590 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 590 calorie vegetarian diet plan

Example 590 Calorie Vegetarian Meal Plan

71.5g Carbs 23.0g Fat 23.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 176.0 Calories \| 25.8g Carbs \| 5.6g Fat \| 8.0g Protein 1 pancake Gluten-Free Pancakes 176.0 Calories \| 25.8g Carbs \| 5.6g Fat \| 8.0g Protein	Gluten-Free Pancakes scaled to 1 pancake 1/2 oz Cream cheese 1/2 extra large Egg 3/4 tsp Honey 3/8 tsp Cinnamon 1/3 cup Oatmeal	Gluten-Free Pancakes Blend ingredients or hand-whisk vigorosly heat butter or cooking oil in small skillet and then pour out a a single pancake Once small bubbles appear all over the surface, flip the pancake Repeat steps 2 and 3 for each pancake, serve immediately Optional: use french-toast toppings to create all kinds of combinations, also pairs well with fruit.
Lunch 182.6 Calories \| 18.1g Carbs \| 11.8g Fat \| 5.6g Protein 1 serving Artichokes 182.6 Calories \| 18.1g Carbs \| 11.8g Fat \| 5.6g Protein	Artichokes scaled to 1 serving 1 artichoke, large Artichokes 1 tbsp Butter 1 cloves, minced Garlic 1/2 dash Salt 1/2 dash Pepper	Artichokes Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Dinner 198.2 Calories \| 27.6g Carbs \| 5.7g Fat \| 9.5g Protein 1 cup Red bean salad 198.2 Calories \| 27.6g Carbs \| 5.7g Fat \| 9.5g Protein	Red bean salad scaled to 1 cup 1/2 medium Scallions 2/3 tbsp Parsley 1 tsp Olive oil 3/16 dash Salt 3/16 dash Pepper 3/16 cup, sliced Red bell pepper 2/3 cup Kidney beans 3/16 stalks, large Celery 3/16 cup Red pepper relish 1/2 tsp Vinegar	Red bean salad Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley. Combine all ingredients in a medium bowl and toss well; adjust seasonings.

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