2800 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 2800 calorie gluten-free diet plan

Example 2800 Calorie Gluten-Free Meal Plan

156.7g Carbs 174.3g Fat 155.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 863.1 Calories \| 115.7g Carbs \| 38.4g Fat \| 26.8g Protein 1 serving Berry Shake 450.3 Calories \| 24.5g Carbs \| 33.6g Fat \| 19.5g Protein 1 cup (82 g) Natural granola with raisins 318.2 Calories \| 66.1g Carbs \| 4.5g Fat \| 6.9g Protein 1 medium (3" dia) (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein	Berry Shake scaled to 1 serving 1/2 cup Coconut milk 16 grams Whey protein powder 1/3 cup, unthawed Blackberries, frozen 2 tbsp, whole Flaxseed 3/4 cup Water 1 tsp Honey Natural granola with raisins 82 g Natural granola with raisins Apples 1 medium (3" dia) Apples	Berry Shake Put everything in the blender and whiz it together.
Lunch 954.4 Calories \| 34.7g Carbs \| 75.9g Fat \| 37.0g Protein 2 serving Tomato & Basil Salad 954.4 Calories \| 34.7g Carbs \| 75.9g Fat \| 37.0g Protein	Tomato & Basil Salad scaled to 2 serving 5 tomato Roma tomatoes 5 tbsp, chopped Basil 1 cup, chopped Onions 1 cup, diced Mozzarella cheese 4 tsp Balsamic vinegar 4 tbsp Olive oil 1 dash Pepper 1 dash Salt	Tomato & Basil Salad Wash and dice tomatoes. Chop fresh basil. Peel and dice onion. Combine vinegar, oil, basil and toss to taste in a large bowl. Add tomatoes, onion, cheese and toss to coat. You can serve right away or you can let sit for about an hour in the fridge to marry the flavours.
Dinner 958.2 Calories \| 6.3g Carbs \| 60.1g Fat \| 92.0g Protein 1 serving Lamb au Poivre 958.2 Calories \| 6.3g Carbs \| 60.1g Fat \| 92.0g Protein	Lamb au Poivre scaled to 1 serving 1 tsp Butter 1 tbsp chopped Shallots 1 tbsp Balsamic vinegar 1/2 cup Chicken broth 1 tsp Peppercorn 1 lb Lamb rib 1 tbsp Vegetable oil	Lamb au Poivre PREPARATION: French lamb bones if desired and trim fat. Finely chop shallot. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet. Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce. Pour off all but 2 teaspoons of fat from skillet if necessary, then saut shallot, stirring, until golden brown, about 30 seconds. Add broth and balsamic vinegar and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

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