960 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 960 calorie gluten-free diet plan

Example 960 Calorie Gluten-Free Meal Plan

95.8g Carbs 48.9g Fat 48.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 305.9 Calories \| 35.9g Carbs \| 3.9g Fat \| 31.3g Protein 1 serving Oatmeal Cottage Cheese Pancakes 305.9 Calories \| 35.9g Carbs \| 3.9g Fat \| 31.3g Protein	Oatmeal Cottage Cheese Pancakes scaled to 1 serving 1/2 cup Oatmeal 1/2 cup Cottage cheese 1 tsp Vanilla extract 4 large Egg white	Oatmeal Cottage Cheese Pancakes Blend all ingredients in blender. Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time. Top with your favorite pancake topping!
Lunch 333.6 Calories \| 32.5g Carbs \| 23.5g Fat \| 6.6g Protein 1 salad Ole Salad 333.6 Calories \| 32.5g Carbs \| 23.5g Fat \| 6.6g 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	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.
Dinner 346.6 Calories \| 27.5g Carbs \| 21.5g Fat \| 10.1g Protein 1 serving Savory chickpea salad 293.0 Calories \| 22.8g Carbs \| 18.0g Fat \| 7.6g Protein 1 serving Pan Roasted Asparagus 53.6 Calories \| 4.6g Carbs \| 3.5g Fat \| 2.5g Protein	Savory chickpea salad scaled to 1 serving 5 1/3 oz Chickpeas 1 2/3 tbsp Vegan Mayo 1 tsp Pickle relish 1/3 dash Pepper 1/3 dash Salt 1/3 stalks, large Celery Pan Roasted Asparagus scaled to 1 serving 1/4 lb Asparagus 3/4 tsp Olive oil 1/4 clove Garlic 1/4 tsp Salt	Savory chickpea salad Chop the celery. Drain the chickpeas and place in a bowl. Mash with a potato masher (or large fork). Add all of the remaining ingredients and blend. Can be served as a salad with lettuce and/or crackers or as a sandwich. Pan Roasted Asparagus Trim the bottom inch or two off the asparagus. Finely chop the garlic. Cut spears in half crosswise. Heat olive oil in a large heavy skillet. Add asparagus. Toss well. Sprinkle with salt and garlic. Toss well for one to two minutes. Serve hot or at room temperature.

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