Feb 13, 2018
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Low Carb Meal Prep Recipes for Breakfast, Lunch and Dinner! – Mind Over Munch

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Hey, my munchies! I’m Alyssia, and today I am sharing 3 recipes from my Low Carb Meal Prep eBook: a breakfast, a lunch, and a dinner! Now of course, you can mix and match the meals to suit your meal prepping life and needs. For breakfast, I’ve got a lean green smoothie bowl, which is pretty cool because smoothies can be challenging to do low carb. You can totally treat this like a freezer bag, which I’ve shown before— add kale, spinach, avocado—this is a great way to use avocados that are going bad or browning—almond butter, sweetener, cinnamon, and salt to a freezer-safe plastic bag and freeze! When you’re ready to make, add to a blender with coconut milk and blend. You want it to be thick enough to be able to eat with a spoon, that’s why it’s a smoothie BOWL! Add your favorite low carb toppings! I used fresh berries, slivered almonds, cacao nibs, chia seeds and coconut shreds.

So fresh and vibrant! Thumbs up for still being able to enjoy smoothies while low in carbohydrates! For lunch, I’m sharing these Mediterranean chicken drumsticks with broccoli “tabbouleh.” In a bowl, add avocado oil, parsley, oregano, sage, garlic powder, onion powder, lemon juice, and salt & pep. Pat the drumsticks dry, and coat thoroughly. Marinate for 30 minutes, or up to overnight. Add chicken to a rack on a baking sheet, and bake in the oven for 30 minutes, flip, and then continue to bake until cooked through. They have SO much flavor and are so easy to make. It’s not REALLY a tabbouleh because it doesn’t contain the bulgur since it is low carb, so I’m just acknowledging that before anyone attacks me in the comments. I KNOW! It’s not a true tabbouleh. Call it whatever you want. In a large mixing bowl, add broccoli rice, cauliflower rice, chopped cucumber, chopped tomatoes, red onion, parsley, cilantro, mint, pumpkin seeds, salt & pep, olive oil, and lemon juice.

Toss to coat! That could not be easier, and there’s so much flavor from simple, whole foods. The tabbouleh pairs well with the Mediterranean-spiced chicken drumsticks PERFECTLY, and because this is lower in carbohydrates, we want it to be higher in fat, which is why we chose the drumsticks instead of breasts. And more fat means MORE flavor! This will also last 4 days in the fridge to make weekdays easier! If you’re not familiar with a low carb lifestyle, I have a Keto 101 video that will break down why a high-fat diet is different and what some of the health benefits are. It’s linked in the description box below.

For dinner, I’m sharing these sriracha meatballs with spaghetti squash! I have a spaghetti squash episode where I share my personal favorite way to cook spaghetti squash, so feel free to check that out if you want direction there, and it’s of course in the eBook as well. For the meatballs, I’m combining organic ground beef, sriracha, apple cider vinegar, garlic, an egg, ground ginger, and salt & pep. Get in there with your hands and mix to combine! Roll into balls and place in a baking dish and bake for 12-14 minutes. In the meantime, you should make your sauce. But first, you should subscribe to the channel so you can get notified every week, and hit the bell! Go ahead, you can do it! I sauté minced onion in avocado oil. Then, I add tomato sauce, sriracha, apple cider vinegar, ginger paste, and red pepper flakes. Bring to a boil, and then turn down the heat and simmer for about 15 minutes.

Serve the cooked meatballs and sauce with the spaghetti squash as a boat, or a dish! I store the squash, meatballs, and sauce separately. These will last 4-5 days in the fridge or 2 months in the freezer! I hope you enjoyed these recipes

As found on Youtube

Double Edge Fat Loss

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Low Carb

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