870 Calorie
Vegetarian diet and meal plan
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Example 870 calorie
vegetarian diet plan
Example 870 Calorie Vegetarian Meal Plan
87.7g Carbs
50.1g Fat
33.7g Protein
Breakfast
268.5 Calories |
40.8g Carbs |
10.1g Fat |
6.3g Protein
1
serving
Orange Creamcicle Chia Pudding
268.5 Calories |
40.8g Carbs |
10.1g Fat |
6.3g Protein
|
Orange Creamcicle Chia Pudding
scaled to 1 serving
1/2 cup
Almond milk
1/4 cup
Orange juice
1/4 small
Oranges
1/2 orange
Orange zest
1 tbsp
Honey
1/2 tbsp
Coconut meat
2 tbsp
Organic Chia Seeds
|
Orange Creamcicle Chia Pudding
Mix together milk, orange juice, orange zest and honey. Add chia seeds and mix well. Pour into bowls or glasses and let sit 5-8 minutes. Stir again and refrigerate for 2 hours or overnight. Top with coconut flakes and oranges. Enjoy!
|
Lunch
287.8 Calories |
12.7g Carbs |
24.3g Fat |
9.0g Protein
1
serving
Shaved brussels sprouts salad
287.8 Calories |
12.7g Carbs |
24.3g Fat |
9.0g Protein
|
Shaved brussels sprouts salad
scaled to 1 serving
1/4 tsp
Dijon mustard
1/4 tbsp chopped
Shallots
1/8 tsp
Salt
1/16 tsp
Pepper
1 1/4 cup
Brussels sprouts
1 tbsp
Olive oil
1 5/16 tbsp
Pine nuts
1/2 tbsp
Lemon juice
1/4 tsp
Lemon peel
1/2 large
Egg
3/4 tsp
Parmesan cheese
|
Shaved brussels sprouts salad
Hard Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
Grate the lemon peel into 1 tsp of finely grated lemon zest. Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside. Grate the eggs on the large holes of a box grater; set aside.
Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.
|
Dinner
339.1 Calories |
34.2g Carbs |
15.7g Fat |
18.4g Protein
1
serving
Angelic Pasta
224.0 Calories |
33.8g Carbs |
6.1g Fat |
11.6g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
|
Angelic Pasta
scaled to 1 serving
3/16 dash
Pepper
1/2 medium whole
Tomatoes
3/16 dash
Salt
1/2 tsp
Garlic
1/2 tsp
Olive oil
2/3 oz
Mozzarella cheese
2 leaf, whole
Basil
1/3 medium
Zucchini
1 1/3 oz
Whole wheat pasta
Cheddar cheese
28
g
Cheddar cheese
|
Angelic Pasta
Chop tomatoes. Slice zucchini. Shred mozzarella. Crush garlic.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
Combine pasta and vegetables. Serve topped with mozzarella.
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