Vegetarian or pescatarian ideas?

I've spent a lot of time googling and looking through the options here, but the ideas are pretty lacking. Anyone have any low carb/high protein recipes they love that don't involve meat or use meat substitutes?

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  • How would you like a Cream of Broccoli soup?

  •  Pat F I would! :-) 

  • Melissa Here you go:

    NOTE: this is from the Diet Doctor website.  I cannot explain why the DD site has very different macros from CM, but I included both sets of data.  Also, while the recipe calls for frozen broccoli, I don’t see why fresh wouldn’t work.  Let me know when you try it, okay?  I’m on day three of a four-day fast and plan on making this when I break my fast tomorrow evening.  Enjoy!

    Creamy Broccoli Soup

    Makes 4 Servings

    12 Ounces per Serving



    MACROS per serving


    Calories: 300

    Fat: 28g

    Protein: 2g

    Total Carbs: 6g (although CM grades this at 10g)

    Fiber: 1g

    Net Carbs: 5g (although CM grades this at 6g)


    Ingredients List

    • 2 cups vegetable broth
    • 1 cup water
    • 2 (10-oz) packages frozen broccoli florets
    • 2 Tbsp butter
    • 3/4 tsp dried thyme
    • 1½ tsp salt
    • 3/4 tsp freshly ground pepper
    • 1 cup plus 1 Tbsp heavy cream, divided
    • 2 Tbsp lemon juice (from 1 lemon), divided
    • 1/4 cup sour cream



    • Bring the vegetable broth and the water to a simmer in a large pot over medium-high heat. Add the broccoli and cook, stirring occasionally, until thawed but still bright green, about 5 minutes. Stir in the butter, thyme, salt, and pepper.
    • Add 1 cup of the cream, increase the heat and bring to a boil. As soon as it reaches a boil, reduce to a simmer and cook until the broccoli is quite tender, about 5 minutes.
    • Meanwhile, in a small bowl, whisk together the sour cream and remaining 1 tablespoon of cream and half of lemon juice. Set aside.
    • Working in batches, if necessary, in a blender combine the broccoli and broth, cover, and blend on high speed until smooth; pour the soup into a bowl. Stir in the remaining lemon juice, and salt and pepper to taste.
    • Return the soup to the pot, bring to a simmer over medium heat, and heat until hot, thinning with water to change the consistency if desired.
    • Ladle into 4 bowls, drizzle some of the lemon crème over each soup portion, and serve.
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  • Pat F  thank you. I totally forgot to check back here. I will try this out

  • Here is a recipe that I really enjoy. It's got great flavor, not boring. It's a veggie recipe, so not a whole lot of protein, but you could add any protien. Maybe put it on Quiona, a piece of salmon or any other fish.

  • Hi! Since you are eating fish, how about a Thai Coconut Milk Soup with fish in it? Miso with fish? Salmon pan seared in coconut oil? Do you do shrimp? Same things only with shrimp.

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