500 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 500 calorie vegetarian diet plan

Example 500 Calorie Vegetarian Meal Plan

60.8g Carbs 18.5g Fat 25.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 175.8 Calories \| 39.6g Carbs \| 1.3g Fat \| 5.7g Protein 1 bowl Oatmeal and peaches 175.8 Calories \| 39.6g Carbs \| 1.3g Fat \| 5.7g Protein	Oatmeal and peaches scaled to 1 bowl 1/2 cup Water 1/2 cup slices Peaches 1/2 cup Oatmeal 1 tsp brownulated Brown sugar	Oatmeal and peaches Puree the peaches. Mix together with water and oats. Optionally, use milk instead of water for a creamier taste. Microwave for 45 seconds, stir, then microwave for 30 more seconds. Sprinkle with brown sugar and eat.
Lunch 194.6 Calories \| 15.6g Carbs \| 9.5g Fat \| 12.4g Protein 1 serving Most Excellent Sandwich 194.6 Calories \| 15.6g Carbs \| 9.5g Fat \| 12.4g Protein	Most Excellent Sandwich scaled to 1 serving 1/4 cup, shredded Mozzarella cheese 7/8 tbsp Cream cheese 35 7/16 grams Alfalfa sprouts 1 slice Whole-wheat bread 1/4 medium whole Tomatoes	Most Excellent Sandwich Toast bread. Slice tomato. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil. Spread cream cheese onto each slice of bread, and set cheese side up on the cookie sheet. Place the tomato slices over the cream cheese. Top with alfalfa sprouts, then a generous sprinkle of mozzarella cheese. Bake for about 10 minutes in the preheated oven, until the cheese is melted, and sandwiches are warm.
Dinner 121.7 Calories \| 5.7g Carbs \| 7.6g Fat \| 7.4g Protein 1 serving Cucumbers and Egg Salad 121.7 Calories \| 5.7g Carbs \| 7.6g Fat \| 7.4g Protein	Cucumbers and Egg Salad scaled to 1 serving 1 large Egg 1 small Cucumber 1 small Pickles 3/4 tbsp Light mayonnaise	Cucumbers and Egg Salad Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl. Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

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