Keto, Gluten-Free, and Egg-Free Mexican Vegetarian Meal Plan for 7 days:
Day 1:
- Breakfast: Avocado and Cucumber Salad with lime dressing and a sprinkle of chili flakes.
- Lunch: Cauliflower Rice Burrito Bowl with sautéed bell peppers, onions, black beans, salsa, and guacamole.
- Snack: Spicy Pumpkin Seeds (pepitas) roasted with Mexican spices.
- Dinner: Zucchini Enchiladas stuffed with sautéed spinach, mushrooms, and cheese, topped with enchilada sauce.
Day 2:
- Breakfast: Mexican Chia Pudding made with almond milk, chia seeds, cinnamon, and a dollop of coconut cream.
- Lunch: Portobello Mushroom Fajitas with grilled portobello mushrooms, sautéed onions, bell peppers, and a drizzle of lime juice.
- Snack: Cucumber Slices with Tajin seasoning.
- Dinner: Keto Mexican Cauliflower Rice with cauliflower rice, diced tomatoes, jalapeños, spices, and chopped cilantro.
Day 3:
- Breakfast: Mexican-style Scrambled Tofu with diced vegetables, spices, and a sprinkle of nutritional yeast.
- Lunch: Mexican Cabbage Wraps filled with seasoned tempeh or tofu, shredded cabbage, salsa, and avocado slices.
- Snack: Guacamole with sliced bell peppers for dipping.
- Dinner: Keto Black Bean Soup with cauliflower florets, black soybeans, diced tomatoes, and spices.
Day 4:
- Breakfast: Spinach and Cheese Omelette made with dairy-free cheese alternatives like almond or coconut-based cheese.
- Lunch: Low-carb Zucchini Tortillas filled with sliced avocado, shredded lettuce, diced tomatoes, and a drizzle of hot sauce.
- Snack: Jicama Sticks with a squeeze of lime juice and a sprinkle of chili powder.
- Dinner: Portobello Mushroom Tacos with grilled portobello mushroom caps, shredded cabbage, salsa, and a dollop of dairy-free sour cream.
Day 5:
- Breakfast: Mexican Cauliflower Hash Browns with grated cauliflower, spices, and a side of salsa.
- Lunch: Keto Mexican Salad with mixed greens, sliced avocado, cherry tomatoes, sliced radishes, and a cilantro-lime dressing.
- Snack: Spicy Cinnamon Roasted Almonds.
- Dinner: Keto Mexican Stuffed Peppers filled with a mixture of cauliflower rice, black beans, diced tomatoes, and cheese.
Day 6:
- Breakfast: Avocado and Radish Salsa on top of keto-friendly almond flour crackers.
- Lunch: Mexican Zucchini Boats stuffed with a mixture of sautéed vegetables, cheese, and salsa.
- Snack: Coconut-Lime Fat Bombs for a keto-friendly energy boost.
- Dinner: Spaghetti Squash Taco Boats with roasted spaghetti squash, black beans, salsa, and dairy-free cheese.
Day 7:
- Breakfast: Mexican Breakfast Casserole with layers of roasted vegetables, dairy-free cheese, and a tofu-based egg substitute.
- Lunch: Mexican Cucumber Salad with sliced cucumbers, cherry tomatoes, red onions, lime juice, and a sprinkle of chili powder.
- Snack: Keto Salsa Verde with sliced jicama sticks for dipping.
- Dinner: Keto Mexican Cauliflower Tacos with roasted cauliflower florets, shredded lettuce, diced tomatoes, and a drizzle of lime crema (made with dairy-free alternatives).
Feel free to adjust the meal plan according to your preferences and dietary needs. Enjoy your keto, gluten-free, and egg-free Mexican vegetarian meals!