570 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 570 calorie gluten-free diet plan

Example 570 Calorie Gluten-Free Meal Plan

44.5g Carbs 21.2g Fat 55.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 218.3 Calories \| 12.7g Carbs \| 11.3g Fat \| 16.8g Protein 1 serving Zucchini Hash 218.3 Calories \| 12.7g Carbs \| 11.3g Fat \| 16.8g Protein	Zucchini Hash scaled to 1 serving 4 tbsp chopped Onions 1 cup, chopped Zucchini 1 dash Salt 1 dash Pepper 1 spray Pam cooking spray 2 extra large Egg 1 tsp Garlic powder 1 tsp Onion powder	Zucchini Hash Chop the onion and zucchini, and then mix everything up in a bowl. Heat a pan on medium heat, and lightly spray with a cooking spray. Spoon/pour the mixture into the pan. Cook about 5 minutes and flip. Cook another 5 min.
Lunch 172.9 Calories \| 25.9g Carbs \| 5.1g Fat \| 7.5g Protein 1 serving Mexican chickpea salad 136.0 Calories \| 18.7g Carbs \| 4.8g Fat \| 6.3g Protein 1 medium (119 g) Red bell pepper 36.9 Calories \| 7.2g Carbs \| 0.4g Fat \| 1.2g Protein	Mexican chickpea salad scaled to 1 serving 1/4 large whole Tomatoes 1/16 cup, sliced Onions 1/2 tsp Olive oil 3/4 tsp Lemon juice 1/4 tsp, ground Cumin 1/16 tsp Chili powder 1/16 tsp Salt 4 oz Chickpeas 1/16 cup Fresh cilantro Red bell pepper 1 medium Red bell pepper	Mexican chickpea salad In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt. Rise and drain the chickpeas, and add to the bowl. Add tomatoes, onions, avocado (if using), cilantro, and toss until combined. Serve right away or refrigerate for up to 2 days.
Dinner 192.7 Calories \| 6.0g Carbs \| 4.8g Fat \| 31.1g Protein 1 serving Chicken Stir-Fry 192.7 Calories \| 6.0g Carbs \| 4.8g Fat \| 31.1g Protein	Chicken Stir-Fry scaled to 1 serving 1/16 tsp Cayenne pepper 1/2 full breast Chicken breast 1 tbsp Chicken broth 1/4 cup Asparagus 1/4 cup chopped Broccoli 1/4 tsp Ginger 1/2 cup, pieces or slices Mushrooms 1/4 medium Carrots 1/4 extra large Egg	Chicken Stir-Fry Heat the chicken stock or broth in a non-stick wok over medium-high heat. Chop the vegetables. Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp). Cook until almost done. Add the vegetables, cayenne pepper and ginger, cook until tender. Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly. Serve hot.

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