LOW CARB LO MEIN
I once adored going to restaurants for Lo Mein (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!
Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!
You may look at the ingredients and see “Coconut Aminos” or “Tamari” sauce and say “What?”!!! So what is it? and why ORGANIC? Monsanto Co., the world’s largest seed producer, has developed the first-generation Roundup Ready soybean (and corn) seeds…they are in discussion about putting Roundup INSIDE the seed so the weeds have no chance against the crop! Well, what ramifications does this have for our health? Do you notice a rise in auto-immune diseases? cancer? fatty livers? AHHH!!! We aren’t sure just how bad it can become, but some issues are precancerous cell growth in the digestive tract, inhibited development of the brain, liver and testicles, partial atrophy of the liver, enlarged pancreas and intestines and immune system damage. My suggestion is to only use Coconut Aminos or Organic Tamari Sauce.
Coconut Aminos are also a great soy sauce replacement. This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce. It is made simply from raw coconut tree sap and sun-dried sea salt, and naturally aged. This sap is very low glycemic (
GI of only 35), is an abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH. The majority of conventional soy sauces on the market are made with non-organic, genetically modified (GMO) soybeans. Long term use of unfermented soy-related products has led to an increase in soy allergies, a disruption in proper thyroid function, and an overload of estrogens in the body.
Tamari is a premium Japanese soy sauce. The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, Organic Gluten Free Tamari is made with 100% soybeans and no wheat. While the sodium level of Tamari and regular soy sauce is the same, the higher concentration of soybeans in Tamari gives a richer, smoother, more complex taste than ordinary soy sauce. Tamari is naturally fermented for up to 6 months and it doesn’t contain MSG or artificial preservatives. Organic Gluten Free Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Reduce sodium levels in your cooking without compromising taste. One teaspoon of Organic Tamari contains one-eighth the sodium as one teaspoon of salt.
I use them in my “healthified” dressings, marinades, sautes, and with rice-free sushi.
“HEALTHIFIED” LO MEIN
4 skinless, boneless chicken breast halves – cut into thin strips
4 tsp Swerve, divided
3 TBS rice wine vinegar
1/2 cup coconut aminos OR organic Tamari sauce, divided
2 1/4 cups chicken broth
1 TBS sesame oil
1/2 tsp ground black pepper
1/2 tsp guar gum/xanthan gum (natural thickener)
1 large zucchini (made into noodles) or Miracle Noodles
2 TBS coconut oil, divided
2 TBS minced fresh ginger root
1 TBS minced garlic
1/2 pound fresh mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
1/2 cup sliced red pepper
Peel and cut zucchini into noodles using THIS tool: Joyce Chen Spiral Slicer. OR rinse and drain Miracle Noodles well. Set aside. My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)
In a medium bowl, combine the chicken with 2 teaspoons of natural sweetener (Swerve or Just Like Sugar), 1 1/2 tablespoons vinegar and 1/4 cup coconut aminos. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour or overnight.
In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining natural sweetener, vinegar and coconut aminos. In a separate small bowl, dissolve the thickener with some of this mixture and slowly add to the bulk of the mixture (it will thicken as it sits), stirring well. Set aside.
Heat 1 tablespoon of the coconut oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining coconut oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms, green onions, and red pepper and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the zucchini noodles or Miracle noodles and toss gently, coating everything well with the sauce. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Lo Mein = 604 calories, 78.9 carbs, 4.5 fiber (74,4 effective carbs)
“Healthified” Lo Mein = 365 calories, 15.6g fat, 46.2g protein, 12.6g carbs, 2.4g fiber (39% fat, 50% protein, 13% carbs)
TESTIMONY OF THE DAY
Phone Client Testimony Update! “This is mind blowing.
The bottom pants I wore at my heaviest. They are a plus size 24. The middle pair I wore to my Kinnser interview in July of last year. A tight plus size 20. I weighed 266 lbs. The top pair I wore at Celebration in 2011 to celebrate my 102 lb weight loss. I weighed 198. And I wore them again last night and they were roomy everywhere except the thighs, but even the thighs weren’t tight. Size 13. I weigh 233 lbs. – Kelly