790 Calorie Gluten-Free 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 790 calorie gluten-free diet plan

Example 790 Calorie Gluten-Free Meal Plan

76.3g Carbs 30.4g Fat 76.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 251.9 Calories \| 6.8g Carbs \| 18.7g Fat \| 14.1g Protein 1 serving Simple Spinach Scramble 251.9 Calories \| 6.8g Carbs \| 18.7g Fat \| 14.1g Protein	Simple Spinach Scramble scaled to 1 serving 2 tsp Olive oil 1 cup Spinach 1/4 cup, chopped Onions 2 ring Red bell pepper 2 large Egg 1 dash Salt 1 dash Pepper	Simple Spinach Scramble Heat olive oil in a pan over medium heat. Clean the spinach off and throw it into the pan while still wet. Cook on medium heat and season with salt and pepper. Once the spinach is wilted, add the onion and bell pepper and cook until the onions are translucent and the pepper chunks are soft. Add the eggs and scramble until cooked. Top with salt and pepper. Excerpt From: Michael Matthews. The Shredded Chef. iBooks. https://itun.es/ca/V7n-F.l
Lunch 232.6 Calories \| 10.1g Carbs \| 8.6g Fat \| 27.6g Protein 1 serving Curry Chicken Salad 203.1 Calories \| 3.2g Carbs \| 8.4g Fat \| 26.9g Protein 1 large (72 g) Carrots 29.5 Calories \| 6.9g Carbs \| 0.2g Fat \| 0.7g Protein	Curry Chicken Salad scaled to 1 serving 3/16 tsp Olive oil 1/2 full breast Chicken breast 1/2 stalks, large Celery 1 1/3 tbsp Light mayonnaise 1/3 tsp Curry powder Carrots 1 large Carrots	Curry Chicken Salad Dice celery. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Dinner 382.4 Calories \| 59.4g Carbs \| 3.1g Fat \| 34.8g Protein 1 serving Cumin Lentils in Endive Leaves 382.4 Calories \| 59.4g Carbs \| 3.1g Fat \| 34.8g Protein	Cumin Lentils in Endive Leaves scaled to 1 serving 1 cup Lentils 2 tbsp chopped Shallots 2 tsp, whole Fennel seed 1 tsp, ground Cumin 4 oz Nonfat greek yogurt 1/4 cup Parsley 1/4 tsp Pepper 1/4 tsp Salt 1/2 head Endive	Cumin Lentils in Endive Leaves Drain canned lentils, rinse and let drain well. Set aside. Chop and dry-sauté the shallots without oil until slightly charred for about 5 minutes in a skillet. Remove form the heat and place them in a bowl. Add fennel seeds, cumin, yoghurt and lentils and stir to combine. Add the chopped parsley and season to taste with pepper and salt. Fill the cavity of the endive leaves with a heaping spoonful of the lentil dip and garnish with chopped parsley. Enjoy!

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