3110 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 3110 calorie gluten-free diet plan

Example 3110 Calorie Gluten-Free Meal Plan

258.5g Carbs 136.0g Fat 233.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 1057.3 Calories \| 91.1g Carbs \| 36.6g Fat \| 92.6g Protein 2 omelet Basic egg white omelet 455.9 Calories \| 7.7g Carbs \| 30.3g Fat \| 36.8g Protein 1 cup (82 g) Natural granola with raisins 318.2 Calories \| 66.1g Carbs \| 4.5g Fat \| 6.9g Protein 2 cup (480 g) Nonfat greek yogurt 283.2 Calories \| 17.3g Carbs \| 1.9g Fat \| 48.9g Protein	Basic egg white omelet scaled to 2 omelet 8 large Egg white 4 tbsp Reduced fat milk 2 dash Salt 2 dash Pepper 2 tbsp Butter 4 tbsp Parmesan cheese Natural granola with raisins 82 g Natural granola with raisins Nonfat greek yogurt 480 g Nonfat greek yogurt	Basic egg white omelet Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside. Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan. 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 the omelet onto the plate, seam side down. Serve.
Lunch 1040.3 Calories \| 120.8g Carbs \| 36.3g Fat \| 67.5g Protein 2 serving Curry Chicken Salad 406.3 Calories \| 6.3g Carbs \| 16.8g Fat \| 53.9g Protein 2 serving Rice Cakes with Banana & Almond Butter 445.9 Calories \| 66.8g Carbs \| 18.9g Fat \| 10.4g Protein 2 serving Quick Grapefruit 188.1 Calories \| 47.6g Carbs \| 0.5g Fat \| 3.2g Protein	Curry Chicken Salad scaled to 2 serving 1/3 tsp Olive oil 1 breast Chicken breast 1 stalks, large Celery 2 2/3 tbsp Light mayonnaise 2/3 tsp Curry powder Rice Cakes with Banana & Almond Butter scaled to 2 serving 2 small Banana 2 tbsp Almond butter 2 cakes Rice cakes Quick Grapefruit scaled to 2 serving 2 medium Grapefruit 2 tsp brownulated Brown sugar	Curry Chicken Salad Dice celery. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder. Rice Cakes with Banana & Almond Butter Peel banana and cut into rounds. Spread rice cake with almond butter and top with banana slices. Enjoy! Quick Grapefruit Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
Dinner 1039.9 Calories \| 46.6g Carbs \| 63.0g Fat \| 73.3g Protein 2 Pepper Philly Cheesesteak Stuffed Peppers 883.5 Calories \| 19.4g Carbs \| 60.5g Fat \| 67.3g Protein 1 serving Quinoa 156.4 Calories \| 27.3g Carbs \| 2.6g Fat \| 6.0g Protein	Philly Cheesesteak Stuffed Peppers scaled to 2 Pepper 4 oz Beef round 4 slice Provolone cheese 1 large Green bell pepper 1/2 medium Onions 85 grams Mushrooms 1 tbsp Butter 1 tbsp Olive oil 1/2 tbsp Garlic Quinoa scaled to 1 serving 1/4 cup Quinoa 3/16 tsp Salt	Philly Cheesesteak Stuffed Peppers Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Preheat oven to 400* Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown. (source: peaceloveandlowcarb) Quinoa Rinse quinoa well in a strainer and drain. Add 1 cup quinoa and salt to 2 1/2 cups water in a pot. Bring to a boil, uncovered. When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy.

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