300 calorie vegan meal plan (with dessert!)

juttingbones:

You can find my other low-cal meal plans here.

Breakfast: GREEN TEA or BLACK COFFEE – 0 calories
🍌 (if you really need breakfast, eat a banana or apple, which will just bring your total up to around 400 calories)

Lunch: WATERMELON – 92 calories
🍉 2 cups cubed!

🍉 If you aren’t sure how to cube watermelon, here’s a little tutorial for it. You’ll probably get more than two cups, so just wrap the extra in plastic wrap and keep it in the fridge for another day.

Dinner: COOKED VEGETABLES – 69 calories
🥗 1 cup of chopped brussel sprouts (38 calories)
🥗 1 cup of chopped green beans (aka green beans or haricots verts)
🥗 Cooking spray – I use Bertolli’s extra virgin olive oil (0 calories)
🥗 Salt and pepper to taste
🥗 Lemon juice to taste (probably 1 teaspoon or so, don’t bother worrying about calories because it’ll be under 5 no matter what)

• Chop your brussel sprouts – cut off the brownish end of the stalk and discard, cut in half lengthwise, then cut each half into 6 pieces (or 4 if the whole brussel sprout is like the size of a walnut). Then chop your green beans – cut off the end and then chop each bean into 1 inch segments.
• Heat up a medium sized nonstick pan on medium heat and spray some cooking spray. Add all your vegetables and some salt and pepper (just add a little, you can put more on later if it needs it!)
• Cook for about 5 minutes, stirring constantly. When the brussel sprouts are tender and a little browned on one side. If at any point the vegetables start to stick to the pan, add a little more cooking spray.
• When they’re done, squeeze part of a lemon into the pan (over your hand so you can catch the seeds!). Stir, taste, and add more pepper, salt, or lemon juice if you want.

🍄 🥕 🍆 You can use other vegetables if you want to, and cook them this way, but brussel sprouts and green beans are my favorite because they’re very filling but also super low cal.
🍆

🥕
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Dessert: BERRY SORBET – 141 calories
🍨 ½ cup frozen raspberries
🍨 ½ cup frozen blueberries
🍨 ½ cup unsweetened almond milk (or normal almond milk)
🍨 ¼ cup frozen sliced bananas
🍨 1 tsp packed brown sugar (you can skip this if you use normal almond milk)

• First, if you only have fresh berries and bananas, freeze them! Put the measured amounts of berries in a ziploc bad and throw it in the freezer. Then cut up the banana in thin slices (it’ll probably take 1/3 to ½ of a banana, but you can just cut up the whole thing and freeze it for later if you want). The fruit should only take like ½ hour to freeze.
• Once everything is frozen, put your fruit in a blender or cuisinart, then add the sugar and most of the almond milk. Blend it until it’s smooth – if it’s very chunky and solid, add the rest of the almond milk and blend again. Put it in a bowl with tin foil over it and freeze it for a few hours.

Nutritional Information: 302 calories, 35 g fat, 101 g carbs, 45 g protein, 0 g trans fat, 1,150 mg sodium*, 15 g fiber, 35 g calcium

*If you used ½ teaspoon salt for your vegetables.