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Low carb daily menu

185K views 872 replies 62 participants last post by  soapluvr 
#1 ·
This is what I ate Sunday, July 8:

Breakfast: avocado, TJ's habanero and pepperjack cheese, kale, coffee with cocoa and coconut oil

Lunch: salad of mixed lettuce, summer sausage, olive oil, seaweed, low-carb ice cream

Dinner: 2/3 habanero & pepperjack sausage, steamed choi sum, low-carb ice cream, TJ's raw almonds, coffee with coconut oil
 
#3 ·
For breakfast I ate 1/2 an avacado, 1 ounce of cheddar cheese, 3 strawberries, 1/2 cup of whipped heavy cream with 2 T of greek yogurt blended in.
 
#6 ·
I woke up feeling a little weak, so I ate a bit more than I usually do in the mornings. Breakfast/lunch combo of 3 Old Wisconsin Turkey Sticks (.5 ounces each, on sale for 25 cents at the store) and about 2 ounces of gruyere cheese, plus a cup of coffee with 3 tablespoons of heavy cream.

For dinner last night I had a lettuce wrap burger (about 1/4 pound) with mayonnaise, mustard, red onion, and lots of pickles.
 
#7 ·
I love the low carb meal threads. They are a great source of ideas. I'll just post once though since *ahem* I eat the same thing every day. :) Yesterday I had

Breakfast
2 Whole Deviled Eggs

Lunch
Balsamic Salad with Avocado
Buttered Pot Roast

Dinner
BBQ Pork Shoulder

Snacks
Coconut Oil Chocolates
Faux Chocolate Mousse
Buttered pot roast! Now you went and made me hungry and it's 1:00 am and I should be asleep (and not hungry)!

That sounds delicious!
 
#8 ·
This is what I ate Monday, July 9:

Breakfast: avocado, 2/3 of a habanero and pepperjack cheese chicken sausage with choi sum (leftovers from Saturday night dinner, reheated in the microwave), coffee with cocoa and coconut oil (try Torani's SF salted caramel syrup--delicious!)

Lunch: small St. Tropez Express tuna salad (one scoop, instead of three, with smaller quantities of lettuce, tomato and cucumber), hard-boiled egg (dressed in olive oil), 1 oz. baking chocolate


Dinner: omelet with smoked salmon and onion (with sambal oelek on top), over kale; low-carb ice cream, SF jello, coffee with coconut oil
 
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#11 ·
Daytona, how can I make 'buttered' pot roast? I've never heard of it and have no idea how to make one, but I'd love to try it!
  • Throw a pot or chuck roast in the slow cooker. Season with salt and pepper. If you are feeling frisky, put some crushed tomatoes on the top (enough to cover or more if you want to make a sauce from the drippings).
  • I often will add 2 carrots so that I can have a piece of carrot in each portion. I don't add a lot due to the carbs but it makes it feel more like pot roast. If you are a cool person who eats vegetables, then add other stuff too like onions, etc.
  • Cook on low until the roast is falling apart. Ask yourself "can I cut this with my fork?" I buy a 3-4 lb roast and do about 6 hours.
  • Optionally flip over about 1/2 way through or whenever you get around to it. That way both sides get a chance to cook in the juices.
  • Take out the roast and let it rest for 15 minutes. Then slice or pull apart.
  • If you are like me, at this point you throw the roast and drippings* in the fridge and go to bed because you are terrible at timing things and it's late. :)
  • Put some pot roast in a bowl and then add butter until it looks Christmas. Reheat and stir to get butter on everything.

* The drippings may look icky but are full of flavor and fat. I just pour them over my sliced roast and throw it in the fridge.
 
#13 ·
This is what I ate Tuesday, July 10:

Breakfast:* avocado, habanero chicken sausage, 3 slices smoked salmon, coffee wth cocoa powder and coconut oil

Lunch:* sardines (Season brand, boneless and skinless, in olive oil), 1/2 oz. baking chocolate, 1/4 cup roasted pumpkin seeds

Dinner:* salad (roast chicken, artichoke hearts, mixed lettuces, olive oil), low-carb ice cream (1 egg nog, 1 chocolate)
 
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#14 ·
This morning I had a poached egg, 1/2 of a ham slice and 2 magic rolls (Low Carb Comfort Food Cookbook) with butter. 2 16 oz, glasses of water. Meter reading 1 hour post meal - 107
 
#16 ·
This is what I ate Wednesday, July 11:

Breakfast: avocado, habanero chicken sausage, mustard greens, coffee with cocoa and coconut oil

Lunch: spinach salad (Grand Cafe)

Snack: 1 oz. baking chocolate

Dinner: burger patty, pepperoni, mixed lettuces, olive oil, low-carb ice cream, wine
 
#17 ·
This is what I ate Thursday, July 12 and Friday July 13:

Thursday:

Breakfast: avocado, habanero and pepperjack chicken sausage, mustard greens, coffee with cocoa powder and coconut oil

Lunch: Tuna salad (St. Tropez Express)

Dinner: salad (mixed lettuces with roast chicken, summer sausage, pepperoni, onion, olive oil), low-carb ice cream(2 servings)

*******************************

Friday:

Breakfast: same as Thursday

Lunch: sardines (with bones and skin), almonds, 1/2 oz. baking chocolate

Dinner: 1/2 Cobb salad (no cheese, dressed with olive oil), 2 fried eggs

7:55 PM: low-carb ice cream
 
#18 ·
This is what I ate Saturday, July 15, and Sunday, July 15:

Saturday:

Breakfast: avocado, habanero and pepperjack chicken sausage (we bought 30!), mustard greens, coffee with cocoa and coconut oil

Lunch: salad (roast chicken, sliced Roma tomato, onion. mixed lettuces, olive oil), low-carb ice cream

Snack: 2 TBSP almond butter with roasted flaxseed

Dinner: lamb liver with sauteed onions and mustard greens, low-carb ice cream with 2 oz. TJ's coconut milk beverage

******************************

Sunday:

Breakfast: avocado, habanero and pepperjack cheese chicken sausage, spinach, coffee with coconut oil

Lunch: pepperoni omelet, mixed lettuces, sliced Roma tomato, 1/2 oz. baking chocolate

Dinner: kabobs (ground lamb with onions and spices, mini bell peppers), sauteed summer squash and green beans
 
#21 ·
This is what I ate Monday, July 16:

Breakfast: avocado, habanero and pepperjack chicken sausage, mustard greens, coffee with coconut oil

Lunch: TJ's sardines (with bones and skin) in olive oil, Southern greens blend, 1/2 oz. baking chocolate

Dinner: steak (London broil), green beans, roasted garlic cloves, mixed lettuce, low-carb chocolate ice cream, low-carb egg nog ice cream, wine
 
#22 ·
This is what I ate Tuesday, July 17:

Breakfast: avocado, habanero and pepperjack chicken sausage, spinach, coffee with coconut oil

Lunch: Mediterranean salad with grilled salmon

Dinner: pepperoni omelet with 4 slices turkey bacon, mixed lettuce greens, sliced tomato, wine, low-carb ice cream with 2 oz.coconut milk beverage (egg nog ice cream with ground nutmeg, a little bit of coconut milk, and Torani's SF salted caramel syrup)
 
#23 ·
My breakfast/lunch was 2 deviled eggs & coffee with cream

dinner was a small hamburger steak smothered with mushroom cream gravy

evening snack was a bowl of blueberries in cream which was so good I got up & made another bowl, but came to my senses before it was too late, and gave it to the old woodchopper. :rolleyes:
 
#25 ·
Well . . . let me see if I can remember what I did. I know I started with all the pan drippings from the hamburger steaks - no draining off of any fat.

I sliced a package of fresh mushrooms into the skillet & let them cook until they began to wilt, then I added water - prob'ly 5-6 ounces - with a small spoonful of beef bouillon, ounce or two of merlot and a generous splash of worcestershire sauce. After that came about a cupful of heavy cream and a sprinkling of freshly grated jack cheese just for thickening. It simmered for a few minutes & then we just ladled it over the steaks.

I think this is all it was . . . sorry I'm such a slap-dash cook! :eek:
 
#26 ·
Shanny said:
Well . . . let me see if I can remember what I did. I know I started with all the pan drippings from the hamburger steaks - no draining off of any fat.

I sliced a package of fresh mushrooms into the skillet & let them cook until they began to wilt, then I added water - prob'ly 5-6 ounces - with a small spoonful of beef bouillon, ounce or two of merlot and a generous splash of worcestershire sauce. After that came about a cupful of heavy cream and a sprinkling of freshly grated jack cheese just for thickening. It simmered for a few minutes & then we just ladled it over the steaks.

I think this is all it was . . . sorry I'm such a slap-dash cook! :eek:
Next time you make this, make sure younger everything down and add it to the recipe section. I've been looking for a good gravy and this sounds wonderful!

Sent from my iPhone
 
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