Meals With Monet: Weekly Meal Plan #22

Another week, another meal plan! Welcome to the last full week of January. You made it. We want to end our January celebration with one healthy meal plan theme. So this week, it’s all about low-carb eating (and yes, all these picks are keto)! So let’s get cooking!

Grocery List

Monday: Keto Pulled Pork Nachos with Cauliflower

Thank you Low Carb Yum for the recipe!

Ingredients

• 1 + ½ cups pulled pork 

• 2 cauliflower heads

• 2 small tomatoes (chopped)

• 1 green bell pepper (chopped)

• 2 green chilies (sliced)

• 2 tsp taco seasoning 

• ½ cup Parmesan 

• 1 cup grated mozzarella cheese

• Salt and black pepper (to taste)

• 2-3 Tbsp olive oil

Directions

1. Spread the cauliflower florets on a baking sheet lined with lightly greased parchment paper. Brush the florets lightly with olive oil and season all the sides with taco seasoning. Add salt and pepper if you want. 

2. Roast the cauliflower in a preheated oven at 375° for 5-7 minutes.

3. Top the cauliflower florets with pulled pork, tomatoes, bell pepper, parmesan, and mozzarella cheese. Add the chilis on the side. Return the nachos to the oven and bake them for 10-12 minutes, or until the cheese has melted.

Tuesday: Keto Steak and Blue Cheese Salad

Thank you Pure Wow for the recipe!

Ingredients

• 16 oz. steak (sliced)

• 8 cups chopped romaine lettuce

• 8 Tbsp balsamic vinaigrette 

• 4 tomatoes (cut into wedges)

• 4 Tbsp minced red onion

• 12 Tbsp crumbled blue cheese

Directions

1. Thinly slice the steak across the grain. 

2. Place the romaine lettuce in a mixing bowl and drizzle it with balsamic vinaigrette. Toss until it’s well coated and pile the salad on the plate. 

3. Scatter the tomatoes and red onion over the lettuce. Lay the steak slices over that and top with blue cheese.

Wednesday: Vegan Keto Coconut Curry

Thank you Pure Wow for the recipe!

Ingredients

• ¼ cup vegan butter

• ½ green bell pepper (thinly sliced)

• 2 scallions (thinly sliced, white and green parts separated)

• 2 garlic cloves (thinly sliced)

• 2 + ½ Tbsp vegan red curry paste 

• 1 medium zucchini (diced)

• 1 medium carrot (diced)

• 1 + ½ cups unsweetened full-fat coconut milk 

• 1 cup vegetable stock 

• 2 Tbsp unflavored vegan protein powder

• 2 Tbsp natural unsweetened peanut butter

• 4 drops liquid stevia 

• 1 tsp sea salt

• Freshly ground black pepper 

• 16 oz. extra-firm tofu (cut into medium dice)

• 1 cup baby spinach 

• ¼ cup chopped fresh cilantro 

• 4 Tbsp coconut oil (melted)

Directions

1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites, and garlic. Cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly until fragrant, about 1 minute. 

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8-10 minutes. Taste and adjust the seasoning if necessary. 

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary. 

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Thursday: Thai Steak Lettuce Cups

Thank you The Modern Proper for the recipe!

Ingredients

• 1.5 lbs. flank or skirt steak (cut in half lengthwise)

• 1 Tbsp oil 

• 1 head butter lettuce

• 1 large carrot (julienned)

• 1 large red bell pepper (julienned)

• Fresh mint 

• Fresh basil

• Fresh cilantro

Thai Dressing/Marinade:

• ½ cup soy sauce

• 1 Tbsp fish sauce

• 1 Tbsp fresh lime juice

• 2 garlic cloves

• ¼ cup fresh cilantro (finely chopped)

• 3 green onions (finely minced)

• 1 Tbsp chili paste

Directions

1. Lightly tenderize the meat by hitting it with a tenderizer or a heavy rolling pin. 

2. In a small bowl, mix all the dressing ingredients together. 

3. Using a casserole dish or a ziplock bag, cover the tenderized beef with half of the dressing and marinate it for at least an hour. 

4. In a large skillet, heat the olive oil on high heat until it’s smoking. Cook the marinated steak for 2 minutes on each side. Remove it from the pan and allow it to rest for 10 minutes. 

5. Slice the steak very thin. When it’s ready to serve, build your lettuce cup by adding the steak, veggies, herbs, and dressing to the lettuce and wrapping it like a taco. 

Friday: Low-Carb Eggplant Pizza

Thank you Pure Wow for the recipe!

Ingredients

• 1 large eggplant 

• ⅓ cup olive oil 

• Salt and pepper

• 1 + ¼ cup marinara sauce 

• 1 + ½ cups shredded mozzarella cheese

• 2 cups cherry tomatoes (halved)

• ½ cup torn basil leaves

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 

2. Cut the ends off the eggplants and then cut ¾ – inch thick slices. Arrange the slices on the prepared baking sheet and brush both sides of each with olive oil. Season with salt and pepper. 

3. Roast the eggplant slices until they’re nearly tender, 10-12 minutes. 

4. Remove the trays from the oven and spread with 2 tablespoons of marinara sauce on top of each piece. Top generously with mozzarella and arrange 3-5 cherry tomato pieces on top of each. 

5. Return the pizzas to the oven and roast until the cheese is melted and the tomatoes are blistered for 5-7 minutes. 

6. Serve the pizzas hot and garnish with basil.

Are you excited about this keto-friendly meal plan? Do you have any suggestions for future meal plans? Comment below!

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