2580 Calorie Vegetarian diet and meal plan

Put your diet on autopilot

Eat This Much creates personalized meal plans based on your food preferences, budget, and schedule. Reach your diet and nutritional goals with our calorie calculator, weekly meal plans, grocery lists and more.

Create your meal plan right here in seconds.

Eat This Much requires javascript to generate your diets. Please enable javascript and reload the page, or use a browser that supports javascript.

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 2580 calorie vegetarian diet plan

Example 2580 Calorie Vegetarian Meal Plan

257.7g Carbs 128.5g Fat 123.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 864.3 Calories \| 70.8g Carbs \| 45.0g Fat \| 45.9g Protein 2 serving Basic scrambled eggs 546.1 Calories \| 4.8g Carbs \| 40.4g Fat \| 39.0g Protein 1 cup (82 g) Natural granola with raisins 318.2 Calories \| 66.1g Carbs \| 4.5g Fat \| 6.9g Protein	Basic scrambled eggs scaled to 2 serving 6 large Egg 1 tbsp Butter 1 tbsp chopped Chives 1 tbsp, ground Tarragon 1 dash Salt 1 dash Pepper Natural granola with raisins 82 g Natural granola with raisins	Basic scrambled eggs Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes. Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
Lunch 846.9 Calories \| 74.6g Carbs \| 58.8g Fat \| 19.2g Protein 1 serving Banana and Black Bean Saute 712.5 Calories \| 63.3g Carbs \| 49.5g Fat \| 14.3g Protein 1 serving Steamed Broccoli 134.3 Calories \| 11.3g Carbs \| 9.3g Fat \| 4.9g Protein	Banana and Black Bean Saute scaled to 1 serving 3/8 can Canned black beans 1/2 medium Banana 1/2 tbsp Lime juice 1/2 dash Salt 7/8 cup Coconut milk 1 tbsp Honey 1/2 tbsp Olive oil Steamed Broccoli scaled to 1 serving 3/8 lb Broccoli 3/4 tbsp Butter 1/8 tsp Lemon juice	Banana and Black Bean Saute Rinse and drain beans, chop banana. Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot. Steamed Broccoli Trim the broccoli into large florets. Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes. Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes. Remove to a platter; season with salt and pepper, the butter, and the lemon juice.
Dinner 863.2 Calories \| 112.2g Carbs \| 24.8g Fat \| 58.2g Protein 1 serving Lovely Linguine 397.8 Calories \| 46.5g Carbs \| 21.7g Fat \| 9.3g Protein 2 serving Yogurt & Mango 465.5 Calories \| 65.7g Carbs \| 3.1g Fat \| 49.0g Protein	Lovely Linguine scaled to 1 serving 3/4 tsp Olive oil 3/4 tsp Thyme 3/8 cloves, minced Garlic 2 oz Whole wheat pasta 5/8 cup, halves Red peppers 1 1/2 tbsp Butter Yogurt & Mango scaled to 2 serving 2 cup, sliced Mangos 16 oz Nonfat greek yogurt	Lovely Linguine Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta. Yogurt & Mango Cut up mango and mix into yogurt. Enjoy!

Meal planning software for dietitians, trainers, and coaches