1400 calorie pescetarian meal plan

Mix until well-combined.

Serve.

Slice tempeh into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.

Either saute in a pan over medium heat for 5-7 minutes or bake in a preheated 375°F (190°C) oven for 20-25 minutes, flipping halfway, until golden brown and crispy.

Prepare green beens according to instructions on package.

Top with olive oil and season with salt and pepper.

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.

Prepare according to instructions on package.

Serve carrots with hummus.

Slice tofu into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.

Either saute in a pan over medium heat for 5-7 minutes or bake in a preheated 375°F (190°C) oven for 20-25 minutes, flipping halfway, until golden brown and crispy.

Prepare according to instructions on package.

In a saucepan with a good fitting lid bring water and salt to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

DO NOT LIFT LID!

The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.

Preheat your oven to 400°F (200°C).

Drizzle the olive oil over both sides of the cod fillets.

Season both sides of the fillets with salt, pepper, and any other preferred seasonings.

Place the cod fillets on a lined or greased baking sheet lined and roast the cod in the oven for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets. Serve.

Prepare green beans according to instructions on package.

Top with butter and season with salt and pepper.

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 boil, covered, for 30 minutes.

Pour the rice into a strainer over the sink and drain for 10 seconds.

Return the rice to the same pot, off the heat.

Cover immediately and set aside for 10 minutes (this is the steaming part).

Uncover, mix in butter, and season with salt and pepper.

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.

Mix cottage cheese and fruit portions of the container together and serve.

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

Place mixture in between bread slices and serve.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.

In a large pot over medium heat, heat the oil. Add in the garlic and saute for 1-2 minutes until fragrant.

Add in chickpeas and vegetable broth and bring to a boil. Stir in chopped kale and simmer for 15 minutes or until kale has wilted.

Crack a hefty amount of pepper on top and serve.

Mix cottage cheese and fruit portions of the container together and serve.

Slice celery into sticks and serve.

Serve cottage cheese in a bowl and drizzle with honey.

Preheat oven to 400°F (200°C). Prepare a parchment-lined baking sheet.

Spread pesto on top of the salmon.

Make sure the salmon is skin side down on the sheet, and cook in the oven for about 15 minutes, until done (internal temp 145°F (63°C)).

Prepare broccoli according to instructions on package.

Mix in butter until melted and season with salt and pepper to taste.

Preheat oven to 400 F (200 C).

Spray an sheet pan with non-stick spray.

Spread oil over all sides of fish and sprinkle cajun seasoning all over.

Place on sheet pan and bake for 12-15 minutes.

Meanwhile, mash an avocado and add a little lime juice and salt/pepper to taste.

Heat up a tortilla on a skillet or in the microwave.

When fish is done, transfer to tortilla and top with avocado, cabbage, and lime garnish.

Serve.

For leftovers: Store extra fish in an airtight container in fridge. Reheat and assemble taco.

(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.

Toast bread, if desired.

Heat oil in a small skillet over medium heat and add in eggs. Crack some pepper over the egg and fry until they are cooked to your liking.

Create the sandwich by placing eggs on one slice of toast and guacamole spread over the other.

Serve.

Rinse off blueberries and serve.

Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.

Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.

Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.

Cook chik'n tenders according to package.

Serve with ketchup.