I'll post more details tomorrow about what I've been eating this past week since returning from the Low Carb Meet & Greet last weekend, but, for now, I wanted to share what my typical breakfast/lunch looks like. I call it my breakfast/lunch because, although it looks like breakfast, I usually eat it around lunch time, and today is no exception.
In an effort to reduce my protein and increase my fat, I'm having to really pile it on! With a little inspiration from Jimmy Moore, here's the big, yummy and filling recipe:
I start by spreading 1 oz. of organic cream cheese on a sandwich plate. I use my fingers for the spreading and then I lick my fingers. I then cut 1 Tbs. of organic butter into little pieces and distribute them on top of the cream cheese. I use a paring knife for the cutting and then I lick the knife.
In a small mixing bowl, I use a wire whip to whip up 2 Omega-3 eggs, plus one more yolk, 1/8 tsp. sea salt and 1/8 tsp. ground turmeric. I do not lick the wire whip (salmonella). I put the eggs into a small pan in which I have melted 1 Tbs. of unrefined, organic coconut oil. I stir the eggs with a rubber spatula over medium heat until just set and still a little wet.
My goal for the day is to eat 187g of fat (85% of my total calories), 54g of protein and 20 grams of carbs. Along with this meal, I try to get in some raw veggies to up my carbs. That way, I am not eating the majority of my carbs at dinner. This meal gets me started, and I run just fine on it until dinner time, rarely experiencing any hunger. Here is the breakdown of this meal:
557 calories (not that I really care, but some people are interested in that number)
52.7g fat (85.2%)
18g protein (13%)
2.6g carbs (1.8%)