Table 2 Study meal and snack options designed to each contain macronutrient ratios of approximately 80% fat, 10% protein, and 10% carbohydrate

 Omelet

Egg yolk, bacon, spinach, olive oil, mandarin orange (on the side)

GF, DF

 Hash browns and tuna pâté

Canned tuna, cream cheese, chives, white potato, butter

GF

 Assorted

Peanut butter, avocado, bacon

GF, DF

 Salad

Lettuce, bacon, feta, tomato, croutons, hard-boiled egg, ranch dressing, olive oil

 Vegetable soup

Celery, broccoli, carrots, cauliflower, onion, cheddar cheese, whipping cream, olive oil

VG, GF

 Zucchini Bolognese

Zucchini spirals, ground beef, tomato sauce, onion, olive oil, parmesan cheese

GF

 Chicken casserole

Chicken thigh, cauliflower, broccoli, butter, lemon juice, chicken broth, whipping cream, breadcrumbs

 Pumpkin and sausage soup

Pureed pumpkin, pork sausage, onion, whipping cream, chicken broth, curry powder, olive oil

GF

 Zucchini alfredo soup

Zucchini, butter, parmesan cheese, flour, whipping cream

VG

 Cauliflower pizza crust with guacamole

Avocado, olive oil, lime juice, cauliflower, egg, cheddar cheese

VG, GF

 Yogurt

Vanilla yogurt, almonds, coconut oil

VG, GF

 Veggies and dip

Chopped carrots and celery, ranch dressing dip, cheese string

VG, GF

 Nuts & peanut butter

Walnuts, peanut butter

VG, GF, DF

 Salad sandwich

Romain lettuce, avocado, feta, tomatoes, olive oil

VG, GF