3110 Calorie Vegetarian 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 vegetarian diet plan

Example 3110 Calorie Vegetarian Meal Plan

270.6g Carbs 160.6g Fat 150.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 1062.6 Calories \| 140.5g Carbs \| 37.7g Fat \| 46.4g Protein 2 serving Berry Granola Parfait 860.6 Calories \| 106.9g Carbs \| 30.7g Fat \| 42.4g Protein 1 serving Cinnamon Apple Bites 80.5 Calories \| 21.6g Carbs \| 0.2g Fat \| 0.5g Protein 1 slice Buttered Toast 121.5 Calories \| 12.0g Carbs \| 6.7g Fat \| 3.5g Protein	Berry Granola Parfait scaled to 2 serving 8 oz Nonfat greek yogurt 1 cup Granola 1/2 cup, halves Strawberries 1/2 cup Blueberries 1 tbsp Honey Cinnamon Apple Bites scaled to 1 serving 1 medium Apples 1/2 tsp Cinnamon Buttered Toast scaled to 1 slice 1 slice Whole-wheat bread 1/2 tbsp Butter	Berry Granola Parfait Either mix everything haphazardly or carefully layer the yogurt, granola, and fruit into single serving containers. Cinnamon Apple Bites Cut up apple (with or without skin - your choice) into bite sized chunks. Put the chopped apple into a container with a lid (ex. an empty margarine container). Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple. Eat and enjoy immediately. Buttered Toast Toast bread to desired doneness. Spread butter across until evenly distributed. Enjoy!
Lunch 1010.0 Calories \| 23.6g Carbs \| 76.8g Fat \| 56.3g Protein 2 serving Egg Salad 907.9 Calories \| 16.7g Carbs \| 69.4g Fat \| 51.3g Protein 1 serving Spinach Recipe 102.1 Calories \| 6.9g Carbs \| 7.4g Fat \| 5.0g Protein	Egg Salad scaled to 2 serving 8 large Egg 1/2 cup Light mayonnaise 1 tsp Pepper 1/4 tsp Paprika 30 grams Olives Spinach Recipe scaled to 1 serving 1/2 tbsp Olive oil 3/4 clove Garlic 1/4 dash Salt 1/2 bunch Spinach	Egg Salad Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving. Spinach Recipe Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat olive oil in a large skillet on medium-high heat. Add the garlic and saut for about 1 minute or until the garlic is just beginning to brown and become fragrant. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Dinner 990.2 Calories \| 106.5g Carbs \| 46.1g Fat \| 47.3g Protein 2 serving Lovely Linguine 795.5 Calories \| 93.0g Carbs \| 43.4g Fat \| 18.6g Protein 1 serving Cottage Cheese & Raspberries 194.7 Calories \| 13.5g Carbs \| 2.7g Fat \| 28.8g Protein	Lovely Linguine scaled to 2 serving 1/2 tbsp Olive oil 1/2 tbsp Thyme 3/4 cloves, minced Garlic 4 oz Whole wheat pasta 1 1/4 cup, halves Red peppers 2 tbsp Butter Cottage Cheese & Raspberries scaled to 1 serving 1 cup, Cottage cheese 1/2 cup Raspberries	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. Cottage Cheese & Raspberries Combine cottage cheese and raspberries; serve.

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