980 Calorie
Mediterranean diet and meal plan
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Example 980 calorie
mediterranean diet plan
Example 980 Calorie Mediterranean Meal Plan
102.7g Carbs
27.5g Fat
97.8g Protein
Breakfast
315.7 Calories |
32.1g Carbs |
7.2g Fat |
29.6g Protein
1
toast slice
Morning Salmon Salad
178.5 Calories |
13.3g Carbs |
6.7g Fat |
15.5g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Morning Salmon Salad
scaled to 1 toast slice
1 1/2 oz
Atlantic salmon
1 slice
Whole-wheat bread
1 tsp chopped
Chives
1/2 dash
Pepper
1 tbsp
Cream cheese
Nonfat yogurt
245
g
Nonfat yogurt
|
Morning Salmon Salad
Shred salmon with a fork (either pre-cooked or smoked).
Mix the cream cheese and salmon.
When cream cheese and salmon are mixed, add the chives and season with black pepper to taste. Spread on toast.
|
Lunch
341.7 Calories |
11.3g Carbs |
17.2g Fat |
33.5g Protein
1
serving
Spicy Chicken Celery Sticks
341.7 Calories |
11.3g Carbs |
17.2g Fat |
33.5g Protein
|
Spicy Chicken Celery Sticks
scaled to 1 serving
1 can yields
Canned chicken
2 tbsp
Light mayonnaise
1/2 tsp
Garlic powder
1/4 tsp
Salt
3 stalks, large
Celery
2 tbsp
Pepper or hot sauce
|
Spicy Chicken Celery Sticks
Combine chicken, mayo, garlic powder, salt and hot sauce in a small bowl and mix until well combined.
Cut celery stalks in half. Stuff each stalk with the chicken mixture and serve.
|
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!
|