Low-Cal Low-Carb Meals for Bone Broth Diet
Day 20 Bone Broth Diet – Kiwi Spinach Coconut Smoothie, Shrimp Egg Foo Young, Turkey Breast with Mushroom Sauce
Low-Cal Low-Carb Meals for Bone Broth Diet. Eating a low-cal and low-carb diet can promote better health and weight management by helping to regulate blood sugar levels, reduce the risk of metabolic disorders, and create a calorie deficit for weight loss. Such diets often encourage nutrient-dense food choices like vegetables, lean proteins, and healthy fats, which support sustained energy levels and reduce hunger cravings – exactly what the Bone Broth Diet promotes.
I’ve been on the Bone Broth Diet for the last 19 days and this is a diet I’ve really stuck to. Tomorrow will be my last day of the 21-day plan – and I’m going out with a “last day low-cal low-carb feast”. Come back tomorrow and see what I’ve got planned for the menu.
But for today, the recipes are Kiwi Spinach Coconut Smoothie, Shrimp Egg Foo Young, and Turkey Breast with Mushroom Sauce. Can you say YUMMY !!! Enjoy
Low-Cal Low-Carb Meals for Bone Broth Diet
Day 20 Menu
* Wake up – 1 cup of Bone Broth
* Breakfast – Kiwi Spinach Coconut Smoothie
* Snack – 1 cup of hot Bone Broth
* Lunch – Shrimp Egg Foo Young
* Snack – 1 cup of hot Bone Broth
* Dinner – Turkey Breast and Mushroom Sauce
* Snack – 1 c warm Chicken Bone Broth
Kiwi Spinach Coconut Smoothie
2 Serving – 183 calories 19g carbs (the nutrition facts sheet DOES NOT include the 60 calories for Hemp Hearts)
INGREDIENTS
1 c Spinach
1 Kiwi Fruit
1/2 c Coconut Milk
1/2 c Coconut Water
1 tbls Hemp Hearts (add 60 calories to the nutrition facts)
INSTRUCTIONS
Combine all ingredients into your blender and give it a good whirl. Add ice if you desire more thickness. If the smoothie is too thick, add more coconut water.
Low-Cal Low-Carb Shrimp Egg Foo Young
makes 2 servings 244 calories, 8g carbs
INGREDIENTS
1-2 tbsp Coconut Oil
1-1/2 c Shrimp Tail-off, Shelled and Deveined, cut into small pieces
1 sm Onion, cut into strips
3/4 c Mushrooms, sliced
1/2 c Beef Bone broth
1/2 c Peas
1/2 tsp Black Pepper
4 small Eggs (whisked)
1 Scallion, finely chopped
INSTRUCTIONS
Add oil to a frying pan (preferable a wok), and heat over medium-high heat. Add the shrimp and cook, then add the sliced onion and continue to cook for 1 to 2 more minutes, stirring continuously until slightly softened. Add the mushrooms and stir. When the mushrooms have started to soften, add the peas along with the pepper. Stir-fry for another minute. Add the bone broth and let simmer for another minute.
I remember going to the Chinese Restaurant when I was young and when we would get egg foo young they were always shaped like patties. So I am going to make the egg foo young here into 2 separate patties as well – meaning I’ll have to do this next step twice.
So remove 3/4 of the ingredients in the pan along with the juices, and place them on a plate. Add 1/2 of the whisked eggs into the frying pan, on top of the remaining vegetables and shrimp. Swirl the eggs around the ingredients and let them set for a few minutes, do not scramble them up.
Once the eggs start to set, flip the patty over and brown the other side. Once the eggs are thoroughly set, remove the patty from the pan and place it on a serving plate. Repeat the process one more time.
Once both patties are made, put the remaining half of mushrooms, shrimp, onions, peas, and the juices on top of the egg foo young patties as a sauce, and serve. Looks really good and is really tasty !!
Turkey Breast and Mushroom Sauce
Makes 2 servings – 255 calories, 15g carbs
INGREDIENTS1
1 Garlic clove, minced
1 tbl Coconut Oil
1/2 pound boneless skinless Turkey breast, cut into 2-inch strips
3/4 c Beef Bone broth (recipe)
1 tbl tomato paste
2 c Mushrooms, sliced
1/8 tsp alt
1 c Peas
INSTRUCTIONS
In a large nonstick skillet, heat the coconut oil and then saute garlic until tender. Add in the turkey and cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
