690 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 690 calorie vegetarian diet plan

Example 690 Calorie Vegetarian Meal Plan

84.9g Carbs 29.1g Fat 36.7g Protein

Meal Summary	Ingredients	Directions
Breakfast 210.8 Calories \| 20.9g Carbs \| 8.7g Fat \| 12.9g Protein 2 pancake Cinnamon-Peach Cottage Cheese Pancake 210.8 Calories \| 20.9g Carbs \| 8.7g Fat \| 12.9g Protein	Cinnamon-Peach Cottage Cheese Pancake scaled to 2 pancake 2/3 extra large Egg 3/16 cup Cottage cheese 3/16 tsp Vanilla extract 1 tsp Butter 2 2/3 tbsp Wheat flour 1/3 tsp Sugar 3/16 dash Salt 1/8 tsp Baking soda 3/16 tsp Cinnamon 1 1/3 tbsp Reduced fat milk 3/16 medium Peaches	Cinnamon-Peach Cottage Cheese Pancake Shred the peach into tiny pieces. Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Lunch 209.0 Calories \| 10.7g Carbs \| 16.2g Fat \| 8.6g Protein 1 serving Peanut Butter & Celery 209.0 Calories \| 10.7g Carbs \| 16.2g Fat \| 8.6g Protein	Peanut Butter & Celery scaled to 1 serving 2 tbsp Peanut butter 2 stalks, large Celery	Peanut Butter & Celery Spread peanut butter on celery and enjoy!
Dinner 294.9 Calories \| 53.3g Carbs \| 4.2g Fat \| 15.2g Protein 1 serving Lemon, Kale & Bean Stew 294.9 Calories \| 53.3g Carbs \| 4.2g Fat \| 15.2g Protein	Lemon, Kale & Bean Stew scaled to 1 serving 1/4 medium Onions 1 1/4 clove Garlic 3/8 tsp Rosemary 1/2 tbsp Cornstarch 3/4 tsp Olive oil 1 cup Lima beans 1 cup Organic Vegetable Stock 1/2 cup, chopped Kale 1/4 fruit without seeds Lemons 1/4 dash Salt 1/4 dash Pepper	Lemon, Kale & Bean Stew Dice onion and saute until translucent in a large pan with oil. Add the garlic and cook for one or two minutes longer. Add the rosemary and cornstarch and stir well until the onions are coated. Add the broth very slowly, stirring as you go to avoid lumps (a few little ones won't hurt). Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes). Add the kale. Cut the lemon in half and squeeze as much juice as you can into the pan, being careful not too get any seeds in the pot. Remove any seeds inside of the lemon halves and discard, then throw in the lemon halves into the pot, too. Cook until it is heated through and the kale has softened (about 10 minutes). Remove the lemon halves from the pan before serving and discard but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavor. Either use tongs or squeeze against the side of the pan with a spoon. Enjoy!

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