2510 Calorie 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 2510 calorie diet plan

Example 2510 Calorie Meal Plan

195.6g Carbs 135.0g Fat 122.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 868.9 Calories \| 64.0g Carbs \| 46.8g Fat \| 46.8g Protein 2 serving German French Toast 868.9 Calories \| 64.0g Carbs \| 46.8g Fat \| 46.8g Protein	German French Toast scaled to 2 serving 1/2 tsp Butter 1 jumbo Egg 1/4 cup Reduced fat milk 4 slice, large White bread 4 slice Muenster cheese	German French Toast Melt butter in a skillet over medium heat. In a shallow bowl, beat together eggs and milk. Dip bread slices one at a time in egg mixture, and fry in butter until golden. After turning once, top with a slice of muenster cheese, and cover until cheese is melted.
Lunch 799.7 Calories \| 68.1g Carbs \| 37.8g Fat \| 45.1g Protein 1 serving Curry Chicken Salad 203.1 Calories \| 3.2g Carbs \| 8.4g Fat \| 26.9g Protein 1 cup (122 g) Granola 596.6 Calories \| 65.0g Carbs \| 29.4g Fat \| 18.1g Protein	Curry Chicken Salad scaled to 1 serving 3/16 tsp Olive oil 1/2 breast Chicken breast 1/2 stalks, large Celery 1 1/3 tbsp Light mayonnaise 1/3 tsp Curry powder Granola 122 g Granola	Curry Chicken Salad Dice celery. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Dinner 792.1 Calories \| 63.5g Carbs \| 50.5g Fat \| 30.4g Protein 2 serving Hot and Spicy Tofu 427.0 Calories \| 27.4g Carbs \| 26.9g Fat \| 19.2g Protein 2 serving Artichokes 365.1 Calories \| 36.1g Carbs \| 23.6g Fat \| 11.2g Protein	Hot and Spicy Tofu scaled to 2 serving 1 1/2 tbsp Peanut oil 1/2 cup, sliced Onions 1/2 cup, sliced Red bell pepper 1 1/2 clove Garlic 2 5/8 tbsp Water 1 1/2 tbsp Balsamic vinegar 1/2 tbsp Brown sugar 1/2 tsp Cornstarch 1/2 lb Tofu 1/2 chile Peppers 1/2 tsp Crushed red pepper flakes 2 2/3 tbsp Water 1 1/2 tbsp Soy sauce Artichokes scaled to 2 serving 2 artichoke, large Artichokes 2 tbsp Butter 2 cloves, minced Garlic 1 dash Salt 1 dash Pepper	Hot and Spicy Tofu Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes. In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly. Artichokes Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

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