Bone Broth Diet – 3 Low-Carb Low-Calorie Dishes

Day 21 Bone Broth Diet – Bell Peppers and Chorizo Omelet, Chicken Salad, Balsamic Roast Pork Loin with Brussels Sprouts

Bone Broth Diet – 3 Low-Carb Low-Calorie Dishes. Bone broth is a nutrient-dense, low-calorie, and low-carb option that fits seamlessly into a variety of dietary plans, including those focused on weight loss and metabolic health. Made by simmering bones with water, herbs, and vegetables, it is rich in minerals like calcium, magnesium, and potassium, as well as collagen and amino acids that support joint health, gut function, and skin elasticity.

With its minimal carbohydrate content and naturally low calorie count, bone broth is ideal for those following ketogenic or other low-carb diets. Its satiating properties can help curb hunger, making it a comforting and nourishing choice for those looking to manage their calorie intake while maintaining balanced nutrition.

Bone Broth Diet – 3 Low-Carb Low-Calorie Dishes

I’ve been following Kellyann Petrucci’s diet for the past 20 days and today is the final day of the 21 Day Bone Broth Diet. I’ll do my weigh in tomorrow and see just how much I’ve lost. And truth be told, I know I haven’t lost 15 pounds, which is ok (I had to get through a Christmas feast), but I have lost some weight and actually feel and see a difference in my size as my clothes are looser today than they were 20 days ago. So come back tomorrow and I’ll give you heads up on my results.

But as for today – I’ll be finishing up the diet with a Bell Peppers and Chorizo Omelet, Chicken Salad, and Balsamic Roast Pork Loin with Roasted Brussels Sprouts for dinner. Yummy !!

And if you’re interested in making your own Bone Broth, click the link and there’s 5 recipes for you to choose from. Or if you prefer to buy some from the store, click this link for 100% Grass-Fed Organic Beef Bone Broth Protein Powder – there’s enough in there for 8 servings. But seriously, nothing beats your own homemade bone broth.

Bone Broth Diet – 3 Low-Carb Low-Calorie Dishes

Day 21 Menu
* Wake up – 1 cup of Bone Broth
* Breakfast – Bell Peppers and Chorizo Omelet
* Snack – 1 cup of hot Bone Broth
* Lunch – Chicken Garden Salad
* Snack – 1 cup of hot Bone Broth
* Dinner – Balsamic Roast Pork Loin with Roasted Brussels Sprouts
* Snack – 1 c warm Chicken Bone Broth

Peppers and Chorizo Omelet
1 Serving – 421 calories 10g carbs

INGREDIENTS
1/2 link of Pork Chorizo, sliced
2 strips Red Pepper, cut in half
2 strips Green Pepper, cut in half
2 eggs, mixed with 1 tbls water
1 tbls Olive Oil

INSTRUCTIONS
Heat olive oil in pan, cook the strips of red pepper, green pepper, and chorizo in the oil. Remove and set aside. Add the eggs and water to the pan and cook until set. Add the peppers and chorizo to half the egg mix and flip the other half over the top. Cook until everything is set.

Place on a plate and garnish with cilantro or parsley

Chicken Garden Salad
makes 1 serving 187 calories, 18g carbs

INGREDIENTS
1 c Iceberg or Romaine Lettuce
4 slices Red Onions, cut in half
1/3 Cucumber, sliced
4 Cherry tomatoes, halved
10-12 Pomegranate seeds,
4 strips Cooked Chicken Breast, chopped
DRESSING
2 tbs Balsamic Vinaigrette
Salt
Pepper

INSTRUCTIONS
Add the lettuce to a large serving plate. Top with the slices of red onion, cucumber, cherry tomatoes, chicken breast strips, and sprinkle with the pomegranate seeds.

In a small dish, mix the balsamic vinaigrette with some salt and pepper. Drizzle the dressing over the salad.

Balsamic Roast Pork Loin with Roasted Brussels Sprouts
Makes 3 servings – 184 calories, 5g carbs

INGREDIENTS1
2 1/2-3 pounds Pork Tenderloin
1/4 c Balsamic Vinegar
1 tbls Dijon mustard
3 cloves Garlic, minced
2 Garlic cloves, cracked
1/2 tsp each salt and pepper
2 tbls fresh rosemary, thyme, or tarragon (remove leaves
and finely chop) or 2 tbls dried

INSTRUCTIONS
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

in a small bowl, mix the 3 minced garlic, vinegar, mustard, salt, pepper and herbs. Rub all over the loin, or place the loin and garlic mixture in a resealable bag and shake. Let the roast sit at room temp for 15-20 min.

Preheat oven to 350.

Generously spray a skillet with coconut oil and heat on med high. Sear the pork for 3-4 minutes for each side. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Place the tenderloin in a roasting pan and roast for 45-60 minutes, or until a thermometer reads 145 deg and the juices run clear.

Remove and let stand for 6 minutes before slicing. Since the oven will be hot, make up some roasted vegetables and serve the roast with them. I made roasted brussels sprouts to go with the dish – simply yummy

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Roasted Brussels Sprouts
Serves 2 – 84 Calories 5g Carbs

INGREDIENTS
1 c Brussels Sprouts, halved
1 tbls Olive Oil
2 Garlic cloves, minced
1 dash Salt
1 dash Black Pepper

INSTRUCTIONS
Blanch the brussels sprouts for about 5 minutes. Remove from water and place in a bowl. Add the garlic, salt, pepper, and olive oil to the bowl and mix everything together.

Place the mixture on a baking sheet and put in the oven during the last 10 minutes of the Pork Roast.