Vegetarian/Pescatarian non dairy Keto please?

keto
vegetarian
(Metanoia) #1

Any simple vegan keto ideas or recipes for lunch to take to work? I struggle to stay on track the most during work hours. I like fish and eggs, I try to stick with olive oil, coconut oil , chia seeds but im running out of ideas.

#3

I think even with just fish and eggs, you could do endless varieties of herbs and spices and low carb veggies.

Any chance you’d reconsider the title of the thread? (the “gross” part of it?) My family has a saying “Don’t yuck my yum” and it’s a nice guideline.

I think there are probably a few vegetarian threads on here, and I bet there are lots of ideas.

(Rob) #4

Oily fish (salmon, mackerel, etc.), hard cheeses (and soft but don’t go wild), a million ways to do eggs (see 50 recipes on egg fast) https://www.ibreatheimhungry.com/egg-fast-diet-menu-plan-low-carb-keto/
Plus nuts etc. Doesn’t seem to hard to do it pescatarian…

Now vegan, that’s just GROSS :face_vomiting:

(Todd Allen) #5

She wasn’t yucking my yum. I’d get tired really quick of eating gross meat too. Fortunately I’ve got plenty of excellent meat to eat.

(Chris) #6

I recommend you find a Keto Bread recipe that works for you (I personally like the bread recipe from ketoconnect.net). Once you have that made, you can make a variety of vegan/pescatarian friendly sandwiches with eggs, nut butters, non-dairy grilled cheese, etc.

(Metanoia) #7

omg lol I deleted it for you, you are absolutely right though, I hate it when people yuck my yum too lmao thats hilarious

(Metanoia) #8

lol thanks

(Metanoia) #9

lol gross

(Todd Allen) #10

Through this forum I found this nut and seed loaf recipe that I really like. I’ve made many variations and it always comes out great. It travels well and complements just about anything else you might eat for lunch.

https://www.ehow.com/how_12343770_easy-make-bread-recipe-healthy-nuts-seeds.html

#11

I do multiple variations on this theme, varying the fish (salmon, crab, oysters, clams, talapia, sardines, anchovies, cod, trout), sometimes adding avocado, and sometimes a veggie (tomato, celery, scallions, bell pepper, diakon, or a bed of spinach) that may be on hand. I also vary the spices to change the flavor (Italian, Cajun, curry).