2740 Calorie Gluten-Free 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 2740 calorie gluten-free diet plan

Example 2740 Calorie Gluten-Free Meal Plan

167.0g Carbs 168.5g Fat 145.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 923.4 Calories \| 5.9g Carbs \| 73.1g Fat \| 56.9g Protein 2 omelet Goat cheese and herb omelet 923.4 Calories \| 5.9g Carbs \| 73.1g Fat \| 56.9g Protein	Goat cheese and herb omelet scaled to 2 omelet 2 oz Goat cheese 1/2 tbsp Parsley 1 tsp chopped Chives 1 tsp Chervil 6 extra large Egg 4 tbsp Reduced fat milk 2 dash Salt 2 tbsp Butter	Goat cheese and herb omelet Fresh parsley, chives, and chervil can be substituted for any 2 tsp of fresh herbs. Keep a bit of the herbs on the side for garnish, and mash the rest with the goat cheese to combine. Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined. Set aside a serving plate. Melt butter in a small nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a spatula, moving the eggs around the pan until they form small curds, 2-3 minutes. Gently shake pan and use the spatula to spread the egg mixture evenly across the pan. The top of the eggs should have a creamy consistency. Evenly spoon the goat cheese mixture in a line down the middle of the egg mixture. Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll omelet onto the plate, seam side down. Garnish with additional herbs and serve immediately.
Lunch 927.2 Calories \| 76.8g Carbs \| 48.1g Fat \| 53.1g Protein 2 serving Antipasto "No-Bread" Rollups 529.8 Calories \| 20.9g Carbs \| 31.1g Fat \| 40.8g Protein 1 serving Carrots with Hummus 174.5 Calories \| 22.4g Carbs \| 7.5g Fat \| 7.1g Protein 1 serving Rice Cakes with Banana & Almond Butter 223.0 Calories \| 33.4g Carbs \| 9.5g Fat \| 5.2g Protein	Antipasto "No-Bread" Rollups scaled to 2 serving 2 slice Sliced ham 2 oz Deli cut turkey 2 tbsp Hummus 2 slice Provolone cheese 2 slice Beef salami 2 oz Roasted Red Peppers 2 small Banana pepper Carrots with Hummus scaled to 1 serving 5 tbsp Hummus 1 cup strips or slices Carrots Rice Cakes with Banana & Almond Butter scaled to 1 serving 1 small Banana 1 tbsp Almond butter 1 cakes Rice cakes	Antipasto "No-Bread" Rollups Stack ham, turkey, hummus, sliced turkey, cheese, roasted red peppers and chopped banana peppers. Roll up and enjoy! Carrots with Hummus Dip carrots into hummus, eat. Rice Cakes with Banana & Almond Butter Peel banana and cut into rounds. Spread rice cake with almond butter and top with banana slices. Enjoy!
Dinner 885.9 Calories \| 84.3g Carbs \| 47.4g Fat \| 35.2g Protein 2 serving Creamy Cheese Tortellini with Asparagus 885.9 Calories \| 84.3g Carbs \| 47.4g Fat \| 35.2g Protein	Creamy Cheese Tortellini with Asparagus scaled to 2 serving 2 cup Chicken broth 1 tsp Cornstarch 1 1/4 cup Tortellini 1/2 lb Asparagus 1 cloves, minced Garlic 1 tsp Lemon zest 1/3 cup, fluid Heavy whipping cream 1/4 cup Parmesan cheese 1 1/2 tsp Thyme 1/8 tsp Pepper	Creamy Cheese Tortellini with Asparagus Trim asparagus and thinly slice diagonally. Boil broth with garlic, thyme, zest, and pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest. Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain. Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

Meal planning software for dietitians, trainers, and coaches