I was pleased with how my meals turned out last week and was excited to try again! By Friday morning, however, eggs were not looking very appetizing, so I wanted to switch things up for breakfast.
Breakfast: Coconut Flour Biscuits with Bacon or Sausage
I’ve been gluten free for more than 2 years now, so not having bread isn’t a huge struggle for me. Sometimes, however, I do crave it. I’ve been really wanting biscuits, so I decided to try a low carb version for my meals this week. The original recipe is from I Breathe, I’m Hungry. I didn’t have all of the ingredients on hand, so I had to make a few substitutions.
I omitted the protein powder and used heavy cream and water in place of almond milk. Low carb baked goods made with coconut flour can be a little bland, so I wanted to add some extra flavor. I accomplished this by adding some garlic powder and sharp cheddar cheese.
The carb count on these is a little higher than I’m completely comfortable with, due to the inclusion of the gluten free baking mix. I’ll probably do some more testing with this recipe in the future to see if I can find a lower carb replacement for that ingredient.
Two Biscuits with Sausage:
Protein: 16 g
Net Carbs: 8
Fat: 46 g
Two Biscuits with Bacon:
Protein: 13 g
Net Carbs: 9
Fat: 33 g
Lunch: Chili Cheeseburger with Stuffed Sweet Peppers
I made a bit pot of Linda’s Low Carb Coney Island Chili today. I like to make a triple recipe, then portion it out and freeze it. It makes the process so simple when I want a hot dog; canned hot dog chili tends to be high carb. Plus, this chili just happens to taste really good! I serve it at family gatherings and most people never know it’s low carb.
I was also trying to use up a bag of mini sweet peppers that I had in the refrigerator, so I made some stuffed peppers. They’re easy to make, though I may share the full how-to at a later time. I cut the tops off the peppers, cleaned out the seeds, then filled them with bacon, onion, garlic, and cream cheese. I top the filled peppers with a bit of parmesan cheese. This works great for mushrooms, too.
Protein: 31 g
Net Carbs: 7
Fat: 43 g
Lunch: Pork Tenderloin with Cauliflower Gratin
One of my local grocery stores sells Hormel Pork Tenderloin Tips. This is a bunch of end pieces shoved into a package and sold at a reduced cost. I seasoned of these with my favorite steak seasoning from Aldi, seared it on the stovetop, then finished it in the oven.
Scalloped potatoes used to be one of my favorite side dishes, but cauliflower gratin is a nice substitute. I’m still tweaking my recipe a bit, but I hope to share a finished version soon. 🙂 For this incarnation, I used fresh cauliflower, heavy cream, bacon, garlic, onion, and sharp cheddar cheese.
Protein: 31 g
Net Carbs: 3
Fat: 34 g
I also made salads again, along with some sugar-free Jell-O.
If you’re starting to do meal prep, the most important tip I can offer is to buy a food scale and weigh everything. Controlling portion sizes and knowing exactly what you’re eating is extremely important. Low carb foods are no longer low carb when you eat 4 or 5 portions. This is why I can’t trust myself around a bag of pork rinds!
What are you eating for lunch this week?
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