Advice on work lunches

#21

I speak for myself here, but even when I eat way more strict keto as a tracker for a while now I come pretty close to ignoring the carbs from green veggies. I’ve yet to ever find a situation where going over from them creates any negative effect at all. Remember, the 20g thing isn’t written in stone it’s just a good starting point for most where pretty much everybody can get into ketosis. It doesn’t mean if you go over it you’re out. You’ve probably been doing his long enough to realize that not all carbs are created equal, why treat them the same?

(Marianne) #22

One of my most satisfying things is keto pizza. We make it with the egg and cheese crust for simplicity. I use eight eggs and probably two cups of shredded cheese for the crust, baked in a very large sheet pan. Remove, then top with a little sauce and more cheese, could add pepperoni, too. Delicious! Tastes just like conventional pizza.

Here is a recipe I developed for keto soup. You can change it however you like, to suit your taste. I find it really holds me. Bring a cup of that and a slice of pizza.

Keto Soup

Ingredients:
• 1/4 stick of butter
• 2 Tbs. flour, for non-keto
• 1-1/2 c. heavy cream
• 2 c. water
• 1/2 chicken or beef bouillon cube (or more, if needed)
• 1 teaspoon cumin
• 1 ½ teaspoons chili powder
• ¼ tsp. cayenne pepper (or more)
• 1 8 oz. package shredded cheddar cheese
• 6 small breakfast sausage (like Jimmy Deans), microwaved and chopped (or you could add chicken, shrimp, or just leave it plain, without meat)

Directions:
Add butter, crushed bouillon, cumin, chili powder, cayenne and flour to a medium pot. Cook to release flavors and form a roux. Slowly add cream, water and sausage, stirring continually to incorporate. Simmer until thickened. Add cheese; stir until melted.

(Bob M) #23

As with @lfod14, I don’t count veggies, though I don’t track anything at all. For me, I have so few vegetables, just here and there, they don’t add up to much. And even when I ate more, they still don’t really add up to much.

(Scott) #24

I love to take a cold steak and cut it into pieces. Lots of salt added too. Maybe add some pork rinds for some crunch. Other days I re-heat burgers, chicken, brats etc. in the microwave. I pack a cooler with a couple of ice blocks to make sure the temp stays in the safe zone.

(Bob M) #25

What I’ve been doing too is taking a hunk of beef (some type of roast, chuck), sous viding it for a while, cooling it down, putting it in the fridge. Once I do that, I cut into chunks and take it cold to work. I usually put olives on it, though not always. I will add tomatoes if in season and I have one. Sometimes pickled mushrooms.

I really like this, too:

It’s not spicy, just tasty.

(Susan) #26

Chaffles
I use a 4 sectioned Belgian wallfle Iron. Preheat. I use 3 eggs, 1/2 C. mozzarella, a little under 1/2 a tsp of baking powder, and 1tsp butter. (I like rye bread so i put a small amount of caraway seeds in mine) Blend it in a 1L yogurt container or equivalent with a stick blender. pour 1/4 cup batter in the centre of each section. or less if it overflows. I make 12 or more and freeze them with some waxed paper between each one. They can be put in the toaster for eating now, or sandwich made with them frozen for eating later. My favourites are Reubens or open faced tuna melts. Tuna Sandwiches, egg salad, chicken salad, Grilled Ham and cheese are also sandwiches I have made. edit: When I am making an assembly line of them to freeze I set them in my oven on the racks to cool, I don’t have a lot of counter space for cooling them.

(UsedToBeT2D) #27

I make chaffles, the fry them in bacon grease until crispy on each side. A whole new level of yum.

(Mark) #28

I prefer the mixed baby leaf salads to regular lettuce. I find the extra taste much more satisfying. For me they’re also a lot easier to digest and the minimal carbs have zero impact on my ketone levels.
But here’s an even easier option to maybe look forward to: I’m 7 months into my keto journey, have lost fat, gained muscle and have so much more energy, and for the last couple of months haven’t wanted lunch at all! I always struggled to eat breakfast before keto, but now I have something egg based with enough healthy fats to supply 50% of my calories & set me up for the day, make sure I keep well hydrated during the day, and simply don’t get hungry until the early evening when I have my second and final meal. Now I find if I do eat lunch it actually causes my energy levels to drop for an hour or so.