580 Calorie 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 580 calorie diet plan

Example 580 Calorie Meal Plan

64.9g Carbs 22.8g Fat 27.9g Protein

Meal Summary	Ingredients	Directions
Breakfast 241.9 Calories \| 10.8g Carbs \| 16.3g Fat \| 12.6g Protein 1 serving Corned Beef on Toast 241.9 Calories \| 10.8g Carbs \| 16.3g Fat \| 12.6g Protein	Corned Beef on Toast scaled to 1 serving 1/2 tbsp Butter 1/2 tbsp Wheat flour 3/16 tsp Salt 3/8 cup Reduced fat milk 2 oz Cured beef, corned beef 1/4 slice Wheat bread	Corned Beef on Toast In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot. Serve on top of toasted bread and enjoy!
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 (approx 2-3/4" long, 2-1/2 dia.) (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 (approx 2-3/4" long, 2-1/2 dia.) 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 141.1 Calories \| 28.2g Carbs \| 1.4g Fat \| 7.9g Protein 1 serving Italian Vegetable Soup II 141.1 Calories \| 28.2g Carbs \| 1.4g Fat \| 7.9g Protein	Italian Vegetable Soup II scaled to 1 serving 5/8 medium Carrots 1/8 head small Cauliflower 1/8 cup, chopped Onions 13/16 medium Zucchini 3/8 medium whole Tomatoes 1/3 cup Tomatoes 3 1/2 tbsp Kidney beans	Italian Vegetable Soup II Chop all ingredients, carrots, cauliflower, onion, tomatoes and zucchini. Add cans of tomatoes to a large pot and bring it to boil. Add the chopped vegetables and beans. Simmer for about 15 to 20 minutes or until vegetables are tender. Enjoy!

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