Hey Munchies!
Welcome to the channel if you’re new, I’m Alyssia.
I hope 2018 is off to a great start for you
and that you’re going strong with your New Year’s resolutions.
Making healthy changes can be HARD, but meal prep can make our healthy lifestyle a bit easier.
Meal prep can be especially helpful if you follow a specific dietary lifestyle,
so you always have food ready and can stay on track with your goals.
Today I’m sharing some LOW CARB meal prep recipes from my new Low Carb Meal Prep eBook!
This is just one combination of meals from the eBook,
but you can of course mix and match the meals to suit your meal prepping life and needs.
I also just released a vegetarian meal prep recipe eBook as well.
Some people are confused by low carb diets because they tend to be higher in dietary fat,
but there can be many benefits to a low carb lifestyle.
I talk about some of those benefits in my Keto 101 video,
check it out if want to know more about a low carb lifestyle, or the ketogenic diet!
So let’s get to those 3 low carb recipes!
I’ve got a breakfast, a lunch, and a dinner that are all perfectly meal preppable.
For breakfast I’m sharing a crustless quiche.
First I add a bit of oil to a pan with some chopped onions, and I sauté until they begin to soften.
Then I add in mushrooms and allow those to cook for about 5 minutes,
followed by some chopped asparagus and thawed frozen spinach, mixing to combine.
In a bowl, I whisk together milk, and I’m using almond but any kind will do,
eggs, whole grain mustard, garlic powder and salt & pep.
Add the sautéed mixture to a pie or baking dish and pour the egg mixture over it,
mixing to integrate the mixture into the dish and make sure everything is evenly distributed.
Bake uncovered for 45 minutes until the center is set and isn’t jiggly.
This will store in the fridge for 3-4 days or in the freezer for a month!
It’s great hot or cold, making it great for a quick, healthy, meal-preppable breakfast option!
If you don’t need this to be dairy free (which both of my new eBooks are)
you could add some goat cheese and it would take it to the next level!
Thumbs up for quiche without the carbs!
For lunch I’ve got a burger salad!
In a saucepan I add oil and chopped onion, sautéing for 3-4 minutes.
Then I add in garlic and beef, which I season with salt and allow to cook through
before adding in some chopped pickles.
For the dressing I mix together avocado oil mayonnaise, ketchup,
minced white onion, a dash of hot sauce and a pinch of salt.
Whisk!
The last component is the actual salad.
I combine chopped romaine, chopped spinach, and chopped tomatoes!
For meal prep purposes, I suggest storing the components separately so it doesn’t get soggy,
but when you’re ready to eat, combine the dressing, greens and burger meat,
tossing to coat and combine.
So delicious, and the meat can be hot or cold, making it great for an on-the-go lunch.
Burger flavors in salad form—I love it!
If you don’t need this to be dairy free,
feel free to add in some shredded cheddar or Mexican blend cheese
to make this a cheeseburger salad!
If you’re liking these meal-preppable recipes and low carb recipes, I hope you’ll subscribe!
We’ve got TWO new videos every week in January, and hit the bell so you don’t miss ‘em.
For dinner I’m sharing some Bangers & Mash!
…of sorts.
Traditionally, it’s sausages and mashed potatoes, but we’re taking it and low carb-ifying it,
and making it meal-preppable with some bonus veggies.
I start by adding broccoli to a pan and tossing with oil and salt and pepper.
On another pan I add my baking rack and sausages.
I chose an Italian chicken sausage here, but you can use anything you prefer!
To make life easy, I transfer both of these into the oven at the same time
so the broccoli can roast as the sausages cook.
While that’s cooking, I make my “mash.”
I boil cauliflower florets and add them to a bowl with milk of choice,
grass-fed butter, garlic paste, fresh thyme, and salt & pep.
Immersion blend away!
Or you can just mash them with a masher OR blend in an actual blender,
it really depends on what texture you’re ultimately going for.
I like SOME lumps so I like the immersion blender.
I stir in some fresh chives, and there’s my more nutritious veggie-packed mash!
When the bangers and broccoli are roasted, we can store everything for our meal prep,
or assemble our dinner plate!
The sausage has so much flavor on its own,
but I love pairing it with the cauliflower mash for texture fun AND more veggies!
Because it really seems like I’m eating potatoes,
the broccoli on the plate seems like the only real veggie.
Pretty neat!
This whole deal will last 4-5 days in the fridge or a month in the freezer.
And that is my low carb breakfast, lunch, and dinner!
Which of these low carb recipes would you like to use in your next meal prep?
Comment below and let me know!
All of these recipes come from my new Low Carb Meal Prep Recipes eBook
that’s available at mindovermunch.com/ebooks,
along with my new Vegetarian Meal Prep Recipes eBook!
Each eBook has 35 healthy recipes for breakfasts, lunches, dinners, and snacks,
along with instructions about how to cook and store each recipe for meal prep.
All of the recipes are also dairy-free and gluten-free, and many are Whole 30 approved or vegan!
Plus, you can get each eBook as a package with my Meal Prep: A Beginner’s Guide eBook,
to help make your prepping even easier and more efficient.
Head over to mindovermunch.com/ebooks and you can use the code “KICKSTART”
for 10% off ANY eBook or package of your choice.
Also– If you’re looking for daily motivation and accountability as you start the new year,
check out my 30 day Kickstart email Course!
It’s a great way to stay on track with your resolutions throughout the month,
and you can sign up at anytime to begin your 30 days of the course
where I email you every single day with tips, education and information
to get you going on your health journey.
That is also available at mindovermunch.com/ebooks.
I hope you have a great weekend, I will see you here on Monday for a special new episode,
and remember, it’s all a matter of Mind Over Munch.