2310 Calorie
Low-Fat diet and meal plan
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Example 2310 calorie
low-fat diet plan
Example 2310 Calorie Low-Fat Meal Plan
271.2g Carbs
38.8g Fat
230.4g Protein
Breakfast
631.4 Calories |
115.6g Carbs |
7.8g Fat |
33.5g Protein
1
bowl
Banana oatmeal
494.2 Calories |
96.8g Carbs |
7.4g Fat |
19.4g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Banana oatmeal
scaled to 1 bowl
1 cup
Reduced fat milk
1 cup
Oatmeal
1 medium
Banana
Nonfat yogurt
245
g
Nonfat yogurt
|
Banana oatmeal
Put oatmeal and milk into a bowl. Eat raw or microwave for two minutes.
Slice the banana up and put it in the bowl, or put the banana in the bowl and chop it up with the spoon. Eat.
|
Lunch
874.1 Calories |
106.6g Carbs |
11.0g Fat |
97.7g Protein
2
serving
Tuna-Stuffed Tomato
541.9 Calories |
27.1g Carbs |
9.1g Fat |
91.4g Protein
2
cup
(302 g)
Grapes
208.4 Calories |
54.7g Carbs |
0.5g Fat |
2.2g Protein
1
serving
Salt & Vinegar Popcorn
123.8 Calories |
24.9g Carbs |
1.4g Fat |
4.2g Protein
|
Tuna-Stuffed Tomato
scaled to 2 serving
2 large whole
Tomatoes
2 can
Tuna
1 tsp
Dill weed
2 dash
Salt
2 dash
Pepper
2 stalk
Onions
1 cup,
Cottage cheese
Grapes
302
g
Grapes
Salt & Vinegar Popcorn
scaled to 1 serving
4 cup
Popcorn
4 tablespoon
Malt Vinegar
1 tsp
Salt
|
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!
Salt & Vinegar Popcorn
Put 1/4 cups of unpopped kernels in airpopper. Pop them up using your airpopper.
Put malt vinegar into a clean spray bottle and spritz all over popcorn. Finish with a dash of salt and serve!
|
Dinner
778.3 Calories |
49.0g Carbs |
20.0g Fat |
99.1g Protein
2
serving
Mesquite Garlic Trout
548.1 Calories |
3.9g Carbs |
15.7g Fat |
93.3g Protein
2
serving
Peachy Mint Shake
230.2 Calories |
45.2g Carbs |
4.3g Fat |
5.9g Protein
|
Mesquite Garlic Trout
scaled to 2 serving
1/2 tsp
Grill Creations Smokey Mesquite Seasoning
1/2 tsp
Salt
16 oz
Trout
2 tsp
Garlic
Peachy Mint Shake
scaled to 2 serving
1/2 cup
Water
1 1/2 cup slices
Peaches
1/2 cup
Vanilla ice cream
3 tbsp
Peppermint
|
Mesquite Garlic Trout
Pre-heat oven or outside grill to 450 °F (220 °C).
Cut the head and tail off of a gutted, cleaned trout.
Place the minced garlic inside the open belly of the trout (add more than 4 teaspoons if preferred). Sprinkle mesquite seasoning and salt over the garlic and allow the belly to close naturally.
Place the trout onto a sheet of aluminum foil and wrap the foil loosely over the trout so that it is sealed, but in a tent fashion.
Place in the oven or grill for approximately 20 minutes.
Check to see if the meat flakes. Do not overcook.
Peachy Mint Shake
Any type of mint will work, and 5 peaches is about 3 cups of sliced peaches. In a small saucepan, bring the water and the mint leaves to a boil. Turn off the heat, cover, and let the mint leaves steep for 5 minutes. Let the mint water cool to room temperature.
Place the mint water (including leaves) peaches, ice cream and 1 cup of ice cubes in a blender and puree until smooth. Serve immediately in chilled glasses and garnish with a slice of peach and a sprig of mint.
|