Low Carb Meal Plan Week 5 by Dr Kellyann

 




If you're looking to achieve your health and weight loss goals, following a low-carb meal plan may be just the ticket. Cutting down on carbohydrates can help you reduce your overall calorie intake and promote weight loss, all while keeping you feeling full and satisfied. But not all low-carb diets are created equal. To make the most of your weight loss journey, it's important to follow a healthy and sustainable meal plan that provides all the nutrients your body needs.

In this blog post, we'll explore a low-carb meal plan that is both delicious and effective for weight loss. From breakfast to dinner, we've got you covered with savory recipes and tips that will help you stay on track and achieve your goals.

So, without further adieu, here's this week's Time Saving Tip: If you love a recipe…double it! Put half in the freezer so you always have a healthy meal option a microwave minute away!

 

Monday

Breakfast: Chia Pudding 

Lunch: Thai Sweet Potato Soup

Dinner: Greek Style Beef or Bison Burgers

Snack: 1-2 cups Bone Broth


Tuesday

Breakfast: Kimchi Omelette 

Lunch: Greek Style Beef or Bison Burgers

Dinner: Thai Sweet Potato Soup

Snack: 1-2 cups Bone Broth


Wednesday

Breakfast: Chia Pudding 

Lunch: Green Goddess Smoothie or Strawberry Smoothie 

Dinner: Arugula Salad with Pomegranate Vinaigrette
+ Choice of protein (3oz)

Snack: 1-2 cups Bone Broth


Thursday

Breakfast: Kimchi Omelette 

Lunch: Thai Sweet Potato Soup

Dinner: Greek Style Beef or Bison Burgers

Snack: 1-2 cups Bone Broth


Friday

Breakfast: Green Goddess Smoothie or Strawberry Smoothie 

Lunch: Greek Style Beef or Bison Burgers

Dinner: Thai Sweet Potato Soup

Snack: 1-2 cups Bone Broth


Saturday

Breakfast: Kimchi Omelette 

Lunch: Arugula Salad with Pomegranate Vinaigrette
+ Choice of protein (3oz)

Dinner: Refrigerator Purge Meal *

Snack: 1-2 cups Bone Broth


Sunday

Breakfast: Green Goddess Smoothie or Strawberry Smoothie 

Lunch: Refrigerator Purge Meal *

Dinner: Arugula Salad with Pomegranate Vinaigrette
+ Choice of protein (3oz)

Snack: 1-2 cups Bone Broth

 

* This is simply a meal where you cook up any leftover veggies or proteins sitting in your fridge into soups, omelets, stir frys or salads. Choose 1 protein 3-4 ounces, 2 cups of greens/vegetables and 1 healthy fat.

 

Grocery Shopping List

  • 2 pounds ground sirloin, lean ground beef OR ground bison
  • 9 eggs
  • 8 cloves garlic
  • 1 shallot
  • 2 onions
  • 1 scallion
  • ¼ cup chopped fresh flat-leaf parsley 
  • ½ cup kalamata olives
  • 1 jar (10 ounces) roasted red peppers
  • If making portobello “buns:" 4 portobello mushrooms
  • If wrapping burger in lettuce wraps: 1 head of lettuce
  • 1 cup canned coconut milk
  • 1 cup berries of choice
  • 2 pounds sweet potatoes
  • 1-inch piece of ginger
  • 1 – 2 tablespoons Thai red curry paste
  • 1 stalk lemongrass
  • ¼ cup cilantro
  • 1 small - medium jalapeno pepper
  • 1 5-ounce box baby arugula
  • 1 apple
  • 1 medium 
  • 1 avocado
  • 1 English cucumber
  • 2 tablespoons pomegranate arils, optional
  • 4–6 ounces sheep or goat milk feta or shaved Manchego cheese (Optional)
  • 1 small zucchini
  • ¾ C chopped kimchi

 

Pantry Ingredients

  • Dried oregano
  • Dried marjoram
  • Celtic or pink Himalayan salt
  • Ground black pepper 
  • Chia seeds
  • Vanilla Extract
  • 14-ounce can full fat coconut milk
  • Coconut flakes (optional)
  • Ghee or coconut oil
  • 4 cups chicken bone broth
  • Extra virgin olive oil
  • Balsamic vinegar
  • Honey or maple syrup
  • Dijon mustard
  • Walnuts or pistachio
  • Dr. Kellyann Bone Broth, in your choice of flavors
  • Dr. Kellyann Protein Powder (or approved protein powder)

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