5 Easy Bulletproof Dinners for Delicious Lower-Carb Meals
What’s for dinner? We’ve got you covered. Here are five of our favorite Bulletproof dinners, plus a grocery list so you know exactly what you need for the week ahead. Each dish is lower-carb and easy to adapt to your diet, whether you’re Paleo, keto or simply trying to cook at home more often. Plus, these dinners are made with wholesome ingredients, and (most importantly) they’re totally delicious. Let’s get started.
A Bulletproof week of lower-carb meals
Monday: Keto Slow Cooker Beef Stew
Look for grass-fed chuck roast, which benefits from low and slow cooking. Set your slow cooker in the morning, and you’ll be rewarded with a hearty stew eight hours later. Oh, and you don’t have to brown the beef ahead of time, but we recommend it — browning adds an extra layer of savory flavor and elevates this stew from “yum” to “wow.” Serve it with mashed turnips and steamed greens on the side.
Prep for tomorrow: Dice one extra celery stalk and one extra carrot for tomorrow’s fried rice.
Tuesday: Cauliflower Fried Rice
This dish comes together quickly, so prep your ingredients before you start cooking: dice your veg, rice your cauliflower and portion out your spices and seasonings. If you want to bulk up this dinner, scramble a few pasture-raised eggs in the pan after cooking the bacon — or simply top each serving with a fried egg.
Prep for tomorrow: Cook and finely dice six extra slices of bacon. Finely slice one extra leek.
Celebrate fall with this beautiful dinner salad that makes the most of seasonal produce. If you’re not a fan of kale, use another sturdy green like bok choy or Swiss chard. Since you already prepped the bacon the night before, this salad is a breeze to whip together. Use just four bacon slices and save the last two for tomorrow’s dinner. Drizzle the plated salad with Bulletproof Brain Octane oil to really take it to the next level. MCT oil enhances the fat-soluble flavors of food, so it’s a wonderful finishing oil.
Prep for tomorrow: Bake an extra butternut squash and acorn squash for tomorrow and Friday’s recipes.
Thursday: Paleo Stuffed Acorn Squash
You already did the heavy lifting by baking the acorn squash the night before. Take it out of the fridge and let it rest on the counter while you prepare the filling, then follow the recipe as written. Serve with mixed greens on the side.
Prep for tomorrow: Remove the butternut squash flesh from the peel.
Friday: Roasted Butternut Squash Soup
Ready for the fastest dinner ever? Throw your prepared butternut squash into a high-powered blender, then add the rest of the ingredients according to the recipe. Pour the soup into a pot, then heat it up on the stovetop and season to taste. Serve with fluffy keto buns on the side.
- 1 (15-ounce) can diced tomatoes (BPA-free)
- Full-fat coconut milk
- Apple cider vinegar
- Dried thyme (or 2 sprigs fresh)
- Dried rosemary (or 6 sprigs fresh)
- Dried oregano
- Cumin seeds or high-quality ground cumin
- Ground turmeric
- Fennel seeds
- Grass-fed ghee (alternatively, use coconut or avocado oil)
- 1 1/2 cups beef bone broth
- 4 cups pasture-raised chicken stock
- Brain Octane oil
- Salt and pepper
- Ginger (at least 2-3”)
- 1 medium head cauliflower (or 4 cups cauliflower rice)
- 2 medium butternut squash
- 1 medium acorn or delicata squash
- 3 cups fresh spinach
- 4 cups kale or bok choy
- 4 stalks celery
- 4 carrots
- 5 leeks
- 3 garlic cloves
- 1 bunch green onions
- 1 bunch parsley
- 1 lemon
- 1 lime
- 3-3 1/2 lbs. grass-fed beef chuck roast or stew meat
- 10 slices pasture-raised, nitrate-free bacon
- 6 oz. pasture-raised ground pork
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