Green chef keto dinners

(Gary hoover) #1

What do you people think of Green Chef dinners. We just tried three and it’s unbelievable good. It says net carb is 20 per serving. Thoughts

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

Not much. But if you can afford $12.99 per and eat zero carbs the rest of the day, go for it. Let us know how it works out for you.

(Gary hoover) #3

Wife and I are very close to increasing carbs,not a lot maybe up to 40/50. We both are about where we need to be for our age. I was more interested in healthy food that is made from Green Chef

(bulkbiker) #4

Personally I’d buy ingredients and cook myself… I’m pretty sure our meals don’t cost $26 each unless its steak.

(Michael - When reality fails to meet expectations, the problem is not reality.) #5

My first question is why are you ‘very close’ to increasing carbs? Second: what does ‘about where we need to be for our age’ mean? I’m 74 and eat sub-15 grams of carbs per day pretty much every day, and sub-10 grams on many days. Don’t miss carbs a bit. I know nothing about Green Chef nor the healthiness of their food other than what’s on the website. I presume that may be biased.

(Gary hoover) #6

Thanks I think you guys are right besides I know what’s in what I’m cooking

#7

I think it’s a fabulous option for folks who need the extra help in the kitchen for whatever reason (long work hours, family crises, relocation craziness, and/or we simply don’t have anyone else helping to do the cooking etc).

Being that basic LCHF/keto cornerstone authors advocate for slowly increasing carbs after about 3 weeks or 6 weeks once the signs of fat-adaptation and non-IR are intact, you don’t need to explain why!

It’s good for metabolic flex/agility for the long run. The Drs Eades aim to get their patients to the point where they’re at ‘keto cusp’ of around 100g total carbs per day, as there are health benefits to subtle moving in and out of nighttime ketosis once one is using fat for fuel. And Dr. Atkins’ introduction of veggies during the Ongoing Weight Loss and Pre-Maintenance period was with the intent of making this way of eating sustainable for the real world. In the updated Atkins book “The New Atkins For a New You” by Phinney/Westman/Volek, they advocate for even more veg and LC fruit - and have a great section on how to adapt various cultural cuisines to keto, and navigating restaurants.

I think the Green Chef concept is great in general, for all the folks who don’t have lots of schedule flex, ie aren’t semi-retired, retired, or wealthy enough to pay for their own home chef services - or in high stress circumstances with enough funds for pricey frozen meals as a relaxing backup.

Costco sells a wonderful, clean keto frozen lamb roast + veg frozen dinner, it’s also around $13 - and can feed two if you’re only aiming for 40g protein each, etc.

Personally, I prefer to avoid food from industrial kitchens wherever possible - I buy take out from small family places where I know the people - but geez, I do try to keep a Costco frozen meal on hand for the hard times. Will check out Green Chef.

(Brenda Soderlund) #8

We ordered them for a while to give me a break from having to come up with dinner ideas. Every one we ever had was tasty. They have changed over to low footprint packaging and have choices so that you can don’t have to eat that one thing you hate. BUT - every one was over 20 carbs per meal. Plus the protein portion is so small it is hard to cook properly. For example, the tuna is so thin that is overdone before you can get a good sear. Steaks are the same way.

Bottom line: They are nice for a break and the flavors are interesting. But they are expensive and higher carb than Keto recommends. I haven’t ordered them in a while, but that doesn’t mean I won’t try them next time I’m taking a break from cooking.

(Gary hoover) #9

Thanks I’m sticking to making our own food

#10

Huh, small protein portions eh? The Costco lamb dinner has two generous shanks on the bone in it, no skimping, etc.

Over 20 carbs works fine for lots of folks who are well established in keto and non-IR - that bears repeating. The Drs. Eades, Phinney/Volek/Westman, and Atkins all aim to help people increase their metabolic flexibility over time, not to stay at 20g unless necessary for medical reasons, etc.

(Gary hoover) #11

SBM

I have been on 20 grams sometimes 10 of for a year. If i do increase it will be small amount. Just wanted to see if this was healthy or not

#12

Yep - the increasing is only supposed to be at 10g increments and giving a few weeks to adjust before increasing again.

(Ken) #13

I suggest having additional carbs on specific days rather than picking a chronic level. That way your metabolism remains flexible and prevents any detrimental readaptations.

With a little experimentation you may find you can eat larger amounts of them yet remain stable as long as their consumption has VLCHF days in between.