Looking for low carb recipes to make this week? I’ve got you covered with this new series entitled Last Week’s Eats. See below for all the yummy low carb things I shoved into my face hole last week.
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I thought it would be fun to start sharing all the low carb recipes I’ve been making each week. A low carb recipe round-up, if you will. It will also help me to keep better track of what we’ve been eating each week and which recipes have been our favorites.
So that’s what this is.
I should also preface this by saying my detail-oriented, research loving, and recipe collecting Virgo soul absolutely loves menu planning. I know that’s not the case for everyone, so feel free to steal my plan for the week. Or, take the pieces that sound appealing and leave the rest behind.
And if low-carb eating isn’t your thing or you just don’t care about what I’m eating, feel free to skip this one and enjoy some lovely art instead.
Okay, onto the main event…
Here was our menu for the week:
Breakfast
Eggs + Salad – I am a pretty basic person when it comes breakfast and tend to eat the same thing day in a day out. Which is eggs and salad. Most days, I fry my eggs. If I’m feeling frisky or in need of a change, I’ll scramble them or make myself a veggie omelet with bell peppers and onions or asparagus. I almost always pair it with a side salad but sometimes will sauté up a few green beans.
Keto Breakfast Bowl – I added this to list for a little variety and to remind myself that there is more to life than eggs and salad. I use a soy-based chorizo for my keto bowls and really like the flavor and heat it adds.
Lunch
Salad with chicken – This is your basic leafy green salad with lots of veggies added in for good measure. My go-to add-in’s are carrot shreds, cucumbers, tomatoes, and sugar snap peas. My favorite dressing is a balsamic vinaigrette and treat myself by tossing it with the dressing before plating it. So fancy, I know.
Smorgies – I started calling a random assortment of food on a plate a smorgie for The Little as an attempt to get her to eat a wider variety of food. She thinks the name is hilarious and love to fill every square of her tray plates with something different. I apply the same principle to my own lunches since it’s the easiest way to get food in my face. My smorgies generally involve beef bologna and pickles, hard boiled eggs, roasted almonds (with the occasional piece of zero sugar chocolate), cucumber slices and/or baby carrots, and berries of some kind. Occasionally, I’ll swap out the bologna and pickles for some hummus and veggies and call it a day.
Leftovers – this one might seem pretty obvious but sometimes I need to remind myself to eat up what’s already in the fridge instead of waiting for someone else to eat it.
Snacks
Chia Pudding – I typically keep a jar or two of peanut butter chia pudding in the fridge for quick and easy snacks. To keep it low carb, I swap out the regular maple syrup for a sugar free version. I’ve also made chia pudding using the OWYN chocolate protein shake and it’s a fun twist on a tasty treat.
Berries + Almonds – We always have a giant bag of roasted almonds in the house, making this a super easy snack to enjoy whenever I find myself feeling a little peckish. My go-to berry is strawberry, but I’ll occasionally add in some blueberries or raspberries.
Peanut Butter Yogurt – I often make the base of these peanut butter frozen yogurt bars and instead of freezing it, enjoy it as is. It’s basically the best thing ever (as are the frozen yogurt bars). I use Kite Hill Plain Almond Milk Yogurt and sugar-free maple syrup to keep it low carb (and dairy-free).
Protein Bars – I either make my own protein bars or enjoy the Atkins Chocolate Peanut Butter Bars*.
Dinner
Steak + Green Beans – My favorite way to cook steak is in the oven, but feel free to cook it however you prefer. I season my steak with salt, garlic powder, onion powder, and ground ginger. While the steak is resting, I sauté up some green beans and voila. A deliciously simple meal.
Chicken Meatballs + Roasted Broccoli – I tend to have pre-made chicken and beef meatballs in the freezer at all times so that I can just grab the exact number of meatballs we’ll eat and cook them. Even without having a stash of meatballs in your freezer, this meal comes together quite quickly. Some of my favorite chicken meatball recipes: Buffalo Chicken (or Turkey) Meatballs and Basic Chicken Meatballs.
Lemon Garlic Chicken + Salad – This was a new-to-us recipe and it got major thumbs up from everyone who ate it. I made a giant batch of rice pilaf for the rest of the family, while I enjoyed a nice side salad with mine. I will definitely be making this one again.
Roasted Chickpea Curry Bowls – It can be hard to find low-carb vegetarian meals, so when I came across this one and it got rave reviews from everyone who ate it (not my kids, obviously), I knew it had to go into regular rotation. I will say it’s a bit higher carb than some of the other recipes, with around 20 net carbs per serving, but I’m okay with that. I make the quinoa for my husband and either eat it without or stuff my veggies into a low-carb wrap.
Oven Baked Chicken Wings + Salad – I am a huge fan of chicken wings, so it was imperative to find a way to cook them at home that was crispy and delicious without taking a whole lot of effort. This recipe and cooking method from Wholesome Yum is hands down the best and makes reliably good chicken wings. I have made it using the spice blend in the recipe, as well as skipping it and opting for buffalo sauce or a salt and vinegar seasoning* (because it’s legit the best thing ever).
Keto Korean Beef + Cucumber Salad – We are big fans of Asian food in this house, so I always get excited when I come across a new low-carb recipe. This one was a definite winner and came together really quickly. I subbed 1/2 tbsp of garlic chili paste* for the gochujang because I didn’t have any in the house. The cucumber salad was a nice addition to the meal, and I ended up adding 1 tsp of mirin and 1 tsp of sesame oil to the salad to round out the flavor. Highly recommend. It would also be delicious paired with riced cauliflower, but I didn’t have any on hand since we lost 95% of the food in our refrigerator and freezer due to a major storm and power outage last week. Oh, well.
And there you have it. Each and every recipe I bookmarked, saved, and made this week.
What about you? What was on your menu for the week? Anything you’re looking forward to making again?
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