, or chunks Pineapple 2 tbsp Coconut meat Apples 2 medium (3" dia) Apples	Pina Colada Chia Pudding Mix chia seeds and canned full-fat coconut milk together, set aside and let sit 5-10 minutes until thickened. Toast coconut in half of butter over medium high heat. Cut pineapple into small bite sized pieces. Remove coconut from pan when golden brown, and add remaining half of butter and pineapple, then saute in a pan with brown sugar until warm. At this point chia should have grown in size, and mixture should be thick like a pudding. Place in serving dishes, and top with pineapple and toasted coconut. Enjoy!
Lunch 795.4 Calories \| 116.6g Carbs \| 28.2g Fat \| 26.7g Protein 1 serving Greek Fettuccine 491.4 Calories \| 89.5g Carbs \| 8.6g Fat \| 21.3g Protein 1 serving Creamy Ramen Noodles 304.0 Calories \| 27.1g Carbs \| 19.6g Fat \| 5.4g Protein	Greek Fettuccine scaled to 1 serving 1/4 dash Salt 4 oz Whole wheat pasta 3/8 cup, chopped or sliced Tomatoes 1/4 dash Pepper 1 tbsp Olives 3/4 tsp Spearmint 3/16 cup, crumbled Feta 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	Greek Fettuccine Chop tomatoes, mint, and olives, if desired. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly. Place the fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black 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.
Dinner 837.6 Calories \| 30.1g Carbs \| 61.0g Fat \| 45.6g Protein 2 serving Seared Scallions with Poached Eggs 534.4 Calories \| 8.5g Carbs \| 50.2g Fat \| 14.4g Protein 1 oz (28 g) Cheddar cheese 115.1 Calories \| 0.4g Carbs \| 9.6g Fat \| 6.8g Protein 1 serving Yogurt & Cantaloupe 188.2 Calories \| 21.2g Carbs \| 1.2g Fat \| 24.4g Protein	Seared Scallions with Poached Eggs scaled to 2 serving 3 tbsp Olive oil 2 large Egg 1 dash Pepper 1 cup, chopped Scallions 1 tsp Lemon juice 1 dash Salt Cheddar cheese 28 g Cheddar cheese Yogurt & Cantaloupe scaled to 1 serving 8 oz Nonfat greek yogurt 1 cup, cubes Melons	Seared Scallions with Poached Eggs Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates. Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. To lower risk of the yolk exploding, you may want to gently prick it with a wooden toothpick or tip of a knife. Cover each mug with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve. Yogurt & Cantaloupe Cut cantaloupe into pieces and mix with yogurt. Enjoy!

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