TrainersEye — Indian Non-Vegetarian Meal Plan

Daily Calories:

Instructions: Select ONE option per meal (Option A or B). Includes Meat & Poultry. | Hydration: 3–4 litres water daily. | Oil: Measure ghee/oil strictly. Prefer lean cuts of meat.

🌅 Meal 1 — Breakfast 7:00 – 9:00 AM

#	Meal Option & Ingredients	Quantity	Macros & Calories
A	Trout Pearl Millet Chilla with snake gourd, dill and mustard oilMarine Protein Pair Trout Pearl Millet Chilla with snake gourd, dill and mustard oil. Measured ingredients for this preparation: trout, pearl millet, snake gourd, dill, and mustard oil. Every ingredient has its own stated portion; no component is concealed inside a composite measure. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	45g cooked trout fillet 75g dry pearl millet, finely milled 2ml mustard oil 80g snake gourd, prepared 2g dill 45ml water for the batter or dough 65g cooked trout fillet 95g dry pearl millet, finely milled 2ml mustard oil 120g snake gourd, prepared 3g dill 70ml water for the batter or dough 80g cooked trout fillet 120g dry pearl millet, finely milled 3ml mustard oil 160g snake gourd, prepared 4g dill 95ml water for the batter or dough	~380 kcal~495 kcal~625 kcal P: 21g28g35g \| C: 56g73g92g \| F: 8g10g13g
B	Duck Foxtail Millet Cheela with fennel, ajwain and ground linseedPoultry Protein Pair Duck Foxtail Millet Cheela with fennel, ajwain and ground linseed. The recipe lists its central ingredients: duck, foxtail millet, fennel, ajwain, and ground linseed. Each quantity is recorded independently, making the composition clear and reproducible. Additional components measured separately for the method: groundnut oil. The duck is fully cooked through before serving. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	60g fully cooked skinless duck breast 75g dry foxtail millet, finely milled 3g ground linseed 1ml groundnut oil for cooking 80g fennel, prepared 0.5g ajwain 45ml water for the batter or dough 80g fully cooked skinless duck breast 100g dry foxtail millet, finely milled 3g ground linseed 2ml groundnut oil for cooking 120g fennel, prepared 0.8g ajwain 70ml water for the batter or dough 100g fully cooked skinless duck breast 125g dry foxtail millet, finely milled 3g ground linseed 3ml groundnut oil for cooking 160g fennel, prepared 1g ajwain 95ml water for the batter or dough	~375 kcal~505 kcal~630 kcal P: 24g32g40g \| C: 52g69g86g \| F: 8g11g14g

☀️ Meal 2 — Lunch 12:30 – 2:00 PM

#	Meal Option & Ingredients	Quantity	Macros & Calories
A	Trout Little Millet Curry with kohlrabi, cardamom and rapeseed oilMarine Protein Pair Trout Little Millet Curry with kohlrabi, cardamom and rapeseed oil. Main components, each measured separately: trout, little millet, kohlrabi, cardamom, and rapeseed oil. The produce, seasoning, fat, protein source and carbohydrate component remain visible as separate entries. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	85g cooked trout fillet 90g dry little millet, cooked 3ml rapeseed oil 80g kohlrabi, prepared 0.5g cardamom 160ml water 120g cooked trout fillet 115g dry little millet, cooked 4ml rapeseed oil 120g kohlrabi, prepared 0.8g cardamom 230ml water 145g cooked trout fillet 145g dry little millet, cooked 5ml rapeseed oil 160g kohlrabi, prepared 1g cardamom 300ml water	~480 kcal~640 kcal~800 kcal P: 31g41g51g \| C: 64g85g106g \| F: 11g15g19g
B	Rohu Ragi Curry with beetroot, fennel frond and chia seedMarine Protein Pair Rohu Ragi Curry with beetroot, fennel frond and chia seed. The ingredient breakdown is specific to this dish: rohu, ragi, beetroot, fennel frond, and chia seed. The portions are itemised rather than inferred from a combined serving. Additional components measured separately for the method: groundnut oil. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	100g cooked rohu fillet 75g dry ragi, cooked 10g chia seed 4ml groundnut oil for cooking 80g beetroot, prepared 2g fennel frond 160ml water 130g cooked rohu fillet 100g dry ragi, cooked 11g chia seed 7ml groundnut oil for cooking 120g beetroot, prepared 3g fennel frond 230ml water 165g cooked rohu fillet 120g dry ragi, cooked 16g chia seed 8ml groundnut oil for cooking 160g beetroot, prepared 4g fennel frond 300ml water	~480 kcal~640 kcal~800 kcal P: 27g36g45g \| C: 66g88g110g \| F: 12g16g20g

🍵 Meal 3 — Evening Snack 4:30 – 5:30 PM

#	Meal Option & Ingredients	Quantity	Macros & Calories
A	Rohu Barnyard Millet Tikki with lotus stem, kasuri methi and olive oilMarine Protein Pair Rohu Barnyard Millet Tikki with lotus stem, kasuri methi and olive oil. Its measured culinary base comprises rohu, barnyard millet, lotus stem, kasuri methi, and olive oil. Every ingredient has its own stated portion; no component is concealed inside a composite measure. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	55g cooked rohu fillet 25g dry barnyard millet, finely milled 4ml olive oil 60g lotus stem, prepared 0.5g kasuri methi 45ml water for the batter or dough 75g cooked rohu fillet 30g dry barnyard millet, finely milled 5ml olive oil 90g lotus stem, prepared 0.8g kasuri methi 70ml water for the batter or dough 95g cooked rohu fillet 35g dry barnyard millet, finely milled 7ml olive oil 120g lotus stem, prepared 1g kasuri methi 95ml water for the batter or dough	~225 kcal~295 kcal~370 kcal P: 14g19g24g \| C: 26g35g44g \| F: 7g9g11g
B	Trout Brown Rice Appam Bite with garden pea, star anise and hemp kernelMarine Protein Pair Trout Brown Rice Appam Bite with garden pea, star anise and hemp kernel. The preparation is built from separately portioned trout, brown rice, garden pea, star anise, and hemp kernel. Each quantity is recorded independently, making the composition clear and reproducible. Additional components measured separately for the method: groundnut oil. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	25g cooked trout fillet 30g dry brown rice, finely milled 2g hemp kernel 4ml groundnut oil for cooking 60g garden pea, prepared 0.5g star anise 45ml water for the batter or dough 1g baking powder 30g cooked trout fillet 35g dry brown rice, finely milled 5g hemp kernel 4ml groundnut oil for cooking 90g garden pea, prepared 0.8g star anise 70ml water for the batter or dough 1.5g baking powder 40g cooked trout fillet 45g dry brown rice, finely milled 5g hemp kernel 5ml groundnut oil for cooking 120g garden pea, prepared 1g star anise 95ml water for the batter or dough 2g baking powder	~225 kcal~295 kcal~365 kcal P: 10g13g16g \| C: 30g40g50g \| F: 7g9g11g

🌙 Meal 4 — Dinner 7:30 – 9:00 PM

#	Meal Option & Ingredients	Quantity	Macros & Calories
A	Duck Black Lentil Thali with bamboo shoot, black pepper and shelled hempPoultry Protein Pair Duck Black Lentil Thali with bamboo shoot, black pepper and shelled hemp. The stated recipe centres on duck, black lentil, bamboo shoot, black pepper, and shelled hemp. The produce, seasoning, fat, protein source and carbohydrate component remain visible as separate entries. Additional components measured separately for the method: groundnut oil. The duck is fully cooked through before serving. The bamboo shoots are boiled and drained before they enter the dish. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	55g fully cooked skinless duck breast 70g dry black lentil, cooked 11g shelled hemp 1ml groundnut oil for cooking 80g bamboo shoot, boiled and drained 0.5g black pepper 30ml water for steaming or pan-cooking 70g fully cooked skinless duck breast 95g dry black lentil, cooked 13g shelled hemp 2ml groundnut oil for cooking 120g bamboo shoot, boiled and drained 0.8g black pepper 45ml water for steaming or pan-cooking 90g fully cooked skinless duck breast 115g dry black lentil, cooked 17g shelled hemp 2ml groundnut oil for cooking 160g bamboo shoot, boiled and drained 1g black pepper 60ml water for steaming or pan-cooking	~415 kcal~550 kcal~685 kcal P: 33g44g55g \| C: 48g64g80g \| F: 10g13g16g
B	Tuna Oat Curry with bottle gourd, saffron and pistachioMarine Protein Pair Tuna Oat Curry with bottle gourd, saffron and pistachio. For a reproducible preparation, the core ingredients are tuna, oat, bottle gourd, saffron, and pistachio. The portions are itemised rather than inferred from a combined serving. Additional components measured separately for the method: groundnut oil. The listed portions form an ordinary mixed-diet meal; no disease-treatment effect is claimed.	60g tuna in spring water, drained 70g dry oat, cooked 3g pistachio 2ml groundnut oil for cooking 80g bottle gourd, prepared 0.05g saffron 160ml water 80g tuna in spring water, drained 95g dry oat, cooked 3g pistachio 3ml groundnut oil for cooking 120g bottle gourd, prepared 0.08g saffron 230ml water 100g tuna in spring water, drained 120g dry oat, cooked 3g pistachio 4ml groundnut oil for cooking 160g bottle gourd, prepared 0.1g saffron 300ml water	~410 kcal~550 kcal~685 kcal P: 29g39g49g \| C: 53g71g89g \| F: 9g12g15g

Daily Total (approx.)

~2000kcal

~130gProtein

~200gCarbs

~75gFat

Tracking: Monitor weekly body weight and adjust portions by ±10% if metabolic goals are not progressing. Keep total cooking oil/ghee minimal and prioritize lean protein sources.

Nutraceutical Support: Formulated for metabolic optimization. Supplement with Berberine and Citrus Bergamot to prioritize lipid and craving control alongside this high-protein protocol.

Written/Suggested by the clinical team of MMSx Certified Professionals (MMSx Authority).

Disclaimer: This protocol is for educational purposes only. It does not constitute medical advice. Consult a physician before commencing any new nutritional or supplementation program.

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INDIAN NON-VEGETARIAN DIET PLAN