630 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 630 calorie vegetarian diet plan

Example 630 Calorie Vegetarian Meal Plan

58.1g Carbs 22.3g Fat 49.9g Protein

Meal Summary	Ingredients	Directions
Breakfast 198.9 Calories \| 12.4g Carbs \| 7.5g Fat \| 19.4g Protein 1 pancake Oat & cottage pancakes 198.9 Calories \| 12.4g Carbs \| 7.5g Fat \| 19.4g Protein	Oat & cottage pancakes scaled to 1 pancake 1 1/3 large Egg 2 2/3 tbsp Oatmeal 1/3 cup Cottage cheese 1/3 tsp Vanilla extract 1/3 spray Pam cooking spray	Oat & cottage pancakes Combine eggs, oatmeal, cottage cheese, and vanilla extract in a bowl and blend together. Spray skillet with cooking spray. Pour batter in a pan (about 1/4 cup for each). Cook pancakes, brown on each sides.
Lunch 235.5 Calories \| 12.7g Carbs \| 13.2g Fat \| 21.5g Protein 1 serving Broiled sesame tofu 235.5 Calories \| 12.7g Carbs \| 13.2g Fat \| 21.5g Protein	Broiled sesame tofu scaled to 1 serving 1/2 tbsp Soy sauce 3/8 tsp Vegetable oil 1/4 dash Pepper 1/2 cup chopped Carrots 1/2 cup Tofu 1/4 tsp Balsamic vinegar 1/4 large Scallions 1/16 tsp Sesame oil	Broiled sesame tofu Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside. Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside. Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven. Add the chopped scallion, vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve.
Dinner 163.3 Calories \| 33.0g Carbs \| 1.6g Fat \| 9.0g Protein 1 serving Italian Vegetable Soup II 141.1 Calories \| 28.2g Carbs \| 1.4g Fat \| 7.9g Protein 1 medium whole (123 g) Tomatoes 22.1 Calories \| 4.8g Carbs \| 0.2g Fat \| 1.1g 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 Tomatoes 1 medium whole Tomatoes	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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