It is easy to fall into a low-carb rut, where if you don’t put a little effort into spicing up your routine, it becomes easier to stray. Before this happens, try these tips.
I’m a creature of habit, in that for the most part, I’ve succeeded in living a low-carb lifestyle for so long by sticking with a rotating menu of tried-and-true snacks and meals that I don’t have to put too much thought into, especially during the week, when I’m busy with travel and work. I’ll start my day with an Atkins shake or smoothie, and after I get to the office, I’ll have a second mini-breakfast/mid-morning snack of Greek yogurt, slivered almonds and berries.
My lunch go-to is usually a big, green salad with some kind of protein like chicken, tuna or tofu or leftovers from the night before. Dinner is usually another salad, with steak, chicken or salmon or grilled or steamed or grilled vegetables paired with some type of protein. I always make extra so there’s always leftovers for lunch or dinner the next evening. On the weekends, my husband and I like to explore new restaurants or try out new low-carb recipes at home. Eating this way has become second nature to me. Yet, I also know how easy it is to fall into a low-carb rut, where if you don’t put a little effort into spicing up your routine, it becomes easier to stray. Before this happens, try these tips:
Turn up your snack game. If carrots and hummus are your go-to, try sliced bell peppers, guacamole and sliced jicama or olives and almonds or cubes of cheese wrapped in prosciutto or smoked ham.
Make the most of leftovers. They can be a lifesaver. Double up your dinner recipes, and you’ll always have a satisfying low-carb lunch or dinner the next night.
Turn breakfast into dinner and vice versa. There’s nothing wrong with enjoying an omelet for dinner or steak for breakfast. As long as you are eating a meal packed with flavor, satisfying protein and healthy fats and an impressive serving of colorful veggies, you can’t go wrong.