The holidays have come and gone but for many the pounds gained from the free flowing booze and decadent food still remains.
It can be a tough transition to go from high fat, high starch, dairy, sugar, and gluten filled foods back to green juices, plant based proteins, and nutrient dense foods. My solution is to add big flavor from fresh herbs, warming spices, flavored vinegars, citrus, and healthy fats.
I keep a big selection of pre sliced prepped vegetables, a flavorful sauce, and some plant based protein like cooked quinoa, lentils or raw hemp seeds ready to go in the fridge for quick weeknight stir fries or salad bowls for lunch.
Meals constructed this way come to together in minutes and you can change the veggies, protein and sauce to keep the flavors fresh.
Lower Starch Vegetables that will help you slim down:
- Snow Peas
- Bok Choy
- Bamboo shoots
- Bean sprouts
- Brussels sprouts
- Hearts of palm
- Salad greens - chicory, endive, escarole, lettuce, romaine, spinach, arugula, radicchio, watercress (I like to pile hot food on top to wilt slightly)
- Dark Leafy Greens - Swiss Chard, Collard, Kale, Mustard, Turnip, Dandelion (I like to add these towards the end to keep them fresh)
Use your creativity to make combinations you like best. For some inspiration here is a recipe for my favorite
Anti Inflammation Slim Down Vegan Stir Fry
Gluten Free - Grain Free - Sugar Detox - Anti Inflammation - Alkaline
- 3 cups Low Starch Vegetables Sliced Thin ( I used purple cabbage, carrots, snow peas, daikon, boy choy and swiss chard but use what you want here)
- 1-2 tbl Macadamia or Coconut Oil
- 1 cup cooked quinoa (can be replaced with protein of choice)
- 2 tbl hemp seeds* See notes
- 2 tbl chopped cilantro
- 1/4 c sunflower seed butter
- 1/4 c coconut oil (I've used extra virgin olive oil before too for a lighter flavor)
- 1 tsp turmeric
- 1/2-1 tsp Korean chili flakes (add more as you please. Also regular chili flakes will be fine)
- 1 tbl Coconut Aminos or Braggs aminos (experiment with adding both if you like)
- 1 tbl Apple Cider Vinegar
- 1 1/2 heaping tbl freshly grated ginger (about a 3'' knob)
For the Sauce:
Add all of the ingredients in the work bowl of your food processor and process until smooth. Taste for seasoning by dipping a raw piece of a vegetable to experience what it will taste like against the food.
For the Stir Fry
- In a wok heat the oil over medium high heat until shimmering.
- Add the vegetables and cook, stirring often, until softened about 3-5 minutes.
- Add the cooked protein of choice to the vegetables and add 3 tbl of sauce (1 1/2 tbl per person) along with a 2 tbls of water to thin the sauce.
- If you are using leafy greens, now is the time to add them so they won't wilt too much during cooking.
- Cook for a few more minutes or until the sauce is heated through and the vegetables are cooked through.
- Divide between two bowls and cover with hemp seeds and freshly chopped cilantro.
For a lighter meal you can omit the quinoa and add more hemp seeds. 3 tbl is 10 grams of complete protein to give you an idea of how much to use. I also like to add the same raw veggies, cooked quinoa (or protein of choice) on top of fresh salad greens and use the sauce as a salad dressing for an easy weekday lunch.
What are you eating to keep the weight off this season?
Did you overindulge this Holiday and need a little extra help? Sometimes all you need is just a little encouragement to stay focused and thats where I come in. Contact me for a free consultation so we can create a plan to get you back on track fast!