Affordable Bone Broth Diet Meals

Day 17 – Scrambled Eggs with Mixed Peppers, Salad, Leftover Chicken and Carrots from Broth

Affordable Bone Broth Diet Meals. Affordable low-carb, low-calorie meals are all about using simple, budget-friendly ingredients to create satisfying dishes that support your health and weight loss goals. Staples like eggs, canned tuna, fresh or frozen vegetables, and inexpensive proteins such as chicken thighs or tofu form the foundation of these meals.

Incorporating versatile ingredients like cauliflower rice, zucchini noodles, or lettuce wraps can replace higher-carb options without breaking the bank. Meal prepping and planning ahead further reduce costs by minimizing food waste and avoiding expensive takeout.

With creativity and basic cooking skills, anyone can whip up delicious, nutrient-dense meals that fit into both a low-carb and low-calorie lifestyle without straining their wallet. And I’ve got a quick and simple low-carb and low-calorie menu planned for myself today. Check it out..

So I’ve been on the Bone Broth Diet for the last 16 days and I’m feeling more energetic, feeling full after every meal, already lost 6 pounds as of my last weigh in, and the clothes are feeling looser. Just 5 more days to go for my final weigh in – I’ll let you know if the Bone Broth Diet hype is all it’s cut out to be.

Affordable Bone Broth Diet Meals

Day 17 Menu
* Wake up – 1 cup of Bone Broth
* Breakfast – Simple Scrambled Eggs Chicken and Asparagus Recipe
* Snack – cup of hot Bone Broth
* Lunch – Chicken and Cauliflower Rice Soup
* Dinner – Chicken Legs & Wings from newly made Bone Broth
* Snack – 1 c warm Chicken Bone Broth

Simple Scrambled Eggs Chicken and Asparagus
2 Serving – 219 calories 7g carbs

INGREDIENTS
3 Eggs
Red, Green, Yellow Peppers (2 strips each)
5 Mushrooms
Cooked Chicken Breast, sliced in strips (use leftover Rotisserie Chicken)
Asparagus (1 bunch)
2 Garlic Clove (divided in 2)
1 tsp Italian seasoning
Onion Pepper Seasoning (few shakes of the jar)
1/2 tsp Black Pepper
2 tsp Ghee (divided in 2)

INSTRUCTIONS
Blanche the asparagus for 3-4 minutes. Do this by setting them in a pot of boiling water. Remove asparagus and set aside, do not set them in ice to stop the cooking as you want them already warmed.

Meanwhile, add 1 tsp of Ghee to a pan and toast 1 garlic clove until it’s aromatic. Add the chicken, sprinkle with onion pepper and some black pepper, and sauté on both sides. Remove from the pan and set aside. Add another garlic clove to the same pan and then put in the blanched asparagus. Sprinkle with onion pepper seasoning. Sauté on all sides to your liking.

Heat 1 tsp of Ghee in a smaller pan and sauté the peppers and mushrooms. Whisk up the 3 eggs and then add them to the pepper and mushroom mix. Seasoning with Italian seasoning and onion pepper seasoning. Either serve scrambled or in quarter pieces (I like scrambled flat like an omelet).

Add all to your plate and viola – breakfast is done. Quick and easy and filling. I only cook for myself so now I have another leftover breakfast dish which I can have tomorrow.

Chicken and Cauliflower Rice Soup
Makes 5 cups – 239 calories, 14g carbs

INGREDIENTS
2 tbls Ghee or pasture raised butter
1 Onion (about 1/2 cup), diced
1 med head Cauliflower, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs Celery, diced
2 med Carrots, diced
4 cups Chicken Bone Broth
1 (13 1/2 to 15 oz) can unsweetened full fat Coconut Milk
1/4 cup fresh Parsley, coarsely chopped
1 tsp fresh Thyme leaves, or about 1/2 tsp Dried
1 1/2 tsp Celtic or pink Himalayan salt
1/2 tsp freshly ground Black Pepper

INSTRUCTIONS
Melt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low, sauté for three to five minutes until translucent.

Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.

Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.

Bone Broth Rotisserie Chicken with Carrots and Celery
Makes 1 servings – 531 calories, 19g carbs

INGREDIENTS
2 Chicken Legs leftover from Bone Broth makings
2 Carrots – cooked in Bone Broth makings
1 Celery – cooked in Bone Broth makings
Spices – Italian Seasoning or Bragg Organic Sprinkle 24 Herbs & Spices

INSTRUCTIONS
Pull the meat off the chicken legs and wings, dice the carrots and celery, sprinkle some spices on top and serve as a meal. I know this probably sounds lame and bland, but if you add some spices, especially the Bragg Organic Sprinkle 24 Herbs & Spices (0 calories and 0 carbs) to the carrots and celery, it’s actually a really good meal, not to mention quick and filling too. Plus you’re not throwing away good chicken and vegetable leftovers from the bone broth makings.

If you’re interested in the Bragg Organic 24 Herbs and Spices, click the link and get a jar for under $7 at Amazon.