Real Food Meal Prep for Week of 4.28.2019
Like most people, I’ve got enough stress and chaos going on in my life right now. Nothing I can’t handle, however. I’ve had a couple high blood pressure readings lately so I went to the doctor to get that checked out. Wouldn’t you know it, at the check-up my blood pressure was fine. The doctor wants me to keep an eye on it and also suggested that I try a ketogenic diet. So, I’m pinning keto recipes like crazy and dipping my toes into extremely low carb for the next few weeks before testing out full-blown keto. (Ain’t nobody got time for the keto flu!) I’m not entirely sold on this idea.
My hesitation with keto is:
1) All that fat. Blah. I like my veggies and fruit.
2) All that dairy. Dairy and I don’t get along. Right now we use cheese, sour cream, and cream cheese as a condiment and unsweetened coconut milk for most everything else. I really don’t want to increase my dairy intake.
(First world problems, I know.)
3) I don’t mind using stevia as a sweetener; in fact I’m trying to grow the plant this year. But nearly every keto treat contains sugar alcohols, which gives me pause. I prefer a teaspoon of local, raw honey or organic maple syrup over a teaspoon of erythritol.
4) Mr. Arthurized Home is not joining me in this keto adventure, so I’ll fix different breakfasts and snacks for him like I did before he went gluten free. Again, with the first world problems.
5) What should I eat before and during running? I usually eat a piece of toast with peanut butter before a short run and eat a Larabar or Honey Stinger waffle during long runs. I have no idea how to fuel on keto. Some say you can’t do keto and strenuous exercise, others say it’s amazing for endurance sports.
The jury is still out on this decision. That said, here is this week’s menu:
Breakfast: Breakfast Egg Muffins with Ham – New Recipe
Almond Flour Biscuits with Keto Chia Jam – New Recipes – I made the jam to go with a coconut chia pudding. I added a smidge of stevia sweetener and it’s very good. So good that I nixed the pudding and found a low carb biscuit recipe to go with the jam.
I used ghee in the biscuits and they were buttery and filling. They are not sweet at all, and could go savory with the addition of a little garlic powder and cheddar cheese. Maybe some crispy, minced bacon?
Lunch: Broccoli Cheese Soup – New Recipe – To decrease the dairy I’m subbing canned coconut milk in for the heavy cream. I’m not sure this will work, but I’ll give it a whirl!
Garden Side Salad with Dill Dressing – This dressing recipe is an old standby and normally we substitute honey for the sugar. This week we left the sweetener out all together. It’s tasty without it.
Southwestern Squash Casserole – My sister-in-law made this for Easter and we’ve gone slightly crazy for it. We substitute a gluten-free flour blend (not low carb) for the all-purpose flour. We also use 1/8 tsp of cayenne and leave out the jalapeno.
Breakfast for Dinner – Almond Flour Pancakes – New Recipe
Cauliflower Crust Pizza – So good! Add some Italian herbs and a little more parmesan to the crust if you don’t love the slight cauliflower flavor.
Turkey Meatball Zoodle Soup – New Recipe
Chicken Salad on Baby Spinach – We’ll add grapes for my husband, omit them for my salad.
Snacks: Hard-boiled eggs, Celery, Cucumber and Green bell peppers, organic guacamole from Aldi
Pimento Cheese – Every good Southerner should have a favorite pimento cheese recipe and this is mine. I use Sir Kensington’s mayonnaise and finely grate the cheddar.
Additional snacks for my hubby – Banana, Watermelon, Pineapple and Apples
*sniff* I love you, fresh fruit.
Chocolate and Peanut Butter Keto Cookies – New Recipe
Let’s have another look at that biscuit, shall we?
Have a great week, everyone!
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