710 Calorie Low-Fat 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 710 calorie low-fat diet plan

Example 710 Calorie Low-Fat Meal Plan

93.0g Carbs 14.8g Fat 49.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 189.8 Calories \| 26.5g Carbs \| 5.5g Fat \| 10.7g Protein 1 serving Fluffy Canadian Pancakes 189.8 Calories \| 26.5g Carbs \| 5.5g Fat \| 10.7g Protein	Fluffy Canadian Pancakes scaled to 1 serving 1/4 cup Wheat flour 3/4 tsp Baking powder 1/4 cup Reduced fat milk 3/4 large Egg	Fluffy Canadian Pancakes Separate and yolks and whites from each other. Set aside. In a medium bowl, combine flour and baking powder. Stir in milk and egg yolks until smooth. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Lunch 188.2 Calories \| 21.2g Carbs \| 1.2g Fat \| 24.4g Protein 1 serving Yogurt & Cantaloupe 188.2 Calories \| 21.2g Carbs \| 1.2g Fat \| 24.4g Protein	Yogurt & Cantaloupe scaled to 1 serving 8 oz Nonfat greek yogurt 1 cup, cubes Melons	Yogurt & Cantaloupe Cut cantaloupe into pieces and mix with yogurt. Enjoy!
Dinner 294.6 Calories \| 45.2g Carbs \| 8.0g Fat \| 14.4g Protein 1 serving Creamy Vegan Bean & Eggplant Casserole 294.6 Calories \| 45.2g Carbs \| 8.0g Fat \| 14.4g Protein	Creamy Vegan Bean & Eggplant Casserole scaled to 1 serving 1/4 eggplant, peeled Eggplant 3/8 cup White beans 3/8 cup Chickpeas 1/4 tsp Chili powder 3/8 tsp Paprika 3/4 tsp Tomato paste 1/2 can Tomatoes 3/4 tsp Sesame butter 3/4 tsp Olive oil 1/4 dash Salt 1/4 dash Pepper	Creamy Vegan Bean & Eggplant Casserole Chop the eggplant into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated. Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.

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