Anyone who has made an attempt to eat healthier has come to the common problem of finding meals or food combinations that are healthy and actually taste good. Not taste pretty good or pretty close to good, but actually GOOD – never mind, something that tastes fantastic! It’s worth mentioning that I’m talking about something that is also healthy, not just something that has been chemically modified to be “less bad”. If you’ve ever tried doing the Whole30 eating plan, then this problem has definitely come up. You’ll have two or three go-to meals or ingredients that are allowed on the plan and then you over utilize them so much that within 1-2 weeks you are burnt out on them. This fuels the emotional difficulty that already exists when removing your favorite unhealthy foods and, more often than not, this leads to a relapse into unhealthy eating. This is common with all healthy eating plans, not just Whole30.
Below is a recipe for a meal that tastes fantastic and contains all healthy ingredients. Two ingredients are worth pointing out for use in other meals. First, is “noodled vegetables”; this concept is becoming increasingly popular – and for good reason! It uses fresh vegetables and replaces unhealthy pasta to add healthy “bulk” to a meal. Your kids may complain about how it looks, but if you’ve seasoned or sautéed it correctly, then it is undeniably tasty. The second is coconut aminos, or “coco aminos”. Obviously, from coconuts, this is an excellent replacement for soy sauce that tastes great and is gluten and wheat free! By the way, soy sauce is hardly just soy…if you’ve ever taken the time to look at the ingredients. Enough with all of this rambling about why it is healthy, here is the recipe. Enjoy!
Whole30 Chicken Lo Mein
- 12 oz carrot noodle (and/or other vegetable noodle)
- 1 ½ cup crimini mushrooms, sliced
- 1 medium red bell pepper, julienned
- 1 cup broccoli florets, cut into bite size pieces (or broccoli slaw)
- ½ medium white onion, sliced
- 1 cup snap peas
- 1 cup cooked chicken breast cubes
- ½ cup coconut aminos
- 2 tablespoons sesame oil, or tahini
- 2 tablespoons tapioca flour
- ½ cup cashews
- In a frying pan, lightly sauté the vegetables in 1-2 tablespoons sesame oil or water. Cook for about 5 minutes until soft (but not mushy). Then set aside
- In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan or skillet, stirring consistently with a whisk, until the sauce thickens and is smooth. Do not over cook the sauce otherwise it will become too thick! If this happens, just add more water.
- In a serving bowl, add the noodles, vegetables, cooked chicken, and pour the sauce over top. Serve with sesame seeds and chopped green onion.