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I do vegetarian 1200 keto, so not terribly different from being pescatarian. I recommend finding a place in your diet for hemp seeds and nutritional yeast. I put hemp seeds in salads and put nutritional yeast in pretty much anything cooked, such as zoodles, omelets, etc. Hemp seeds are a good source of protein and nutritional yeast is very high in b-vitamins, riboflavin, and thiamine. Nutritional yeast has a faint cheesy taste. I'd also recommend looking into some new spices. One of the best things I did was sit on Amazon and shop spices. Sometimes cooking this way can get bland, so I mixed it up by buying dozens of spice blends from all over the world.

For fats, I recommend buying yourself a good quality butter. Most people use Kerrygold. Coconut oil, olive oil, and avocado oil are the most popular oils. If you don't care for the coconut oil taste, you can buy it unrefined. Unrefined coconut oil also has a higher smoke point if you like to fry things. You can use pork rinds as a coating or binder to fry fish or make crab/fish cakes. I use a lot of nut butters as well. Almond and sunflower are my favorite, but there are lower carb peanut butters such as Skippy Natural. If protein is a concern of yours, Amazon has a good selection of protein butters. This chocolate maple pretzel peanut butter flavor is my favorite. Avocados are also a great source of fat. I eat mine raw with some Mrs. Dash, onion powder, or garlic powder. I also sometimes mix it with a little salsa and put it on eggs.

Another way to get your fats in is to make your own salad dressings or mayo. This is a super easy way to ensure you're getting healthy oils instead of canola or soybean, which are the most commonly used ones in commercial products. Here's Gordon Ramsay's video on how to make mayonnaise. Today I made a black garlic ranch and it was absolutely delicious! A million times better than what you'd get in a store and often cheaper as well. Cheeses are another good way to boost fat. Oaxacan and paneer cheeses are very high in protein relative to other cheeses if you find yourself lacking. Paneer and halloumi are also popular for grilling cheeses and crisp up really nicely. Bulletproof coffee is another way of getting fat in. People mix grassfed butter, coconut or MCT oil, and heavy cream into their coffee. I'm not a coffee drinker, so it isn't for me, but I hear it makes for a very creamy latte.

Being a vegetarian ketoer, I eat a ton of salads and I have a feeling you might as well. I'm not sure what size grocery store you have access to, but I live in a small town and am still able to find these low-carb vegetable and fruit options that I keep in my house regularly: jicama, starfruit, blackberries, raspberries, strawberries, avocado, tomato, celery, bok choy, daikon, zucchini, cucumber, onions and shallot (sparingly - these are relatively high in carbs), all types of greens including spinach and kale, bell peppers (also sparingly), mushrooms, eggplant, broccoli, brussel sprouts, bean sprouts, cauliflower, asparagus, radishes, and green beans. As you can see, there are a lot of options! Maybe even more if you have access to a wider array of fruits and vegetables. Malunggay (more commonly known as moringa), found at asian markets in the spring-summer, is one of my favorite low-carb options that we stock up on whenever we travel to a larger city.

If you like pasta and rice, you can make zucchini into noodles and cauliflower into rice. My husband loves this keto friendly shrimp scampi over zoodles.
Cauliflower is also used to make mash that can be shockingly similar to mashed potatoes. My favorite version is from IBreatheImHungry.

One final thing - how often do you eat? I normally only eat twice a day. My first meal is usually pretty small and then I have a large dinner. Sometimes there will be a snack in between of nuts, celery or jicama and a dip, but rarely do I eat more often than this. I ended up kind of naturally falling into intermittent fasting due to the nature of the diet itself. IF isn't for everyone, especially since some women react poorly to it, but if this might end up being something you fall into as well or are interested in the /r/intermittentfasting community is very active and helpful.

Hope something here helps! Good luck and you can do it!

LOL @ overeager mod. I was confused - Saturday? Not quite but sure let's start the weekend :)

My favorite recent discovery is miso paste. A teaspoon or two stirred in in a mug of hot water makes an instant cup of savory, salty umami goodness. Actual miso soup calls for adding tofu, greens, onions and maybe other things, but the broth is so easy to prepare from miso paste and it is such a solid hit of numminess, I really love it. More about miso's many health benefits here. Oh- calorie-wise, I buy Hikari white miso paste from Kroger and it's 25 cals, 1g protein, 1g fat, 3 carbs per serving. Miso paste is a pretty versatile cooking ingredient for other things too. My husband's been having fun -- miso glazed steak, miso asparagus, miso salad dressings, good stuff.

I've read a bunch about how home-cooked bone broth is really good for you, as it contains some nutrients from bone marrow that are supposedly not possible to get from processed/store-bought soups or bouillons. I dunno, but my husband regularly cooks stock from leftover bones and it's really, really good. We feed our pets fresh meat so we tend to have a lot of stock-makings. Really not sure of the calories there, but how bad could broth be? :)

He also cooks with shirataki. A lot of people find shirataki odd but it really shines in broth-based soups.

This is the collagen I add to my coffee. It dissolves completely, so it is completely invisible in drinks - the only effect is that one tablespoon will add 20 cals, but it's well worth it! Here's a quick write up I found about it, too - I think this stuff is amazing! I've been using it daily for around five months, and the benefits have been phenomenal! My skin/hair/nails are sooo strong - I've had so many comments, even Mr Unobservant whom I live with has noticed and started using it too! There's been other benefits too - the dodgy digestion is getting stronger, and my soon-to-be middle aged joints feel much less creaky. All in all, total awesomeness!

Also, we recently had a talk with MIL regarding her obsessive purchasing of foods for us - and this week she rather proudly presented us with a massive bulk bags of nuts, mixed seeds, and cranberries, instead of the usual chocolates, sweets and frozen processed foods she likes to get us. She's a lovely woman - and my partner is going to be eating a whole load of home-made energy bars in the next few weeks :)

I'm keeping it light this week as my ankle is not 100% better. I totally skipped crossfit althou I snuck a great climbing session in on Tuesday. I have been carrying my 30lb 2 year old in the ergo carrier and it's awesome!! This is because my wrist is hurting and the stroller is no longer working for me. So basically all these injuries have me down emotionally & physically but i'm taking it as an opportunity to focus on my eating. That is really 80% or more of the whole equation. I'm doing ab stuff and squats with a 9lb medicine ball at home. And of course PT for my IT band issues!! Fun times getting older and collecting injuries.

For protein bars I got these B-up bars . Kind of strange but my co worker let me try one and i really like the texture. They are like Quest bars only softer. I have even put them in the microwave which creates kind of a pasty goo. Sorry I have weird tastes ... One of my fave things is almond paste :) I love the idea of protein bars but can't have too many bc they don't digest well for me. I like the Ketobars stuff too althou it's more expensive.

I picked up this cookbook at the dollarstore on impulse but honestly the recipes have been really good:

https://www.amazon.com/Betty-Crocker-Calorie-Comfort-Food-ebook/dp/B00E78IB20

I'm not sure if this is a book you can find outside of Canada but many many years ago (like the 90's) two 'diet' cookbooks came out that were insanely popular; Looney Spoons was the first, followed by Crazy Plates. The recipes are pretty good and have the nutritional information for each one. Also because they were so popular they are pretty easy to find at thrift stores.

OK found it on Amazon.com for under $20:
https://www.amazon.com/dp/096806311X/ref=cm_sw_r_tw_dp_U_x_hdyACb8C87SR7

Yup for the Jerk Chicken, I use one of two marinades; Walkerswood or Grace. You can also make it yourself but I've never made it myself since it's really hard to get authentic Jamaican ingredients where I live, like scotch bonnet peppers. Whatever you do avoid the dry "jerk seasoning" or anything that says jamaican styled, those are not even close to what jerk should taste like and the jamaican styled ones are mostly just sugar.

Anywho, I usually just take one jar of the premade seasoning from Walkerswood or Grace and about 2.5lbs of boneless skinless chicken thighs. I apply it liberally to the chicken and let marinate for 24hours in the fridge. If you like chicken with the bone or skin you can use that as well, I just like avoiding those extra calories. You can also use or chicken parts, but I'd recommend against chicken breast since the roasting/bbq process ends up drying it out.

After the chicken has marinated for 24hrs I prepare a roasting pan with aluminum foil and preheat my oven to 400 degrees. Now you want to make sure each chicken has a nice coating of the seasoning otherwise the flesh will burn instead of getting a nice roasted crust.

At this point you place them in the oven and check to see when they've started brown. When one side is browned, flip them over and roast the other side. This usually take 1.5hr to complete with my oven but I'd definitely watch your chicken closely to avoid burning.

Additionally you can barbecue the chicken on the grill, although I've never done it.

For Jamaican Steamed Cabbage I use this recipe since I can't find the scotch bonnet pepper I've never added it. And for some additional ease in making I use 2 bags of H-E-B shredded cabbage and 1 bag of matchstix carrots. I also like to add a lot of black pepper to my cabbage and go a little easy on the water. Otherwise this is a solid recipe and I use it weekly.

BPC bulletproof coffee) is not essential. What it does is:

• start off your day with caffeine and fat, which can help give you an early boost of energy, keep you full and reduce overall calorie intake because you skip breakfast which would normally give you the same benefits but with more calories.
  
• grass-fed butter (like anchor) is one of those nice-but-not-essential things. Like, it's better to eat grass fed meat but go with what you can afford.
  
• generally you could add cream / mct oil + butter / coconut oil + butter
  
  MCT is the 'active' component in the coconut oil. There'a actual a noticeable difference in physical exercise performance - I did a little experiment because I was dubious too.
  
  So...
  
  
• cream = ok
  
• coconut oil + butter = better than cream
  
• MCT oil + butter = better than coconut oil and butter
  
  But it all depends what you're after :) Pick what you like.
  
  Also, pro tip, use one of those cheap whizzy milk frothers to mix your coffee, make it much easier :D

Since this seems to be an emotional eating issue, your best bet is to practice mindfulness based stress reduction (meditation) when you get those snack urges. Look up meditation videos on youtube. I have had great success with Jon Kabat-Zinn.

Every time you feel that out of control urge to snack, try 5-10 minutes of meditation first. When you feel quiet inside, you can allow yourself small, portion controlled snacks.

You can get a lot of mileage out of roasted seaweed for low carbs and calories. I like Trader Joe's Wasabi flavor, because the spiciness slows me down. An entire package is 60 calories and no net carbs.

You might also try replacing your coffee and soda (which can be agitating) with something calming, like green tea or holy basil (tulsi) tea, which have calming properties.

Additionally, with any snacks you are already eating, make them as spicy as you can handle and garnish with fresh herbs, green onions, vinegars, mustards, etc. This will help slow you down and appreciate your snack, and feel fancier and less deprived about it. Good luck!

When portioning out nuts I have a tiny container I used for the purpose. They contain exactly 25g of peanuts (150 cals, 3g carbs) - so I agree that's high but the key thing is it's the pot I take with me so I can't overeat.

Sugar free jelly is my goto snack for sure. I split 1 pack into three portions which come out to 10 calories and 0 carbs for something that does genuinely keep me full for a while. Certainly helps a sweet/snack craving. Also because they're in these little containers you can pop a lid on them and take them to work for lunch which is helpful!

(FYI those little pots are also great for things like sala dressings and vitamin tablets... so useful!)

Super useful if you miss Starbucks lattes. I used to order sugar free lattes from Starbucks and asked them to make it with soy milk. Then I found out the soy milk they used is sweetened :(

This recipe is good because you know exactly what goes it in your latte!

My ingredients are pictured below:
http://imgur.com/a/7Q6T8

Macros are based on using 250mL of Silk Unsweetened almond milk. You can also cut it with some half-and-half to give it a bit of richness. The macros will change, obviously.

1. Prepare your espresso. I use instant expresso. Put 1 tsp of powder into your mug and add 1/8 cup of water. Mix.
   
2. Measure out 1 cup of almond milk in a large glass measuring cup. Add sugar free flavouring of your choice, to taste.
   
3. Microwave that baby till its nice and hot.
   
4. Froth your almond milk! I find that the Silk brand froths well.
   
   I bought a handheld milk frother from amazon for $5.
   https://www.amazon.ca/Fox-Run-65171-Frother/dp/B00AZMKALW/ref=sr_1_2?s=kitchen-substore&ie=UTF8&qid=1480644259&sr=1-2&keywords=milk+frother
   
   
5. Pour the frothy milk into your mug with the espresso. I've linked below a handy video on frothing and pouring
   https://www.youtube.com/watch?v=-Fslq1PEMf8
   
   
6. Enjoy!
   

I just tried this recipe for keto pumpkin bread! They recommend to leave the loaf to set overnight (I put mine in the fridge.) I will definitely make it again as it was delicious.


Recipe:

Ingredients:

2 cup Almond flour

1/2 cup Coconut flour (I used 2 cups plus 2 tbsp a combination paleo nut flour I found at Whole Foods instead of the two different kinds of flour.)

3/4 cup Erythritol

2 tsp Pumpkin pie spice

2 tsp Gluten-free baking powder

1/4 tsp Sea salt

3/4 cup Pumpkin puree

4 large Egg (lightly beaten)

1/3 cup Butter (measured solid, then melted; can use ghee or coconut
oil for dairy-free)

1/4 cup Pumpkin seeds


Process:

-Preheat oven to 375ºF.

-Line a loaf pan with parchment paper.

-Combine dry ingredients (except pumpkin seeds.)

-Combine wet ingredients.

-Incorporate wet ingredients into dry ingredients.

-Pour the batter into the loaf pan, making sure it is relatively flat on top. I pressed it with a baking spatula.

-Pour the pumpkin seeds over the batter in the pan. To ensure the seeds don't run away when you go to cut the bread later, you can press them into the dough, although I didn't do this.

-Bake for 50-60 minutes or until a toothpick comes out clean.

I took the recommendation from the Keto Comfort Foods cookbook to do confectioners' Swerve instead of granulated erythritol. I often find when I use granulated stevia/erythritol-based sweeteners in baking, it leads to an overly-grainy, bitter, and cooling/sickly-sweet quality to the food. I would definitely choose the confectioners' again for this one, and maybe next time pair the confectioner's with some stevia glycerite to improve the texture.

I buy Nature's Hollow sugar free jam. It is my FAVORITE! 100% tastes like regular jam. It looks like they use Xylitol for the sweetener. If you make the sugar free jam, let me know how it turns out. I would like to make my own because it get's a little pricy.

Yep, they are insanely convenient! They are the Rubbermaid ones you found. Everything has it's own place, things clip together really nicely, and I've never had the little containers leak. Only tiny complaint might be that all the little grooves and spaces are kind of a pain to wash by hand, but the pieces are all dishwasher safe.

I think you've got the right brand/line, but this Lunch Blox Salad Kit looks more like what OP has.

While I do prefer KetoChow


Garden Life has a vegan one that is extremely low in carbs, and tastes great. Just add avocado oil and blend!

https://www.amazon.com/Garden-Life-Organic-Protein-Servings/dp/B007SYT7LO/ref=sr_1_11?crid=3QRDV79CH6E5Y&keywords=vegan%2Bprotein%2Bpowder&qid=1555713195&s=grocery&sprefix=vegan%2Bpr%2Cgrocery%2C145&sr=1-11&th=1