Total cal count probably about 300.
This is so spontaneous, that nothing was really measured or planned.
Sometimes you let your creativity flow in the kitchen and deliciousness just manifests itself.
Combine the following in a wok…
Couple of teaspoons of avocado
and coconut oil.
Start heating it up.
Add a handful of chopped celery, one small chopped onion, few chopped garlic cloves, handful of chopped mushrooms, about 1/4 cup frozen green peas, about 1/4 cup boiled edamame, a handful of spinach.
You can throw in chopped carrots and/or
bell peppers.
Add 1/2 tspn black pepper, 1/2 tspn Himalayan salt, 1/4 tspn cumin powder, 1/4 tspn coriander powder, 1/2 tspn turmeric, 1/4 tspn ginger powder, 1/4 tspn cayenne pepper or red pepper flakes, 1/2 tspn garlic powder,
1/2 tspn onion powder, 1 tspn dried basil, 1 tspn dried parsley.
To be honest, you can
add whatever seasonings or veggies you want.
You can throw in tofu or tempeh.
Go crazy.
I don’t have rules in the kitchen.
It’s a place I just let myself be.
Sauté this mixture.
Boil some shirataki noodles.
Chop fresh cilantro and set aside some fresh bean sprouts.
Then I mixed some ginger dressing (Makoto brand) with natural peanut butter to create a peanut-ginger sauce.
Once the seasoned veggie mixture is nicely sautéed, I add the shirataki noodles.
I throw in the fresh cilantro and bean sprouts and put the peanut-ginger sauce over it.
This is the most protein-packed dish you can think of, that is very low in calories.
It’s bursting with flavor and nutrition.
Very nutrient dense.
And, it’s filling.
I followed this meal with a large slice of chocolate Daiya (gluten-free, dairy-free, soy-free) cheesecake.
Total time involved to prep, make…
and eat ? … < 30 min #plantproteinpower #eathealthy #livewell #longevity #cleanliving #wardoffdisease