Shopping List:

• Proteins:
  • 6 oz boneless chicken thighs
  • 5 oz beef sirloin
  • 6 oz shrimp (peeled, deveined)
  • 6 oz chicken breast
  • 5 oz ground pork
  • 5 oz pork tenderloin
• Veggies:
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 1/4 cup diced bell pepper
  • 2 cups cauliflower rice (fresh or frozen)
  • 3 green onions
• Pantry:
  • Almond flour (3 tbsp)
  • Soy sauce (or tamari, 7 tbsp)
  • Sesame oil (5 tsp)
  • Rice vinegar (4 tsp)
  • Monk fruit sweetener (5 tsp)
  • Chili paste (1/2 tsp)
  • Chili flakes (1/2 tsp)
  • Oyster sauce (1 tsp, no added sugar)
  • Sugar-free ketchup (1 tbsp)
  • Garlic powder (1/2 tsp)
  • Xanthan gum (1/4 tsp, optional)
  • Sesame seeds (1 tsp)
  • Peanuts (1 tbsp, unsalted)
• Fresh:
  • Garlic (6 cloves)
  • Ginger (1/2 tsp grated)
  • 1 egg
  • 1 orange (for zest and juice, ~1 tsp zest + 1 tbsp juice)
• Fats:
  • Butter (3 tbsp)
  • Vegetable oil (4 tbsp)

On the Menu

• Ingredients:
  • 6 oz boneless chicken thigh, cubed
  • 1 tbsp almond flour
  • 1 tbsp butter
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp monk fruit sweetener
  • 1 tsp rice vinegar
  • 1/2 tsp chili paste
  • 1 garlic clove, minced
  • 1/2 tsp ginger, grated
  • 1 green onion, chopped
• Instructions:
  1. Toss chicken in almond flour.
  2. Melt butter in a skillet over medium-high heat. Fry chicken until golden (6-8 minutes). Remove.
  3. Add sesame oil, garlic, and ginger to skillet. Sauté 30 seconds.
  4. Mix soy sauce, monk fruit, rice vinegar, and chili paste. Pour into skillet, stir until thick (1-2 minutes).
  5. Toss chicken in sauce. Garnish with green onion.
• Macros (approx): 450 kcal, 5g net carbs, 35g fat, 30g protein

• Ingredients:
  • 5 oz beef sirloin, thinly sliced
  • 1 cup broccoli florets
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 garlic clove, minced
  • 1/4 tsp xanthan gum (optional)
• Instructions:
  1. Heat vegetable oil in a skillet over high heat. Sear beef 2-3 minutes, remove.
  2. Add broccoli and a splash of water. Steam 3 minutes.
  3. Return beef, add garlic, soy sauce, oyster sauce, and sesame oil. Stir-fry 2 minutes.
  4. Add xanthan gum if using, stir until thick. Serve hot.
• Macros (approx): 400 kcal, 6g net carbs, 28g fat, 30g protein

• Ingredients:
  • 6 oz shrimp, peeled and deveined
  • 1 tbsp peanuts
  • 1/2 cup diced zucchini
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp monk fruit sweetener
  • 1/2 tsp chili flakes
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1 green onion, chopped
• Instructions:
  1. Melt butter in a skillet. Cook shrimp until pink (2-3 minutes), remove.
  2. Add zucchini, garlic, and peanuts. Stir-fry 3 minutes.
  3. Mix soy sauce, rice vinegar, monk fruit, and chili flakes. Pour into skillet, add shrimp, toss 1-2 minutes.
  4. Top with green onion.
• Macros (approx): 350 kcal, 5g net carbs, 25g fat, 25g protein

• Ingredients:
  • 6 oz chicken breast, cubed
  • 1 tbsp almond flour
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 1 tsp monk fruit sweetener
  • 1 tsp rice vinegar
  • 1 tsp orange zest
  • 1 tbsp orange juice (fresh)
  • 1 garlic clove, minced
  • 1/2 tsp sesame oil
• Instructions:
  1. Coat chicken in almond flour. Melt butter in a skillet, fry chicken until golden (6-8 minutes). Remove.
  2. In the skillet, add garlic and sesame oil. Sauté 30 seconds.
  3. Mix soy sauce, monk fruit, rice vinegar, orange zest, and juice. Pour into skillet, stir until thickened (1-2 minutes).
  4. Toss chicken in sauce. Serve hot.
• Macros (approx): 420 kcal, 6g net carbs, 30g fat, 32g protein

• Ingredients:
  • 5 oz ground pork
  • 1 cup cauliflower rice
  • 1 egg, scrambled
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 green onion, chopped
  • 1 tbsp vegetable oil
• Instructions:
  1. Heat vegetable oil in a skillet. Cook pork until browned (5-6 minutes), remove.
  2. Add garlic and cauliflower rice. Stir-fry 3-4 minutes.
  3. Push rice aside, cook egg on empty side until set. Mix together.
  4. Return pork, add soy sauce and sesame oil, stir-fry 2 minutes. Garnish with green onion.
• Macros (approx): 450 kcal, 6g net carbs, 35g fat, 28g protein

• Ingredients:
  • 6 oz chicken breast, cubed
  • 1 tbsp almond flour
  • 1 tbsp butter
  • 1 cup cauliflower rice
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp monk fruit sweetener
  • 1/2 tsp rice vinegar
  • 1 tsp sesame seeds
• Instructions:
  1. Coat chicken in almond flour. Melt butter in a skillet, fry chicken until crispy (6-8 minutes). Remove.
  2. Cook cauliflower rice in skillet 3-4 minutes.
  3. Mix soy sauce, sesame oil, monk fruit, and rice vinegar. Toss with chicken.
  4. Serve over cauliflower rice, sprinkle with sesame seeds.
• Macros (approx): 420 kcal, 6g net carbs, 30g fat, 32g protein

• Ingredients:
  • 5 oz pork tenderloin, cubed
  • 1 tbsp almond flour
  • 1 tbsp vegetable oil
  • 1/4 cup diced bell pepper
  • 1 tbsp sugar-free ketchup
  • 1 tsp rice vinegar
  • 1 tsp monk fruit sweetener
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
• Instructions:
  1. Dust pork with almond flour. Heat vegetable oil in a skillet, fry pork until golden (5-7 minutes). Remove.
  2. Add bell pepper, stir-fry 2 minutes.
  3. Mix ketchup, rice vinegar, monk fruit, soy sauce, and garlic powder. Pour into skillet, toss with pork.
• Macros (approx): 380 kcal, 5g net carbs, 28g fat, 25g protein