There are days when you just know that finding time to eat lunch is going to pose its challenges. The opportunities are limited or maybe there just isn’t enough time. I have one of those days upcoming tomorrow, so I thought I would share one of my approaches. I am making lunch for both Mike and myself so I try to find something that he will also enjoy.
Turkey Sandwich: Turkey, Swiss and Prosecco vinegar marinated arugula on keto friendly bread (I used Sola Golden Wheat and it only has 2g of carbs per slice after you deduct fiber) with a generous spread of sharp mustard. I love the horseradish mustard flavor of Honeycup Uniquely Sharp Mustard. 2g of carbs per teaspoon. I’ve learned that big flavor can come out of small things and mustard on this sandwich is totally worth the splurge.
Chips: French onion Sun Chips (they only have a little more than 1g of carbs per chip). They also feel rewarding when you eat them.
Peppers: Roasted shishito peppers (these can be served cold or room temperature alongside lunch or for a snack). Coat raw shishito peppers in olive oil, dashes of chili powder, cumin, cayenne, salt and pepper and roast at 400 degrees for about 15-20 minutes or until they start to brown like this:
Cookie: Walnut Chocolate Chip Cookie (Tate’s are great and they only have about 7g of carbs per cookie!). Who doesn’t want a cookie with their lunch?
All of this is super portable and fairly easy to eat even while traveling. You can make ahead the day before and just keep everything except for chips and cookies refrigerated until you’re ready to depart. Just don’t forget your napkins!
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