When changing to a low-carb way of eating, you will probably find yourself eating more fresh produce, meats, and other perishable foods. Although there are a few high-carb produce items such as potatoes and bananas, most likely you'll be spending more time in the produce aisle and meat counter of the grocery store, and less time in other aisles.
To Keep
- Low-carb vegetables, fresh and frozen. For example, greens, peppers, summer squash, asparagus and are all low in carbohydrates. Full list or low-carb and high-carb vegetables.
- Low-carb fruits , especially frozen berries
- Meats on your particular food plan
- Eggs
- Dairy products on your food plan (carb counts of milk, cream, etc.)
- Tofu
- Nuts – almonds, hazelnuts, pecans, walnuts, peanuts – keep in freezer
- Seeds – sunflower, pumpkin – keep in freezer
To Buy
- Extra vegetables for the freezer: green beans, broccoli, spinach, cauliflower, etc, can be quickly cooked for meals or snacks
- Extra veggies for snacking on, plain or with spreads and dips: cucumber, jicama, Bell peppers, green beans, whatever other raw veggies you like
- Extra frozen berries - great to eat with yogurt, cottage cheese, etc.
- Lettuce: large leaves for rollups - put any sandwich material inside (example: BLT Lettuce Wraps)
- Bags of greens for quick preparation
- Shirataki noodles
To Toss
- Frozen foods with high-carb ingredients, such as pasta, desserts, waffles, etc.
- Happily, most perishable foods are low in carbohydrates.
