An example:

Good Low Carb Food & Recipes For People On The Move!

Cooking meals with low carb food for people on the go often has its challenges. Do you find it difficult to find appetizing and economical snack options? Are you on a tight budget and can't afford special prepackaged foods?

If you answered yes to those 2 questions, then you could be like me, the type of person that gets bored easily with the same old food. 

One thing that makes low carb snacking and meal preparation hard is finding ingredients that are appetizing and will not leave you bored after a few days.

Low carb dieters need to be creative with their food choices. It is easy to focus on what foods are not allowed, (which is a lot), and may cause most people to be discouraged. 

However, there are many quick meal and snack possibilities right in front of our eyes if we just think about them creatively.

Certain foods are suitable for snacking and also as the basis for a hearty meal. For instance take chicken.

Chicken breast can be grilled and eaten with various low-starch, high-fiber vegetables for a nutritious dinner.

Sliced cold chicken breast can also make an appetizing snack on the run. Here are some ideas for quick meals and snacks on the go.

The Low Carb Food Ingredients List

Anti Aging Diet Veggies

Make sure that your selections are compatible with the low carb plan of your choice and that they are allowed at your stage in the plan. You can eat these foods alone as snacks or as part of your main course:

APPETIZERS & SNACKS

  • STRING CHEESE
  • GRAPES
  • APPLES
  • DRIED FRUIT
  • CANNED TUNA
  • CANNED CHICKEN
  • SHRIMP WITH COCKTAIL SAUCE
  • PROSCUITTO
  • ORANGES
  • CELERY STICKS AND PEANUT BUTTER
  • EDAMAME (SOYBEANS)
  • GARBANZO BEANS (CHICKPEAS)
  • HUMMUS
  • HARD BOILED EGGS
  • LOW FAT YOGURT
  • UNSWEETENED APPLE SAUCE
  • LOW FAT MILK
  • BABY CARROTS
  • SLICED TURKEY
  • CHERRY TOMATOES
  • CUCUMBER WITH SUGAR FREE DRESSING/DIP
  • FROZEN SLICED BELL PEPPER
  • COLD ROAST BEEF

BEVERAGES

FRUITY FUN

  • 1 ½ cups strawberry juice or crushed strawberries
  • ½ cup orange juice
  • ¼ cup grapefruit juice
  • 1 Tablespoon lemon juice
  • 1½ cups bottled water (or tap)
  • 1 lb. frozen white grapes (seedless)
  • Mix all contents together in a large pitcher except the grapes. Use frozen
  • grapes like ice cubes; pour and serve.

TASTY TOMATO TREAT

  • 2 cups tomato or vegetable juice
  • 2 Tablespoons of lime juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon horseradish
  • Couple drops of our favorite hot sauce
  • Ice cubes tray filled with water, sprinkled with lemon juice drops n each cube slot

Place the ice cube tray in the freezer to set and make lemon-flavored ice cubes. Combine all other ingredients in a pitcher. Stir and serve over lemon ice cubes.

DESSERTS

WHIPPED JELLO TREAT

  • 1 package sugar free Jello, your favorite variety
  • 2/3 cup boiling water
  • 2 cups ice cubes
  • 1 container frozen whipped topping, thawed
  • Favorite nuts to taste

Dissolve Jello in boiling water. Pour into mixing bowl.

Add ice cubes and stir until ingredients thicken. Remove any pieces of ice cube remaining. Mix in whipped cream and stir briskly until smooth texture. Spoon out into serving dishes. Garnish with your favorite nuts on top.

TASTY PECANS

  • ½ lb pecans
  • 1 teaspoon cinnamon
  • ½ stick margarine, melted
  • ¼ cup brown sugar
  • Heat oven to 350 degrees. Roast pecans 10 minutes.

In a mixing bowl, combine: cinnamon, brown sugar and margarine. Pour over roasted pecans. Placed pecans on baking sheet and bake for 10 minutes on each side, turning once.

MEAL TIME

EASY MUSHROOM AND ASPARAGUS OMLETTE

  • 2 eggs
  • 2 Tbsp water
  • 3 fresh asparagus stalks, stemmed
  • ¼ cup sliced white mushrooms
  • ¼ cup shredded reduced-fat mozzarella cheese

Spray small skillet with nonstick cooking spray and heat over medium heat. Lightly whip (by hand is fine) eggs and water.

Pour egg/water mix into skillet. When top is firm, spoon asparagus, mushrooms and cheese onto half the omlette. Fold over other half. Serve.

BROCCOLI WITH CHEESE AND GARLIC

  • 1 poundbroccoli florets
  • 2 cloves minced garlic
  • 2 Tbsp extra virgin olive oil
  • ¼ cup freshly, grated cheese (your favorite type)

Steam broccoli in 2 inches of water for 2 minutes. Drain. Heat olive oil in skillet over medium heat, swirling to coat bottom of skillet. Add garlic and sauté until fragrant (about 1 minute).

Add broccoli and sauté for about 4 minutes, stirring often. Remove skillet from heat. Sprinkle cheese over broccoli. Lightly toss.

MEATBALLS

  • ½ pound of ground pork
  • 1 pound ground chicken
  • 1 small onion, chopped fine
  • 1 egg
  • 2 cloves minced garlic
  • 2 Tbsp chopped dill
  • 2 Tbsp canola oil
  • salt and pepper to taste

Preheat oven to 375 degrees. In a bowl, mix all ingredients EXCEPT the oil together well. Make about 12 meatballs from the mixture.

Heat oil in skillet over medium heat and brown meatballs. Transfer skillet (or place meatballs on cookie or baking sheet) and bake in oven for 15 minutes or until completely cooked.

SLOPPY JOES

  • 1 lb ground beef
  • 2 Tablespoons chopped onion
  • salt and pepper to taste
  • ½ teaspoon of garlic
  • 1 cup crushed tomatoes
  • 3 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • low-carb buns (or at least anything but white!) or lettuce leaves

Brown beef and drain. Reduce heat to low. Add the rest of the ingredients. Slowly cook for about 10 minutes and serve on (whole wheat or multi-grain) buns or lettuce leaves.

STUFFED CHICKEN

  • 4 skinless, boneless chicken breasts (halved)
  • Parmesan cheese (for sprinkling to taste)
  • 1 ½ cups chopped mushrooms
  • 1 cup chicken broth
  • 2 tablespoons roaster red sweet pepper, chopped
  • 1 tablespoon water
  • 1 clove garlic, minced
  • ¼ teaspoon dried marjoram, crushed
  • 1 teaspoon cooking oil

Make stuffing by combining mushrooms, garlic pepper and marjoram in skillet sprayed with nonfat cooking spray. Finish when mushrooms are soft end tender.

Make slit in chicken pieces so that a pocket is created. Stuff with stuffing you just made and sprinkle inside pocket with cheese. (If you like, secure closed with toothpicks).

Brown chicken on both sides in skillet, cooking in oil. Add broth. Cook over medium- to low-heat until chicken is no longer pink inside. Serve with broth poured over chicken.

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

You might also like....

Return to home page