What I Eat in a Day, Hawaii Edition (Low-Carb, No Stress)
If you’ve ever tried to “stay on track” while traveling, you know how quickly it can turn into overthinking every single meal.
That used to be me.
But lately, life looks a little different. I’ve been living in Hawaii this month, working remotely, and settling into a rhythm that feels a lot more natural.
More beach days.
More simple meals.
Less overthinking everything.
I’m still low-carb, but it’s not structured the way it used to be. It’s just part of how I live now.
Morning: Eggs, Hydration, and Keeping It Simple
Mornings are still easy, but lately I’ve been leaning more into something a little more grounding.
Usually:
Eggs + bacon or eggs + sausage
Ice water (always first)
Sometimes electrolytes, especially if I’m heading into the sun
Right now, I’m loving a jammy boiled egg with furikake rice seasoning on top. It’s simple, salty, and hits every time.
My favorite way to guarantee a perfect jammy egg every time is to bring water to a boil
Once it is boiling add the eggs and set timer for 7 minutes
Pull eggs out, place in ice bath to cool down.
Then peel, season and eat!
If I’m out, I’ll grab eggs and a protein side. If I’m at home, it takes less me 10 minutes and keeps me full for hours.
What I keep stocked for easy mornings:
High-quality eggs
Clean breakfast proteins (bacon or sausage)
Furikake seasoning
Electrolytes for beach days
Midday: Fresh, Light, and High-Protein
This is where eating this way really shines, especially living somewhere like Hawaii.
If I’m out, I’m usually grabbing something fresh and local.
My go-to:
Poke (no rice): I could eat poke every day of my life and be the happiest girl in the world!
Fresh ahi
Greens or slaw
Avocado
Light dressing (siracha mayo is my favorite)
Pork rinds or chicken skin are also so good with poke! Low carb alternative to wonton crisps or shrimp chips
It’s high protein, super satisfying, and doesn’t leave you feeling heavy in the heat.
But during the week, when I’m working from home, I’ve been keeping things even simpler.
I’ll usually meal prep chicken thighs with Hawaiian-inspired flavors and then pull together quick lunches with:
A simple salad
Cauliflower rice
Whatever I have on hand
It takes almost no effort during the day and still feels really fresh and balanced.
If you want a few of the recipes I’ve been rotating, I put them all here:
Nothing complicated. Just good food that works.
Afternoon: Snack (If I Need It)
Some days I don’t snack at all.
Other days, especially after being in the sun or moving around more, I’ll have something small.
Typical options:
Macadamia nuts
Jerky
Low-carb chips (loving Wilde lately)
This is where having the right staples on hand makes everything easier. Not “diet” snacks, just things that actually taste good and keep your energy steady.
Dinner: Eating Out, Keeping It Simple, or Done in 30 Minutes at Home
Dinner is honestly one of my favorite parts of eating this way.
I love going out to eat, and one of the biggest reasons low-carb works for me is how easy it is to find great options almost anywhere. Especially somewhere like Hawaii, it’s basically built for it.
When I’m eating out:
Grilled fish, steak, sashimi
Sides of greens and veggies
I had an incredible Singaporean Crab dish and crab will always and forever be my #1 food love
I’m usually just skipping the rice or swapping sides. No stress, no overthinking, and it still feels like a full experience.
When I’m at home:
Quick sauté
Simple seasoning
Done in under 30 minutes, I’ve written hundreds of recipes over the years that align with my quick, easy recipe style
Dessert (Flexible, Not Perfect)
I don’t really believe in forcing dessert, but I also don’t believe in missing out on moments.
Being in Hawaii, I’ve definitely had my share of shave ice… and on my birthday, I fully enjoyed the malasadas from Leonard's Bakery. No hesitation.
That’s the balance for me.
Day to day, I naturally lean low-carb because it makes me feel my best. But I’m also not rigid about it. If something feels worth it, I enjoy it and move on.
Most of the time, dessert looks like:
A few berries
A glass of wine
Or nothing at all
But every once in a while, it looks like a pink box of malasadas… and that works too.
Same vibe, just even easier.
Nothing complicated, especially in a place where the ingredients already do the work.
The Real Shift
The biggest change for me wasn’t what I eat.
It was how I think about it.
I’m not trying to be perfect.
I’m not tracking everything.
I’m not building my day around food.
I just choose meals that make me feel good and fit into my life.
And that’s what actually makes it sustainable.
What Makes This Easy (My Go-To Staples)
If there’s one thing that makes low-carb living feel effortless, it’s having a few reliable staples you actually like.
Things I always keep stocked:
Low-carb snacks
Pantry basics
Easy add-ons that upgrade simple meals
I pulled together everything I’ve been using lately here, It’s not a huge list. Just the things I reach for over and over again:
Final Thought
Low-carb doesn’t have to feel strict, especially when it’s just part of how you live.
It can look like:
Fresh, simple food
Easy routines
Feeling good in your body
And fully enjoying where you are
That’s the version that actually sticks.
FAQS
What do you eat in a day on a low-carb diet?
Simple meals like eggs, protein, fresh salads, and low-carb snacks that keep energy steady.
Is it hard to eat low-carb while living in Hawaii?
Not at all. Fresh seafood, grilled proteins, and simple ingredients make it one of the easiest places to eat low-carb naturally.
Want More Easy, High-Protein Meals Like This?
If you’re into quick, no-stress meals like these, I put together something even simpler.
My 5-Ingredient Recipe Book is built for busy days—minimal prep, high-protein, and made with real ingredients you probably already have.
It’s always the same approach: keep it simple, keep it satisfying, and make it something you’ll actually want to cook.
If this is your kind of cooking—quick, high-protein, and actually doable—I’ve built out a full library around it.
I’ve written four cookbooks centered around simple ingredients, minimal prep, and meals you’ll actually make on repeat.