Getting My Groove Back

It has taken me forever to get back into the low-carb groove this time around. But I think I have finally found it.

Breakfast — I’ve done hardboiled eggs, frittatas, salami and cheese, and a lot of other things. But what seems to be working best is either a protein shake or an omelet with flavoured chevre in the middle. The omelet is faster, but the shake helps me get my boatload of vitamins and minerals down. I’m trying to work out a way to make the shake smaller — the recipe I have makes a 32 ounce protein shake, and I just don’t need that much.

Lunch — a big salad. The mix of choice at the moment is romaine and baby spinach with sliced grape tomatoes, a small diced avocado, half a dozen cocktail onions, a few of the big (martini-size) capers, and a vinaigrette made of roasted garlic grapeseed oil and tequila lime vinegar, whisked together with freshly ground peppercorns, rock salt, and dried sweet basil.

Supper — has to be meat. Unless I have meat at lunch, and then supper is the big salad. Meat and vegetables are supper.

Dessert — low-carb oatmeal cookies (got these from Dana Carpender’s 500 Low-Carb Recipes), coeur a la creme (either plain or with melted low-carb chocolate and/or sliced fresh strawberries, or a Larabar, which isn’t precisely low-carb, but which is a raw food bar made from nuts and dried fruit. No added sugar, and no preservatives. My favourite is the “cherry pie” one, which has dates, almonds, and unsweetened cherries in it. It’s quite tart, but a nice change. There’s 20g of usable carb in one bar, so one a day is the max.

Tags: food, Low-Carb, menus