2580 Calorie Gluten-Free 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 2580 calorie gluten-free diet plan

Sunday's Diet Plan

2124.8 Calories 223.9g Carbs 95.5g Fat 108.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 869.4 Calories \| 74.7g Carbs \| 36.8g Fat \| 59.0g Protein 1 omelet Denver omelet 361.7 Calories \| 7.3g Carbs \| 24.2g Fat \| 27.4g Protein 2 cup (8 fl oz) (490 g) Nonfat yogurt 274.4 Calories \| 37.6g Carbs \| 0.9g Fat \| 28.1g Protein 1 serving Morning Roasted Potatoes 233.2 Calories \| 29.8g Carbs \| 11.7g Fat \| 3.6g Protein	Denver omelet scaled to 1 omelet Nonfat yogurt 490 g Nonfat yogurt Morning Roasted Potatoes scaled to 1 serving	Denver omelet Chop up your onions and bell pepper. Melt butter in a skillet. Saute onion, bell pepper, ham in the butter until the onion starts to become translucent. Stir the eggs and cheese into the pan, then cook until lightly brown on the bottom. Then flip over and lightly brown the opposite side. Add a dash of salt and pepper if desired. Then eat! 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 878.0 Calories \| 146.2g Carbs \| 31.4g Fat \| 19.9g Protein 2 salad Pear Spinach Salad 405.5 Calories \| 24.7g Carbs \| 29.7g Fat \| 14.1g Protein 2 serving Banana Pineapple "Ice Cream" 472.5 Calories \| 121.4g Carbs \| 1.7g Fat \| 5.9g Protein	Pear Spinach Salad scaled to 2 salad Banana Pineapple "Ice Cream" scaled to 2 serving	Pear Spinach Salad Toss spinach, cubed ham, green or red bell pepper, cucumber, and pear with vinegar, oil, and maple syrup. Banana Pineapple "Ice Cream" Freeze banana and pineapple chunks ahead of time. When ready to make, blend chopped frozen banana and frozen pineapple chunks in blender or food processor until smooth and creamy. Serve immediately.
Dinner 377.4 Calories \| 3.1g Carbs \| 27.3g Fat \| 29.2g Protein 1 serving Cilantro Lime Shrimp 147.2 Calories \| 2.3g Carbs \| 8.2g Fat \| 15.6g Protein 2 oz (57 g) Cheddar cheese 230.2 Calories \| 0.8g Carbs \| 19.2g Fat \| 13.6g Protein	Cilantro Lime Shrimp scaled to 1 serving Cheddar cheese 57 g Cheddar cheese	Cilantro Lime Shrimp Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment. Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes. Turn off the heat and mix in the cilantro, then the lime juice. Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.

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