{"id":521970,"date":"2018-05-16t17:48:11","date_gmt":"2018-05-16t21:48:11","guid":{"rendered":"\/\/www.digitopmedia.com\/?p=521970"},"modified":"2022-05-02t09:32:08","modified_gmt":"2022-05-02t13:32:08","slug":"low-carb-lunch-recipes","status":"publish","type":"post","link":"\/\/www.digitopmedia.com\/low-carb-lunch-recipes\/","title":{"rendered":"low carb lunch recipes"},"content":{"rendered":"<p>sticking to your diet can be a tough challenge, especially when you are trying to stick to a low carb diet. when it comes to lunch, you might be in a hurry and need to be able to make something that is quick and easy but also sticks to your low carb diet. well, we&#8217;ve got you covered here with 25 low carb lunch recipes that are delicious and simple to fix whenever you want.<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/curried-chicken-salad-stuffed-avocados.jpg\" alt=\"curried chicken salad stuffed avocado\" width=\"2121\" height=\"1414\" \/><\/p>\n<h2>curried chicken salad stuffed avocados<\/h2>\n<p>chicken salad is an easy to fix lunch recipe that can be prepared dozens of different ways. we\u2019ve got this recipe for those that love their chicken salad to be a little spicier.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 15 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 371 calories<\/li>\n<li>nutritional facts: fat: 30g protein: 18g total carbs: 12g fiber: 7.5g net carbs: 4.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 lb chicken breast, cooked and cubed<\/li>\n<li>2 ribs celery, sliced<\/li>\n<li>1\/2 cup red seedless grapes, halved<\/li>\n<li>1\/2 cup lightly salted cashews<\/li>\n<li>1\/3 cup red onion, diced<\/li>\n<li>1\/2 cup mayonnaise<\/li>\n<li>juice of 1\/2 lime<\/li>\n<li>1 tbsp plus 1 tsp curry powder<\/li>\n<li>sea salt and black pepper, to taste<\/li>\n<li>3 large avocados, halved and pitted<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>go ahead and chop up and dice the avocados, chicken breasts, celery, cashews, and grapes to begin preparing this recipe.<\/li>\n<li>then grab a large mixing bowl and throw in the cubes chicken, red onion, grapes, cashews, and the celery.<\/li>\n<li>then get a second smaller bowl and combine the curry powder, mayonnaise, and the lime juice, and mix it all until it is thoroughly combined.<\/li>\n<li>then pour the curried mayonnaise combination into the large mixing bowl and mix all of the ingredients until they are well incorporated.<\/li>\n<li>take the six avocado halves and sprinkle them with as much salt and pepper as you\u2019d like.<\/li>\n<li>then scoop the mixture onto the top of the avocados, serve and enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/barbecue-chicken-salad.jpg\" alt=\"barbecue chicken salad\" width=\"2121\" height=\"1414\" \/><\/p>\n<h2>barbecue chicken salad<\/h2>\n<p>keeping with the variations on chicken salad recipes, we\u2019ve got this one for the people who like a little less spice and a little more flavor in their chicken salad. this recipe is also gluten and dairy free for those on a more restrictive diet. this will is a quick and easy recipe that you\u2019ll love to make.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 35 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 349 calories<\/li>\n<li>nutritional facts: fat: 13g protein: 12g total carbs: 12g fiber: 7g net carbs: 4g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>3 cups cooked chicken breast, shredded or diced<\/li>\n<li>1 red bell pepper, finely chopped<\/li>\n<li>1 yellow bell pepper, finely chopped<\/li>\n<li>1\/2 medium onion, finely chopped<\/li>\n<li>1\/2 cup finely chopped fresh cilantro<\/li>\n<li>1 cup mayonnaise<\/li>\n<li>2 tbsp barbecue seasoning<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>this is an easy one to make. go ahead and chop up your chicken breast, bell peppers, onion, and cilantro.<\/li>\n<li>take a large bowl and throw in the chicken and mix in the mayonnaise and barbecue seasoning until it is all evenly mixed in together.<\/li>\n<li>then you\u2019ll need to add in the red and yellow bell peppers, the cilantro, and the onion to the chicken mixture and stir it together until it is well combined.<\/li>\n<li>throw the mixture into the fridge for about 30 minutes to chill. (the longer you let it sit, the more the flavors will combine for an even better taste)<\/li>\n<li>when you pull it from the fridge, stir and mix it again and then serve on whatever you want. cucumber slices, halved avocados, mini bell pepper halves, romaine lettuce, all of these work tremendously with this barbecue chicken salad.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/avocado-lime-tuna-salad.jpg\" alt=\"avocado lime tuna salad\" width=\"1280\" height=\"850\" \/><\/p>\n<h2>avocado lime tuna salad<\/h2>\n<p>this is a really easy low carb lunch to prepare with tons of flavor, proteins, and healthy fats that you can enjoy all year long.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 10 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 170 calories<\/li>\n<li>nutritional facts: fat: 12g. protein: 13g total carbs: 17g fiber: 5g net carbs: 4.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 can solid white albacore tuna drained<\/li>\n<li>1\/2 large red bell pepper diced<\/li>\n<li>1\/2 large carrot peeled and diced<\/li>\n<li>1\/4 cup grape tomatoes diced<\/li>\n<li>1 scallion green part only, thinly sliced<\/li>\n<li>1\/2 large ripe avocado or 1 smaller one, mashed<\/li>\n<li>juice of 2 small limes about 1 tbsp<\/li>\n<li>1\/2 tsp fine grain sea salt or to taste<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>go ahead and dice your bell pepper, carrot, scallion, and grapes, and mash your avocado.<\/li>\n<li>take a medium-sized bowl and mix the tuna with all of the veggies and the grapes, squeeze in the lime juice and throw in the scallions and season with salt, and mix again until the mixture is thoroughly combined.<\/li>\n<li>you can serve alone or over any kind of salad or in a wrap, or with your favorite crackers.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/turkey-salad-wrap.jpg\" alt=\"turkey salad wrap\" width=\"2121\" height=\"1414\" \/><\/p>\n<h2>turkey salad wrap<\/h2>\n<p>this wrap is the perfect choice for those seeking low carb lunch recipes and can be enjoyed with just a little prep.<\/p>\n<ul>\n<li>prep time: 15 minutes<\/li>\n<li>total time: 15 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 275 calories<\/li>\n<li>nutritional facts: fat: 17g protein: 23g total carbs: 17.5g fiber: 5.5g net carbs: 9g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>4 cups chopped turkey<\/li>\n<li>3\/4 cup chopped celery<\/li>\n<li>1\/2 cup chopped onion<\/li>\n<li>1\/4 cup chopped dried strawberries or cranberries<\/li>\n<li>1 cup homemade mayo<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1\/2 teaspoon sea salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>romain lettuce for wrapping<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>chop up the turkey, celery, onion, and berries, then combine all of the ingredients into a mixing bowl. (except the lettuce.)<\/li>\n<li>refrigerate for about four hours. the longer you chill it the better it will taste.<\/li>\n<li>then scoop the turkey salad mix onto some lettuce, roll it up, and it is ready to eat.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/pulled-pork-lettuce-wraps.jpg\" alt=\"pulled pork lettuce wraps\" width=\"844\" height=\"1243\" \/><\/p>\n<h2>chipotle pulled pork lettuce wraps with avocado aioli<\/h2>\n<p>here is another lettuce wrap that is perfect for people on a low carb diet who love to mix up their traditional lunches with a variety of flavors.<\/p>\n<ul>\n<li>prep time: 15 minutes<\/li>\n<li>total time: 15 minutes<\/li>\n<li>servings: 2 servings<\/li>\n<li>calories: 180 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 17g total carbs: 18g fiber: 5g net carbs: 4.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>half of an avocado<\/li>\n<li>2 tablespoons mayonnaise<\/li>\n<li>1 lime, juiced<\/li>\n<li>1 clove garlic, finely minced<\/li>\n<li>salt and pepper, to taste<\/li>\n<li>1 head iceberg or butter lettuce, broken apart into lettuce cups<\/li>\n<li>2 cups slow cooker chipotle pulled pork, warmed<\/li>\n<li>1 avocado, sliced<\/li>\n<li>lime wedges<\/li>\n<li>cilantro<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<p>mash up the halved avocado. take that and whisk in the mayonnaise, salt and pepper, garlic, and lime juice.<\/p>\n<p>take the warmed chipotle pork and put it onto the lettuce cups. then top it off with the sliced avocado, drizzle it with the aioli, and garnish it with the cilantro and lime for one of the best low carbohydrate lunches ever.<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/fajita-chicken-salad.jpg\" alt=\"fajita chicken salad\" width=\"5472\" height=\"3648\" \/><\/p>\n<h2>fajita chicken salad<\/h2>\n<p>continuing our lineup of chicken salad recipes is this quick and delicious recipe that&#8217;s perfect for some low carb eating.<\/p>\n<ul>\n<li>prep time: 20 minutes<\/li>\n<li>total time: 20 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 328 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 17g total carbs: 22g fiber: 7g net carbs: 7.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>3 cups cooked chicken, chopped or shredded<\/li>\n<li>1\/2 cup mayonnaise (homemade or this whole30 compliant mayo)<\/li>\n<li>1 tbsp fajita seasoning<\/li>\n<li>1\/2 red bell pepper, finely diced<\/li>\n<li>1\/2 yellow bell pepper, finely diced<\/li>\n<li>1\/4 small yellow onion, finely diced<\/li>\n<li>1\/4 fresh chopped cilantro<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>another easy recipes for your low carb diet. put the chicken, mayonnaise, and fajita seasoning into a medium-sized mixing bowl and combine it thoroughly.<\/li>\n<li>add the bell pepper and the onion and the cilantro and mix it evenly.<\/li>\n<li>then serve it on whatever or however you want.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/fiesta-chicken-salad-no-mayo-no-dairy.jpg\" alt=\"fiesta chicken salad - no mayo-no dairy\" width=\"5291\" height=\"3527\" \/><\/p>\n<h2>fiesta chicken salad<\/h2>\n<p>i hope you guys don&#8217;t hate chicken salad or else you&#8217;ll hate this list.<\/p>\n<p>but for the optimists, the guacamole makes for some healthy and gluten-free low carb eating.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 5 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 380 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 14g total carbs: 17g fiber: 5g net carbs: 6.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 avocado<\/li>\n<li>2 cups cooked chicken, shredded\/chopped<\/li>\n<li>1\/2 red bell pepper, finely diced<\/li>\n<li>1\/4 cup chopped fresh cilantro<\/li>\n<li>2 scallions, thinly sliced (or 2 tablespoons finely diced red onion)<\/li>\n<li>juice of 1 lime<\/li>\n<li>1\/4 teaspoon cumin<\/li>\n<li>1\/4 teaspoon smoked paprika<\/li>\n<li>pinch cayenne pepper<\/li>\n<li>salt and pepper, to taste<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>this one is beyond simple. mash up the avocado and chop up the rest of your ingredients. mix them in a medium-sized bowl and it is ready to be enjoyed.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/turkey-kale-and-cauliflower-soup.jpg\" alt=\"turkey, kale, and cauliflower soup\" width=\"1280\" height=\"861\" \/><\/p>\n<h2>turkey, kale, and cauliflower soup<\/h2>\n<p>veering from the endless list of chicken salad recipes, we&#8217;ve got this delicious soup that is perfect for anybody on a low carb diet.<\/p>\n<ul>\n<li>prep time: 25 minutes<\/li>\n<li>total time: 45 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 420 calories<\/li>\n<li>nutritional facts: fat: 20g protein: 37g total carbs: 25g net carbs: 19g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 lb. ground turkey<\/li>\n<li>4 shallots, chopped<\/li>\n<li>3 carrots, sliced<\/li>\n<li>1 bell pepper, cut into pieces<\/li>\n<li>15 oz can diced tomatoes<\/li>\n<li>5 cups chicken stock<\/li>\n<li>1 \u00bd cup cauliflower, minced<\/li>\n<li>4 cups kale, ribs removed, leaves coarsely chopped<\/li>\n<li>2 tbsp. coconut oil<\/li>\n<li>sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>chop up your veggies first and foremost.<\/li>\n<li>then melt the coconut oil in a saucepan. medium to high heat should do it.<\/li>\n<li>add in the bell pepper, cauliflower, shallots, and carrots.<\/li>\n<li>cook until the veggies are soft, usually about 8 to 10 minutes.<\/li>\n<li>add the turkey and cook it for about 6 to 8 minutes.<\/li>\n<li>add the chicken stock and the tomatoes, and season it with as much salt and pepper as you&#8217;d like.<\/li>\n<li>bring it to a boil and stir in the kale.<\/li>\n<li>reduce the heat to a simmer and cover it for about 15 minutes, then it is ready to serve.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/salmon-asparagus-bundles.jpg\" alt=\"salmon asparagus\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>salmon asparagus<\/h2>\n<p>a unique combination that makes for one of the best low carb lunches around.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 33 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 96 calories<\/li>\n<li>nutritional facts: fat: 19g protein: 9.5g total carbs: 7g fiber: 7g net carbs: 3.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 lb asparagus spears<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>1\/8 tsp garlic powder<\/li>\n<li>1\/8 tsp paprika<\/li>\n<li>pinch of cayenne pepper<\/li>\n<li>1 medium red bell pepper or roasted bell pepper<\/li>\n<li>4 oz smoked salmon<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>preheat the oven to 425 degrees.<\/li>\n<li>take some foil and line a baking sheet.<\/li>\n<li>cut off the ends of the asparagus spears and toss them in oil, salt, cayenne pepper, paprika, and garlic powder.<\/li>\n<li>but the bell pepper in half and cut out the ribs and seeds and put it on the baking sheet with the asparagus.<\/li>\n<li>throw it in the oven for about 10 minutes. take them out and rotate them, then roast for another 8 to 10 minutes.<\/li>\n<li>take them out of the oven and let them cool ever so slightly.<\/li>\n<li>slice the other bell pepper. divide the asparagus spears and bell pepper slices into groups of 3 or 4, then turn the oven to broil.<\/li>\n<li>next, you need to wrap each bundle with a piece of smoked salmon. (use a toothpick to secure them together if you need to.)<\/li>\n<li>broil the salmon wrapped bundles for about 2 to 3 minutes; then it&#8217;s ready to enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/avocado-tuna-salad.jpg\" alt=\"avocado tuna salad\" width=\"1255\" height=\"836\" \/><\/p>\n<h2>avocado tuna salad<\/h2>\n<p>another delicious recipe for tuna salad that makes for a great low carb lunch.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 10 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 390 calories<\/li>\n<li>nutritional facts: fat: 14g protein: 19g total carbs: 12g fiber: 7g net carbs: 4.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>2 (5-6oz) cans of solid white albacore tuna in water, drained<\/li>\n<li>1 1\/2 &#8211; 2 avocados<\/li>\n<li>1\/2 cup diced cucumber<\/li>\n<li>2 tbsp. finely chopped red onion<\/li>\n<li>1\/3 cup fresh chopped cilantro<\/li>\n<li>1 green onion sliced<\/li>\n<li>1\/2 tsp. garlic salt (or garlic powder)<\/li>\n<li>1\/2 lime, juiced<\/li>\n<li>salt and fresh ground black pepper<\/li>\n<li>baby romaine leaves<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>take a medium-sized bowl and toss in the tuna.<\/li>\n<li>mix in the avocado and stir thoroughly.<\/li>\n<li>add the red onion, cilantro, cucumber, garlic salt and green onion. stir it all together and add in the lime juice, season with the salt and pepper.<\/li>\n<li>then chill for 20-30 minutes and serve.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/crab-salad-with-a-fresh-coriander-dressing.jpg\" alt=\"crab salad with a fresh coriander dressing\" width=\"1280\" height=\"720\" \/><\/p>\n<h2>crab salad with a fresh coriander dressing<\/h2>\n<p>an interesting low carb lunch recipe that brings in some delicious crab with a unique dressing to top it all off.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 10 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 320 calories<\/li>\n<li>nutritional facts: fat: 24g protein: 17g total carbs: 15g fiber: 8g net carbs: 4.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>as much crab meat as you desire<\/li>\n<li>1\/2 a bunch of fresh coriander finely chopped<\/li>\n<li>2 &#8221; fresh lemongrass stalk peeled off the dry outer and finely chopped<\/li>\n<li>1 tablespoon fish sauce<\/li>\n<li>1 teaspoon soy sauce tamari or coconut aminos<\/li>\n<li>3 tablespoons sesame or other mild tasting oil<\/li>\n<li>juice &amp; zest of half a lime<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>make sure the crab meat is removed from the shell and is cooked however you want: steamed, broiled, baked.<\/li>\n<li>chop up the coriander and the lemongrass as finely as you possibly can.<\/li>\n<li>mix the coriander and the lemongrass with the other dressing ingredients and cover it and leave it in the fridge until it is time to drizzle over your salad. it&#8217;s as simple as that.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/cream-of-broccoli-soup.jpg\" alt=\"cream of broccoli soup\" width=\"1198\" height=\"876\" \/><\/p>\n<h2>cream of broccoli soup<\/h2>\n<p>another delicious low carb soup recipe that&#8217;s perfect any time of the year. not to mention it&#8217;s an option for those on a gluten-free diet, as well.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 40 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 220 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 5g total carbs: 17g fiber: 12g net carbs: 8.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>2 tablespoons ghee<\/li>\n<li>4 shallots roughly chopped<\/li>\n<li>1 large yellow onion thinly sliced<\/li>\n<li>1 1\/2 pounds broccoli florets or frozen broccoli<\/li>\n<li>1\/2 green apple peeled and diced<\/li>\n<li>2 yukon gold potatoes boiled and roughly chopped<\/li>\n<li>1\/2 teaspoon thyme<\/li>\n<li>32 ounces bone broth<\/li>\n<li>1\/2 teaspoon oregano<\/li>\n<li>1\/2 teaspoon turmeric<\/li>\n<li>1 teaspoon curry powder<\/li>\n<li>1\/2 teaspoon cinnamon<\/li>\n<li>13.5 ounces canned coconut milk full fat<\/li>\n<li>sea salt to taste<\/li>\n<li>black pepper to taste<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>take a large stockpot and melt the ghee over some medium heat.<\/li>\n<li>throw in the shallots and onions and saute them until they have become softened, then add in the broccoli florets, the apple, the potatoes, and then pour in the chicken broth. you can top it off with a little extra chicken broth, or water if the vegetables are not completely covered yet.<\/li>\n<li>crank the heat up to a high temperature until the broth is at a boil. once it is at a boil, lower it to simmer and keep cooking until the vegetables are fully soft. this will probably take about 15 to 25 minutes.<\/li>\n<li>now, stir in the spices and cook the soup for 5 more minutes. then you need to transfer the soup into some kind of immersion blender or some other type of high-speed blender and blend until everything is smoothed.<\/li>\n<li>pour the soup back into the pot and whisk in the canned coconut milk, then blend again to combine it.<\/li>\n<li>if you are going to be serving the soup cold, just let it come to room temperature and put it in the fridge to cool down for a few hours, then it is ready to enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/italian-harvest-soup.jpg\" alt=\"italian harvest soup\" width=\"6000\" height=\"4000\" \/><\/p>\n<h3>italian harvest soup<\/h3>\n<p>soup is a great option for low carb meals, and we&#8217;ve got plenty of recipes for you to try out and enjoy your low carb lunches.<\/p>\n<ul>\n<li>prep time: 15 minutes<\/li>\n<li>total time: 55 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 230 calories<\/li>\n<li>nutritional facts: fat: 9g protein: 14g fiber: 3g total carbs: 23g net carbs: 16g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 pound mild or hot italian sausage links<\/li>\n<li>2 tbsp. ghee or olive oil<\/li>\n<li>1 medium onion, diced<\/li>\n<li>2 large carrots, peeled and thinly sliced<\/li>\n<li>2 large celery ribs, diced or thinly sliced<\/li>\n<li>8 ounces cremini mushrooms, sliced<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 pound red or yukon gold potatoes, cut into \u00bd-inch cubes<\/li>\n<li>1 tsp. dried italian seasoning, or more to taste<\/li>\n<li>1\/2 tsp. salt, plus more to taste<\/li>\n<li>1\/2 tsp. black pepper<\/li>\n<li>8-10 cups chicken broth, depending on how \u2018brothy\u2019 you like it<\/li>\n<li>1 small head kale, washed and torn into small pieces<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>grab a large sized pot and place it over some medium to high heat and go ahead and throw in the ghee or the olive oil, whichever you prefer.<\/li>\n<li>when the oil starts to shimmer, go ahead and add the onions, celery, carrots, and mushrooms and cook them while occasionally stirring until all of the onions and mushrooms are soft. this should take about 8 to 10 minutes.<\/li>\n<li>throw in the garlic, the black pepper, and the italian seasoning and continue to cook for another minute or two until it becomes fragrant.<\/li>\n<li>add the broth and the potatoes and bring the soup to a rolling boil. then cover the large pot, reduce the heat just a little bit and simmer the soup for about 25 to 30 minutes until the potatoes and carrots are tender.<\/li>\n<li>during this time while the soup is simmering, go ahead and cook the sausage links in a separate skillet. let them cool slightly after cooking and then slice them into rounds.<\/li>\n<li>now, when the potatoes and carrots are tender, add in the cooked sausage and the kale, then stir and simmer for another 3 to 5 minutes until the sausage is warmed through and the kale is wilted completely, then remove the soup from the heat and serve it with some chopped parsley and enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/blackened-chicken-and-avocado-salad.jpg\" alt=\"blacked chicken and avocado salad\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>blackened chicken and avocado salad<\/h2>\n<p>a delicious chicken and avocado salad that is perfect for anyone&#8217;s low carb diet.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 20 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 430 calories<\/li>\n<li>nutritional facts: fat: 7g protein: 15g total carbs: 17g fiber: 7g net carbs: 7.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<p><strong>blackened chicken:<\/strong><\/p>\n<ul>\n<li>2 boneless skinless chicken breasts<\/li>\n<li>1\/2 tsp paprika<\/li>\n<li>1\/2 tsp garlic powder<\/li>\n<li>1\/2 tsp chili powder<\/li>\n<li>1\/2 tsp cumin optional<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>pinch salt and pepper<\/li>\n<\/ul>\n<p><strong>avocado salad:<\/strong><\/p>\n<ul>\n<li>2 cups romaine lettuce or baby spinach<\/li>\n<li>1 large tomato<\/li>\n<li>1 small red onion<\/li>\n<li>1\/2 cup cucumber<\/li>\n<li>2 avocados<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1 tbsp cilantro fresh or dried<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1\/2 tsp pepper<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>in a small bowl go ahead and mix the paprika, chili powder, cumin, garlic powder, salt, pepper, and olive oil.<\/li>\n<li>take this mixture and coat the chicken, then cook it on medium heat in a skillet or frying pan until it is no longer pink in the center, which should take about 15 minutes depending on how thick the chicken is.<\/li>\n<li>now, wash, dry, and chop up the lettuce.<\/li>\n<li>peel, pit, and chop up the avocados and the tomato, the onion, and the cucumber to the desired size.<\/li>\n<li>now add all of the ingredients to a large sized salad bowl and drizzle some olive oil over them and sprinkle with some salt, some pepper, and some cilantro and toss it all together.<\/li>\n<li>remove the chicken and slice it into strips and put them on top of the salad and serve it immediately.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/grilled-chicken-cabbage-salad.jpg\" alt=\"grilled chicken cabbage salad\" width=\"1183\" height=\"887\" \/><\/p>\n<h2>grilled chicken cabbage salad<\/h2>\n<p>this is an eastern inspired recipe that makes for a perfect low carb lunch for anyone&#8217;s low carb diet.<\/p>\n<ul>\n<li>prep time: 20 minutes<\/li>\n<li>total time: 35 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 256 calories<\/li>\n<li>nutritional facts: fat: 10.5g protein: 29g total carbs: 12g fiber: 5g net carbs: 8g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<p><strong>chicken seasonings:<\/strong><\/p>\n<ul>\n<li>1 3\/4 lbs chicken thighs (boneless, skinless) alt. chicken breasts<\/li>\n<li>salt, garlic, onion, sweet paprika powder, lightly sprinkle over both sides of chicken<\/li>\n<\/ul>\n<p><strong>salad:<\/strong><\/p>\n<ul>\n<li>8 cups savoy cabbage, cored and thinly sliced alt. nappa cabbage<\/li>\n<li>2 1\/2 cups carrots, julienned (about 1 large carrot)<\/li>\n<li>small handful red cabbage cored and thinly sliced<\/li>\n<li>sugar snap peas or snow peas, roughly chopped &amp; almond slices, as much as you like<\/li>\n<\/ul>\n<p><strong>aromatics:<\/strong><\/p>\n<ul>\n<li>1 large garlic clove minced<\/li>\n<li>2 thin slices ginger finely chopped<\/li>\n<li>2 bulbs scallions chopped. separate white &amp; green parts<\/li>\n<li>1\/4 tsp red pepper flakes, optional<\/li>\n<li>half one whole star anise (or 1\/2 tsp five spice powder)<\/li>\n<li>dressing (can be easily doubled):<\/li>\n<li>3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)<\/li>\n<li>2 tbsp toasted sesame oil<\/li>\n<li>2 tbsp coconut aminos<\/li>\n<li>1 tsp grated ginger<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<p><strong>chicken: <\/strong><\/p>\n<ul>\n<li>season the chicken with onion, sweet paprika, salt and garlic powder on both sides and pan fry them with some about 1 tablespoon of ghee until both sides are golden brown and there is no pink in the middle, then cover them with some aluminum foil and set it aside for now.<\/li>\n<\/ul>\n<p><strong>saute: <\/strong><\/p>\n<ul>\n<li>now saute the aromatics with another tablespoon of ghee and season with a small pinch of salt and stir-fry for under a minute until it becomes fragrant. now add some thinly sliced savoy cabbage and the julienned carrots. lightly toss them a couple of times until the veggies are slightly softer but still crisp, then season with a pinch of salt and set them side to cool as well.<\/li>\n<li>to prepare the dressing, just combine all of the ingredients thoroughly.<\/li>\n<li>then combine the sauteed vegetables with the thinly sliced red cabbage, the chopped sugar snap peas, almond slices, and the sliced dressing, then pour the dressing over the top, toss and serve.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/wedge-salad.jpg\" alt=\"wedge salad\" width=\"2121\" height=\"1414\" \/><\/p>\n<h2>wedge salad<\/h2>\n<p>a quick and easy recipe for anyone&#8217;s low carb lunch.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 10 minutes<\/li>\n<li>servings: 2 servings<\/li>\n<li>calories: 300 calories<\/li>\n<li>nutritional facts: fat: 17g protein: 4g total carbs: 22g fiber: 7.5g net carbs: 13g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1\/2 head iceberg lettuce (cut into two halves)<\/li>\n<li>4 tablespoons homemade ranch dressing (divided)<\/li>\n<li>1 slice bacon (cooked, chopped and divided)<\/li>\n<li>10 cherry tomatoes (sliced in half)<\/li>\n<li>1 tablespoon diced red onion (divided)<\/li>\n<li>1 tablespoon chopped italian parsley (divided)<\/li>\n<li>sea salt and black pepper (to taste)<\/li>\n<li>sliced mushrooms, cucumbers, or shredded carrots<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>cut up one head of lettuce into some wedges and place each wedge on a salad plate.<\/li>\n<li>drizzle it with some ranch dressing.<\/li>\n<li>then sprinkle the bacon, green onions, and tomatoes over each salad, and add on the additional toppings as you desire: the mushrooms, cucumbers, and carrots.<\/li>\n<li>season it with salt and pepper, and serve immediately.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/strawberry-chicken-poppy-seed-salad-.jpg\" alt=\"strawberry chicken poppy seed salad\" width=\"1280\" height=\"1256\" \/><\/p>\n<h2>strawberry chicken poppy seed salad<\/h2>\n<p>chicken reigns supreme when it comes to low carbohydrate lunches.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 10 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 320 calories<\/li>\n<li>nutritional facts: fat: 17g protein: 22g total carbs: 19g fiber: 6g net carbs: 12g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>2 cups cubed organic chicken<\/li>\n<li>1\/2 cup diced strawberries<\/li>\n<li>1\/4 cup diced red onion<\/li>\n<li>1\/4 cup diced celery<\/li>\n<li>1\/4 cup sliced cashews, toasted<\/li>\n<li>1-2 tbsp. chopped fresh basil<\/li>\n<li>1\/4-1\/3 cup mayonnaise<\/li>\n<li>2 tbsp. lemon juice<\/li>\n<li>1 tsp. poppy seed<\/li>\n<li>salt and pepper to taste<\/li>\n<li>leaf lettuce or butter lettuce<\/li>\n<li>chopped green onion<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>take a medium-sized bowl and combine the chicken, onion, celery, tasted almonds, and strawberries and fresh basil.<\/li>\n<li>then in a small bowl, combine in the mayo, poppy seeds, and lemon juice, and gently stir into the chicken mixture and add salt and pepper.<\/li>\n<li>then you can scoop onto a lettuce leaf or a bed of greens and top off with green onions and tasted almonds and serve.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/asian-zucchini-noodle-bowl-.jpg\" alt=\"asian zucchini noodle bowl\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>asian zucchini noodle bowl<\/h2>\n<p>another healthy low carb lunch that&#8217;s quick and easy to prepare.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 15 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 192 calories<\/li>\n<li>nutritional facts: fat: 8g protein: 5g total carbs: 25g fiber: 8g net carbs: 20g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<p><strong>noodles:<\/strong><\/p>\n<ul>\n<li>3 medium zucchini squash<\/li>\n<li>3 medium yellow summer squash<\/li>\n<li>1 tablespoon sesame oil<\/li>\n<\/ul>\n<p><strong>sauce:<\/strong><\/p>\n<ul>\n<li>1\/4 cup coconut aminos<\/li>\n<li>2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30<\/li>\n<li>1\/4 cup balsamic vinegar<\/li>\n<li>1\/4 cup cold water<\/li>\n<li>1 tablespoon arrowroot flour<\/li>\n<\/ul>\n<p><strong>toppings:<\/strong><\/p>\n<ul>\n<li>2 tablespoons sesame seeds<\/li>\n<li>1\/4 cup green onions chopped<\/li>\n<li>1\/4 cup cilantro leaves<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>heat a large fry pan over medium\/high heat on the stove.<\/li>\n<li>then fry the noodles with 1 tablespoon sesame seed oil for about 3 to 4 minutes until they are softened. then remove from the heat and set aside and drain the excess liquid.<\/li>\n<li>prepare the sauce by combining the balsamic vinegar, the maple syrup, the coconut aminos, and the hot sauce in small saucepan over medium heat on the stove.<\/li>\n<li>in a small sized cup mix the cold water and arrowroot flour until it is a liquidy paste.<\/li>\n<li>heat the sauce to a simmer and constantly stir while pouring in the arrowroot and cold water mixture.<\/li>\n<li>continue to cook and stir the sauce while keeping it on a simmer for a few minutes until the sauce thickens. then take off the heat and pour over the noodles.<\/li>\n<li>top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired, then serve and enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/lemon-garlic-chicken-skewers.jpg\" alt=\"lemon garlic chicken skewers\" width=\"1280\" height=\"853\" \/><\/p>\n<h2>lemon garlic chicken skewers<\/h2>\n<p>a perfect recipe for anyone seeking low carb lunch recipes.<\/p>\n<ul>\n<li>prep time: 15 minutes<\/li>\n<li>total time: 30 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 410 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 26g total carbs: 15g fiber: 7g net carbs: 9.5g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>4 chicken breasts, cut into 1 inch cubes<\/li>\n<li>3\/4 lemon garlic<\/li>\n<li>2 tbsp fresh parsley, chopped (optional)<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>add the chicken and lemon garlic dressing to a plastic storage bag or a bowl and mix to completely coat all of the chicken, then go ahead and refrigerate for 1 to 3 hours.<\/li>\n<li>preheat the grill to 500 degrees and go ahead and skewer the chicken.<\/li>\n<li>when the grill is hot, place the skewers in a row and cook for about 15 minutes. fip halfway through.<\/li>\n<li>garnish with fresh parsley or fresh herbs of choice before serving, then enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/creamy-eggplant-salad.jpg\" alt=\"creamy eggplant salad\" width=\"2123\" height=\"1413\" \/><\/p>\n<h2>creamy eggplant salad<\/h2>\n<ul>\n<li>prep time: 30 minutes<\/li>\n<li>total time: 45 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 450 calories<\/li>\n<li>nutritional facts: fat: 17g protein: 25g total carbs: 18g fiber: 7g net carbs: 7g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>2 large whole eggs<\/li>\n<li>2 medium eggplants, sliced into short strips or diced into cubes (see picture)<\/li>\n<li>1 teaspoon salt<\/li>\n<li>coconut oil, olive oil or macadamia oil for cooking<\/li>\n<li>3-4 tablespoons mayonnaise<\/li>\n<li>pinch of black pepper<\/li>\n<li>for pickled onions<\/li>\n<li>1\/2 medium white or red onion, quartered and thinly sliced<\/li>\n<li>2 tablespoons white vinegar or apple cider vinegar<\/li>\n<li>3 tablespoons boiling hot water<\/li>\n<li>1\/2 teaspoon sea salt<\/li>\n<li>1 teaspoon honey<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>place the eggs in boiling water and cook for 10 minutes, until hard-boiled. once cooked, place the eggs in cold water and allow to cool down before peeling and chopping finely.<\/li>\n<li>to prepare the eggplant, scatter the strips on a chopping board and sprinkle with salt.<\/li>\n<li>leave for 10-15 minutes to pull out some of the moisture from the vegetable (this will make it less dry, which means that you won&#8217;t need to use as much oil for cooking them).<\/li>\n<li>the salting process also removes some of the bitterness from the eggplant (which you may or may not taste!).<\/li>\n<li>while the eggs are cooking and the eggplant is chilling, it&#8217;s time to marinate the onions.<\/li>\n<li>place the thinly sliced onions into a bowl and pour over the vinegar, boiling water and season with salt and honey.<\/li>\n<li>mix through and set aside for 15 minutes as well.<\/li>\n<li>heat a thin layer of coconut, olive oil or macadamia oil in a large frying pan over medium-high heat.<\/li>\n<li>add all of the eggplants and cook for 7-8 minutes, stirring frequently, until the pieces are golden brown and soft.<\/li>\n<li>remove the cooked eggplant onto some paper towel to remove excess oil and then transfer the cooked vegetable to a mixing bowl.<\/li>\n<li>add the chopped eggs to the eggplant and then pour in the onion marinade and the onions and add the mayonnaise. add a little pepper and mix. taste for salt and season more, if needed.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/turkey-stuffed-peppers.jpg\" alt=\"turkey stuffed peppers\" width=\"1280\" height=\"763\" \/><\/p>\n<h2>turkey stuffed peppers<\/h2>\n<p>a great low carb meal that is easy to prepare and delicious to eat.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 30 minutes<\/li>\n<li>servings: 3 servings<\/li>\n<li>calories: 430 calories<\/li>\n<li>nutritional facts: fat: 18g protein: 19g total carbs: 15g fiber: 9g net carbs: 8g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 tbsp olive oil<\/li>\n<li>1 pound of ground turkey<\/li>\n<li>3 large peppers<\/li>\n<li>2 large cloves of garlic<\/li>\n<li>3 small peppers chopped<\/li>\n<li>14 oz can of diced tomatoes, lightly drained<\/li>\n<li>3 cups of baby spinach<\/li>\n<li>2 tbsp each of fresh parsley, basil and oregano<\/li>\n<li>sea salt and cracked black pepper to taste<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>preheat the oven to 350 degrees.<\/li>\n<li>clean the peppers and save the tops of the larger ones.<\/li>\n<li>throw the olive oil into a nonstick pan and cook the ground turkey until it is no longer pink.<\/li>\n<li>add the chopped small peppers, and the garlic and cook until the peppers are tender.<\/li>\n<li>then stir in the spinach and the fresh herbs and cook it all until it has wilted.<\/li>\n<li>stir in the drained tomatoes and season with salt and pepper.<\/li>\n<li>spoon the mixture into the peppers, and add the tops back.<\/li>\n<li>now cook in the preheated oven for 25 minutes, and serve and enjoy.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/pesto-baked-chicken.jpg\" alt=\"pesto baked chicken\" width=\"1280\" height=\"853\" \/><\/p>\n<h2>pesto baked chicken<\/h2>\n<p>an amazing recipe for baked chicken that is perfect for all low carb diets.<\/p>\n<ul>\n<li>prep time: 5 minutes<\/li>\n<li>total time: 30 minutes<\/li>\n<li>servings: 6 servings<\/li>\n<li>calories: 270 calories<\/li>\n<li>nutritional facts: fat: 15g protein: 12g total carbs: 17g fiber: 9.5g net carbs: 10g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<p><strong>for the pesto:<\/strong><\/p>\n<ul>\n<li>1 cup raw shelled walnuts<\/li>\n<li>3 cups fresh basil leaves<\/li>\n<li>2 cups fresh baby spinach leaves<\/li>\n<li>4 cloves garlic<\/li>\n<li>2\/3 cup light flavored olive oil<\/li>\n<li>3\/4 tsp salt you can adjust to your taste<\/li>\n<li>2 tbsp nutritional yeast<\/li>\n<\/ul>\n<p><strong>for the chicken:<\/strong><\/p>\n<ul>\n<li>1.5 lbs organic boneless skinless chicken breasts<\/li>\n<li>sea salt &amp; pepper<\/li>\n<li>4 slices of tomato<\/li>\n<li>pinch of italian seasoning<\/li>\n<li>pinch of nutritional yeast<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>to start, let&#8217;s make the pesto. preheat the oven to 400 degrees.<\/li>\n<li>add all of the pesto ingredients to a blender and blend until it becomes a paste.<\/li>\n<li>put the chicken breasts into a well greased baking dish or a cast iron skillet and sprinkle it with some salt and pepper.<\/li>\n<li>now, spread the pesto all over the chicken and top each piece with 2 slices of tomato and a generous pinch of the nutritional yeast and the italian seasoning.<\/li>\n<li>then bake in the oven for 25 to 30 minutes until it is cooked all the way through, then slice and serve as desired.<\/li>\n<\/ul>\n<h2>lettuce wraps with chicken and avocado<\/h2>\n<p>this is a delicious low carb recipe that makes for a perfect low carb lunch any time of the year.<\/p>\n<ul>\n<li>prep time: 10 minutes<\/li>\n<li>total time: 20 minutes<\/li>\n<li>servings: 4 servings<\/li>\n<li>calories: 460 calories<\/li>\n<li>nutritional facts: fat: 12g protein: 24g total carbs: 19g fiber: 12g net carbs: 12g<\/li>\n<\/ul>\n<h3>ingredients<\/h3>\n<ul>\n<li>1 lb. chicken breast tenderloins<\/li>\n<li>1 large head butter, bibb or boston lettuce, washed, dried and leaves separated<\/li>\n<li>2 large avocadoes<\/li>\n<li>1\/2 cup natural salsa<\/li>\n<li>1\/2 teaspoon pink himalayan salt<\/li>\n<li>1\/2 teaspoon black pepper<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>1 tablespoon coconut oil<\/li>\n<\/ul>\n<h3>instructions<\/h3>\n<ul>\n<li>to start off, wash, then dry and separate the leaves of 1 large head of lettuce and set it aside.<\/li>\n<li>season the chicken breast tenderloins with garlic powder, salt and pepper.<\/li>\n<li>add in the coconut oil to very hot skillet and then add in the chicken and reduce the heat to medium and saut\u00e9 for 8 to 10 minutes until thoroughly cooked and no longer pink in the middle, then remove the chicken from the skillet and chop chicken into small pieces.<\/li>\n<li>in a small-sized bowl, go ahead and mash the flesh of two avocados until they are creamy, then spread the avocado onto each piece of lettuce, then add the chicken and the salsa and serve.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>sticking to your diet can be a tough challenge, especially when you are trying to stick to a low carb &hellip;<\/p>\n","protected":false},"author":29,"featured_media":521971,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14751,49],"tags":[243,14849,14786],"acf":{"youtube_video_id":"","jump_links":false,"price":"","delivery_method":"n\/a","product_website":"","amazon_url":"","is_mlm":false,"has_sample":false,"has_testimonials":false,"has_money_back_guarantee":false,"has_parent_2022足球世界杯德国队分组
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