This week’s meal prep was really easy and took me no longer than 90 minutes start to finish, including cleaning and packing up all my meals into my meal prep containers. I am still currently following a low carb diet, though I do add in some carbs here and there for me and my husband. I stick to very few carbs however and get most of my carbs from vegetables and fruit to follow a ketogenic diet, but for some reason this week I was dying to make some baked sweet potato cubes. All of these items totaled less than $100 for about 5 days worth of meal prep as well as dinner.

Recipes #1: Slow Cooker Vegetables

When I bought my slow cooker I don’t think I realized just how much I would rely on it for so many of my meal preps. This evening I used it to make a vegetable medley of eggplant, zucchini and water chestnuts. I used some organic olive oil, organic chicken broth and Oh My Spice Garlic Lovers spice. I let this sit on low for about an hour, or until the vegetables were nice and soft.

Recipe #2: Organic Grass Fed Beef Chili with Cheese

I absolutely love to make hearty chili even in the summer time. I make a huge pot of it and then put it into containers and make it at work for lunch or at night time if I don’t want to make a full blow dinner. I like to use organic grass fed beef and use 2 full packs for a good amount of chili. I also use sliced black olives, organic chicken broth, diced yellow onion, organic southwest taco seasoning and red bell peppers. I let it simmer for about 25 minutes or until the beef is turned brown. I then top with shredded mozzarella cheese and it tastes amazing!

I do not use any beans or rice in my chili to keep it high protein and low carb. If I want to ensure I am getting enough fat into my diet that day I can also add some diced avocado on top with the mozzarella cheese. I use whole milk mozzarella which is good when you are following keto. If I don’t have time to heat up the chili at work I can eat this cold and it still tastes delicious.

Recipe #3: Low Carb Beef Meatballs

I make low carb meatballs all the time and if you do a quick search on my site you will find a variety of ways I have made meatballs a low carb meal. I love meatballs because you can load them up with vegetables if you’d like and you can eat them hot or cold. They are delicious and easy to make and pretty fool proof. For this recipe I used 2 packets of grass fed beef, 1 cage free egg, 3 tbsp of sugar free ketchup, 1 tbsp of yellow mustard, chopped spinach, pink himalayan sea salt and Oh My Spice Garlic Lovers seasoning,

I spray a Corningware bowl with coconut oil spray to prevent the meatballs from sticking. I then roll them up into a medium size and put them in the over for 40 minutes at 385. Once they are done you can eat them as is, add mozzarella cheese on top or add some organic marinara sauce for a quick meal. 

Recipe #4: Baked Sweet Potato Cubes

I haven’t eaten actual “carbs” in a few months but I was craving some sweet potato fries so opted to make my own version of baked sweet potato cubes in then oven. I bought these diced potatoes and then sprayed a baking sheet with coconut oil. I also sprayed the potatoes and then sprinkled some organic garlic salt and Oh My Spice Garlic Lovers all over. I then mixed them around to get them nice and coated and put in the oven at 385 degrees for 30 minutes. They came out absolutely delicious!

Recipe #5: Baked and Seasoned Cheesy Zucchini Sticks

I absolutely love zucchini, even though growing up you couldn’t pay me to eat them. Now I can’t get enough and am always looking for new ways to make them part of my meal prep. This evening I sliced them up into thick wedges, sprayed them with coconut oil, put them in a Corningware dish, dusted them with pink himalayan sea salt and garlic salt and then topped with shredded mozzarella cheese. I then baked them for 25 minutes at 385 and they turned out delicious! They are not crispy but not soggy either and are a great vegetable side dish that everyone will love.

Recipe #6: Wild Caught Salmon with Soy & Teriyaki Sauce

I’ve said it before but whenever I buy fish I always buy wild caught. You can see the difference right away between farm raised and wild caught. I love salmon and make it once a week for good omega 3s. To make this I put a skillet on medium heat, spray with coconut oil and then place the fish with the skin face down. I let it cook for a few minutes and flip it so that it cooks the skin and makes it very easy to peel off. Then I add some Liquid Aminos soy sauce alternative and a few small amount of Teriyaki sauce to make it more of a thicker marinade.

Recipe #7: Stir Fry Vegetables

To go with the wild caught salmon I made a stir fry, almost like a low mein style dish. To do this I use water chestnuts, bean sprouts, Liquid Aminos and a broccoli, carrots and cauliflower medley. I put this all in a skillet and let simmer on a low heat for about 15 minutes. I put the salmon over this and it is one of my favorite dinner dishes!

A recap of all of my meals:

Here is a gallery of all of my recipes from this evenings meal prep. I hope this will give you some inspiration next time you’re ready to get in the kitchen to cook. With good seasonings and flavorful recipes like these healthy eating can taste damn good!

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