What BJ Ate Today #2
This edition is just an update from the last week. Burgers and shakes, taco pie, zoodles, fajitas, salads, and more!
Welcome to this edition of What BJ ate today… Keto meals to help you plan or be inspired.
I asked people who follow me online if they’d like to know what keto meals I eat in a day/week, and the most responses were “YES,” so here we are.
I figured it would help people get some keto meals ideas (or not! I often repeat foods, so it may seem boring to some folks). I will also include links to recipes as they are posted. Enjoy!
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Breakfast – Monday
Sundays are the day I usually batch cook things to eat throughout the week, and one of those things I decided to make was my favorite taco beef pie the night before (almost all my egg dishes are best made the night before). This didn’t have to be breakfast, but I sometimes like to have it as my first meal because sometimes just eggs can get boring.
This is one of my old recipes that I wanted to try to modify to go easy on the dairy with, so instead of the usual heavy whipping cream, I used full-fat coconut milk. I also used only half the cheese the recipe calls for and made it Monterey Jack instead of cheddar (not a huge change, it’s just what I had on hand).
In terms of taste with the less-dairy version—the difference was hardly noticeable (if you’re sensitive to the taste of coconut, you will notice it—as for me, well, I’ve been using coconut milk in place of cream since April for a few things, so it isn’t annoying to me).
This tastes great cold or warmed up.
keto taco pie
Lunch – Monday
I ate two turkey burgers with just mustard, at my desk for lunch, but was busy and forgot to take a pic.
Dinner – Monday
Since I made about 3 lbs of beef taco meat and had all kinds of salad ingredients prepped and ready, I went ahead and made a taco salad. In this instance, I was trying out a new dairy-free alternative to sour cream, which was unsweetened yogurt made from almond milk. It worked well, but I think I’d rather just have salsa on my salad going forward, and only use sour cream on occasion. The taste was kind of nutty which is good since it’s yogurt, but was missing that creamy texture I get when using other dairy yogurts in place of sour cream.
Keto Taco salad 
Dairy free yogurt
Breakfast – Tuesday
Moar taco pie
Lunch – Tuesday
Still lots of ragù sauce left from last week. So much so, that I planned on freezing it, but then the last zucchini was about to start wilting, so I spiraled it and heated it up with some sauce and ate that for dinner. Then I portioned up the rest of the ragù to save until I get more zucchini.
Also pictured, is a big Parmesan cheese chip I broke into pieces and ate alongside that. I shred cheese onto a parchment-lined plate and stick it into the microwave for one minute, then turn it out onto a paper towel. After it’s cool, I break it up into pieces for chips which go great with this kind of dish. I used to also dip them in cottage cheese and dot with sugar-free ketchup (weird, I know).
Zoodles & ragu with parm chips
Dinner – Tuesday
Nothing special here. Just two grass-fed beef burgers and some pseudo Thousand island glop I made at the last second, to experiment. I just threw together some mayo, a dab of sugar-free ketchup, and chopped pickles into a bowl and mixed it. I also had a strawberry shake that I whipped up with my stick blender, which was just 3 frozen large strawberries, some almond milk and sweetener, and a dash each, of vanilla and salt.
Breakfast – Wednesday
I made an egg bake today – I beat 8 eggs with 1 cup of the dairy-free yogurt (in place of sour cream or heavy cream) and added 2 tb of coconut flour and a pinch of baking soda, plus salt & pepper, and poured that over 1 lb of crumbled Jimmy Dean All Natural pork sausage that I browned with mushrooms and onions. Then I topped it with fresh diced tomatoes and jalapenos and then about a cup of shredded Mozzarella and 1/4 cup of shredded parm, and baked it for about an hour at 375F. This made 6 pieces and one was my breakfast this day.
Lunch / Dinner – Wednesday
Like last week, I wasn’t even hungry for lunch, so about 6 p.m. I had a taco salad with iceberg, chopped jalapeno, radish, onion, and 4 ounces of beef taco meat, alongside a 4 oz turkey burger cooked with just salt & pepper.
Breakfast – Thursday
Had another piece of the sausage and veggies egg bake today, reheats nicely in the microwave under a paper towel. I love having stuff like this ready to go during the week, when things are busy, it means I can sit down to a hot breakfast at a moment’s notice.
Lunch – Thursday
Got more zucchini – which means more ragù with zoodles!
Dinner – Thursday
I made my current favorite chicken dish again – chicken fajitas in the oven.
PS – yes, they do freeze! I make the whole recipe up to the point of baking then vacuum seal which make them good up to probably 6 months or more.
Recipe here: Sheet-pan keto chicken fajitas
Breakfast – Friday
What else? Taco pie, that’s what! Last workday of the week, but lots of chores and stuff after that.
Lunch – Friday
I was doing some chores and stuff and realized I had some cabbage that I shredded and forgot about so I put it to good use. I made a sort of hash brown dish by accident. See, I had this turkey bacon which someone left here, and it is a brand that is good but that I wasn’t particularly fond of their turkey bacon on its own, flavor-wise, but was very healthy (not a lot of them are, most of them have too much fat or are loaded with dextrose).
This turkey bacon doesn’t taste like bacon (heck, it doesn’t even taste like other turkey bacon), but the flavor reminds me a lot of turkey smoked sausage, so thought it would go great with cabbage fried in butter (which I’ve made a hundred times).
Boy, was I right! Smash hit. I added some smoked paprika, garlic, and parsley, then popped a fried egg on top and served it with some unsweetened ketchup on the side, and felt like I was having has deluxe browns in a diner.
Dinner – Friday
I ate a burger patty and a bratwurst at a friend’s bbq, but I didn’t get a pic. I did however, have a pic here of my dessert, something I made to bring to that friend’s house and brought home the leftovers…basically, these are peanut butter “krispy” treats, but without the rice krispies… in their place? Pork rinds. yep, and you’d hardly know the difference, TRUST ME. They sound crazy af, but they’re soooo good.
By the way, these aren’t mine, I got the recipe here: Low carb scotcheroos.
Breakfast – Saturday
Today for breakfast was more of the sausage & veggies egg bake.
Lunch – Saturday
I ate the rest of that lovely and strange but somehow familiar turkey bacon & cabbage hash concoction for lunch. I’m close to convincing myself I need to buy that turkey bacon just to make it again…or maybe just make some cabbage hashed browns? Maybe….
Dinner – Saturday
I was outside doing gardening anyway, so I fired up the grill and cooked up two salmon burgers. They sell these in the frozen section at Costco. I also get them at Aldi…and these are those (the chipotle flavor). I served them with some homemade chipotle-lime mayo, delish!
Yes, these have non-ideal ingredients in them. I get them once or twice a year and keep them in the freezer for when I’m lazy.
Breakfast – Sunday
More taco pie! This is a file photo from a previous upload since I did not get a pic (sorry!)
Lunch – Sunday
I didn’t feel much like messing about in the kitchen today, so I grabbed a few of these sriracha sausages and some cheese, and called it lunch.
Dinner – Sunday
Made a triple batch of the chicken fajitas and ate one of the servings today – I also wanted to vacuum seal and freeze the other two batches, here’s what they looked like after packing and before I sent them to the freezer…
That’s about 22 oz of raw chicken, marinating in that dry rub, with about 130 grams of onions/peppers mix (raw).
I’m thinking all I need to do is thaw a pack in the fridge overnight, then bake when ready to eat. I’ll let you know how that goes later when I do it.
That’s all, folks! Hope you have a great week!
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