MONDAY
Monday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Keto Peanut Butter Eggs
Serves 10 · 30 min
Sunday printout
Lunch & snack prep for Sep 6
Use this as the Sunday prep sheet for the week's lunches and snacks. Each recipe block below includes the ingredients you need and the hosted cooking notes in a tighter print-first layout.
TUESDAY
Tuesday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Easy Peanut Sauce
Serves 4 · 10 min
WEDNESDAY
Wednesday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Coconut Flour Scones
Serves 6 · 23 min
THURSDAY
Thursday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
WISCONSIN SUSHI
Serves 4 · 5 min
FRIDAY
Friday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Chinese Mustard Green Recipe
Serves 4 · 20 min
Monday ☀️ Lunch
Egg Roll in a Bowl
Monday lunch for the week of Sep 6.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
Keto Peanut Butter Eggs
Monday snack for the week of Sep 6.
Ingredients
- 2/3 cup peanut butter (no sugar added)
- 2/3 cup peanut flour (or peanut butter powder)
- 1/4 cup powdered sweetener ()
- 2 tbsp butter or coconut oil (optional)
- 1/2 tsp vanilla
- 3.5 oz sugar free chocolate chips
- 2 tsp coconut oil
Recipe note
Homemade sugar-free chocolate-covered peanut butter eggs that taste just like the classic Easter candy.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- 1. Mix together peanut butter, peanut flour, powdered sweetener, and vanilla until well combined, kneading by hand if needed to incorporate all the flour; if the mixture is too dry, work in 1-2 tablespoons softened butter or coconut oil.
- 2. Portion the mixture into 10 equal pieces and form each into an egg shape, then arrange on a wax paper-lined baking sheet and chill for 1-2 hours.
- 3. Melt the chocolate chips with 2 teaspoons coconut oil using either a double boiler or the microwave, stirring every 20-30 seconds if microwaving.
- Cook eggs just until set so they stay tender instead of rubbery.
- 4. Dip each chilled egg into the melted chocolate using a fork, coating the top completely, then lift out and scrape the bottom against the bowl rim to remove excess chocolate before returning to the lined sheet.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Tuesday ☀️ Lunch
Italian Chopped Salad with Salami
Tuesday lunch for the week of Sep 6.
Ingredients
- 2 heads Romaine
- 8 oz Salami
- 6 oz Provolone
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Olives
- 0.25 cup Pepperoncini
- 0.25 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Recipe note
Crunchy chopped salad with salami, provolone, olives, pepperoncini, and a bright red-wine vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic to make the dressing.
- Chop lettuce, cucumber, salami, provolone, olives, pepperoncini, and tomatoes into bite-size pieces.
- Toss everything with the dressing until glossy and serve immediately.
This lunch is marked as leftovers in the weekly plan.
Tuesday 🍿 Snack
Easy Peanut Sauce
Tuesday snack for the week of Sep 6.
Ingredients
- 1/4 cup peanut butter (smooth (or almond butter))
- 1/3 cup full fat coconut milk from a can
- 1-2 tsp chile garlic sauce (found in Asian section of grocery)
- 1 tbsp Low carb brown sugar (or Swerve ( white, brown, coconut sugar, or honey))
- 1 tsp Tamari soy sauce ((or coconut aminos))
- 1 tsp coconut oil ((or sesame oil, or olive oil))
- 1/2 tsp Thai Red Curry Paste
Recipe note
A rich, Thai-inspired peanut sauce with customizable heat, perfect for drizzling over satay or noodles.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Gently warm the peanut butter in a microwave-safe bowl, then whisk in the chile garlic sauce, sweetener, and tamari.
- 2. Heat the oil in a small pan over medium heat, add the Thai red curry paste, and cook until very fragrant, then scrape into the peanut butter mixture and whisk together.
- 3. Gradually whisk in the coconut milk until smooth and well combined.
- 4. Taste and adjust with additional sweetener, lime or lemon juice, fish sauce, or salt as desired; serve at room temperature or slightly warmed.
- 5. Store refrigerated for up to 5 days.
Wednesday ☀️ Lunch
Egg Roll in a Bowl
Wednesday lunch for the week of Sep 6.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
This lunch is marked as leftovers in the weekly plan.
Wednesday 🍿 Snack
Coconut Flour Scones
Wednesday snack for the week of Sep 6.
Ingredients
- 1/2 cup coconut flour (60g (measure with scales if possible))
- 1 cup desiccated coconut (75g)
- 1/4 cup granulated sweetener (50g)
- 2 eggs (large, room temperature)
- 1/3 cup butter (76g, melted and cooled)
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1 egg yolk (beaten (you'll only need a little))
- shredded coconut (for sprinkling)
Recipe note
Flaky butter-rich scones made entirely with coconut flour deliver a tender crumb perfect for breakfast or afternoon tea.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- 1. Preheat your oven to 350°F (or 320°F fan-assisted) and line a baking sheet with parchment paper.
- 2. Beat the eggs in a food processor or with an electric mixer for about 2 minutes until fluffy and doubled in volume.
- 3. Add the cooled melted butter and vanilla extract to the eggs and whisk until thoroughly combined.
- 4. Stir together coconut flour, desiccated coconut, sweetener, and baking powder in a separate bowl, then add to the wet ingredients and blend for 3 minutes until a crumbly dough forms.
- 5. Shape the dough into a large ball on the prepared baking sheet, flatten into a disc about 3cm thick, and cut into 6 triangular wedges.
- 6. Brush the tops with beaten egg yolk and sprinkle with shredded coconut if desired, then separate the wedges slightly.
- Cook eggs just until set so they stay tender instead of rubbery.
- 7. Bake for 16-17 minutes until golden brown.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Thursday ☀️ Lunch
Italian Chopped Salad with Salami
Thursday lunch for the week of Sep 6.
Ingredients
- 2 heads Romaine
- 8 oz Salami
- 6 oz Provolone
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Olives
- 0.25 cup Pepperoncini
- 0.25 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Recipe note
Crunchy chopped salad with salami, provolone, olives, pepperoncini, and a bright red-wine vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic to make the dressing.
- Chop lettuce, cucumber, salami, provolone, olives, pepperoncini, and tomatoes into bite-size pieces.
- Toss everything with the dressing until glossy and serve immediately.
This lunch is marked as leftovers in the weekly plan.
Thursday 🍿 Snack
WISCONSIN SUSHI
Thursday snack for the week of Sep 6.
Ingredients
- 1/2 pound sliced deli smoked ham
- 1/2 c. cream cheese
- 4 dill pickles (quartered lengthwise)
Recipe note
A playful no-cook appetizer that wraps tangy pickles and cream cheese in savory deli ham.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- 1. Lay out each ham slice and coat it evenly with cream cheese.
- 2. Position a pickle quarter on top of the cream cheese layer.
- 3. Roll the ham tightly around the pickle.
- 4. Slice each roll crosswise into bite-sized rounds to serve.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Friday ☀️ Lunch
Egg Roll in a Bowl
Friday lunch for the week of Sep 6.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
This lunch is marked as leftovers in the weekly plan.
Friday 🍿 Snack
Chinese Mustard Green Recipe
Friday snack for the week of Sep 6.
Ingredients
- 1.5 lbs Chinese mustard greens (dice to 1-inch sections (see notes))
- Salt to taste
- 2 tbsp avocado or olive oil
- 2 cloves garlic (finely chopped)
- ½ tbsp ginger (julienned)
- 2-3 whole Chinese dry red chilies ((see notes))
- ¼ tsp toasted sesame oil ( optional)
Recipe note
Vibrant mustard greens quickly blanched and tossed with aromatic ginger, garlic, and a hint of sesame for a crisp, flavorful side.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Bring a large pot of water to a boil while you cut the mustard greens into 1-inch pieces and rinse them thoroughly; if using leafy greens, keep stems and leaves separate, and prepare your garlic and ginger.
- 2. Blanch the stems in boiling salted water for 30 seconds (or leaves for 10 seconds if using), then immediately plunge into cold water to halt cooking; drain well.
- 3. Heat a large sauté pan or wok over medium heat, add 1.5 tablespoons oil, and cook the garlic, ginger, and whole dried chilies with a pinch of salt for 20 seconds until fragrant.
- 4. Toss in the blanched greens along with the remaining ½ tablespoon oil, stir-fry for 30 seconds, and season with salt to taste; the greens should remain bright green and crunchy.
- 5. Remove from heat, drizzle with toasted sesame oil if desired, and serve warm or chilled.