BREAKFAST:
- 2-3 eggs cooked in butter (scrambled or omelette), with cheese plus a couple of low-carb veggies thrown in or on the side (could be spinach, mushrooms, peppers, onion, tomatoes, etc.). Sometimes I'll add ham to the eggs or have bacon or sliced avocado on the side.
- Baked egg casserole with similar ingredients as above, served with a dollop of sour cream on top. Sometimes I add dill or other herb to the sour cream.
- 2 almond flour muffins which I have made in a variety of flavors. I will add the recipe link in the comments.
- On weekends I may make LCHF pancakes, served with a few berries and sugar-free whipped cream or sugar-free syrup. But I haven't found a favorite recipe for pancakes yet, so I'm still experimenting.
- Breakfast always includes a cup of coffee with Truvia and some heavy whipping cream (HWC).
LUNCH:
- 4-5 deli meat and cheese roll-ups with Duke's mayo (or cream cheese for salami). Sometimes I put a pepper strip inside and/or wrap it in romaine leaves. Maybe a salad or veggie on the side - e.g., pepper strips or celery with cream cheese, a few olives or dill pickle spears, coleslaw made with Duke's mayo and Truvia. Or maybe a few almonds, walnuts or pecans.
- Homemade soup made with chicken broth or tomatoes and whatever food I have left in the refrigerator at the end of the week, and an almond flour muffin. My favorite soup so far has been tomato/roasted pepper/shrimp bisque (my own made-up recipe).
- Dinner leftovers (see DINNER, below).
- I pretty much only drink water with lunch, or an iced tea with sweetener.
DINNER:
- Steak sauteed in butter or olive oil. Plain or with onions and/or mushrooms. Sometimes I turn the mushrooms into a sauce with a little chicken broth, spices and HWC or cream cheese. Veggie on the side - broccoli, cauliflower (sometimes riced or mashed), asparagus, green beans or zucchini. Plenty of butter on the veggies, and sometimes a pat of butter on the steak, too.
- Baked or sauteed pork chop or chicken "breaded" with pork rinds, parmesan cheese, garlic powder, salt & pepper. (Dredged in a beaten egg first, then coated with the 'breading.') Sometimes I top the chicken with tomato sauce and mozzarella. Salad or veggies on the side, as above. If I make the chicken Italian-style, I may serve with zucchini noodles or spaghetti squash. Or not.
- Fish - baked, broiled or grilled in foil, with olive oil and/or butter, lemon and maybe some capers. I make dill sauce with mayo, olive oil, lemon and dill to serve at the table. Salad or veggies on the side, or maybe zucchini noodles with homemade Alfredo sauce.
- Shrimp scampi on spaghetti squash and a spinach salad.
- Water, flavored soda water, iced tea, or occasionally a glass of wine if I can "afford" the 4 grams of carbs that day.
- Occasionally a small dessert - a few berries with sugar-free whipped cream, 85% chocolate square, or LCHF pudding or cheesecake. Again, only if I can afford the extra carbs that day and no more than once or twice a week.
I hope that's helpful to some of you. And I recognize that I am still learning, so questions and constructive criticism are invited!
