Meal plan with under 55g carbs

Season pork shoulder with some salt and pepper.

Place pork in a slower cooker, cover, and cook on low for 6-8 hours. Time may vary, so be sure to check throughout. Pork should easily shred when done.

Take two forks and shred the pork. Serve.

Mix ingredients in a bowl and serve.

For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.

Beat eggs and seasonings in a small bowl.

Heat oil of choice in a skillet (make sure the size of your skillet will fit the amount of eggs nicely) over medium-high heat.

Pour eggs into skillet and spread them in an even layer on the bottom of the skillet.

Cook eggs a couple minutes, just until the bottom starts to set.

Put toppings (tomato, pepperoni, any other vegetables you have on hand) onto egg mixture and continue cooking until eggs are done and toppings are warmed.

Serve.

Rub chicken thighs with oil, salt, pepper, and seasonings of choice.

Either fry the chicken thighs in a skillet or grill pan for 4-5 min each side until no longer pink inside, or bake by preheating the oven to 400°F (200°C) and bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).

Serve.

Preheat oven to 400 F (200 C).

To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.

In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.

Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.

Remove from oven and serve.

Toast the bread.

Top with ripe avocado and use a fork to smash.

Heat large skillet over medium heat. Add bratwurst slices. Cover and cook for about 5 minutes until browned. Remove and set aside.

Drain all but 1 tablespoon of drippings from the skillet.

Add peppers, onion, and paprika to the skillet. Cook for about 5 minutes, stirring frequently, until vegetables are tender.

Add bratwurst into skillet; stir.

Serve.

Mix ingredients in a bowl and serve.

For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.

Preheat skillet to medium-low.

Spread butter on one side of one slice of bread.

Place bread on skillet, butter-side down and top with cheese.

Butter the other slice of bread on one side and place (butter-up) on top of the cheese.

Grill until lightly browned and then flip. Continue until cheese is melted.

Cook eggs according to your desired preference, seasoning with salt and pepper.

Lay tomato slices down on a plate and top with avocado, basil, then eggs.

Serve.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Preheat oven to 375 F (190 C).

Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.

Arrange chicken on a parchment-lined baking sheet.

Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.

Preheat oven to 450°F (230°C).

Toss the cauliflower florets in oil. Season with thyme and some salt and pepper. Roast until golden, about 20-25 minutes. Serve.

Open the avocado and scoop out the flesh.

Sprinkle with lemon or lime juice as desired.

Serve and eat.

Cook bacon according to package. Set aside.

Meanwhile toss together greens, sunflower kernels, goat cheese, and olive oil.

When bacon has cooled, crumble it on top of the greens and serve.

Rinse off blueberries and serve.

Place strips of steak in a bowl and sprinkle pepper over them. Toss to coat.

Add oil to a pan over medium-high heat and add the bell peppers, onions, ginger, and garlic, and cook for 3-4 minutes, stirring occasionally. Transfer to a plate.

Put steak into skillet and cook until brown, about 2-3 minutes.

Add vegetables back into the pan and cook for another minute or so.

Serve.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.

Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.

Cook bacon according to package. Set aside.

Combine the eggs, avocado, salt, and garlic in a bowl. Mash with a fork until fully combined.

Crumble bacon and add in. Mix.

Put egg salad in between bread to form sandwich.

Serve.

(Note: You can store any leftover egg salad in the fridge for a day or two)

Use store-bought hard-boiled eggs or make your own by placing eggs in a small saucepan and covering with water. Bring water to boil and continue boiling 8-10 minutes. Allow eggs to cool and then peel.

Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.

Add in tomatoes. Mix.

Put egg salad in between bread to form sandwich.

Serve.

(Note: You can store any leftover egg salad in the fridge for a day or two)

Heat oil in a skillet over medium heat. Add in beef and cook until browned and fully cooked, about 5-10 minutes. Remove beef from skillet and set aside.

Add onions and peppers to the skillet with any remaining beef juices and fry until vegetables are tender, about 10 minutes.

Drain any remaining liquid and add the beef back to the pan. Add the cheese and stir until cheese has melted throughout. Season with italian seasoning and salt/pepper to taste.

Scoop beef mixture into lettuce leaves and serve.

Serve carrots with hummus.

Use tin foil to prop up the ham into a taco shell shape.

Broil in the oven for a few minutes until crispy. They might seem a little bit floppy, but once they cool for a few minutes, they will stiffen up.

Add in the guacamole, salsa, and cheese to the shells.

Serve