Breakfast: Scotch Eggs--pictured
Lunch: Tuna and Chickpea Salad
Dinner: Spaghetti Squash with Slow Cooker Bolognese--pictured
Carb count: 71 grams
So I had to try to figure out a more portable egg solution, preferably one that didn't have to be reheated once she is ready to eat breakfast. The solution: SCOTCH EGGS! Traditionally, Scotch eggs are wrapped in ground meat, rolled in breadcrumbs, and deep-fried. But it works just fine to skip the breadcrumbs and bake them instead.
I used half a pound each of ground beef and sausage mixed with a scant tablespoon of Cajun seasoning for six hard-cooked (and peeled) eggs. Divide the meat mixture into six parts (about 1/3 cup), then form a patty in your hand, pressing a divot in the middle. Place an egg there, and then use both of your hands to gently cover the whole egg and even out the thickness of the meat coating. Place on a rack sprayed with nonstick cooking spray set on top of a lined sheet pan, and bake at 350 degrees for 15-20 minutes or until browned all over. Then cool, pop two each into a baggie and store in the fridge for breakfast or lunch the next day. They are delicious hot or cold!
In addition to eating a lot of eggs, another mainstay of a Paleo/Primal/Low Carb diet is swapping out pasta with vegetable "noodles." For dinner tonight, I steamed a spaghetti squash in the microwave. But another option is to cut a zucchini into very thin ribbons (with a sharp knife, a julienne peeler, or a spiralizer) to make "zoodles." You can eat them raw or saute for a few minutes until they have a softer, "noodlier" texture. Whether spaghetti squash or zoodles, dump enough of a tasty sauce like this on top of it, and you won't even miss real pasta...well, not as much anyway. ;-)
1/2 lb. ground beef
1 large onion, diced
1 cup sauteed peppers, onions, mushrooms (I already had these left over in the fridge)
1 cup sweet potato salad with bacon (optional--I had this left over in the fridge and threw it in the mix)
1/4 cup smoky bacon ends (or regular bacon), chopped
2 large carrots, grated
2 stalks celery, thinly sliced
4 cloves garlic
1/2 cup red wine
1 small can tomato paste
1 large can crushed tomatoes
2 tablespoons dried Italian herbs
1 teaspoon black pepper
good pinch of red pepper flakes
2 tablespoons balsamic vinegar
1 tablespoon beef, vegetable, or mushroom "Better Than Bouillion"