Life looks a little different these days, and if I’m being honest, so does the way I eat.
For a long time, I felt like I had to do it “right.” Stay strict, stay consistent, stay within the lines. I felt like any deviation from the plan was a failure on my part. I was hard on myself, and my willpower was everything.
And for a season, that worked.
But life shifts. Schedules change. Priorities change. And somewhere along the way, I realized I needed something that worked with my life, not against it.
Now, I still lean toward low carb most of the time—but it’s not perfect. There’s fruit some days. The occasional piece of toast. Sometimes even a sandwich when that’s what makes sense. Nothing is off limits. If I want a piece of chocolate, I eat it.
I found that the idea of having foods that were “off limits” actually made me more likely to binge. Kind of like a cheat day—you deny yourself all week, then overdo it on everything you wanted.
When I removed that mindset, something shifted. I found I didn’t really want those foods the same way anymore.
This wasn’t an overnight change. I spent over a year working on my relationship with food, and honestly, I’m still working on it.
I want to be around for a long time—in a body that feels good. And let’s be real… I’m not in my 20s or 30s anymore. I pay attention to what makes me feel good physically, while still making space for the foods that make me smile.
And if I’m being truly honest, there was some struggle in that shift. Loosening the reins wasn’t easy. But what I’ve found on the other side is something that actually feels sustainable—and something that makes me happy.
There is nothing perfect about it.
I focus on protein during the day because I’m on my feet all the time and I need it. I also eat carbs because I need the energy. And sometimes I reward myself after a great day—because I have a life to enjoy.
These are the kinds of meals I find myself making during a busy week—nothing fancy, nothing perfectly planned, just what works.
I spend all day cooking, and usually it’s just me for dinner. So my meals at home are simple and satisfying. I rotate through them, but I’ll often eat the same thing a few days in a row when I find something I love.
A Few Days of What I Eat in a Week (Low Carb…ish)
This isn’t a full, perfectly planned week. It’s just a few days that are pretty typical for me. I don’t always have a snack—it just depends on how hungry I am.
Day 1
Breakfast:
Iced unsweetened almond milk latte
(If I remember, I’ll add collagen and creatine)
Lunch:
Something quick at the café—usually protein-heavy
Grilled chicken, a burger without the bun, or a turkey lettuce wrap
Afternoon Snack:
Fairlife protein shake or a couple of meat sticks
Dinner:
Asian bowl — coleslaw base with whatever veggies I have on hand, edamame, topped with air fried low carb chicken tenders and an Asian-style dressing
Simple, filling, and easy to throw together
Day 2
Breakfast:
Iced latte again… maybe some eggs and a handful of blueberries if I have time
Lunch:
Turkey, pepperjack, and a Fairlife protein shake
Afternoon Snack:
String cheese or a few low carb chicken nuggets if I have time
Dinner:
Grilled chicken or shrimp with an easy side
If I already have the grill going, I’ll usually throw on something like my Mexican Street Style Cauliflower
Day 3
Breakfast:
Iced latte (no surprise there)
Lunch:
High protein yogurt with low carb granola and blueberries
Afternoon Snack:
Apple with peanut butter and a few slices of smoked turkey
Dinner:
Asian bowl with leftover shrimp from the night before
Day 4
Breakfast:
Iced latte with 2 sausage patties — pork or turkey, whatever I have on hand
Lunch:
Whatever is easiest—this is usually where something like a sandwich sneaks in
Dinner:
Warm turkey and pepperjack sandwich with cucumber slices and hummus
After a long, busy day, I love a good sandwich. Sometimes I’ve been so busy I’ve missed a meal or two, so something warm and satisfying just hits.
I use gluten free hamburger buns and they are so good. I top it with purple onion, tomato, and banana peppers—so simple but really good.
What This Looks Like in Real Life
Most days I’m not trying new recipes or doing anything complicated. I’m just putting together meals that are simple, filling, and realistic for the kind of schedule I have right now.
Some days feel easy. Some don’t. Some days I stay fully low carb, and some days I don’t.
And I’ve learned that both can exist without everything falling apart.
How I Keep It Simple
- I rely on meals I know I’ll actually make
- I keep ingredients on hand that work for multiple meals
- I repeat the same things often
- I don’t expect perfection
At this point, simple and consistent works a lot better for me than perfect ever did.
Recipes I Still Make on Repeat
GG’s Oil & Vinegar Coleslaw – This is a great base to have on hand in the fridge and add protein to at the end of the day. Top with grilled chicken, fish, shrimp or low carb nuggets.
Creamy Southern Slaw – Another base great to have on hand in the fridge – amazing topped with blackened salmon or redfish
Keto Pizza Casserole – This is our crustless pizza at the Station and sometimes I bring one home for a quick dinner.
Mexican Style Grilled Cauliflower – This Elote style grilled cauliflower is popular for a reason!
Keto Mexican Street Cauliflower Salad – A great base for Tex-Mex or Mexican spiced protein
Final Thoughts
Life doesn’t look the same as it used to—and neither does the way I eat.
For a long time, I thought it had to be all or nothing. That if I wasn’t doing it perfectly, I was doing it wrong. But over time, I’ve realized that mindset just wasn’t sustainable for me.
What works for me now is something a lot simpler.
I still lean low carb most of the time. I still focus on foods that make me feel good. But I also leave room for real life—for the days that don’t go as planned, for the foods I enjoy, and for the moments that matter more than being “perfect.”
It’s not structured. It’s not flawless. But it’s consistent in a way that actually fits my life.
And right now, that’s enough.
