1600 calorie macro meal plan

Serve carrots with hummus.

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.

Prepare according to instructions on package.

Enjoy.

Coat chicken with oil, cumin and a dash of salt. Place in a skillet over medium heat and cook until chicken is cooked through. Set aside.

Meanwhile, cook couscous according to package. When the couscous is done and has cooled a little, mix in the parsley.

Chop the chicken.

Assemble bowl with couscous, chicken, cucumber, and tomatoes. Drizzle lemon juice on top and serve.

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.

Prepare sugar snap peas according to instructions on package.

Top with butter and season with salt and pepper.

Prepare the quinoa and broccoli according to the instructions on their packaging.

Meanwhile, heat a skillet with the olive oil over medium heat and season the cubed chicken with salt and pepper.

Add the chicken to the skillet and cook 7-10 minutes until cooked through.

Bring the chicken, broccoli, and quinoa together; stir (or keep it all separate- whichever you prefer!) Serve.

Mix greens, tomatoes, and dressing in a small bowl. Serve.

Build the sandwich to your liking.

Cook edamame according to package instructions.

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

Mix all ingredients together in a small bowl.

Serve.

Slice celery into sticks and serve.

In a small skillet, add your oil of choice over medium-high heat.

Add in kale, tomatoes, rosemary, and the water. Cover and cook for about 4 minutes, stirring occasionally, until veggies have softened.

Add eggs, and stir to scramble them with the veggies.

When eggs are cooked, remove from heat and plate, topping with balsamic vinaigrette (optional). Serve.

Heat the oven to 425 F (220 C)

Put chicken breast in a small baking dish.

Drizzle the olive oil over the chicken and season with salt, pepper, and chili powder.

On top of the chicken put the tomato, basil, and olives.

Put the baking dish in the oven and cook for about 25 minutes.

Check the chicken is cooked through. If not then add a few minutes of cook time.

Prepare according to instructions on package.

Follow instructions on package.

Mix protein powder and milk together in a bowl until there are no clumps. Add cereal.

Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since pretty much all breakfast cereals are going to have a very similar macronutrient breakdown. In other words, your choice of breakfast cereal is not going to make or break your diet, since they're mostly all just a quick, high-carbohydrate morning meal.

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)

Prepare according to instructions on package.

Serve cottage cheese in a bowl and drizzle with honey.

Generously season beef with salt and pepper.

Form the beef into a hamburger shape.

Heat oil in a skillet over medium-high heat. Add hamburger and cook, turning once, until browned and cooked to desired doneness, about 2-4 minutes per side.

Remove hamburger from the skillet and brush with the teriyaki sauce.

Place hamburger on the bottom half of the bun and top with sliced cucumber. Close with bun top and serve.

Preheat oven to 400°F (200°C).

Place sliced carrots on a baking sheet and toss with oil and a pinch of salt. Spread evenly and roast about about 30 minutes until soft. Serve.

Add chickpeas to a large bowl and mash them with the back of a fork.

Stir in greek yogurt, curry powder, celery, sunflower kernels, only half of the lemon juice, and some salt and pepper.

Add greens to a plate and drizzle with remaining lemon juice.

Serve curried chickpea mixture along with greens.

Mix until well-combined.

Serve.

Cut carrots into strips and serve.

First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.

STOVETOP: Heat the rest of 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.

BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).

BROILED/GRILLED: 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.

ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.

If using full carrots, cut them into strips that resemble the dimensions of baby carrots.

In a large skillet over medium high heat, combine the water, carrots, butter, salt, and honey. Cook covered about 5-7 minutes until tender.

Uncover and continue cooking, while stirring frequently for another couple minutes until the liquid has a syrup-like consistency.

Stir in lemon juice.

Serve.