1100 calorie high protein pescetarian meal plan

Place the eggs in a small sauce pan and cover with water.

Bring water to boil. Once it begins to boil, cover the pan, and turn off the heat. Let the eggs sit for 8-10 mins.

While the eggs cook, chop the pepper, onion, and avocado.

Transfer eggs to an ice bath for a couple of minutes.

Peel the eggs and chop them into bite-sized pieces.

Combine the eggs with all of the other ingredients and stir.

Serve.

Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.

Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Serve immediately.

Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.

Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt and serve.

Prepare according to package instructions.

Serve.

Preheat oven to 450°F (230°C).

Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.

Bake for 30-35 minutes until soft. Serve.

In a small bowl, mix the drained tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.

Take the bell pepper and hollow it out. You can either cut the top off and put the tuna salad in that way. Or cut the pepper in half and stuff each half with the tuna salad.

You can eat it like this or put it in the oven at 350 F (180 C) for 15 minutes until heated through.

Enjoy.

Slice the kiwi and serve.

In a small bowl, mix the tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.

Place the tuna mixture on a bed of mixed greens and top with chopped tomatoes.

Serve.

Heat olive oil in a skillet over medium-low heat.

Add onions and garlic, and cook, stirring until lightly browned.

Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly.

Season with salt and pepper. Add the water, reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors.

Cook, stirring until thickened, and serve immediately.

Place the potatoes chunks in a large pot and cover with cold water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the milk to the pot. Mash the potatoes with a potato masher, fork, or electric mixer until smooth and creamy.

Season with salt and pepper to taste. Serve.

Prepare according to instructions on package.

Preheat the oven to 425°F (220°C).

Rub a few drops of the oil on the sweet potato halves and season with salt and pepper. Place the sweet potato cut-side down on one half of a baking sheet. Roast in the oven for 20 minutes.

In a small bowl, mix the chickpeas and shallot with the remaining oil and season with some salt and pepper.

Remove the baking sheet from the oven and add the chickpea mixture to the other half of the pan. Roast for an additional 18-20 minutes, or until sweet potato is tender and the shallots are beginning to char.

Transfer the sweet potato to a plate and gently mash the flesh inside the skin. Make a divot in the mashed sweet potato and stuff it with the chickpea mixture.

Drizzle with balsamic glaze and serve.

(Note: Follow rice package instructions if they differ from below)

Rinse the starch off the rice in a strainer under cold water for 30 seconds.

Bring the water to a boil over high heat in a large pot that has a tight fitting lid.

Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.

Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

Cook pasta and broccoli according to packages.

Meanwhile, put the tofu, garlic, salt, and basil into a food processor or blender.

Add in the almond milk in small amounts until desired consistency is reached.

Pour into a pan to heat through. Do not let it boil as it will separate.

To serve, top pasta with broccoli and sauce.

For leftovers: For best results, keep each element (pasta, sauce, broccoli) in separate airtight containers. Reheat as needed.

Add cereal and milk to a bowl and serve.

Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.

(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)

Season the cod fillet(s) with the Cajun seasoning on all sides.

In a non-stick skillet, add the oil and heat the pan.

Add cod to the skillet and cook on each side 2-3 minutes until fully cooked and flaky.

Let sit a couple minutes and serve.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.

Top a bed of greens with salmon, artichokes, and tomatoes. Drizzle balsamic vinaigrette on top and serve.