870 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 870 calorie low-fat diet plan

Example 870 Calorie Low-Fat Meal Plan

111.5g Carbs 12.2g Fat 88.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 309.5 Calories \| 44.7g Carbs \| 3.4g Fat \| 27.5g Protein 1 serving Quick Baked Pears 167.9 Calories \| 36.0g Carbs \| 2.5g Fat \| 3.1g Protein 1 cup (240 g) Nonfat greek yogurt 141.6 Calories \| 8.6g Carbs \| 0.9g Fat \| 24.5g Protein	Quick Baked Pears scaled to 1 serving 1/2 large Pears 1/2 tsp Sugar 1/16 tsp Cinnamon 1/3 tbsp Cranberries 1/2 tbsp Granola 1 tbsp Apple juice 2 1/16 tbsp Vanilla yogurt Nonfat greek yogurt 240 g Nonfat greek yogurt	Quick Baked Pears Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates. Drizzle juices from pie plate over pears and serve with frozen yogurt.
Lunch 270.9 Calories \| 13.5g Carbs \| 4.5g Fat \| 45.7g Protein 1 serving Tuna-Stuffed Tomato 270.9 Calories \| 13.5g Carbs \| 4.5g Fat \| 45.7g Protein	Tuna-Stuffed Tomato scaled to 1 serving 1 large whole Tomatoes 1 can Tuna 1/2 tsp Dill weed 1 dash Salt 1 dash Pepper 1 stalk Onions 1/2 cup Cottage cheese	Tuna-Stuffed Tomato Cut a large tomato in half. With a sharp knife or spoon, carefully remove some of the inside of the tomato to create a bowl. Drain tuna and combine with chopped onions, cottage cheese, dill, and salt & pepper to taste. Stuff into tomato halves 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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