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Allowed Foods on Slow-Carb (and How to Combine Them)

The Slow-Carb Diet is built from three groups. Choose one protein + one legume + one vegetable for each meal. Repeat your best-tasting combos.

Proteins (choose one per meal)

  • Eggs (whole eggs are fine)
  • Chicken (breast or thigh)
  • Fish (any unbreaded variety)
  • Beef (preferably grass-fed if budget allows)
  • Pork
  • Lamb

Quick protein ideas: scrambled eggs; baked chicken thighs; pan-seared salmon; ground beef patty; pork chops; lamb steaks.

Legumes (add one per meal)

  • Lentils
  • Black beans
  • Pinto beans
  • Red/kidney beans
  • Soybeans

Why legumes? They provide slow-digesting carbohydrates and fiber without the blood-sugar swings common with bread, pasta, or rice.

Vegetables (fill the rest of the plate)

  • Spinach
  • Mixed cruciferous veg: broccoli, cauliflower, cabbage, Brussels sprouts
  • Fermented veg: sauerkraut, kimchi
  • Asparagus
  • Peas
  • Broccoli
  • Green beans

Other veggies? If it's a non-starchy vegetable (leafy greens, crucifers, peppers, mushrooms, etc.), it generally fits the spirit of SCD. Keep corn and potatoes for cheat day.

What's not on this list (six-day "no's")

  • Bread, pasta, rice (any color), cereals, tortillas
  • Potatoes and sweet potatoes/yams
  • Most fruit (save for cheat day)
  • Milk, fruit juice, and sugary drinks
  • Breaded or battered foods

Simple meal templates

  • Breakfast: Eggs + lentils + spinach (steam or microwave the spinach).
  • Lunch (Mexican bowl): Beef or chicken + pinto or black beans + mixed veg + extra guacamole.
  • Dinner: Salmon + asparagus + a scoop of lentils.

Portions: No calorie counting required. Eat to satiety. Emphasize protein (20+ g per meal) and include legumes for slow-burning carbs.

Cooking fats & seasoning: Cook with modest amounts of oil (olive, avocado, ghee). Season with salt, pepper, herbs, spices, vinegar, citrus zest, hot sauces without added sugar. Avoid sugary sauces.

Dairy note: Most dairy is avoided on SCD; see the Drinks & Dairy page for specifics.

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