12.0g net carb from veggies, per FitDay:

Breakfast: Mexican omelet topped with 1/4c fresh salsa (pulse in food processor: 1/8c seeded and diced tomato, 1/8c chopped onion, 1T fresh cilantro, 1/4t minced garlic and diced jalapeño to taste; can scale up for larger batches)

Lunch: Chicken salad incorporating 1/2c diced jicama, 1/8c finely diced celery and 1/8c finely diced onion

Snack: Include 8 strips bell pepper dipped in ranch (1/2c equivalent)

Dinner: Include 1/2c cauliflower mash and side salad with 1/2c romaine, 1/8c sliced radish, 1/8c chopped yellow bell pepper and 1/8c diced mushroom and 1/8c diced tomato