1840 Calorie
Vegetarian diet and meal plan
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Example 1840 calorie
vegetarian diet plan
Example 1840 Calorie Vegetarian Meal Plan
198.4g Carbs
79.1g Fat
94.1g Protein
Breakfast
631.3 Calories |
67.4g Carbs |
33.7g Fat |
19.3g Protein
1
serving
Complete Breakfast Scrambled Eggs
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Complete Breakfast Scrambled Eggs
scaled to 1 serving
2 large
Egg
1/2 Potato large
Potato
1/4 cup chopped
Carrots
1/2 cup, chopped
Red bell pepper
3 tbsp chopped
Onions
2 tbsp
Butter
1 tsp, ground
Oregano
1 tsp
Salt
1 tsp
Pepper
Blueberries
148
g
Blueberries
|
Complete Breakfast Scrambled Eggs
Chop up all vegetables, saute in buttered pan over medium heat until potatoes are lightly browned.
Stir eggs in separate bowl, add salt, pepper, and oregano. Once mixed, add to pan and cook until eggs are done to your preference.
|
Lunch
629.9 Calories |
80.9g Carbs |
19.4g Fat |
37.5g Protein
1
serving
Peach Pesto and Mozzarella Quesadilla
339.5 Calories |
32.0g Carbs |
18.2g Fat |
12.2g Protein
1
serving
Yogurt & Apricots
290.4 Calories |
48.9g Carbs |
1.2g Fat |
25.3g Protein
|
Peach Pesto and Mozzarella Quesadilla
scaled to 1 serving
1 tortilla
Tortillas
1 tbsp
Basil Pesto
1/2 medium
Peaches
1 oz
Mozzarella cheese
3/4 tsp
Vegetable oil
Yogurt & Apricots
scaled to 1 serving
8 oz
Nonfat greek yogurt
1/2 cup, halves
Apricots, dried
|
Peach Pesto and Mozzarella Quesadilla
Preheat the skillet on stovetop to medium heat. Pour a little of the oil into the pan. Spread the pesto evenly on one side of the tortilla. Slice peaches and mozzarella thin and add them on top of the pesto. Top each with remaining tortilla and press together.
Place quesadillas in pan (one at a time if cooking more than one). Cook for 6-8 minutes, carefully flipping once halfway thorough until cheese is melted. Remove from grill and cut the quesadillas into quarters. Serve immediately.
Yogurt & Apricots
Chop dried apricots into pieces and mix into yogurt. Enjoy!
|
Dinner
550.4 Calories |
50.1g Carbs |
26.0g Fat |
37.2g Protein
1
serving
Kung Pao Tempeh
492.9 Calories |
44.7g Carbs |
22.4g Fat |
34.5g Protein
1
serving
Balsamic Asparagus
57.5 Calories |
5.4g Carbs |
3.5g Fat |
2.7g Protein
|
Kung Pao Tempeh
scaled to 1 serving
4 oz
Tempeh
1 cup
Mixed vegetables
1 tbsp
Soy sauce
1 tbsp
Peanuts
1/2 dash
Salt
1/2 dash
Pepper
Balsamic Asparagus
scaled to 1 serving
6 spear, large
Asparagus
3/4 tsp
Olive oil
0.031 tsp
Pepper
3/4 tsp
Balsamic vinegar
|
Kung Pao Tempeh
Preheat oven to 390°F/200°C. Cut the tempeh in large cubes. Marinate with the soy sauce for 10 minutes then bake for about 20 minutes.
In the meantime, cook the vegetables according to package directions, then season with extra soy sauce, salt and pepper.
Mix vegetables, baked tempeh, and peanuts and enjoy!
Balsamic Asparagus
Prepare asparagus by washing and snapping off tough end.
Heat oil in frying pan.
Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
Remove from heat and cover for a few minutes to let flavours develop. Serve.
|