Vegetarian 1-day Meal Plan 1500 calories

Calories 1506 Carbs 143g Fat 75.9g Protein 79.5g Fiber 25.7g Net carbs 117.4g Sodium 1081mg Cholesterol 591mg Est. cost $5.96


Egg and Asparagus Scramble

* Canola oil 1 tbsp 14 grams * Asparagus Raw 5 spear, medium (5-1/4" to 7" long) 80 grams * Tomatoes Red, ripe, raw, year round average 1 medium whole (2-3/5" dia) 123 grams * Egg Whole, fresh eggs 3 large 150 grams * Onions Raw 1/4 medium (2-1/2" dia) 27.5 grams


Directions are based on the original recipe of 2 servings

  • Step 1 Chop the vegetables into small cubes and add them to an oiled pan over medium heat.
  • Step 2 Cook until onions are translucent and asparagus is tender.
  • Step 3 Add eggs and scramble everything together until eggs reach desired doness. Serve and enjoy!


Peanut butter yogurt

* Nonfat greek yogurt Nonfat, plain 1 cup 240 grams * Peanut butter Smooth style, with salt 2 tbsp 32 grams * Vanilla extract 1 tsp 4.2 grams

Directions are based on the original recipe of 1 serving

  • Step 1 Combine ingredients and enjoy!

Broccoli Pesto Pasta


* Broccoli Raw 1/2 bunch 304 grams * Whole wheat pasta Cooked Notes:  1 cup 140 grams * Parmesan cheese Grated 1/4 cup 25 grams * Basil Fresh 1/4 cup leaves, whole 6 grams * Olive oil Salad or cooking 1 1/2 tbsp 20.3 grams * Lemon juice Raw 1 tsp 5.1 grams * Salt Table 1/2 dash 0.20 grams * Pepper Spices, black 1/2 dash 0.050 grams

Directions are based on the original recipe of 2 servings

  • Step 1 Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
  • Step 2 Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking water, and return to pot.
  • Step 3 While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
  • Step 4 Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.



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