Using a Modified Atkins Plan for Healing

Modified Atkins Diet for Seizures, GLUT1 Enzyme Deficiency, and Other Health Concerns

Introduction to the Modified Atkins Diet

The Modified Atkins Diet is a variation of the traditional Atkins Diet, tailored to be less stringent by allowing more carbohydrates, though still emphasizing fat as the primary source of calories. Unlike the classical Atkins Diet, the MAD does not require strict counting of calories but focuses on limiting carbohydrate intake to a recommended 10-20 grams per day initially (Kossoff & Dorward, 2008). This approach has been particularly noted for its effectiveness in managing epilepsy and other neurological disorders (Sharma et al., 2013).

Embarking on a Modified Atkins Diet (MAD) can be a transformative journey, particularly for those seeking a less restrictive, yet effective, approach to a low carbohydrate regimen. This meal plan is designed to offer variety and simplicity, making the experience both enjoyable and sustainable. Below, you’ll find carefully planned meals for each day, ensuring that your nutritional needs are met while adhering to the principles of the Modified Atkins Diet. I did this for my own house and decided to share it here as well. Read on, or Download here:

How to Use This Meal Plan:

Each day provides three main meals—breakfast, lunch, and dinner—along with two optional snacks. The plan is designed to keep daily carbohydrate intake within the ideal range for the Modified Atkins Diet while ensuring meals are balanced and satisfying. It’s advised to adjust portion sizes according to individual caloric needs and consult with a nutritionist or healthcare provider before beginning any new diet plan:

Day 1

Breakfast: Avocado Egg Salad

• Ingredients: 2 eggs, 1 ripe avocado, salt, pepper, a squeeze of lemon juice
• Instructions: Hard boil the eggs, peel and chop. In a bowl, mash the avocado with lemon juice, salt, and pepper. Mix in the chopped eggs.

Lunch: Grilled Chicken over Mixed Greens

• Ingredients: Chicken breast, mixed salad greens, olive oil, balsamic vinegar
• Instructions: Grill the chicken breast and slice it. Toss it with mixed greens and drizzle with olive oil and balsamic vinegar.

Dinner: Zucchini Lasagna

• Ingredients: Zucchini, ground beef, marinara sauce, ricotta cheese, mozzarella cheese
• Instructions: Slice zucchini into thin strips and grill lightly. Layer zucchini, cooked ground beef, marinara sauce, and cheese in a baking dish. Bake at 375°F until bubbly.

Snacks: Celery with almond butter, Greek yogurt (plain)

Day 2

Breakfast: Coconut Flour Pancakes

• Ingredients: Coconut flour, eggs, almond milk, baking powder, vanilla extract
• Instructions: Mix all ingredients to create a pancake batter. Cook pancakes on a nonstick skillet until golden on each side.

Lunch: Turkey Lettuce Wraps

• Ingredients: Ground turkey, lettuce leaves, avocado, salsa
• Instructions: Cook ground turkey and season as desired. Place in lettuce leaves and top with slices of avocado and salsa.

Dinner: Beef Stir Fry with Vegetables

• Ingredients: Thinly sliced beef, broccoli, bell pepper, soy sauce, sesame oil
• Instructions: Stir fry beef and vegetables in sesame oil, and season with soy sauce.

Snacks: Cucumber slices with cream cheese, Olives

Day 3

Breakfast: Chia Pudding

• Ingredients: Chia seeds, almond milk, vanilla extract, stevia
• Instructions: Mix chia seeds, almond milk, vanilla, and stevia. Let sit overnight in the fridge.

Lunch: Salmon Salad with Olive Oil Dressing

• Ingredients: Cooked salmon, mixed salad greens, olive oil, lemon juice
• Instructions: Flake cooked salmon over mixed greens. Dress with olive oil and lemon juice.

Dinner: Pork Chops with Asparagus

• Ingredients: Pork chops, asparagus, olive oil, garlic
• Instructions: Season pork chops and asparagus with olive oil and garlic, then grill until pork chops are cooked through and asparagus is tender.

Snacks: Hard-boiled eggs, Handful of walnuts

Day 4

Breakfast: Greek Yogurt with Nuts and Cinnamon

• Ingredients: Greek yogurt, mixed nuts, cinnamon
• Instructions: Mix Greek yogurt with a handful of nuts and sprinkle with cinnamon.

Lunch: Spinach and Feta Stuffed Chicken

• Ingredients: Chicken breast, spinach, feta cheese, olive oil
• Instructions: Cut a pocket into each chicken breast, stuff with spinach and feta, season, and bake.

Dinner: Shrimp and Cauliflower Grits

• Ingredients: Shrimp, cauliflower rice, garlic, butter, cheese
• Instructions: Cook cauliflower rice with garlic, butter, and cheese to make “grits.” Sauté shrimp and serve over the grits.

Snacks: Sliced peppers with guacamole, Macadamia nuts

Day 5

Breakfast: Cheese and Herb Omelette

• Ingredients: Eggs, cheese, fresh herbs (such as chives or parsley), butter
• Instructions: Beat eggs with herbs, cook in a buttered pan, and add cheese before folding.

Lunch: Tuna Salad on Avocado Halves

• Ingredients: Canned tuna, mayonnaise, avocado, salt, pepper
• Instructions: Mix tuna with mayonnaise, salt, and pepper. Serve in avocado halves.

Dinner: Lamb Chops with Rosemary and Garlic, Steamed Broccoli

• Ingredients: Lamb chops, rosemary, garlic, olive oil, broccoli
• Instructions: Marinate lamb chops with rosemary, garlic, and olive oil. Grill to desired doneness. Serve with steamed broccoli.

Snacks: Cheese slices, Pumpkin seeds

Day 6

Breakfast:  Almond Flour Muffins

• Ingredients: Almond flour, eggs, honey, baking soda, vanilla extract
• Instructions: Mix almond flour, eggs, honey, baking soda, and vanilla. Pour into muffin tins and bake at 350°F for 15 20 minutes.

Lunch:  Grilled Sardines with a side of Coleslaw

• Ingredients: Fresh sardines, cabbage, carrot, mayonnaise, apple cider vinegar
• Instructions: Grill sardines and season as desired. Mix shredded cabbage and carrot with mayonnaise and apple cider vinegar for coleslaw.

Dinner:  Cauliflower Pizza with Mozzarella and Pepperoni

• Ingredients: Cauliflower, egg, mozzarella cheese, pepperoni, marinara sauce
• Instructions: Create cauliflower crust by combining grated cauliflower, egg, and cheese; bake until set. Top with marinara, mozzarella, and pepperoni, then bake until bubbly.

Snacks:  Beef jerky, Cottage cheese

Day 7

Breakfast:  Keto Porridge

• Ingredients: Hemp seeds, chia seeds, coconut milk, cinnamon, erythritol
• Instructions: Mix hemp and chia seeds with coconut milk, heat gently, add cinnamon and erythritol.

Lunch:  Beef and Blue Cheese Salad

• Ingredients: Cooked beef slices, mixed greens, blue cheese, walnuts, vinaigrette
• Instructions: Toss beef slices with greens, crumbled blue cheese, walnuts, and vinaigrette.

Dinner:  Lemon Butter Fish with Spinach

• Ingredients: White fish (like cod), butter, lemon juice, fresh spinach
• Instructions: Sauté fish in butter and lemon juice; serve over wilted spinach.

Snacks:  Sunflower seeds, A few strawberries

Day 8

Breakfast:  Scrambled Eggs with Sautéed Greens

• Ingredients: Eggs, spinach or kale, olive oil, garlic
• Instructions: Sauté greens in garlic and olive oil. Add beaten eggs and scramble together.

Lunch:  Chicken Caesar Salad (no croutons)

• Ingredients: Chicken breast, romaine lettuce, Parmesan cheese, Caesar dressing
• Instructions: Grill chicken, slice and serve on romaine with Parmesan and Caesar dressing.

Dinner:  Meatballs with Zucchini Noodles

• Ingredients: Ground beef, egg, parmesan, garlic, zucchini
• Instructions: Mix beef, egg, Parmesan, and garlic; form into meatballs and bake. Serve with noodles made from zucchini.

Snacks:  Brazil nuts, Sliced cucumber with hummus

Day 9

Breakfast:  Flaxseed Pancakes

• Ingredients: Ground flaxseed, eggs, water, baking powder, cinnamon
• Instructions: Mix all ingredients to form a batter; cook pancakes on a hot non stick pan.

Lunch:  Shrimp Avocado Salad

• Ingredients: Cooked shrimp, avocado, mixed greens, olive oil, lemon juice
• Instructions: Toss shrimp and avocado with mixed greens, dress with olive oil and lemon juice.

Dinner:  Stuffed Bell Peppers (ground turkey)

• Ingredients: Bell peppers, ground turkey, diced tomatoes, onion, spices
• Instructions: Sauté turkey with onions, tomatoes, and spices; stuff into hollowed peppers and bake.

Snacks:  Olives, Greek yogurt (plain)

Day 10

• Breakfast: Cottage Cheese with Pine Nuts
• Ingredients: Cottage cheese, pine nuts, optional: a drizzle of honey
• Instructions: Top cottage cheese with pine nuts and a light drizzle of honey if desired.

Lunch:  Roast Beef Wraps (lettuce instead of bread)

• Ingredients: Roast beef slices, lettuce leaves, mustard, sliced cheese
• Instructions: Wrap roast beef and cheese with mustard in lettuce leaves.

Dinner:  Baked Salmon with Dill and Lemon, Asparagus

• Ingredients: Salmon fillets, dill, lemon, asparagus, olive oil
• Instructions: Season salmon with dill and lemon slices, and bake alongside oiled asparagus at 400°F for 12 15 minutes.

Snacks:  Almonds, Celery sticks with cream cheese

Day 11

• Breakfast: Avocado Egg Salad
• Lunch: Grilled Chicken over Mixed Greens
• Dinner: Zucchini Lasagna
• Snacks: Celery with almond butter, Greek yogurt (plain)

Day 12

• Breakfast: Coconut Flour Pancakes
• Lunch: Turkey Lettuce Wraps
• Dinner: Beef Stir Fry with Vegetables
• Snacks: Cucumber slices with cream cheese, Olives

Day 13

• Breakfast: Chia Pudding
• Lunch: Salmon Salad with Olive Oil Dressing
• Dinner: Pork Chops with Asparagus
• Snacks: Hard-boiled eggs, Handful of walnuts

Day 14:

•  Breakfast: Greek Yogurt with Nuts and Cinnamon
•  Lunch: Spinach and Feta Stuffed Chicken
•  Dinner: Shrimp and Cauliflower Grits
•  Snacks: Sliced peppers with guacamole, Macadamia nuts

Day 15:

•  Breakfast: Cheese and Herb Omelet
•  Lunch: Tuna Salad on Avocado Halves
•  Dinner: Lamb Chops with Rosemary and Garlic, Steamed Broccoli
•  Snacks: Cheese slices, Pumpkin seeds

Day 16:

•  Breakfast: Almond Flour Muffins
•  Lunch: Grilled Sardines with a side of Coleslaw
•  Dinner: Cauliflower Pizza with Mozzarella and Pepperoni
•  Snacks: Beef jerky, Cottage cheese

Day 17:

•  Breakfast: Keto Porridge
•  Lunch: Beef and Blue Cheese Salad
•  Dinner: Lemon Butter Fish with Spinach
•  Snacks: Sunflower seeds, A few strawberries

Day 18:

•  Breakfast: Scrambled Eggs with Sautéed Greens
•  Lunch: Chicken Caesar Salad (no croutons)
•  Dinner: Meatballs with Zucchini Noodles
•  Snacks: Brazil nuts, Sliced cucumber with hummus

Day 19:

•  Breakfast: Flaxseed Pancakes
•  Lunch: Shrimp Avocado Salad
•  Dinner: Stuffed Bell Peppers (ground turkey)
•  Snacks: Olives, Greek yogurt (plain)

Day 20:

•  Breakfast: Cottage Cheese with Pine Nuts
•  Lunch: Roast Beef Wraps (lettuce instead of bread)
•  Dinner: Baked Salmon with Dill and Lemon, Asparagus
•  Snacks: Almonds, Celery sticks with cream cheese

Day 21:

•  Breakfast: Bulletproof Coffee, Boiled Eggs
•  Lunch: Cobb Salad (omit croutons)
•  Dinner: Chicken Thighs with Cauliflower Mash
•  Snacks: Cheese sticks, Avocado slices

Day 22:

•  Breakfast: Coconut Yogurt with Pecans
•  Lunch: Egg Salad in Bell Pepper Cups
•  Dinner: Grilled Pork Loin with Green Beans
•  Snacks: Hazelnuts, Baby carrots with blue cheese dressing

Day 23:

•  Breakfast: Protein Shake with Almond Butter
•  Lunch: Greek Salad (omit croutons)
•  Dinner: Duck Breast with Orange Sauce, Sautéed Spinach
•  Snacks: Boiled eggs, Cottage cheese

Day 24:

•  Breakfast: Bacon and Eggs
•  Lunch: Caesar Salad with Grilled Chicken (no croutons)
•  Dinner: Keto Beef Stew
•  Snacks: Peanuts, Cucumber slices

Day 25:

•  Breakfast: Avocado Egg Salad
•  Lunch: Grilled Chicken over Mixed Greens
•  Dinner: Zucchini Lasagna
•  Snacks: Celery with almond butter, Greek yogurt (plain)

Day 26:

•  Breakfast: Coconut Flour Pancakes
•  Lunch: Turkey Lettuce Wraps
•  Dinner: Beef Stir Fry with Vegetables
•  Snacks: Cucumber slices with cream cheese, Olives

Day 27:

•  Breakfast: Chia Pudding
•  Lunch: Salmon Salad with Olive Oil Dressing
•  Dinner: Pork Chops with Asparagus
•  Snacks: Hard-boiled eggs, Handful of walnuts

Shopping List

Proteins	Dairy and Alternatives	Vegetables and Fruits
Eggs	Greek yogurt (plain)	Avocado
Chicken breasts	Ricotta cheese	Mixed salad greens
Ground beef	Mozzarella cheese	Zucchini
Ground turkey	Cottage cheese	Celery
Thinly sliced beef	Feta cheese	Lettuce leaves
Pork chops	Cheese slices	Broccoli
Fresh sardines	Cheese (for omelet)	Bell peppers
Shrimp	Almond milk	Cabbage
Lamb chops	Butter	Carrot
Canned tuna	Cheese (for pizza)	Cauliflower
Salmon fillets	Cheese (general use)	Asparagus
White fish (like cod)		Spinach or kale
Roast beef slices		Cucumber
		Lemons

 

Nuts and Seeds	Baking and Cooking Essentials	Condiments and Miscellaneous
Almond butter	Olive oil	Salt
Mixed nuts	Balsamic vinegar	Pepper
Pine nuts	Coconut flour	Salsa
Walnuts	Baking powder	Mayonnaise
Macadamia nuts	Vanilla extract	Caesar dressing
Brazil nuts	Marinara sauce	Vinaigrette
Almonds	Soy sauce	Lemon juice
Hemp seeds	Sesame oil	Stevia
Chia seeds	Honey	Mustard
	Apple cider vinegar
	Coconut milk
	Cinnamon
	Erythritol
	Ground flaxseed
	Garlic
	Rosemary
	Fresh herbs (chives or parsley)
	Pepperoni
	Spices for stuffed bell peppers

 

Snacks and Extras
Beef jerky
Sunflower seeds
Strawberries
Olives
Pumpkin seeds
Hummus

 

Nutritional Considerations

When following the Modified Atkins Diet, it is crucial to ensure that nutritional needs are met despite the low carbohydrate intake. This diet is rich in fats and proteins, which can help maintain satiety and muscle mass. However, special attention should be paid to including a variety of food sources to prevent nutrient deficiencies commonly associated with restrictive diets (Westman et al., 2007).

Use this 27-day meal plan for the Modified Atkins Diet to provide a foundation for adopting a low carbohydrate lifestyle without the strictness of the original Atkins Diet. By incorporating a wide range of proteins, healthy fats, and low-carb vegetables, this plan promotes a sustainable approach to health and weight management. Always consult with a healthcare provider before starting any new diet, especially one involving substantial dietary changes.

References

• Kossoff, E. H., & Dorward, J. L. (2008). The modified Atkins diet. *Epilepsia*, 49(s8), 37 41.
• Sharma, S., Sankhyan, N., Gulati, S., & Agarwala, A. (2013). Use of the modified Atkins diet in infantile spasms refractory to first-line treatment. *Seizure*, 22(4), 319 322.
• Westman, E. C., Yancy, W. S., Mavropoulos, J. C., Marquart, M., & McDuffie, J. R. (2007). The effect of a low carbohydrate, ketogenic diet versus a low glycemic index diet on glycemic control in type 2 diabetes mellitus. *Nutrition & Metabolism*, 5, 36