Your Best Easy Whole Food, Lower Carb, Lower Saturated-Fat Meals

Thanks so so much :smile:

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Both recipes appeal greatly – thanks for the detailed notes!

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Brilliant!

These are all such helpful tips. Thank you – and everyone here – for taking time to respond.

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This other Woks of Life recipe is on my list to revisit when we’ve eaten down the next seafood delivery enough:

You could serve it with either brown rice/quinoa or on a low carb wrap.

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One of my favorites I have never used lily flowers, but black mushrooms, red onions, and scallions.

Steamed fish with ginger, scallions, and cilantro is also lovely with any white fish and is very quick with fillets. Microwave steam a vegetable while the fish cooks

Speaking of steamed fish, en papillote is another winner. I don’t put vegetables in the packet, but that’s an option. I like using a seasoning like zhoug or harissa kn the fish.

Fish (or chicken) tagine is another light and easy prep where vegetables can be added to the main dish. (I have speeded it up by doctoring ready chimichurri and/or zhoug into charmoula - depends on your preference for parsley vs cilantro.) Eat with quinoa or a blend instead of couscous.

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Oooh, that looks really good! Do you include the lilly flowers? I might try this technique using more readily accessible veggies.

I do include the lily flowers, but they aren’t essential (I keep them in the pantry because I make moo shu and hot and sour soup from time to time). You could substitute with bamboo shoots, more scallions, or a julienned vegetable that you already have in your crisper (celery, carrot, broccoli/cauliflower stems, radish, thinly sliced cabbage, etc.).

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Yes to all these idea!

Thank you!

Lots of great recipes I’ve saved, @Saregama. Thank you muchly!

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Frozen ground coconut is way better. If you’re using dehydrated, make absolutely sure it’s unsweetened and rehydrate overnight. But it will never rehydrate to a consistency anywhere close to frozen or fresh.

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Cantonese poached chicken (parts) is another favorite. Can also make in bulk and use in many things.

I love the white-cut with the scallion-ginger sauce the first time, but the chicken works in pretty much anything once it’s cooked.

The soy sauce chicken is lovely and flavorful even when it doesn’t look at pretty as their picture (which it never does :joy:)

And add musakhan to my roast chicken list – sumac and onions are the key, but a few more spices never hurt. The recipe I originally learned it from roasted the seasoned chicken and sliced red onions over a bed of torn pita – I think its easier to roast the chicken & onions on their own, and then either serve over pita chips (the juices soften them) or heat the pita after the chicken is done and serve everything atop pita.

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Recipes here:

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This is another Diana Henry recipe I love, and I prefer it made with skinless chicken thighs, anyway. It’s super flavorful. I recommend increasing the onions.

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Oops wrong soy sauce chicken recipe

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That looks excellent. Does the meat get flavored? We are not doing much skin (I never really have unless it’s crazy crispy).

It does to some extent, and then the poaching liquid is drizzled over after slicing.

I’m going to see if marinating overnight makes a difference, but that’s not really the traditional method.

I used to remove the skin, but I have taught myself to eat it.

Oh, I would like to eat it :upside_down_face:

Well, the fat renders down, and I was schooled on the collagen benefits.
Maybe I am fooling myself.

I didn’t like soft skin, from the poached cantonese chicken dishes, that’s what i meant.

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I use fresh frozen when I have it, but as often use desiccated moistened with some water. It’s different, but it’s still good.

I never think about making a thoran a day before, so the chances of my soaking coconut overnight are close to zero!

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