This meal is one of my favourite things to make for lunch. I whip up a huge batch of it that lasts the entire work week, and it totally takes the hassle out of packing lunches. It has a ton of protein too, so it keeps me full until dinner and nixes all those pesky carb cravings.
- 1 can chickpeas
- 1 can black beans (or bean medley)
- 1 can diced baby corns
- 1 red pepper
- 1/2 cucumber
- 1/4 red onion
One of the best things about this meal is that it doesn’t need any dressing. The cilantro packs quite the flavour-punch, so it doesn’t lack taste. It’s really easy—just dice up all the veggies, put it in a bowl, and mix! I find that the amount of cilantro needed depends on who is eating it. Some people love eating it (me!) and some would rather just a hint of it. Either way, it’s really important in this meal.
If you’re still kind of weening yourself onto the low-carb bandwagon, putting this on top of a small bowl of rice or rice noodles might make it more appealing to you. However, I don’t think it needs anything. It’s seriously delicious and great if you’re on a budget! The whole thing cost about $8 for 5 days worth of lunches! Quite the bargain, if you ask me.
Sorry for the terrible cell phone pictures. I’m awaiting a new camera battery 😦
I am all about what is super easy to make because I know that as soon as I look at a recipe that is asking me to “julienne” and “coddle” things, I get confused and daydream about wheat again. Stir fry is actually the first thing I ever learned to cook by myself, so you really can’t go wrong with it.
- 1 red pepper
- 1/4 red onion
- 1 can baby corns
- 1 can sliced water chestnuts
- 1 1/2 cups bean sprouts
- 8 asparagus stocks
- 1 chicken thigh cut into strips
- 2 tbsp olive oil
- 2 tbsp wheat-free soy sauce
- 1/2 tbsp chili flakes
- green bean noodles (optional)
That looks like a pretty long list of ingredients, but it basically comes down to adding all of your favourite veggies into a sauce pan with chicken and frying it all up. I was using raw chicken so I fried that in the pan with some olive oil before adding the veggies, just to make sure it was thoroughly cooked. Then I added the veggies (except the bean sprouts) and fried it up on med-high heat with wheat-free soy sauce and chili flakes. I like to scorch in on high heat for a couple minutes because I like my food slightly blackened. I added the bean sprouts last and only for about 1 minute because they shrink down into nothingness really quickly.
I also boiled some green been noodles to mix in. They’re much like rice noodles but kind of slimier and they take literally 30 seconds to cook. They taste like nothing so they take on the taste of the stir fry nicely and are a great substitute for wheat noodles.
Stir fry almost never goes wrong, and probably every single one of you is capable of making one without my instructions, so this recipe, like many of my others, serves as more of a reminder of what you CAN eat when you are beating the wheat. 🙂