What I Eat In a Day to Maintain 135lb Weight Loss

Ingredients

• 2 large Eggs (beaten)
• 1 tsp Olive Oil (for cooking egg scramble and tacos)
• 1/4 cup Red Bell Pepper (diced)
• 1/2 cup Onion (1/4 cup diced for scramble, 1/4 cup sliced for tacos)
• 1/2 cup Tomato (diced for scramble and tacos)
• 1 small Jalapeño (minced, optional for heat)
• 3/4 medium Avocado (half sliced for scramble, quarter mashed for cucumber boat, quarter sliced for tacos)
• 3 tbsp Fresh Cilantro (chopped, divided between scramble and tacos)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 medium English Cucumber (halved lengthwise, hollowed to form boats)
• 3 oz Turkey Breast Slices (thinly sliced)
• 1 tbsp Mayonnaise (dairy‑free, e.g., avocado oil mayo)
• 1 tsp Dijon Mustard
• 6 oz Ground Beef (80% lean)
• 3 Low‑Carb Tortillas (almond flour or coconut flour tortillas)
• 2 tbsp Dairy‑Free Sour Cream (coconut‑cream based)
• 3 tsp Tapatio Hot Sauce (optional, 1 tsp per taco)
• 1 cup Mixed Berries (fresh strawberries, blueberries, raspberries)
• 1 tsp Chili Sauce (for dipping cucumber boats)
• 1 tsp Taco Seasoning (blend of cumin, paprika, garlic powder, chili powder)

Instructions

1. Prep All Vegetables & Avocado

   Dice the red bell pepper, onion (for scramble), and tomato. Mince the jalapeño if using. Slice half an avocado for the scramble, mash a quarter for the cucumber boat, and slice the remaining quarter for the tacos. Roughly chop cilantro and set aside.

   Time: PT5M

2. Assemble Cucumber Boats

   Halve the cucumber lengthwise and scoop out the seeds to create a boat shape. In a small bowl, combine turkey slices, dairy‑free mayo, Dijon mustard, diced red onion, and mashed avocado. Spoon the mixture into each cucumber half and serve with a side of chili sauce for dipping.

   Time: PT5M

3. Cook Egg Scramble a la Mexicana

   Heat 1 tsp olive oil in a skillet over medium‑high heat (about 375°F). Add the diced onion and bell pepper; sauté 2 minutes. Add the tomato, jalapeño, and season with salt and pepper; cook another minute. Pour beaten eggs over the veggies, let set for 30 seconds, then gently stir until just cooked through. Top with sliced avocado and cilantro.

   Time: PT5M

   Temperature: 375°F

4. Brown Ground Beef & Grill Onions for Tacos

   In the same skillet, add another tsp of olive oil and increase heat to medium‑high (375°F). Add sliced onion and sauté until translucent, about 2 minutes. Push onions to the side, add ground beef, sprinkle taco seasoning, and break up with a spatula. Cook, stirring occasionally, until beef is browned and no longer pink, about 6‑7 minutes.

   Time: PT10M

   Temperature: 375°F

5. Assemble Beef Tacos

   Warm the low‑carb tortillas in the skillet for 15 seconds each side. Fill each tortilla with a portion of the seasoned beef, top with diced tomato, fresh cilantro, a dollop of dairy‑free sour cream, and a drizzle of Tapatio hot sauce.

   Time: PT2M

6. Plate Berry Dessert

   Place 1 cup of mixed berries in a small bowl. Optionally sprinkle a pinch of stevia or a squeeze of lemon for extra brightness.

   Time: PT1M

Nutrition Facts

Calories

1050

Protein

60g

Carbohydrates

20g net carbs

Fat

55g

Fiber

11g