Vegetables
Asian Zucchini Chicken Salad – served cold
I have to confess that this was dish was initially a flop! I realised my experimental Stir Fried Zoodles wasn’t going to work, so halfway through cooking, I quickly decided to transform it into a cold zucchini salad served with a squeeze of lime. Worked beautifully! My intention was to replace egg noodles with zucchini ribbons since I’m trying to be as low carb as possible. It seemed like a great idea, but as I added more and more ingredients in the wok (chicken, bean sprouts, carrots, bell peppers, onions) and as the zucchini started to give out water, I figured stir fried soggy zoodles doesn’t seem that sexy after…
Almost low carb lunch idea: Chili Stew
I pack lunches to work on weekdays and plan my weekly menu the previous week, the same time as I order fruits, vegetables, fish and meat online. As I add items to my cart, I think of what to cook for lunch and dinner, and when to cook what, i.e., I use up the more perishable stuff, like salads, for breakfasts or lunches on Monday, Tuesday and Wednesday, and cook the iron-rich leafy greens (spinach, puay leng, cai xin) in soups for early-week dinners. I then leave cabbages, kale, broccoli and cauliflower for the later part of the week, to be used in colourful stir fries. I normally plan daily…
