1900 calorie low carb vegetarian meal plan

Using a spiralizer or peeler, create the zucchini noodles.

Put the water, lemon juice, avocado, and basil into a blender and blend until smooth.

In a bowl combine the zucchini noodles, tomatoes, and sauce and stir gently until well coated. Add salt and pepper to taste. Serve.

Note: While this recipe is best fresh, it can hold up well being stored in the fridge for a day or two.

Heat oil in a skillet over medium heat. Add tempeh with a sprinkle of salt and fry until crispy, stirring occasionally.

Reduce heat to low. Pour in hot sauce. Cook until sauce thickens, about 2-3 minutes.

Serve tofu with tzatziki.

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.

Enjoy.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Cut bell pepper into strips.

Serve with hummus to dip in.

Prepare according to instructions on package.

Preheat oven to 400°F (200°C).

Combine lentils and water in a small saucepan. Cook according to package instructions. Drain any remaining water. Set aside.

Coat the potatoes and peppers separately with the oil and season them with paprika and some salt and pepper. Place the potato slices on one side of a baking sheet and bake for 10 minutes. After the initial 10 minutes, add the peppers to the other side of the same baking sheet. Continue baking both the potatoes and peppers for an additional 20 minutes until they are soft.

Mix the cooked peppers with the lentils and season with some salt and pepper. Top the lentil and pepper mixture with the potatoes, sour cream, and jalapeno. 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.

Cook oats and water according to the package.

When done, mix in the protein powder and peanut butter.

Serve.

Rinse blackberries and serve.

Preheat oven to 400°F (200°C).

In a baking dish, add the tomatoes, garlic, and the feta (do not crumble). Drizzle with the oil and season with some salt/pepper. Bake for 30-35 minutes until tomatoes are bursting.

Meanwhile cook chickpea pasta according to package instructions. Set aside.

Remove the baking dish from the oven and smash everything with a fork until the feta is creamy, but the tomatoes are still a bit chunky.

Add spinach and hot pasta into the baking dish and toss gently until spinach wilts and pasta is coated. Garnish with Italian seasoning and serve.

Preheat oven to 450°F (220°C).

Combine tofu, oil, cornstarch, lemon zest, lemon pepper, and some salt on a lined baking sheet. Toss until tofu is evenly coated.

Bake 20-25 minutes until tofu is golden and crispy. Serve.

Prepare broccoli according to instructions on package.

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

Place rinsed lentils in a pot and add water. Cover and bring to a boil. Reduce heat to low and cook for 20 minutes, stirring occasionally.

Meanwhile, preheat the oven to 425 F (220 C).

Drain the lentils, put them back in the pot and mix in all remaining ingredients.

Line a baking sheet (or two) with parchment paper (or foil). Spread lentils over in an even layer. Bake for 12 minutes, stir lentils around, and then bake for another 12 minutes or so. Keep an eye on them towards the end to make sure they don't burn, but make sure they are completely crunchy and have no moisture before removing.

Serve.

To store: Let lentils cool completely and then store in an airtight container. Can last up to 2 weeks.

In a large skillet over medium heat, fry the zucchini rounds in half of the oil until they are soft and golden. Remove from skillet and set aside.

Add remaining oil to the skillet and add in the onion, garlic, italian seasoning and basil and cook until onions have softened.

Add chickpeas and cook until heated through, about 4 minutes.

Add lemon juice, half of the parsley, and season with salt and pepper to taste. Cook until the lemon juice has reduced a little.

Transfer to a bowl and top with zucchini, feta, and the rest of the fresh parsley. Serve.

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.

Add all ingredients to a bowl and toss. Serve!

Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper.

Trim the leaves from the stems and tear the leaves into bite sized pieces.

Wash the kale and dry completely (if still wet, it will greatly impact cooking results).

Drizzle olive oil over leaves (be conservative with the oil as too much can make the chips mushy).

Spread the leaves over the baking sheet and sprinkle with salt.

Bake about 10-15 minutes- until edges are browned but not burnt.

Serve

Serve cottage cheese in a bowl and drizzle with honey.

Toast bread.

In a small bowl, mix together the peanut butter and protein powder until well-combined.

Spread peanut butter mixture over toast and drizzle with honey. Serve.

Preheat oven to 400°F (200°C).

Toss chickpeas with oil, cumin, and a dash of salt. Place on a baking sheet and roast in the oven for 10-15 minutes, until golden.

Meanwhile, mash avocado in a bowl with the back of a fork. Add in lemon juice and a pinch of salt/pepper. Mash until well combined.

Toast bread.

Assemble by spreading avocado mash on the bread and top with a heaping pile of spiced chickpeas and the crushed red pepper flakes. Serve.

Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.

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

Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.

Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.

Preheat oven to 400°F (200°C).

Cut a zucchini in half from stem to base.

Using a spoon, scrape out about 15% of the insides, enough to make a shallow cavity along the length of the zucchini. Discard the scraped out parts.

Add the pasta sauce to the cavity and top with the goat cheese.

Place on a baking sheet and cook for about 15-20 minutes. 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.