For those on low carb, keto, or paleo diets, this is a compilation of some of our favorite high protein, low carb recipes. Who said low carb dieting is bland or boring? Add in one of these supplements to make the fat loss process even easier.
Trying out some of these meals will almost make you feel guilty for how great they taste! Especially the protein pancakes…
Blackened Dijon Chicken
This recipe comes from a great recipe cookbook called Peace+Love+Low Carb by Kyndra Holley’s. It’s filled with lots of great high protein, low carb recipes for every meal. Whether you’re on a low carb diet or not, you’ll want to check out her blog and book – you can order it from Amazon.
- 1 ½ lbs. Boneless, Skinless Chicken Breasts
- ¼ Cup Dijon Mustard
- 3 Tbs. Blackened Seasoning
- (2 Tbs. Peace and Love)
Preheat oven to 400°Coat each chicken breast liberally on both sides with blackened seasoning. Brush each side with Dijon mustard.In a large, oiled skillet over medium-high heat, sear the chicken for 3 minutes on each side. Remove chicken from pan and place on a baking sheet. Bake for 20 minutes.
This great recipe is just one of many from Betty Rocker. Virtually no carbs (only from the fiber from the vegetables), and very high in protein.
The combination of lean protein and healthy fat accomplishes that perfectly – making this an ideal dinner.
- 2 flank steaks – about 13- 1/2 lb each
- Salt and pepper
- 2 cups baby spinach
- fresh basil
- 2 vine-ripened tomatoes
- 1 avocado
While the steaks are cooking, prepare your salad by filling two bowls with the salad ingredients. Add 1 cup of spinach to each, some fresh basil, 1 sliced tomato to each, and divide the avocado between them.
Slice the steak pieces over the salad and serve with a little fresh ground pepper.
I call this the omelette pizza. A great recipe for breakfast, and you can add in another egg (or egg whites) if you’re looking for extra protein. This recipe can be found at livingthehealthierlife.com
- 1 egg
- 2 egg whites
- ½ teaspoon olive oil
- 1 ounce of mozzarella, preferably buffalo
- 1 small roma organic tomato
- 5 or 6 basil leaves
- Oregano, to taste
- Garlic salt, to taste
- Black pepper, to taste
- Preheat oven or toaster oven to 350 degrees.
- Slice roma tomato into 5 or 6 slices (as thin or thick as you prefer) and place into a small bowl.
- Pour olive oil over tomatoes.
- Sprinkle garlic salt, pepper and oregano on top of tomatoes, to taste. Toss to ensure even coverage.
- Place tomatoes on a small cookie sheet and cook for 10 minutes.
- Meanwhile, slice mozzarella into 6 thin slices.
- View full instructions…
Spinach Stuffed Chicken
A very filling meal, high in protein and healthy fats, and low in carbs. Full instructions with images can be found on Reckless Abandon, where you can also find lots of other great recipes.
- 2 boneless, skinless chicken breasts
- 2 Tbsp light Boursin cheese
- 3 Tbsp thawed and drained frozen spinach
- 1 Tbsp dried minced onion
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- 1/4 pint cherry or grape tomatoes, halved
- 2 Tbsp olive oil, divided
- 1 Tbsp balsamic vinegar
Lauren’s Protein Pancakes
Having this almost feels like you’re cheating – full recipe can be found at fithiphealthy.com. I make these type of pancakes regularly, except I may add some chocolate whey protein in there for some extra protein.
I also substitute the coconut sugar with splenda or other zero calorie sweetener for when I especially have to watch carb and calorie intake. A great high protein, low carb recipe for breakfast.
- 2-3 egg whites
- ¼ cup coconut flour
- ½ cup almond, cashew, hemp milk (or milk of your choice)
- 1 teaspoon vanilla, a dash of cinnamon, and a dash of salt
- ½ teaspoon baking powder
- 1 teaspoon of coconut sugar
Combine all ingredients and stir (be patient) until everything is mixed together, then pre-heat a nonstick skillet over medium-high heat so that the pancakes cook properly. I do not grease or spray the pan, but you certainly can if you’re afraid that the pancakes will stick.
Then, pour desired amount of batter onto skillet (I use two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer pancakes to a plate and repeat with remaining batter.
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