2630 Calorie Gluten-Free 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 2630 calorie gluten-free diet plan

Example 2630 Calorie Gluten-Free Meal Plan

114.8g Carbs 178.4g Fat 160.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 883.9 Calories \| 34.9g Carbs \| 63.2g Fat \| 42.1g Protein 1 serving Scrambled Eggs with Chorizo and Tortillas 783.9 Calories \| 34.6g Carbs \| 53.6g Fat \| 39.1g Protein 2 strips Bacon 100.1 Calories \| 0.3g Carbs \| 9.5g Fat \| 3.0g Protein	Scrambled Eggs with Chorizo and Tortillas scaled to 1 serving 1/2 tbsp Olive oil 1/4 cup Salsa 1/4 medium Onions 1 1/2 cup Tortilla chips 3 extra large Egg 2 oz Pork and beef chorizo Bacon scaled to 2 strips 2 strip Bacon	Scrambled Eggs with Chorizo and Tortillas PREPARATION: Lightly beat eggs. Chop onions. Cut chorizo into 1/2 inch pieces. Stir together eggs and tortilla chips. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes. Bacon Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly. Bacon can also be cooked in an oven at 350F for about 20 minutes, or microwave at about 50-60 seconds per strip.
Lunch 894.7 Calories \| 51.7g Carbs \| 50.3g Fat \| 74.4g Protein 2 serving Cucumber Avocado Salad with Tuna 894.7 Calories \| 51.7g Carbs \| 50.3g Fat \| 74.4g Protein	Cucumber Avocado Salad with Tuna scaled to 2 serving 2 fruit Avocados 4 tsp Lime juice 2 cucumber Cucumber 1 cup Fresh cilantro 1/2 cup chopped Onions 2 can Tuna 2 dash Salt 2 dash Pepper 4 tsp Light mayonnaise	Cucumber Avocado Salad with Tuna Dice the avocado into 1/2 inch pieces, put in a bowl large enough to hold the whole salad, and toss with one tablespoon of the lime juice. Peel strips from the cucumber if desired, then cut into fourths lengthwise and slice into bite-sized pieces. Chop the cilantro and thinly slice the green onion. Whisk together the mayo and the rest of the lime juice to make the dressing. Add the chopped cucumbers, chopped cilantro, and sliced green onions to the avocado and gently combine. Add the dressing and stir just enough to combine. Drain the water from the tuna and use a fork to partly break apart the tuna into chunks. Stir tuna into the salad and GENTLY combine (don't over-stir; you want tuna to remain chunky.) Season to taste with salt and pepper and serve.
Dinner 878.0 Calories \| 28.1g Carbs \| 65.0g Fat \| 44.2g Protein 1 serving Rosemary Crusted Lamb Chops 574.0 Calories \| 1.0g Carbs \| 45.3g Fat \| 38.8g Protein 1 serving Creamy Ramen Noodles 304.0 Calories \| 27.1g Carbs \| 19.6g Fat \| 5.4g Protein	Rosemary Crusted Lamb Chops scaled to 1 serving 1/3 cloves, minced Garlic 2/3 tbsp Rosemary 1/3 tsp Pepper 1 1/3 tbsp Olive oil 2/3 tsp Salt 151 1/3 grams Lamb, separable lean and fat Creamy Ramen Noodles scaled to 1 serving 1/2 package Ramen noodle soup 1 cup Water 1 tbsp Butter 2 tbsp Reduced fat milk	Rosemary Crusted Lamb Chops Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stove top. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, so preheat to 400 degrees Fahrenheit.You can also cover the pan and remove from the heat and just let sit for a few minutes. In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.) Heat the remaining 2 tablespoons olive oil in an oven-safe saute pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.) At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving. 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.

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