When eating low carb, I like to keep things simple, nourishing, and full of real flavor. This meal was so good I had it for both lunch and dinner — no regrets.
I cooked pork in olive oil with garlic and paprika until golden and tender. On the side, I served sautéed zucchini and eggplant, lightly seasoned and pan-fried until soft and slightly crispy at the edges.
Served with a glass of water and a small espresso — clean, filling and delicious.
To cook the vegetables, I used a flat nonstick pan that’s perfect for sautéing without sticking or burning.
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A colorful, balanced breakfast like this makes all the difference in my energy and focus throughout the morning. If you’re looking for low carb ideas that are realistic and easy to prepare, this one’s for you.
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