530 Calorie Low-Fat 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 530 calorie low-fat diet plan

Example 530 Calorie Low-Fat Meal Plan

64.9g Carbs 9.8g Fat 40.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 141.6 Calories \| 8.6g Carbs \| 0.9g Fat \| 24.5g Protein 1 cup (240 g) Nonfat greek yogurt 141.6 Calories \| 8.6g Carbs \| 0.9g Fat \| 24.5g Protein	Nonfat greek yogurt 240 g Nonfat greek yogurt
Lunch 164.8 Calories \| 32.4g Carbs \| 2.1g Fat \| 6.6g Protein 1 half sweet potato Sweet Potato Pudding 119.1 Calories \| 24.1g Carbs \| 1.2g Fat \| 3.3g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein	Sweet Potato Pudding scaled to 1 half sweet potato 1/2 sweetpotato, 5" long Sweet potato 1/4 tsp Cinnamon 1/4 cup Tofu yogurt Zucchini Spears scaled to 1 serving 1/16 tsp Salt 13/16 large Zucchini	Sweet Potato Pudding Pierce half of a sweet potato with a fork several times. Microwave for 4-5 minutes, carefully flipping halfway through, until cooked. Mash 1/2 cooked sweet potato in a bowl and mix in cinnamon. Top with 1/4 cup low-fat vanilla-flavoured yogurt (or vegan equivalent). Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
Dinner 185.8 Calories \| 23.8g Carbs \| 6.8g Fat \| 9.5g Protein 1 serving Portobello Stuffed Mushroom Burger 185.8 Calories \| 23.8g Carbs \| 6.8g Fat \| 9.5g Protein	Portobello Stuffed Mushroom Burger scaled to 1 serving 1/16 cup Cottage cheese 1/4 tsp Vegetable oil 0.031 tsp Garlic powder 1 roll Hamburger bun 1/16 cup, shredded Cheddar cheese 1 mushroom, whole Mushrooms 1/2 cup Spinach 0.031 tsp Salt	Portobello Stuffed Mushroom Burger Preheat oven to 400 degrees F (200 degrees C). Rub rounded ends of mushroom caps with oil and place oiled side down on baking sheet. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.

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