1240 Calorie
Gluten-Free diet and meal plan
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Example 1240 calorie
gluten-free diet plan
Example 1240 Calorie Gluten-Free Meal Plan
84.7g Carbs
54.1g Fat
84.8g Protein
Breakfast
377.4 Calories |
50.2g Carbs |
14.5g Fat |
8.7g Protein
2
serving
Vanilla Chai Chia Pudding
377.4 Calories |
50.2g Carbs |
14.5g Fat |
8.7g Protein
|
Vanilla Chai Chia Pudding
scaled to 2 serving
1 cup
Almond milk
3 tbsp
Organic Chia Seeds
2 tbsp
Maple syrups
2 tsp
Vanilla extract
1/2 tsp
Cinnamon
1/2 tsp
Ginger
1/4 tsp, ground
Cardamom
1/4 tsp
Cloves
|
Vanilla Chai Chia Pudding
Add all ingredients to an airtight contain, and whisk together until incorporated.
Refrigerate for at least 2 hours, but preferably overnight. Enjoy!
|
Lunch
417.3 Calories |
28.5g Carbs |
16.4g Fat |
39.7g Protein
1
serving
Coconut Protein Balls
222.6 Calories |
15.0g Carbs |
13.7g Fat |
10.9g Protein
1
serving
Cottage Cheese & Raspberries
194.7 Calories |
13.5g Carbs |
2.7g Fat |
28.8g Protein
|
Coconut Protein Balls
scaled to 1 serving
1/16 cup
Almond Flour
3 1/3 tbsp
Coconut meat
1/2 tsp
Honey
3/4 tsp
Coconut oil
1/16 lemon yields
Lemon juice
1/16 tsp
Salt
1/16 tsp
Vanilla extract
1/3 scoop
Whey protein powder
Cottage Cheese & Raspberries
scaled to 1 serving
1 cup,
Cottage cheese
1/2 cup
Raspberries
|
Coconut Protein Balls
Put all ingredients (except a reserved 1 cup of coconut) into a food processor and blend until well combined.
Scoop out a heaping teaspoon of mixture at a time and roll into balls. Finish by rolling in reserved coconut to cover the ball.
Set in fridge for 1 hour to chill and set.
Cottage Cheese & Raspberries
Combine cottage cheese and raspberries; serve.
|
Dinner
382.0 Calories |
6.0g Carbs |
23.2g Fat |
36.5g Protein
1
serving
Arctic Char with Pistachio Orange Vinaigrette
382.0 Calories |
6.0g Carbs |
23.2g Fat |
36.5g Protein
|
Arctic Char with Pistachio Orange Vinaigrette
scaled to 1 serving
1/4 medium
Scallions
6 oz
Trout
1/2 tbsp
Pistachio nuts
1/4 fruit
Oranges
3/4 tsp
Lemon juice
3/4 tbsp
Olive oil
|
Arctic Char with Pistachio Orange Vinaigrette
PREPARATION: Slice scallion. Chop pistachios or pecans.
Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
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