870 Calorie Vegan 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 vegan diet plan

Example 870 Calorie Vegan Meal Plan

104.2g Carbs 47.7g Fat 26.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 46.1 Calories \| 11.1g Carbs \| 0.4g Fat \| 1.0g Protein 1 cup, whole (144 g) Strawberries 46.1 Calories \| 11.1g Carbs \| 0.4g Fat \| 1.0g Protein	Strawberries 144 g Strawberries
Lunch 542.5 Calories \| 43.2g Carbs \| 39.7g Fat \| 15.1g Protein 1 salad Ole Salad 333.6 Calories \| 32.5g Carbs \| 23.5g Fat \| 6.6g Protein 1 serving Peanut Butter & Celery 209.0 Calories \| 10.7g Carbs \| 16.2g Fat \| 8.6g Protein	Ole Salad scaled to 1 salad 1 cup, chopped or sliced Tomatoes 1/2 cup, sliced Zucchini 1/2 cup Corn 3/16 cup chopped Onions 1/2 fruit Avocados 1/2 tbsp Olive oil 1 1/2 tbsp Pepper or hot sauce 1 tbsp Lemon juice 1/4 tsp Garlic powder 1/8 tsp, ground Cumin 1/2 dash Salt Peanut Butter & Celery scaled to 1 serving 2 tbsp Peanut butter 2 stalks, large Celery	Ole Salad Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn. Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables. For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry. Peanut Butter & Celery Spread peanut butter on celery and enjoy!
Dinner 297.9 Calories \| 50.0g Carbs \| 7.6g Fat \| 9.9g Protein 1 serving White Bean Barley Bowl 297.9 Calories \| 50.0g Carbs \| 7.6g Fat \| 9.9g Protein	White Bean Barley Bowl scaled to 1 serving 2 2/3 tbsp Barley 5/16 cup Organic Vegetable Stock 2 tbsp Water 1/4 cup Corn 1/4 cup White beans 0 tsp Vinegar 1/2 tsp Lemon juice 1/2 tbsp Olive oil 1/16 cup, chopped Onions 1/16 cup sprigs Dill 3/16 dash Salt 3/16 dash Pepper	White Bean Barley Bowl Thaw the frozen corn kernels in the microwave. Set aside. In a small saucepan, add the barley, broth and water. Cover and bring to a boil over high heat. When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender. Rinse the white beans under running water to remove excess sodium. Set aside. In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill. Mix to combine then add the corn and white beans. Season with salt and pepper to taste. Garnish with dill and serve warm or at room temperature. NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled).

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