2720 Calorie
Gluten-Free diet and meal plan
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Example 2720 calorie
gluten-free diet plan
Example 2720 Calorie Gluten-Free Meal Plan
179.1g Carbs
119.0g Fat
236.6g Protein
Breakfast
899.3 Calories |
82.9g Carbs |
20.0g Fat |
95.8g Protein
2
shake
Vanilla Protein Milkshake
757.7 Calories |
74.3g Carbs |
19.0g Fat |
71.3g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Vanilla Protein Milkshake
scaled to 2 shake
1 cup
Vanilla ice cream
60 grams
Whey protein powder
2 cup
Reduced fat milk
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Vanilla Protein Milkshake
Mix in blender.
|
Lunch
921.7 Calories |
45.5g Carbs |
47.5g Fat |
89.8g Protein
2
serving
Paleo Avocado Tuna Salad (Tuna in Water)
727.0 Calories |
32.0g Carbs |
44.8g Fat |
61.0g Protein
1
serving
Cottage Cheese & Raspberries
194.7 Calories |
13.5g Carbs |
2.7g Fat |
28.8g Protein
|
Paleo Avocado Tuna Salad (Tuna in Water)
scaled to 2 serving
2 fruit
Avocados
2 lemon yields
Lemon juice
2 tbsp chopped
Onions
10 oz
Tuna
2 dash
Salt
2 dash
Pepper
Cottage Cheese & Raspberries
scaled to 1 serving
1 cup,
Cottage cheese
1/2 cup
Raspberries
|
Paleo Avocado Tuna Salad (Tuna in Water)
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add drained tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
Cottage Cheese & Raspberries
Combine cottage cheese and raspberries; serve.
|
Dinner
867.2 Calories |
50.7g Carbs |
51.5g Fat |
51.1g Protein
4
tacos
Stir-Fried Steak Tacos
867.2 Calories |
50.7g Carbs |
51.5g Fat |
51.1g Protein
|
Stir-Fried Steak Tacos
scaled to 4 tacos
1/2 lb
Beef tenderloin
1/2 tbsp
Chili powder
1/4 tsp, ground
Oregano
1/8 tsp
Sugar
4 tortilla
Tortillas
1/2 tbsp
Vegetable oil
1/2 medium
Onions
3/8 tsp
Salt
|
Stir-Fried Steak Tacos
Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips.
Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
Heat a large nonstick skillet over high heat. Meanwhile, wrap the 6" tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl.
Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
Wrap steak and onions into tortillas and enjoy!
|