Cutting out carbs from your diet to maintain a healthy and fit lifestyle might sound easy, but it is actually quite a task. Finding the right balance of healthy carbs in your diet and not giving in to the urge to just order the large fries is a struggle for most of us. But if you start planning your meals beforehand, you’ll actually be able to enjoy them. So, here are some delicious, easy, and satisfying low-carb meal prep recipes for breakfast, lunch, and dinner that’ll get you through the week.
1. Two-Ingredient Banana Pancakes for Monday Brekkie
2 large eggs
1 medium banana
Take the banana and eggs and puree them in a blender till they are combined well. Place a pan or skillet over medium heat and lightly oil it. Once it is hot, take 2-3 tablespoons of the batter, gently pour it into the pan and spread it lightly. Let the pancake cook for about 2-3 minutes till the edges are cooked through and then flip it over with a spatula. Cook the other side till it has browned evenly and repeat the process with the leftover batter. Pour your favourite syrup or have them as is.
2. Ranch Chicken Jar Salads for Monday Lunch
1 tbsp olive oil
500 gms boneless skinless chicken breast cut into bite-sized pieces; about 2 large chicken breasts
Salt and pepper, according to taste
1 cup cherry tomatoes
1/2 cup ranch dressing
1 cup cucumbers cut into rounds
1 bell pepper chopped into small pieces
4 cups romaine lettuce washed, dried, and cut into bite-sized pieces
1 cup mozzarella shredded
1 cup tortilla strips for serving (optional)
Take a large nonstick pan and heat olive oil over medium heat in it. Add the chicken, season with salt and pepper, and cook for about 5-7 minutes, until cooked through properly. Then, set it aside to cool.
3. Cilantro Lime Chicken with Cauliflower Rice for Tuesday Lunch
500 grams boneless, skinless chicken breast
2 tbsp olive oil
Salt and pepper, to taste
1/4 cup lime juice
1/3 cup fresh cilantro, chopped
2 tsp minced garlic
1/8 tsp sea salt
1/2 tsp honey
1 cup cherry tomatoes, halved
1 avocado, chopped
For the cauliflower rice:
2 tbsp olive oil
3 cups cauliflower rice
2 tsp garlic powder
1 tsp ground cumin
1/8 tsp sea salt
1/2 cup black beans
1/4 cup red onion, raw
First, heat olive oil in a large skillet over medium heat. To this, add chicken and cook on medium heat for about 5-8 minutes on each side. Let it cool for 15-20 minutes, slice and set aside. Next, take a large bowl and add the rest of the chicken ingredients, except tomatoes and avocado, and mix well. Lastly, add the chicken, pour the dressing, toss, and set aside.
Now, move on to prepare the cauliflower rice. For that, take another large skillet and heat olive oil in it over medium heat. Add the cauliflower along with the spices and let it cook for about 5 minutes. Next, add the black beans and saute for another 2-3 minutes and then add red onions and give it a good toss.
Lastly, combine all the ingredients in a large bowl and enjoy this hearty and delicious low-carb meal.
4. Tandoori Gobi for a Wednesday Midday Meal
1 head cauliflower (gobi)
1/2 cup Greek yogurt or thick yogurt
1 tbsp gram flour (besan)
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1 tsp salt
1 tsp garam masala
1/4 tsp ground turmeric (haldi powder)
1 tsp chaat masala
1 tbsp dried fenugreek leaves (kasoori methi) (optional)
1 tsp ground cumin (jeera powder) (optional)
1/2 tsp carom seeds (ajwain) (optional)
Oil for brushing
5. Ricotta-Berry Crepes for a Wednesday Sweet Treat
Take the crepe, spread some ricotta on it evenly, and top it with the berries. Microwave it for a minute if you like, drizzle some honey, and have a sweet treat for yourself. If you have some pancake batter left over from breakfast, thin it out a bit with water or low-fat milk and use it to make light-as-air crepes.
6. Hummus-Crusted Chicken for Thursday Dinner
Start by preheating the oven to 400 degrees F and lining a rimmed baking sheet with foil. Whisk hummus, cumin, lemon zest, paprika, salt, and pepper in a small bowl. Spread the mixture evenly on both sides of the chicken breasts and then sprinkle both sides with sesame seeds, pressing gently. Place this on the prepared rack. Now, roast the chicken for about 20 minutes till it is cooked from the inside and then sprinkle with parsley and serve with lemon wedges. You can also roast some veggies along with the chicken and sprinkle them lightly with salt, pepper, and a little lemon juice.
7. 1-Minute Low Carb Brownie for a Thursday Treat
2 tbsp almond flour
1 tbsp granulated sweetener of choice
1 tbsp cocoa powder
1/8 tsp baking powder
1 tbsp nut butter
3 tbsp almond milk
1 tbsp chocolate chips of choice
8. Eggs in Peppers And Avocado Salsa for Friday Breakfast
Slice off tops and bottoms of the bell peppers and dice finely. Remove and discard seeds and membranes and slice each pepper into four 1/2-inch-thick rings. Combine the diced pepper with avocado, onion, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl. Next, heat 1 teaspoon oil in a large nonstick skillet over medium heat. To this, add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with salt and pepper. Cook until the whites are mostly set, but the yolks are still runny, for about 2 to 3 minutes. Then, gently flip and cook for 1 more minute for runny yolks and 2 minutes for firmer yolks. Now, transfer to serving plates and repeat with the remaining pepper rings and eggs. Once done, serve with the avocado salsa and garnish with additional cilantro, if desired.
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