920 Calorie
Gluten-Free diet and meal plan
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Example 920 calorie
gluten-free diet plan
Example 920 Calorie Gluten-Free Meal Plan
102.9g Carbs
29.5g Fat
69.6g Protein
Breakfast
309.5 Calories |
47.4g Carbs |
11.2g Fat |
11.2g Protein
1
bowl
Peanut Butter Banana Oatmeal
309.5 Calories |
47.4g Carbs |
11.2g Fat |
11.2g Protein
|
Peanut Butter Banana Oatmeal
scaled to 1 bowl
1/2 cup
Oatmeal
1 3/16 cup
Water
1/2 dash
Salt
1 tbsp
Peanut butter
1/2 medium
Banana
2 2/3 tbsp
Reduced fat milk
1/4 tsp
Butter
|
Peanut Butter Banana Oatmeal
Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil.
Cook for 5 minutes stirring occasionally. Add the peanut butter, banana, milk and butter and mix gently. Cook for another minute and serve.
|
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
325.3 Calories |
41.9g Carbs |
13.8g Fat |
12.8g Protein
1
serving
Vegan Lentil Lettuce Wraps
288.4 Calories |
34.7g Carbs |
13.4g Fat |
11.6g Protein
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
|
Vegan Lentil Lettuce Wraps
scaled to 1 serving
3/4 tsp
Coconut oil
1/8 small
Onions
1/2 cup
Lentils
3/8 tsp
Vinegar
1 leaf, large
Lettuce
1/8 cup grated
Carrots
1/4 fruit
Avocados
1/4 fruit without refuse
Mangos
3/4 tsp
Sesame butter
1 3/8 tbsp
Alfalfa sprouts
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
Vegan Lentil Lettuce Wraps
Wash butter lettuce leaves carefully and pat dry one by one. Peel and grate carrots.
Peel avocados and cut into slices. Peel mango and cut into long skinny pieces.
Wash and dry alfalfa. Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat. Fry onion until translucent, then add cooked lentils (drain first if using canned) and warm up for maybe 2 minutes.
Season with salt and pepper to taste.
Remove from heat, add apple cider vinegar and mix well. Now build your wraps by placing one lettuce leave on a plate, top with lentils, then grated carrots, then slices of avocado, then slices of mango, then a drizzle of tahini, and then alfalfa. Enjoy!
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