Low-carb Make-ahead Meals You Can Bring to Work

There may be only a handful of people you know who actually enjoy preparing their own meals or lunch boxes to work or school every single day, early in the morning. Besides, with factors like commute hassles or rush hour, you’d barely get the chance to ‘properly’ whip up a complete meal that’s totally healthy and is going to keep you stay away from the take-outs and fast food.  But today’s your lucky day because we’re giving you the perfect solution for this problem, comprised of two things. ONE--the perfect recipe you can easily make ahead without compromising your palate and your goal. And TWO--the  perfect meal container  that will never make you worry about your meal while you’re in commute.

There may be only a handful of people you know who actually enjoy preparing their own meals or lunch boxes to work or school every single day, early in the morning. Besides, with factors like commute hassles or rush hour, you’d barely get the chance to ‘properly’ whip up a complete meal that’s totally healthy and is going to keep you stay away from the take-outs and fast food.

But today’s your lucky day because we’re giving you the perfect solution for this problem, comprised of two things. ONE--the perfect recipe you can easily make ahead without compromising your palate and your goal. And TWO--the perfect meal container that will never make you worry about your meal while you’re in commute.

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Prosciutto-wrapped mini frittatas

Make a batch of these handy little bites that like cute egg muffins wrapped in salty pork goodness, keep them in the fridge, and then eat throughout the week with a simple green salad (or not).

Here’s what you need to gather:

  • 4 tablespoons fat (coconut oil, ghee, etc.), divided

  • ½ medium onion, finely diced

  • 3 garlic cloves, minced

  • ½ pound cremini mushrooms, thinly sliced

  • ½ pound frozen spinach, thawed and squeezed dry

  • 8 large eggs

  • ¼ cup coconut milk (the fatty stuff at the top of the can works best)

  • 2 tablespoons coconut flour

  • 1 cup cherry tomatoes, halved

  • 5 ounces Prosciutto di Parma

  • Kosher salt

  • Freshly ground pepper

  • regular 12 cup muffin tin

Prep all the veggies and preheat your oven to 375°F. Heat half of the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent. Add in garlic and mushrooms until fully rendered. Season with salt and pepper then put into a bowl to cool. Set aside.

In large bowl, beat the eggs with coconut milk, flour, salt, and pepper. Add in the sauteed mushrooms and spinach. Mix everything well.

Brush the remainder of the coconut oil into the muffin tray. Line each cup with prosciutto well, enough to cover the sides and bottom completely. Spoon the frittata batter onto each cup and top with the cherry tomato halves. Bake for about 20 minutes and rotating the tray at 180 degrees at halfway point.

Remember to let the frittatas cool down on a wire rack before putting inside the fridge or packing it in your ready-to-go meal containers.


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Chicken parmesan pizza casserole

If you’re just a sucker for anything Italian, then you would surely love this recipe! Combining the essence of all three Italian favorites (chicken/eggplant parmesan, pizza, lasagna), but most of all, it’s low-carb and gluten-free. So who wouldn’t want to bring this yummy delight for lunch? This may require a little bit more effort from you; but because you’re going to make this ahead, you can easily get portions for your daily meal and just keep it safe in the fridge for the next.

Prepare these ingredients to make this awesome dish:

  • 3 long and slim eggplant Asian variety was used

  • 4 chicken breast fillet 750 grams

  • 15 pieces pepperoni

  • 1 cup mozzarella freshly grated

  • 1 cup parmesan cheese shredded

  • 1/4 teaspoon ground sage

  • 1/4 teaspoon dried tarragon

  • 1/4 teaspoon dried marjoram

  • salt and ground black pepper to taste

  • 1 large egg beaten

  • 1 tablespoon olive oil

  • oil for frying

  • fresh parsley for garnishing

Desiccated Coconut Mixture :

  • 1/4 cup desiccated coconut

  • 1/8 teaspoon ground sage

  • 1/8 teaspoon dried tarragon

  • 1/8 teaspoon dried marjoram

  • 1/8 teaspoon Spanish paprika

  • salt & ground black pepper to taste

Tomato Mixture :

  • 14 ounces canned diced tomatoes

  • 1/4 cup parmesan cheese shredded

  • 1/8 teaspoon ground oregano

  • 1/8 teaspoon dried thyme

  • 1/8 teaspoon ground sage

  • 1/8 teaspoon dried tarragon

  • 1/8 teaspoon dried marjoram

  • 1 tsp sweetener optional

Slice eggplant, 1 inch wide and 2 to 3 inches long. Season with salt and let it sit for 20 to 30 minutes. Pat dry water, if any.

Wash chicken with cold running water. Pat dry with paper towel. Make a cut/slice in between each fillet without separating – this is where you’ll stuff your eggplant later. Season with ¼ Tsp. sage, ¼Tsp. tarragon, ¼ Tsp. marjoram, salt and black pepper on both sides. Set aside.

n a bowl, combine diced tomatoes, parmesan cheese, oregano, thyme, sage, tarragon, marjoram and sweetener (if using). Set aside.

In a skillet with oil, fry eggplant until tender and slightly brown on both sides. Set aside.

Season desiccated coconut with sage, tarragon, marjoram, spanish paprika, salt and ground black pepper. Dip chicken breast fillet in beaten egg and coat all sides with seasoned desiccated coconut.

In the same skillet, add more oil for frying. Slightly brown chicken pieces for 2 minutes on each side. Make sure the oil is hot but not smoking. Transfer chicken to a plate with paper towel.

Grease baking pan with olive oil. Spread a thin layer (about 5 tablespoons) of tomato mixture. Lay chicken breast fillet side by side. Stuff fried eggplant in each chicken breast fillet, about two slices per fillet. Spread the remaining eggplant around the baking pan. Spread tomato mixture generously on all chicken breast fillet. Sprinkle with parmesan and mozzarella. Top with pepperoni.

Bake in a preheated oven at 375 F for 25 to 30 minutes until chicken has been cooked thoroughly while parmesan and mozzarella are completely melted and slightly golden brown. Sprinkle with fresh parsley, if desired.


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STEAK SALAD W/ GOAT CHEESE AND MUSHROOMS

If you’re cutting on your carbs like taking out rice, pasta, and mashed potatoes in your diet, then do you think it’ll be easy for you to have yummy steak for a meal? Some would think that’s a big challenge, but it’s definitely doable! Pair it with a nice salad. But don’t just do it because you have no other option. Give this a shot because it’s healthy AND delicious!

What you’ll need:

  • 150g leftover cooked roast beef (from inside round) or cooked steak

  • 2 cups mixed greens

  • 100g fresh shiitake mushrooms

  • 30g unripened soft goat cheese

  • 1-2 tbsp balsamic vinegar

  • Lime juice to taste

  • Pinch freshly cracked black pepper


Slice the shiitake mushrooms and cook them in a non stick pan over medium high heat until nice and golden on both sides, about 3-4 minutes per side. While the mushrooms are cooking, slice the roast beef as thinly as you can; set aside.

Place mixed greens at the bottom of a shallow plate. Arrange your slices of beef in the center of the pile of greens. Add shiitake mushrooms and soft goat cheese.

Drizzle balsamic vinegar and lime juice to taste over the whole salad. Sprinkle with freshly cracked black pepper if desired.


Maybe these 3 recipes are not that easy (especially for those who really aren’t kitchen-bodies), but by making these way ahead of time, putting it into the  California Home Goods Meal Prep Containers , stocking it in your fridge, and then just reheating it for your office lunch break, it’ll be so much easier for you to stay healthy and be on track even on this holiday season.

Maybe these 3 recipes are not that easy (especially for those who really aren’t kitchen-bodies), but by making these way ahead of time, putting it into the California Home Goods Meal Prep Containers, stocking it in your fridge, and then just reheating it for your office lunch break, it’ll be so much easier for you to stay healthy and be on track even on this holiday season.