780 Calorie Atkins / Ketogenic 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 780 calorie atkins / ketogenic diet plan

Example 780 Calorie Keto Meal Plan

11.5g Carbs 47.6g Fat 61.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 273.1 Calories \| 2.4g Carbs \| 20.2g Fat \| 19.5g Protein 1 serving Basic scrambled eggs 273.1 Calories \| 2.4g Carbs \| 20.2g Fat \| 19.5g Protein	Basic scrambled eggs scaled to 1 serving 3 large Egg 1/2 tbsp Butter 1/2 tbsp chopped Chives 1/2 tbsp, ground Tarragon 1/2 dash Salt 1/2 dash Pepper	Basic scrambled eggs Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes. Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
Lunch 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein	Cool Summer Cucumber and Tomato Toss scaled to 1 serving 1/4 large Cucumber 1/2 large whole Tomatoes 1/2 tbsp Balsamic vinegar 1/2 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper	Cool Summer Cucumber and Tomato Toss Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Dinner 392.4 Calories \| 2.7g Carbs \| 20.4g Fat \| 40.8g Protein 1 serving Poached Salmon 277.3 Calories \| 2.3g Carbs \| 10.8g Fat \| 34.0g Protein 1 oz (28 g) Cheddar cheese 115.1 Calories \| 0.4g Carbs \| 9.6g Fat \| 6.8g Protein	Poached Salmon scaled to 1 serving 1/4 dash Salt 3/4 sprig Dill 0.2 tsp Parsley 2 tbsp Water 1/4 serving 5 fl oz White wine 3/4 tbsp chopped Shallots 1/4 dash Pepper 6 oz Atlantic salmon Cheddar cheese 28 g Cheddar cheese	Poached Salmon Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.

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