1500 calorie keto and intermittent fasting meal plan
This 1500 calorie keto meal plan adds the power of intermittent fasting for a potent weight loss combo. Although intermittent fasting isn't necessary for weight loss, it can help
with fat loss and many people also find it easier to stick with (check out our regular 1500 calorie keto meal plan
if you're not interested in intermittent fasting). At 1500 calories, this low carb diet plan is a good starting point for most people looking to lose weight, though your specific calorie needs
will depend on individual factors like your size and activity level. For a keto meal plan with calories optimized for your specific needs see our keto meal planner.
But otherwise, you can get started with your customizable 1500 calorie plan by clicking "Generate Plan", which will provide you with a weekly menu of keto recipes and a grocery list that you can
personalize until you have something you like. Optionally you can follow the sample plan instead, but it cannot be customized.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (1500cal, 135g protein, 10g net carbs, 99g fat, 7g fiber per day) cannot be customized.
Recipe has been scaled from original by 0.58x. Adjust cook times and pan sizes accordingly.
In a small bowl, mash butter and garlic together until creamy. Set aside.
Cube steak into 1 inch sized cubes and season with a dash of salt and pepper.
Heat skillet with oil. Once hot, add steak cubes and let cook for about 3 minutes without stirring to allow steak to sear. Once the few minutes is up, stir steak and continue cooking about 3-5 more minutes until steak is cooked to your liking.
When steak is just about done, reduce heat to low and add in garlic butter. Let melt and stir around to coat the steak. Serve.
Recipe has been scaled from original by 0.83x. Adjust cook times and pan sizes accordingly.
First, rub the chicken with olive oil and seasonings. If cooking on stovetop, save some oil for the pan.
Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
Preheat oven to 400 degrees Fahrenheit.
Place chicken on broiler pan (recommended) or baking sheet.
Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).
Setup oven so top rack is 3-4 inches from heating element.
Set oven to broil and preheat on high.
Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
In a sealable bag, add the chicken, balsamic vinaigrette, and italian seasoning. Let the chicken marinate in the fridge for at least 10 minutes or up to overnight.
Heat oil in a grill pan or skillet over medium heat. Remove the chicken from the marinade (discarding extra marinade) and place it in the pan. Cook about 5-10 minutes on each side (depending on thickness) until the center is no longer pink. Serve.
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
Heat oil in a large non-stick skillet over medium heat. Add slices of zucchini and cook, stirring occasionally, until zucchini is soft and lightly browned, about 5-10 minutes. Sprinkle a pinch of salt over them and serve.