I’ve toyed with the idea of trying to eat Paleo for a while and wasn’t really sure I could do it. The more I thought about it though, it seemed like I was getting close to this style of eating all ready. The basic principle behind eating Paleo is eating as close to nature as possible, so eating all natural and organic foods. This means eliminating processed foods and carbs, sticking to protein, fish, nuts, and fruits and veggies. I don’t think I would completely revamp my eating habits to be 100%, but I will try to incorporate it into my weekly meals. I found this faux chicken lo mein recipe on www.primal-palate.com and it looked easy enough to make. The concept behind this recipe is substituting cabbage for lo mein noodles and incorporating tons of veggies.
I want to state that it really doesn’t taste anything like your average take-out lo mein. But what I discovered instead was a very light and tasty dish. It was a great way for me to get a large serving of veggies in one meal.
Serving Size: 4
Cook Time: 10 minutes
- 2 Boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp sesame oil
- 1 Tbsp garlic, minced
- 2” piece of fresh ginger, sliced
- 2 cups broccoli florets
- ½ cup baby portabella mushrooms, sliced
- 2 celery stalks, chopped
- 3 green onions, chopped
- ½ head cabbage, thinly sliced
- ¼ cup almonds, chopped
- Sea salt
In a large wok, heat oil over medium high. Add in the ginger and garlic, stir until soft. Toss in the chicken breast and sprinkle in some sea salt. Cook the chicken until no longer pink. Toss in the broccoli and mix well. Add in the remaining ingredients and toss well. Allow to cook for about 7-10 minutes. Serve immediately.