chicken stir-fry pieces seasoning with kosher salt, pepper, smoked paprika, granulated garlic, granulated onion, dried basil, and freshly chopped parsley and cilantro. cooked over medium heat in olive oil and bloomed red pepper flakes. added 2 tbsp Sambal and a drizzle of honey. sprinkled in sesame seeds. served over brown rice with avocado.
⅔ cup basmati rice (135 g) 9.7 oz firm tofu (275 g) Soy sauce to taste ¼ cup julienned pepper (35 g) ¼ cup julienned green pepper (30 g) ¼ cup julienned onion (30 g) ¼ cup julienned zucchini (35g) ¼ cup bean sprouts (25 g) ¼ cup corn (35 g) ¼ cup broccoli (20 g)
For the sauce: 1 tablespoon extra virgin olive oil 2 cloves of garlic (chopped) ⅛ teaspoon cayenne powder 1 tablespoon coconut sugar 2 tablespoons balsamic vinegar ½ cup soy sauce ¼ cup water 1 tablespoon cornstarch
Thursday morning update: five pounds down (since Monday morning). Awesome! Here’s what I’ve been eating:
Wednesday: Breakfast was three eggs with butter and a little cream cheese for extra fat. I had a coffee with heavy cream and some sugar-free syrup. For snack, I had some celery dipped in cream cheese and a sugar-free Rockstar. For lunch, I had leftover shrimp/cauli-rice stir fry. Dinner was a small flax pita stuffed with lettuce, tuna, and mayo. I had some Nuti-light for a snack, also.
Today’s menu is: Breakfast was two thin slices of Great Low Carb white bread (1 net carb for two slices… they are SERIOUSLY thin) with sugar-free raspberry preserves and some peanut butter, along with a coffee with sugar-free hazelnut creamer and some Walden Farms caramel sauce. A few pork rinds for a snack. Lunch will be the last serving of leftover shrimp stir-fry. I’m going to be making Zucchini Noodles for dinner with some Alfredo sauce and buffalo chicken sausage. I’ll let you all know how it turns out!
Lunch: lots of lovely rice with steamed carrots, broccoli and red cabbage, topped with cashews and a sauce made with fresh ginger, soy sauce, the juice of half a lime, curry powder and a lil brown sugar.
This was so so good. I’m going to have to write down the proportions I use for the sauce so I can share it because it’s gorg! :)
Description: Julienned vegetables on a bed of rice.
Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil
This recipe restores 200 energy and 80 health. It can be obtained from the Cooking Channel and sells for 335g.
Difficulty: Easy, 30 minutes. Serves 3.
Stir fry is really easy and quick to make. It’s also a well-balanced meal.
-Vegetables, variety (carrots, snap-peas, beans, broccoli, peppers, onions, mushrooms, celery, etc. Whatever suits your fancy) -½ pound meat, thawed. You can use chicken, beef, or pork. If you prefer it to be vegetarian/vegan, you can use a package of cubed tofu. -2 tablespoons cooking or olive oil -1 cup rice -Stir fry sauce, roughly ¼ cup (I used teriyaki)
Heat the oil in a large frying pan or a wok over medium-high. Slice the meat into strips with a sharp knife and add it to the pan, turning the pieces on all sides to brown them evenly. Turn down the heat to medium-low.
In a small saucepan, combine 1 cup of rice and 2 cups water over high heat. Bring to a boil, then turn down the heat to low and place a lid on the pot. Let it simmer for 15-20 minutes.
Slice up your desired vegetables and add them to the pan. I used onions, peppers, celery, and carrots. Slice them at an angle to julienne them if you like.
Cook the contents of the pan, stirring occasionally, until the vegetables have softened and the meat is done. Add the sauce of your choice and mix it in. Cook for another minute or so.
Fluff the rice with a fork once it’s done and then serve, placing the meat and vegetable mix over-top.
It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.
Some meals for the 28 day health challenge. Cheap, affordable and really easy to make. I’m lazy but i still like eating delicious food.
Breakfast: - Fruit salad - Fruit smoothies - Overnight oats with fruit - Breakfast smoothie bowl (Any frozen fruit with fresh fruits) topped with muesli/cereal. - Cereal and dairy free milk - Toast with tofu scramble - Toast with spread (jam, peanut butter and what ever you like). - Toast served with grilled tomatoes, mushroom, spinach and hash brown.
- Pancakes with fresh fruits
Lunch/Dinner: - Mixed salad with mixed beans - Salads in general (mixed with whole grains, broccoli, pumpkin, beans, leafy salads etc.) - Burrito wrap with beans, tomato and veggies - Tacos, mixed beans, lettuce, tomato and baked wedges - Salad sandwich - Veggie burger with sweet potatoe wedges - Baked potatoe/sweet potatoe with mix salad - Salad bowl - cous cous, mixed veggies, roasted potato and mixed beans - Vegan pizza - tomato paste, garlic, mushrooms, onion, rocket, capsicum, olives, Italian herbs - Cous cous salad - Grilled veggies + tofu and hommus dip - Rice and vegetable stir fry + tofu - Rice, grilled tofu with mixed beans - Hokkien noodle/rice noodle stiry fry with vegetable + tofu - Tom yum noodles - rice noodles, vegetables + tofu - Miso soup noodles - rice noodles, vegetables + tofu
Generally, i have a big lunch and smaller dinner but always eat till satisfied. Simple little meals that i make on a daily basis, to which i’ll will play around with for the challenge. And of course there will be other meals on the menu which may use a little bit more expensive ingredients, e.g. quinoa, chia seeds, mushrooms etc.