A 7 day meal plan – week 8

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Day 1Meal 1: Sesame Oil and Cabbage Egg Stir-FryIngredients (Serves 1):

  • 3 large eggs
  • 1 cup cabbage, shredded
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat sesame oil in a skillet, sauté cabbage for 2-3 minutes.
  2. Whisk eggs with salt and pepper, pour over cabbage, and stir-fry until set (3-4 minutes).
  3. Serve warm.

Nutrition (per serving):

  • Carbs: 6g
  • Protein: 50g
  • Fat: 58g
  • Calories: 750

Meal 2: Chicken Breast with Broccoli and Cashew ButterIngredients (Serves 1):

  • 6 oz chicken breast
  • 1 cup broccoli florets
  • 1 tbsp cashew butter
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh parsley

Instructions:

  1. Season chicken with salt and pepper, cook in ghee for 6-7 minutes per side.
  2. Add broccoli to the pan, sauté for 5-6 minutes, then stir in cashew butter.
  3. Garnish with parsley and serve.

Nutrition (per serving):

  • Carbs: 7g
  • Protein: 50g
  • Fat: 57g
  • Calories: 745

Day 2Meal 1: Fontina and Kale Baked OmeletteIngredients (Serves 1):

  • 2 large eggs
  • 1/2 cup kale, chopped
  • 1 oz fontina cheese, shredded
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp chili powder

Instructions:

  1. Preheat oven to 375°F (190°C). Melt butter in a small oven-safe skillet, sauté kale for 2 minutes.
  2. Whisk eggs with salt and chili powder, pour over kale, and top with fontina.
  3. Bake for 10-12 minutes until set.

Nutrition (per serving):

  • Carbs: 5g
  • Protein: 50g
  • Fat: 60g
  • Calories: 755

Meal 2: Salmon and Asparagus Skewers with Almond OilIngredients (Serves 1):

  • 6 oz salmon fillet, cubed
  • 1 cup asparagus, trimmed
  • 1 tbsp almond oil
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh dill

Instructions:

  1. Preheat grill or oven to 400°F (200°C). Thread salmon and asparagus onto skewers, season with salt and pepper.
  2. Brush with ghee, grill or bake for 8-10 minutes, turning occasionally.
  3. Drizzle with almond oil, garnish with dill, and serve.

Nutrition (per serving):

  • Carbs: 8g
  • Protein: 50g
  • Fat: 57g
  • Calories: 740

Day 3Meal 1: Almond Flour and Turkey Bacon Bites with CabbageIngredients (Serves 1):

  • 2 oz turkey bacon, chopped
  • 1 tbsp almond flour
  • 1 large egg
  • 1 cup cabbage, shredded
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Mix turkey bacon, almond flour, egg, salt, and pepper, form into 6 small bites.
  2. Melt butter in a skillet, cook bites for 5-6 minutes, turning occasionally.
  3. Add cabbage, sauté for 3-4 minutes, and serve.

Nutrition (per serving):

  • Carbs: 7g
  • Protein: 50g
  • Fat: 56g
  • Calories: 745

Meal 2: Beef and Bok Choy Stir-Fry with Sesame OilIngredients (Serves 1):

  • 6 oz beef sirloin, sliced
  • 1 cup bok choy, chopped
  • 1 tbsp sesame oil
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme

Instructions:

  1. Heat ghee in a skillet, cook beef with salt and pepper for 3-4 minutes. Set aside.
  2. Sauté bok choy in the same pan for 3-4 minutes, return beef, and drizzle with sesame oil.
  3. Garnish with thyme and serve.

Nutrition (per serving):

  • Carbs: 6g
  • Protein: 50g
  • Fat: 58g
  • Calories: 740

Day 4Meal 1: Flaxseed and Fontina Crepes with Turkey BaconIngredients (Serves 1):

  • 1 tbsp flaxseed meal
  • 1 large egg
  • 1 oz turkey bacon, chopped
  • 1 oz fontina cheese, shredded
  • 1 tbsp butter
  • 1/4 tsp baking powder

Instructions:

  1. Mix flaxseed meal, egg, and baking powder. Cook in butter as a thin crepe (2-3 minutes per side).
  2. Add turkey bacon and fontina, fold, and cook for 1 minute more.
  3. Serve warm.

Nutrition (per serving):

  • Carbs: 9g
  • Protein: 48g
  • Fat: 60g
  • Calories: 755

Meal 2: Shrimp and Zucchini Noodles with Cashew ButterIngredients (Serves 1):

  • 6 oz shrimp, peeled
  • 1 cup zucchini, spiralized
  • 1 tbsp cashew butter
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh parsley

Instructions:

  1. Heat ghee in a skillet, sauté shrimp with salt and pepper for 2-3 minutes.
  2. Add zucchini noodles, cook for 3-4 minutes, and stir in cashew butter.
  3. Garnish with parsley and serve.

Nutrition (per serving):

  • Carbs: 7g
  • Protein: 50g
  • Fat: 57g
  • Calories: 745

Day 5Meal 1: Chicken and Pistachio CasseroleIngredients (Serves 1):

  • 6 oz chicken breast, diced
  • 2 tbsp pistachios, chopped
  • 1/2 cup spinach
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Sauté chicken in butter with salt and pepper for 5-6 minutes.
  2. Mix with spinach and pistachios in a small oven-safe dish.
  3. Bake for 15-20 minutes.

Nutrition (per serving):

  • Carbs: 5g
  • Protein: 50g
  • Fat: 60g
  • Calories: 750

Meal 2: Lamb and Green Beans with Heavy CreamIngredients (Serves 1):

  • 6 oz lamb chop, diced
  • 1 cup green beans, trimmed
  • 2 tbsp heavy whipping cream
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh rosemary

Instructions:

  1. Cook lamb in ghee with salt and pepper for 5-6 minutes.
  2. Add green beans, sauté for 5 minutes, then stir in heavy whipping cream.
  3. Garnish with rosemary and serve.

Nutrition (per serving):

  • Carbs: 8g
  • Protein: 50g
  • Fat: 57g
  • Calories: 745

Day 6Meal 1: Egg and Avocado Boats with GruyereIngredients (Serves 1):

  • 1 large avocado (200g)
  • 2 large eggs
  • 1 oz gruyere cheese, shredded
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Halve avocado, remove pit, and scoop out some flesh.
  2. Crack an egg into each half, sprinkle with salt, pepper, and gruyere.
  3. Bake for 15-20 minutes, drizzle with olive oil, and serve.

Nutrition (per serving):

  • Carbs: 9g
  • Protein: 50g
  • Fat: 58g
  • Calories: 750

Meal 2: Cod and Cauliflower Fritters with MCT OilIngredients (Serves 1):

  • 6 oz cod fillet, chopped
  • 1 cup cauliflower rice
  • 1 large egg
  • 1 tbsp MCT oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh dill

Instructions:

  1. Mix cod, cauliflower rice, egg, salt, and pepper. Form into 2 fritters.
  2. Heat a skillet with ghee, cook fritters for 3-4 minutes per side.
  3. Drizzle with MCT oil, garnish with dill, and serve.

Nutrition (per serving):

  • Carbs: 7g
  • Protein: 50g
  • Fat: 57g
  • Calories: 740

Day 7Meal 1: Turkey Bacon and Spinach FrittataIngredients (Serves 1):

  • 3 large eggs
  • 1 oz turkey bacon, chopped
  • 1/2 cup spinach, chopped
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Cook turkey bacon until crispy, set aside.
  2. Melt butter in a small oven-safe skillet, sauté spinach for 1-2 minutes.
  3. Whisk eggs with salt and pepper, pour over spinach and bacon, bake for 10-12 minutes.

Nutrition (per serving):

  • Carbs: 5g
  • Protein: 50g
  • Fat: 60g
  • Calories: 755

Meal 2: Beef and Broccoli Skewers with Cashew ButterIngredients (Serves 1):

  • 6 oz beef sirloin, cubed
  • 1 cup broccoli florets
  • 1 tbsp cashew butter
  • 1 tbsp ghee
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh rosemary

Instructions:

  1. Preheat grill or oven to 400°F (200°C). Thread beef and broccoli onto skewers, season with salt and pepper.
  2. Brush with ghee, grill or bake for 8-10 minutes, turning occasionally.
  3. Drizzle with cashew butter, garnish with rosemary, and serve.

Nutrition (per serving):

  • Carbs: 7g
  • Protein: 50g
  • Fat: 57g
  • Calories: 745

Shopping List for 7 Days (1 Person)Meat/Fish:

  • Turkey bacon: 2 oz
  • Pork sausage: 2 oz
  • Chicken breast: 6 oz
  • Beef sirloin: 6 oz
  • Salmon fillet: 6 oz
  • Cod fillet: 6 oz
  • Shrimp: 6 oz
  • Pork chop: 6 oz
  • Lamb chop: 6 oz
  • Duck breast: 6 oz (optional carryover)
  • Chicken thighs: 6 oz (optional carryover)
  • Chicken drumsticks: 6 oz (optional carryover)

Dairy:

  • Eggs: 17 large
  • Butter: 7 tbsp (98g)
  • Cream cheese: 1 tbsp (15g)
  • Shredded cheddar: 1 oz (30g)
  • Sour cream: 2 tbsp (30g)
  • Parmesan cheese: 1 tbsp (5g)
  • Grated asiago cheese: 1/4 cup (30g) (optional carryover)
  • Shredded mozzarella: 1/4 cup (30g) (optional carryover)
  • Feta cheese: 1 oz (optional carryover)
  • Blue cheese: 1 oz (optional carryover)
  • Pecorino romano cheese: 1 oz (optional carryover)
  • Ricotta cheese: 1 tbsp (15g)
  • Gouda cheese: 1 oz (optional carryover)
  • Camembert cheese: 1 oz (optional carryover)
  • Edam cheese: 1 oz (optional carryover)
  • Manchego cheese: 1 oz (optional carryover)
  • Gruyere cheese: 1 oz
  • Fontina cheese: 1 oz
  • Heavy whipping cream: 2 tbsp (30ml)

Vegetables:

  • Avocado: 1 large (200g)
  • Spinach: 1 cup (30g)
  • Kale: 1 cup (30g)
  • Arugula: 1/2 cup (10g)
  • Brussels sprouts: 1 cup (80g)
  • Asparagus: 2 cups (180g)
  • Swiss chard: 1 cup (30g)
  • Green beans: 2 cups (180g)
  • Bok choy: 1 cup (35g)
  • Broccoli: 1 cup (90g)
  • Cauliflower: 2 cups (200g)
  • Zucchini: 1 cup (100g)
  • Bell peppers: 1 small (2 oz) (optional carryover)
  • Collard greens: 1 cup (35g) (optional carryover)
  • Mustard greens: 1 cup (35g) (optional carryover)
  • Turnip greens: 1 cup (35g) (optional carryover)
  • Cabbage: 1 cup (70g)
  • Portobello mushrooms: 2 large (4 oz) (optional carryover)

Pantry:

  • Olive oil: 1 tbsp (15ml)
  • Ghee: 6 tbsp (90ml)
  • MCT oil: 1 tbsp (15ml)
  • Avocado oil: 1 tbsp (15ml)
  • Macadamia oil: 1 tbsp (15ml)
  • Pecan oil: 1 tbsp (15ml)
  • Almond oil: 1 tbsp (15ml)
  • Sesame oil: 1 tbsp (15ml)
  • Almond flour: 1 tbsp (7g)
  • Flaxseed meal: 1 tbsp (7g)
  • Chia seeds: 1 tbsp (10g)
  • Hemp seeds: 1 tbsp (7g)
  • Psyllium husk: 1 tsp (2g) (optional carryover)
  • Coconut milk: 2 tbsp (30ml)
  • Sun-dried tomatoes (in oil, drained): 1 tbsp (7g) (optional carryover)
  • Almond butter: 1 tbsp (16g) (optional carryover)
  • Pumpkin seeds: 1 tbsp (7g) (optional carryover)
  • Sesame seeds: 1 tbsp (7g)
  • Coconut aminos: 1 tbsp (15ml)
  • Hazelnuts (chopped): 1 tbsp (7g) (optional carryover)
  • Walnut oil: 1 tbsp (15ml)
  • Pine nuts: 2 tbsp (14g)
  • Coconut vinegar: 1 tbsp (15ml)
  • Brazil nuts (chopped): 2 tbsp (14g)
  • Pistachios (chopped): 2 tbsp (14g)
  • Cashew butter: 2 tbsp (32g)
  • Sugar-free syrup (e.g., Lakanto): 1 tbsp (15ml)
  • Baking powder: 1/4 tsp

Herbs/Spices:

  • Salt
  • Black pepper
  • Chili powder: 1/4 tsp
  • Fresh parsley: 2 tsp
  • Fresh dill: 1 tsp
  • Fresh rosemary: 1 tsp
  • Fresh thyme: 1 tsp

Notes:

  • Quantities are for one person for 7 days. Adjust for freshness or bulk buying.
  • Check pantry for existing oils, spices, or condiments.
  • Store perishables like meat and dairy appropriately.
  • Some ingredients (e.g., gruyere, manchego) are carried over from previous plans but listed for completeness.
  • Unique ingredients (cashew butter, sesame oil, fontina cheese, cabbage) ensure distinct meals.

This plan maintains keto compliance with unique recipes, keeping carbs low, protein at ~50g, and calories near 750 per meal. Let me know if you need adjustments!

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