low-carb lunch recipes

Own The Day By Making These 2 Low-Carb Lunch Recipes

Written by
April 22, 2018
Updated September 6, 2018

Just like one healthy meal isn’t going miraculously give you a six pack, one slice of pizza isn’t going to throw you off the nutritious bandwagon. When it comes to an optimized diet, it’s all about establishing sustainable habits. I think we all can agree that food is one of the best parts of life. While it’s necessary for survival, food is also pretty freaking tasty. So let’s celebrate that mouth pleasure!

In Aubrey Marcus’ book “Own The Day,” he highlights the importance of food variety in order to maximize micronutrients in your eating regime while keeping it interesting for your palette. In his words, “Eat A Weird Lunch.” These two low-carb lunch recipes featured Chapter 8 are going to ensure that you step up your game through delicious, easy-to-prep, nutrient-dense meals.

Probiotic Ceviche

pg. 187
Serves: 2
Prep Time: 15 minutes
Marinate Time: 2+ hours

Ingredients

6-8 ounces boiled shrimp, deveined, peeled & tails removed
¼ cup organic pomegranate seeds
½ organic avocado, diced
½ cup kimchi
1 small organic red onion, diced
Juice of lime
Red pepper (hot) sauce
1 tbsp. seaweed flakes (see note)
¼ tsp. sea salt

Instructions

1. Chop the shrimp.
2. Combine the shrimp, avocado, kimchi, red onion, and pomegranate seeds in a large bowl.
3. Add the lime juice, red pepper sauce (to preferred heat level), and sea salt, and stir to combine.
4. Refrigerate for a minimum of hours to let the ceviche marinate.
5. Before serving, sprinkle on the seaweed flakes.

Note: You can find dulse or nori flakes in most supermarkets, or use the Japanese Seaweed seasoning blend furikake.
low-carb lunch recipes

Turmeric Ta-Tato Salad

pg. 190
Serves: 2
Prep Time: 5 minutes
Marinate Time: 20 minutes

Ingredients

1 head of cauliflower
2 tablespoons
4 tablespoons Primal Kitchen Mayo
2 tablespoons Indian curry or ground turmeric (or more, to taste)
Sea salt

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Break the cauliflower into florets.
3. On a baking, toss the cauliflower with avocado oil, and sprinkle with sea salt.
4. Roast for 20 minutes or until the cauliflower, starts to turn soft and golden brown.
5. In medium bowl, mix together the mayo and the curry powder or turmeric.
6. Add the roasted cauliflower to the bowl, and stir to combine.

low-carb lunch recipes

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Liv Langdon
With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.

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