What To Do When You're Sick of Eggs and Other Low-Carb Staples

Ask Theresa is a weekly advice column by Theresa Link. A Virta Health Coach since 2015 and a loyal follower of the ketogenic lifestyle, Theresa is a Registered Dietitian who is an expert in living a metabolically-healthy life. 

In this week’s column, Theresa tackles the age-old low-carb problem: getting so bored with your meals that you’re ready to throw eggs at the wall. She offers clever tips to keep things exciting, from swapping out boring chicken breast to going wild with venison, and even suggests experimenting with funky cheeses and sauces to spice things up. With a playful nudge to embrace your inner "sauce boss" and have fun in the kitchen, Theresa shows that with a little creativity, meal prep doesn’t have to feel like a chore.

❓Question:‍

Theresa,

When I first started Virta, I was so excited that I could have eggs every morning! Now, I’m not sure I can stomach another egg for the rest of my life. I think I went overboard on eggs because they’re fast and easy to cook. I have the same problem with protein and veggies; getting sick of chicken and broccoli with butter and salt on top. It’s an easy staple that I don’t have to think about, but I need ideas in order to keep going. Help!

Sincerely,
I’m Over Eggs

👩🏻‍💻 Theresa:‍

Dear Over it,

I hear you about the eggs—you’ve eaten so many that you’ve wiped out the supply at every grocery store in town. Sure, they’re tasty, easy, and filling, but after having them every day, you're ready to throw them at the wall.

The same goes for veggies. You can’t stand the sight of cauliflower anymore. Green beans are wearing thin, and there's only so much steamed broccoli a person can handle.

And protein? It’s a daily rotation of chicken, ground beef, and pork chops. Or maybe you’ve resorted to snacking on cheese and nuts because you’re out of ideas.

Getting tired of low-carb foods happens to the best of us, but it’s key to tackle this challenge head-on to keep going strong. Don’t worry – I’ve got solutions!

‍Mix it up‍

As someone who’s been a dedicated low-carber for over a decade, I know how easy it is to fall into food ruts. Believe me, taking the time to shake things up is totally worth it. Rather than dreading meal prep, you might even find yourself excited about what’s on the menu for the first time in a while.

Let’s start with eggs. If it’s the texture that’s getting old, consider switching up how you prepare them. Still want to keep eggs in your routine? How about serving them over-easy on a crispy chaffle? Delicious. Whip up a frittata with spinach and sausage, or toss them in a pan with leftover veggies from last night. Experiment with new cheeses like gouda or goat cheese for a funky twist. But it's totally fine to take a break from eggs, too–why not explore an egg-free option like Virta’s breakfast cereal? 

Now on to protein. Tired of chicken breast? Switch things up with thighs or wings for more flavor. Swap your pork chop for a lamb chop or get wild with venison, bison, or elk. With grilling season winding down, it’s the perfect time to embrace casseroles. Use proteins like ground beef, pork, or a meat-free alternative and let your creativity shine.

For veggies, try something new each week. Embrace vibrant colors—after all, we eat with our eyes as much as our stomachs. Roasting, air frying, and pan-frying can completely transform veggies. Mashed or riced cauliflower is always a treat, and you can spiralize zucchini, cucumbers, or even eggplant to keep things interesting.

‍Spice it up‍

The real game-changer for me was embracing new spices. If you limit yourself to seasoning with salt and pepper, you’re missing out on some big flavors. Sprinkle onion powder, garlic powder, oregano, basil, and dried rosemary atop any veggie or protein. Turmeric is exciting, has major anti-inflammatory properties, and pairs well with chili powder, cumin, and smoked paprika. Ginger is another one that adds a whole new dimension of flavor to otherwise bland dishes. Half the time I just grab random spices from the cabinet, sprinkle them on, and see what happens. If you can find it, try Za’atar, a Mediterranean spice mixture that makes everything more delicious, in our experience.

Get saucy‍

Sauces can rescue you from a rut like nothing else. Once you get a few basics under your belt, you can easily tweak the seasonings to create endless variations. Most store-bought sauces are loaded with added sugars and starches, so it’s usually best to make your own. Luckily, they’re simple to prepare using low-carb thickeners like xanthan gum and sweeteners like allulose for a hint of sweetness. Think teriyaki, tzatziki, sriracha aioli, chimichurri, vinaigrettes, or homemade pesto and Alfredo. The possibilities are endless!

To keep from getting tired of your low-carb staples, don’t hesitate to embrace your inner saucy and spicy side. Mix it up and get creative. Have fun with it!

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