Posted on | September 19, 2010 | 13 Comments |
A lot of people I know are under the assumption that dieting is all about sacrificing good food and eating boring meals. Most of these folks can be put in one of two camps – they are either in awe or they feel sorry for me. Then there are the ones who think that dieting is not healthy. In reality I eat better and healthier meals when I am on a strict SBD plan. The amount of vegetables I eat per week when on SBD will easily come to more than my vegetable consumption for a whole month when I am off the diet. And it is not hard to eat this way. You just need a little bit of imagination to come up with some simple and easy vegetarian sides to substitute for the rice or bread that you’ve been used to. All this week I will share some simple vegetarian sides that I eat in place of rice with different proteins for dinner. These should prove that diet food is neither boring nor unhealthy. You might also want to check out a few sides I’ve published before as well.
Beans and legumes are fantastic sources of protein and fiber and are low in glycemic index. The dried ones that you soak and cook yourselves are better but there is nothing like the convenience of canned beans. I tend to stock up on these and just throw some into stir fries and salads on demand, these sure make the meals more filling. Light unsweetened coconut milk is also an allowed phase 1 ingredient that makes a wonderful base for many dishes. I used coconut milk to add some much needed flavor to a simple beans and greens stir fry.
- 1 can pre-cooked Kidney beans, drained and rinsed
- 1 large bunch green chard (substitute any greens like spinach, kale etc)
- 1 tbsp olive oil
- 4 tbsp shallots, thinly sliced
- 4 large cloves of garlic, chopped
- 1/2 tsp red chili powder
- 1 pinch turmeric powder
- Salt to taste
- 1 small can light, unsweetened coconut milk
- 1 tbsp freshly squeezed lemon juice
- A few fresh basil leaves
Rinse the chard well. Remove the thick stalks and chop those fine. Cut the leaves crosswise into 1 inch strips.
Heat the oil in a pan and sauté the shallots till soft. Add the garlic, chili powder, turmeric powder and salt and sauté on low heat till the spices are cooked through.
Add the beans and stir fry on medium heat for 2-3 minutes. Stir in the chard stalks and stir fry for another 2 minutes. Now stir in the leaves. Add the coconut milk and cook for 4-5 minutes stirring frequently till the chard is cooked through and most of the liquid is evaporated.
Remove from the heat and stir in the basil leaves and the lemon juice. Serve warm.
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