Preparing healthy meals in advance can make it easier to stick to a low-carb diet, save time during busy weeks, and ensure you have delicious options readily available. Here are three diverse low-carb meal prep recipes you can try!
This dish is perfect for lunch or dinner and is a great way to enjoy pasta without the carbs! It’s light, satisfying, and can be made in bulk for the week.
Start by spiralizing 2-3 medium zucchinis to create your noodles. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 chicken breasts (sliced into strips) and cook until golden brown and cooked through, about 7-10 minutes. Once the chicken is cooked, add 1 cup of your favorite basil pesto and stir to coat the chicken evenly.
Finally, add the zucchini noodles to the skillet and toss everything together for another 2-3 minutes until the noodles are tender but not mushy. Divide the mixture into meal prep containers, and enjoy throughout the week!
Notes: You can substitute chicken with shrimp or tofu for a different protein option. Feel free to add cherry tomatoes or bell peppers for extra flavor and nutrients.
This low-carb twist on a classic favorite is not only delicious but also a fantastic way to sneak in some vegetables! It’s perfect for meal prepping and can be served as a main dish or side.
Start by grating or processing 1 head of cauliflower to create rice-sized pieces. Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 cup of mixed vegetables (like peas, carrots, and bell peppers), cooking until softened, about 5 minutes. Push the vegetables to one side of the pan, crack in 2 eggs, and scramble until cooked.
Next, add the cauliflower rice and 2 tablespoons of soy sauce, mixing everything together. Cook for an additional 5-7 minutes until the cauliflower is tender. Divide into meal prep containers and store in the fridge for up to a week!
Notes: You can add cooked chicken, shrimp, or tofu for additional protein. Feel free to experiment with different vegetables based on your preference.
This refreshing salad is perfect for a light lunch or dinner and can be made in advance for easy meals throughout the week.
Start by marinating 2 chicken breasts in 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and a teaspoon of oregano for at least 30 minutes. Grill the chicken over medium heat for about 6-7 minutes per side, until fully cooked. Let it rest before slicing.
While the chicken is cooking, prepare the salad by chopping 1 cucumber, 1 bell pepper, 1 red onion, and 1 cup of cherry tomatoes. In a large bowl, combine the chopped vegetables with 1 cup of feta cheese and a handful of Kalamata olives.
For the dressing, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper to taste. Toss the salad with the dressing and top with the sliced grilled chicken. Store in meal prep containers, and it will stay fresh for up to 5 days!
Notes: You can swap out the grilled chicken for chickpeas or grilled shrimp if you’re looking for a vegetarian or seafood option. Add avocado for extra creaminess!