Pre-Fasting Recipes: Low-Carbohydrate Diets

If you’re following a low-carb diet and preparing for a fast, it’s important to choose meals that are both satisfying and in line with your dietary goals. In this article, we’ll share a selection of pre-fasting recipes specifically designed for a low-carb diet. 

These recipes feature nutrient-rich ingredients, ample protein, and healthy fats while keeping carbohydrates to a minimum.

Eggplant Lasagna

Yield: 6 servings


2 large eggplants
1 pound (450g) of lean ground turkey or beef
1 small onion, finely chopped
3 cloves of garlic, minced
1 can (14 ounces) of crushed tomatoes
1 can (6 ounces) of tomato paste
1 teaspoon of dried basil
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
Salt and black pepper to taste
1 cup of low-fat ricotta cheese
1 cup of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
Fresh basil leaves, chopped (for garnish)


Preheat the oven to 375°F (190°C).

Slice the eggplants lengthwise into approximately 1/4-inch thick slices. Sprinkle them with salt and let them sit for about 15 minutes to draw out excess moisture. Pat the eggplant slices dry with a paper towel.

In a large skillet, cook the ground turkey or beef over medium heat until browned. Add the chopped onion and minced garlic and cook for an additional 2-3 minutes until the onion becomes translucent.

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and black pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.

In a separate bowl, mix together the ricotta cheese and shredded mozzarella cheese. Set aside.

Grease a 9×13-inch baking dish with cooking spray or olive oil. Spread a thin layer of the meat sauce on the bottom of the dish.

Arrange a layer of eggplant slices on top of the sauce. Spread half of the cheese mixture evenly over the eggplant.

Repeat the layers: meat sauce, eggplant slices, and cheese mixture.

Finish with a final layer of eggplant slices and top with the remaining meat sauce. Sprinkle grated Parmesan cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the lasagna is bubbling.

Let the Eggplant Lasagna rest for a few minutes before serving. Garnish with fresh chopped basil leaves.

Enjoy the flavorful and low-carb Eggplant Lasagna!

Salmon and Avocado Salad

Yield: 2 servings


2 salmon fillets (approximately 6 ounces each)
4 cups of mixed salad greens
1 ripe avocado, sliced
1 cup of cherry tomatoes, halved
1 lemon, cut into wedges

For the Lemon Dijon Dressing:

2 tablespoons of extra virgin olive oil
1 tablespoon of fresh lemon juice
1 teaspoon of Dijon mustard
1 clove of garlic, minced
Salt and black pepper to taste


Preheat the grill or oven to medium-high heat.

Season the salmon fillets with salt and black pepper. If grilling, lightly oil the grill grates. If baking, place the salmon fillets on a parchment-lined baking sheet.

Grill or bake the salmon fillets for about 10-12 minutes, or until they are cooked through and flake easily with a fork.

While the salmon is cooking, prepare the Lemon Dijon Dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined. Set aside.

Arrange the mixed salad greens on serving plates or in a large salad bowl.

Once the salmon is done, remove it from the grill or oven and let it cool slightly. Break the salmon into smaller pieces or leave it whole, according to your preference.

Place the salmon pieces on top of the mixed salad greens.

Add sliced avocado and halved cherry tomatoes to the salad.

Drizzle the Lemon Dijon Dressing over the salad. Squeeze fresh lemon wedges over the salmon and greens for added brightness.

Toss the salad gently to coat the ingredients with the dressing.

Serve the Salmon and Avocado Salad immediately and enjoy the flavorful and low-carb meal!

Grilled Chicken Salad

Yield: 2 servings


For the Grilled Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper to taste

For the Salad:

4 cups mixed greens
1 cup cucumber, sliced
1 ripe avocado, sliced
Optional: 1/4 red onion, thinly sliced

For the Vinaigrette Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste


Preheat a grill or grill pan over medium-high heat.

Season the chicken breasts with olive oil, salt, and black pepper.

Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Set aside to cool.

In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette dressing.

Slice the grilled chicken breasts into thin strips.

In a large salad bowl, combine the mixed greens, cucumber, sliced avocado, and optional red onion.

Add the sliced chicken to the salad bowl.

Drizzle the vinaigrette dressing over the salad and toss gently to coat all the ingredients.

Serve the Chicken Avocado Salad immediately and enjoy!