I have a pretty set ritual on Sundays - meal prep for the upcoming week. I'll plan what I'm going to eat for breakfast and lunch. Since I live with Panda and his family, his mom usually ends up making dinner unless it's something that either: a.) I don't like, b.) can't eat, or c.) is gross. I probably end up making my own meals half of the time because she makes things I don't like or can't eat.
I digress...last week I felt like doing an Asian theme for lunch and I happened to find a yummy sounding recipe for Paleo Orange Chicken on Pinterest (all credit for the Paleo Chicken go to that blog!). The Asian slaw was inspired by a food thread on the Livestrong Community. Both were easy to make and delicious. The only downside for me - I didn't make enough to keep me full all afternoon. I typically stick to a "70s style diet". Meaning that I eat 3 big meals a day. I will, however, eat a snack around 5PM on the way home prior to working out so I have some fuel for my work out. Otherwise I go from noon to around 8 PM without eating. So the next time (and yes there will be a next time) that I make this recipe, I'll double it up to make enough to feed the machine!
Paleo Orange Chicken
1 lb. of chicken thighs (boneless & skinless)
3 tbsp. coconut oil (or any other fat you prefer)
Juice of 2 oranges (I used Minneolas)
Zest of 1 orange
1 tsp. fresh ginger
3 tbsp. Braggs Amino Acids or Coconut Aminos
1 tsp. chili garlic sauce or sriracha (I used both!)
3 green onions chopped for garnish
In a small sauce pot, you will add the juice of the 2 oranges, orange zest, ginger, the amino acids/coconut aminos and chili garlic sauce and/or sriracha. Let the sauce simmer on medium to medium to low heat.
While the sauce is simmering, you will need to cube the chicken. Once you've prepped the chicken, you will need to heat the coconut oil in a saute pan. Once the oil has heated, you will need to fry the chicken until it gets a golden brown crust on the outside. Approximately 5-6 minutes.
Once your chicken has been fried, you will want to drain the excess oil. In a mixing bowl, you will put the chicken and then mix in the Orange sauce and green onions. Mix thoroughly so that the chicken is completely covered.
Serving size: 1/2 cup
Macros (Your macros may differ depending on the ingredients used)
Fat: 11.1 grams
Carbs: 2.2 grams
Protein: 10.6 grams
Asian Slaw w/an Asian Vinaigrette (this is a Hungry Latina original!)
2 bags of broccoli slaw (I got mine from Trader Joe's)
1 container of shelled edamame
8 tbsp. Rice Wine Vinegar
2 tbsp. Sesame Oil
1 tsp. fresh ginger
1 tsp. fresh garlic
Salt & pepper to taste
In a large mixing bowl, throw in the broccoli slaw and edamame. Mix together so that all ingredients are evenly distributed. Makes 11 servings.
For the vinaigrette, you will need to combine the rice wine vinegar, sesame oil, ginger, garlic, salt and pepper into a bottle (I used some random jar hanging out in the cupboard) and shake, shake, shake, shake your bottle. Voila. Now you have Asian Vinaigrette. Makes 8 servings.
Macros for Asian Slaw (this will vary based upon the ingredients you use)
Serving size: 2 cups
Calories: 84 calories
Fat: 2.7 grams
Carbs: 8.5 grams
Protein: 6.4 grams
Macros for Asian Vinaigrette (this will vary based upon the ingredients you use)
Serving size: 1 tbsp.
Fat: 3.5 grams
Carbs: 0.2 grams
Protein: 0 grams
|Keeping it real with paper plates.|