Example 2000 calorie diet plan
| Meal Summary | Ingredients | Directions |
| 667.8 Calories | 116.9g Carbs | 20.6g Fat | 10.0g Protein 1 serving Hazelnut and Banana “Sushi” 339.9 Calories | 62.0g Carbs | 8.6g Fat | 5.9g Protein 1 medium (3″ dia) (182 g) Apples 94.6 Calories | 25.1g Carbs | 0.3g Fat | 0.5g Protein 1 serving Morning Roasted Potatoes 233.2 Calories | 29.8g Carbs | 11.7g Fat | 3.6g Protein | Hazelnut and Banana “Sushi” scaled to 1 serving 1 tbsp Hazelnut spread 1 medium Banana 1 tortilla Tortillas Apples 1 medium (3″ dia) Apples Morning Roasted Potatoes scaled to 1 serving 1 Potato small Potato 1 tbsp Butter 1/2 tsp Rosemary 1/4 dash Salt 1/4 dash Pepper | Hazelnut and Banana “Sushi” Spread hazelnut spread across one side of tortilla to cover evenly. Place banana in center and roll tortilla around banana. Slice into sushi-sized pieces and enjoy! Morning Roasted Potatoes Preheat oven to 450 degrees F (230 degrees C). Wash and cut up potatoes. In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides. |
| 695.3 Calories | 76.7g Carbs | 26.1g Fat | 48.8g Protein 1 bowl Fruit salad 695.3 Calories | 76.7g Carbs | 26.1g Fat | 48.8g Protein | Fruit salad scaled to 1 bowl 385 grams Cottage cheese 151 grams Grapes 175 grams Apples 28 1/3 grams Walnuts 2 tsp Cinnamon | Fruit salad Core and chop up apples into 1″ chunks, keeping skin on, combine all ingredients and stir. |
| 637.2 Calories | 61.6g Carbs | 23.8g Fat | 45.4g Protein 1 serving French Dip Sandwich 414.1 Calories | 22.7g Carbs | 16.9g Fat | 41.8g Protein 1 large (7-1/4″ to 8-/1/2″ long) (72 g) Carrots 29.5 Calories | 6.9g Carbs | 0.2g Fat | 0.7g Protein 1 serving Peanut butter s'mores 193.5 Calories | 32.0g Carbs | 6.7g Fat | 2.9g Protein | French Dip Sandwich scaled to 1 serving 1/2 tbsp Butter 1/4 shallot Shallots 3/4 tsp Wheat flour 1/2 can Beef broth soup 6 oz Roast Beef 1 roll French rolls 1/4 dash Salt 1/4 dash Pepper Carrots 1 large (7-1/4″ to 8-/1/2″ long) Carrots Peanut butter s'mores scaled to 1 serving 2 regular Marshmallows 2 cracker Graham crackers 1 package 0.6 oz 1 cup Reese's peanut butter cups | French Dip Sandwich Chop shallot (or onion). In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve with sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Set out 4 small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set small cups with extra dipping sauce along side the sandwiches. Recipe courtesy Rachael Ray Peanut butter s'mores Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes. Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square. |
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