In a food rut- need ideas

curlyq86 · August 2017

I've hit a wall. I meal prep on Sundays for the week and I've noticed lately that I don't want to eat my meals. I'll either only have a protein shake or go off plan completely and order fast food. Any ideas on what I can do to get me back on track and loving my meals?

Any ideas on delicious meals to make for the week?

RhiannonBecks · August 2017

curlyq86 wrote: »

I've hit a wall. I meal prep on Sundays for the week and I've noticed lately that I don't want to eat my meals. I'll either only have a protein shake or go off plan completely and order fast food. Any ideas on what I can do to get me back on track and loving my meals?

Any ideas on delicious meals to make for the week?

What are you eating now that seems so boring? Can you mix it up by adding in different veg or LC friendly sauces? I too meal prep for the week; both lunch & dinners. Typically for dinner I do a crockpot meal of some sort that feed myself/husband for 2-3 meals and I am kind boring, but have the same lunch all week, then switch it up next week to a new lunch. Its simple, but easier to track that way.

This is my week planned out: Crockpot shredded chicken for Tacos/salad/pork rind nachos. I add Avocado, Sour cream, 1/2 oz cheese, 2 tbs mild salsa, good to go.

Also made a Ricotta Stuffed pepper casserole made with green peppers, ricotta cheese, mozz cheese, 1# hamburger and loads of spinach, topped with Rao's Marinara.

We both love fish so try to have salmon and a green veg at least 1x a week, on top of the salmon I made a lemon -dill compound butter and it makes it fatty & satisfying.

Lunches this week are Keto bagels (Recipe from Wholesome yum) w/ egg salad and 33g cherry tomato and some blueberries/strawberries.

If you need snack ideas I make fat bombs and keep in the freezer in case I want something sweet but don't rely on those daily!

Zoodles are a great quick option too! Also, if you haven't checked out Ruled.Me, it is a great place for some DELISH meal/snack ideas. It is Keto, so not sure what you follow as far as carbs go, but regardless, tons of tasty options to spice it up & keep you on track.

Good Luck

Reinventing_Me · August 2017

What do you normally make? Personally, I bake a large salmon fillet with different sauces depending on my mood, and eat it over the course of a few days. Sometimes I coat it with chipotle mustard, sometimes I use an Asian-style sauce, etc. I love salmon, so I can eat it for breakfast, lunch, or dinner. Steak medallions marinated in whatever you choose and roasted veggies is very tasty, as well. Tuna salad, salmon salad, chicken salad...all with avocado and sliced raw veggies. I baked some boneless skinless chicken thighs with chipotle salsa the other day and put it over a salad, into some lettuce cups, etc.

curlyq86 · August 2017

Thanks for the great ideas. I don't like to eat a lot of dairy. Below is what I tend to prepare.

breakfast: egg cups with ground turkey and assorted veggies
lunch: chicken tenders or fish with a vegetable and 1/3 cup cooked brown rice
dinner: fish, chicken, or turkey burgers with veggies
Snacks: cottage cheese with fruit.

Overall, I think I'm dealing with a texture issue. Struggle chicken and watery reheated veggies get boring overtime.

I've used a slow cooker only twice and really don't like it. I attempted pulled chicken with onions and peppers (think fajitas) and a bison chili- both were way too watery and tasteless.

What do you all use to store your food? I think the plastic containers are also contributing to the lack of appeal.

Xerogs · August 2017

curlyq86 wrote: »

What do you all use to store your food? I think the plastic containers are also contributing to the lack of appeal.

I use glass storage containers just to limit my exposure to plastics. They are heavy and take up room but you can reheat times without worry about what the plastic is doing to the food.

Hmmm, as far as the food rut?

Well I tend to mix things up quite a bit. So for something like eggs having them prepared in different ways like scrambled, omelette, over easy, hard boiled. Then adding different things to them like veggies, cheese, meats, etc. Sometimes I add red or green New Mexico chile for a spicy kick.

I steam small portions of veggies instead of cook them so they are fresh and not soggy. If you take your veggies to work and have a microwave you can add a small bit of water to steam them on the spot instead of precook them. I mix everything together in my wok to make stir fry and add different sauces to spice things up. Pretty much how I cooked prior to LCHF just cutting out the carbs as much as possible.

Something like pulled chicken with peppers and onions, I would make sure to cook the onions and peppers first until they are to your liking while cooking the chicken in another pan. Drain off any excess liquid out of both and then mix them together. Slow cookers are good for stews (you sometimes have sear the meat prior to adding it) in my opinion but you just have to find the right amount of water to add so things don't dry out. Adding some type of low carb flour will help thicken things up in a slow cooker after things are close to being done. Also if you add tomatoes they contain a lot of moisture so you might not need to add water. Instead of water add some type of stock (veggie or chicken broth) it will make things tastier. Chicken is pretty versatile like Tofu it will tend to absorb whatever flavors you cook it with. I keep a wide range of spices handy just for both of those. I also have some almond meal that I use to coat items if I just want something different.

I really try to limit the amount of low carb tortillas I eat but I do have them once in a while as a treat.

It's really fun to experiment but sometimes it doesn't turn out well. My first experience with Miracle noodles wasn't pleasant but now I like them. I also killed an entire tofu stir fry that morphed into tofu mush it wasn't a good day.

Now I am hungry its time for lunch.

tcunbeliever · August 2017

google LCHF recipes - there are a ton

food24.com/News-and-Guides/Food-in-Focus/Top-10-low-carb-high-fat-recipes-for-banting-diet-20140217

tayusuki · August 2017

Curry!!! It doesn't take long (I think about 20 min?) And makes enough for a good week while being inexpensive to boot. Seriously, about 7 servings and there's lots of flavor~

You can use any meat. Shrimp is my fav. However it adds time if it isn't prepared beforehand or at the store.

Local Asian markets have the good curry paste. I believe the Thai one is what I get (they're in cans a bit smaller than a tuna can). 2 cans of coconut milk is a great ratio.

I may be wrong here, but I believe flavors go as:
Yellow - savory
Pink - spicy
Red - slight spice
Green - RIP your tummy (super hot)

If your diet allows, cook some onions and carrots in. I do inine and the meal is 4 net carbs.

Traditionally, the recipe calls for potatoes. Now we know we don't eat that usually -- I got a package of tofu. It's "meaty" and absorbs the flavor of the curry well -- it was a great substitute.

You can use bean sprouts or another veggie as opposed to rice if you'd like.

Sorry it's lengthy just for curry. It's a super underrated meal I think!

Otherwise, I like mixing cream cheese on eggs, or cream cheese on chicken. Fish tacos with lettuce wraps as the tortilla with homemade creamy pico is quick to make.

The same Asian stores have these noodles that are 0 Cal. They have a slight fishy odor (likely due to where they're made) so don't be alarmed if you try it, but they don't have a taste. They're made from yam starch. They're not exactly like regular noodles of course, they're softer and you don't cook them. I don't recommend using them in red sauces (doesn't hold up taste wise), but they're great with soups or chicken Alfredo.

curlyq86 · August 2017

Thanks everyone. I'm going to recalibrate the slow cooker ratios and give a curry a spin next week.

Sabine_Stroehm · August 2017

My current boring lunch (which I love):
Black soybeans 1/2cup
Chicken 3oz
blue cheese crumbles 1oz
with chipotle tobasco, heated

Net carbs: 1
calories: 310
protein: 37
fat: 16

canadjineh · August 2017

Pickled eggs! I second the curry. Blanch a bunch of cauliflower, add a few shreds of carrot for colour, tiny pearl onions (not the prepared sweet ones) and mix with your fave herbs,a good olive oil, and an interesting vinegar. Leave it to marinate for a couple days and eat at room temperature. Tuna with Pataks Hot Lime Pickle.

hankela · August 2017

I love this: https://smittenkitchen.com/2010/10/cauliflower-and-parmesan-cake/. It's great hot or cold - and keeps well in fridge. I use the full fat and cheese amounts (see notes, as she reduces) & swap out the flour for almond flour. I also skip the sesame seeds.

Cadori · August 2017

curlyq86 wrote: »

chicken and watery reheated veggies get boring overtime.

So it sounds like your lunch is the main issue? Some of my favorite lunches:
Green salad with chicken breast and olive oil based dressing
Egg salad with celery stalks or over a bed of spinach with a few cherry tomatoes and pickles
Lunch meat, string cheese and pickles
Hamburger/turkey patty with avocado smashed on top
Country ribs and cauliflower mash
Keto Egg drop soup (not really packable for work, but so easy for weekends)

kpk54 · August 2017

I had a whole long list of my "go to" foods typed out yesterday then hit the wrong key om ny computer.

I'll leave this: Chicken Picatta. Recipes on line. Keep it simple. Pound out a skinless boneless chicken breast. Add salt and pepper. Brown in a skillet with butter and olive oil. Throw in some white wine, lemon juice and capers. Cook til done. Not long. It is thin. I add sauteed mushrooms. ALL is awesome served over raw spinach or zoodles. Pasta or rice if you must.

Tip: weigh that chicken breast. You know it is more than 4 ounces. If not a small "natural" bird it is likely a whopping 12 ounces.

__Roxy__ · August 2017

I've been eating a lot of homemade chicken ceaser salad.
Grilled chicken, crumbled bacon, shredded parmesan, organic greens and caesar dressing.
I grill 2-3 chicken breasts and 6-8 slices of bacon in advance, then whenever I'm hungry it's just a matter of tossing all ingredients in a bowl.
Super easy and super yum!!

gettinthere · August 2017

I fry up deli roast beef with peppers, onions and mushrooms in a bit of beef broth and top up with cheese for an easy cheese steak.
I slice hot dogs or smokies in half and top with pepperoni and cheese and broil in my work toaster oven.
I buy frozen sausage patties and cook them in the toaster over and microwave an egg in a cup.
I make a big batch of cauliflower "potato" salad, eggs, pickles, green onion, mayo, mustard, sour cream, bacon bits and slightly blanched cauliflower.
I will cook a pork shoulder in the crock pot on Sunday and have it with coleslaw for a couple days.
I make a ham dip with canned ham, cream cheese, sour cream and mayo and pickle, green onion and a bit of mustard and I dip cheese crisps or pork rinds into it. Celery also. Or I put natural PB on it.
Fried Halloumi cheese
Pork button bones cut up and baked with just salt and pepper is a good cheap protein.
The chicken cordon bleu casserole is delicious and wonderful as a leftover, I just google or Pinterest the recipe.

cstehansen · August 2017

EryOaker · August 2017

I love making tacos in bell peppers! Or zucchini boats! Just make sure you track it and plan the rest of your day accordingly. To make sure you have the carbs for the bell pepper. (If you are a 10-20 net carbs a day, you have to be careful)

xosummerrainxo · September 2017

What is the best shredded cheese to use when making recipes? Mexican etc. I believe the bagged shredded has more carbs. Do you buy the block cheese and shred it or do you find it better with the liquid cheese Etc?

canadjineh · September 2017

Bagged shredded cheese has more carbs generally due to dustings of starch to keep the shreds from sticking. Sometimes there is added cellulose too. You can always pre-shred block cheese (it's cheaper anyhow) and freeze it to add to recipes later. Frozen cheese crumbles more but that doesn't matter with recipes that use shredded cheese.

retirehappy · September 2017

xosummerrainxo wrote: »

What is the best shredded cheese to use when making recipes? Mexican etc. I believe the bagged shredded has more carbs. Do you buy the block cheese and shred it or do you find it better with the liquid cheese Etc?

I shred the block hard cheeses. The pre cut cheeses have a starchy product added to them so they don't stick together. Zylisz makes a wonderful hand cranked cheese shreder so you don't have to accidentally scrap your hand/fingers and it cleans up easily. It comes with two sizes. I use it daily. It is consistently the top rated shreder by American Test Kitchen reviews. Amazon, Bed and Bath or any kitchen gadget shops should have them under $20. Buying block cheese you will save that much very quickly.

mkoh65 · September 2017

Lately I've been making homemade mayo every weekend and using it to make tasty ranch or blue cheese dressing. It's delicious on raw or steamed vegetables, chicken, eggs, whatever, and it saves time because it allows me to throw together a simple dish or meal without much planning that still tastes great.

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In a food rut- need ideas

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