Nutrioscale - Blog
  • 20 Dec, 2023

  • By Nutrioscale Team

1600-Calorie Meal Plan: Recipes & Preparation

This easy-to-follow 1,600-calorie meal plan is designed to provide you with energy and satisfaction while reducing calorie intake, enabling you to lose 0.5 to 1 kilos per week in a healthy manner. With a focus on foods that promote weight loss, this meal plan incorporates high-protein and high-fiber options to help you feel satiated for longer periods of time.

The calorie count for each meal is provided, allowing you the flexibility to make substitutions based on your preferences. By combining this nutritious meal plan with regular physical activity, you'll be on the right path to achieve a healthy weight loss of 0.5 to 1 kilos per week.

Breakfast: 400 -
Scrambled Eggs with Spinach and Whole Wheat Toast


  • 2 large eggs
  • 1 cup fresh spinach
  • 1 slice of whole wheat bread
  • 1/2 tablespoon of olive oil
  • Salt and pepper to taste


  1. Heat the olive oil in a non-stick pan over medium heat.
  2. Wash the spinach and add it to the pan, sautéing until it wilts, about 1-2 minutes.
  3. Crack the eggs into a bowl and beat them until the yolks and whites are well combined.
  4. Pour the eggs over the spinach in the pan and let them sit for a few seconds without stirring.
  5. Gently stir the eggs and spinach together, scraping the bottom of the pan as the eggs begin to set. Continue until the eggs are cooked to your desired level of doneness.
  6. Season the scrambled eggs with spinach with salt and pepper to taste.
  7. Toast the slice of whole wheat bread to your preference.
  8. Serve the scrambled eggs with the whole wheat toast on the side.


Component Amount
Calories ~400 kcal
Protein ~20 g
Carbohydrates ~28 g
Fiber ~4 g
Fat ~24 g

Lunch: 600 -
Grilled Chicken Salad with Avocado Dressing


  • 2 boneless, skinless chicken breasts (~200g each)
  • 1 tbsp olive oil
  • Salt and pepper to season
  • Mixed salad greens (lettuce, spinach, arugula) - approximately 4 cups
  • 1 medium cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 ripe avocado
  • 2 tbsp Greek yogurt
  • 1 clove garlic
  • Juice of 1 lime
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons water (more if needed for consistency)


  1. Preheat the grill to a medium-high heat.
  2. Brush the chicken breasts with olive oil and season them with salt and pepper.
  3. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
  4. Once cooked, allow the chicken to rest for a few minutes, then slice it into strips.
  5. For the avocado dressing: In a blender, combine the ripe avocado, Greek yogurt, garlic, lime juice, cilantro, and water. Blend until smooth. Season with salt and pepper to taste, and add more water if a thinner consistency is desired.
  6. In a large bowl, toss the mixed greens, cucumber, cherry tomatoes, and red onion.
  7. Top the salad with sliced grilled chicken and drizzle with the avocado dressing.
  8. Serve the salad immediately, optionally garnishing with additional cilantro or lime wedges.

Macros (Per Serving - serves 2):

Calories Protein Carbs Fat
600 kcal 54 g 18 g 34 g

Dinner: 600 -
Baked Salmon with Quinoa and Broccoli


  • 4 oz salmon fillet
  • 1/2 cup quinoa (uncooked)
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Lemon wedges (for serving)


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa under cold water and drain.
  3. In a small pot, add the quinoa to double the amount of water (1 cup of water), bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the water has been absorbed and the quinoa is tender.
  4. While the quinoa is cooking, line a baking sheet with parchment paper and place the salmon fillet and broccoli florets on it.
  5. Drizzle the olive oil over the salmon and broccoli, and season with salt and pepper.
  6. Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the broccoli is tender.
  7. Fluff the cooked quinoa with a fork and season with additional salt and pepper if needed.
  8. Serve the baked salmon over a bed of quinoa and alongside the roasted broccoli.
  9. Garnish with lemon wedges and enjoy.

Macros (per serving)

Calories Protein Carbohydrates Fats
600 kcal 40 g 45 g 22 g