Healthy Lunch
The lunch/dinner that I will be making today is delicious, insanely healthy and insanely filling! It is over one pound of food and less than 200 calories! It is half of your daily need of fiber. Let’s get started! If you like this recipe be sure to check out this one too and this one!
Mushroom Prep
We are going to need about 300 grams of portabella mushrooms. You can use any mushroom. I remove the stems, weigh them and quickly wipe them off with a damp towel. Before I slice the mushrooms I’m going to get the pan (I recommend non-stick) on the heat. Once the mushrooms are sliced I put them into the pan with a big pinch of salt. Cook them until they release all their water or until the pan is dry. Next I have an English cucumber weighing in at 258 grams.
Ingredients
I chop it into three sections then kinda smash them so that they split. Then I tear them apart and toss them into a bowl. To them I add a tablespoon of rice vinegar, a teaspoon of your favorite chili crisp, a teaspoon toasted sesame seeds, and a quarter teaspoon allulose. Then I give it a good stir. Now for the broth I have a little bit of water, I add a little less than a tablespoon of soy sauce, 10 grams nutritional yeast. I swirl that around then pour it over the mushrooms.
Finishing Touches
Then turn the heat down low, cover it up, and let it simmer for just a few minutes. Next we need 100 grams of kale. I remove the mushrooms from the pan and add in the kale. I squeeze some lemon juice in with the kale and let it cook. Drop the kale into a bowl, then the cucumbers, and mushrooms. I sprinkle some nutritional yeast, green onion, and sesame seeds on top. This is a huge bowl and it comes to 191 calories, 12 grams of protein, 6 grams of fat, 26 grams of carbs. And it tastes so good! You gotta give this recipe a try!! Watch the full video here!
I Lost 110lbs Eating This 1lb Lunch
Ingredients
- 300 grams mushroom
- salt
- 258 grams cucumber
- 1 tbsp rice vinegar
- 1 tsp chili crisp
- 1 tsp toasted sesame seeds
- 1/4 tsp allulose
- water
- 1 tbsp soy sauce
- 10 grams nutritional yeast
- 100 grams kale
- lemon juice
Instructions
- Remove stems from mushrooms, wipe them off, and slice them up. Get a non-stick pan heating up. Add the mushrooms in with salt. Cook until they release all the water.
- Chop cucumber and tear it into smaller bits and add to bowl. Then also add rice vinegar, chili crisp, sesame seeds, and allulose. Give it a good stir.
- For the broth start with a little water, add soy sauce and nutritional yeast then pour it over mushrooms. Turn the heat on low, cover, and let it simmer a few minutes.
- Remove mushrooms from pan and add in kale. Add lemon juice and let kale cook. Add kale to bowl, then cucumbers then mushrooms. Sprinkle some nutritional yeast, green onions, and sesame seeds on top. Enjoy!