Healthy, low-carb, Vegan lunch?

[Lauren]

Hi everyone

I am trying to shift three stone and want to do it healthily, so I am trying to cut down on carbs a bit. I was surprised when I joined weightwatchers and discovered how many calories are in my lunches that I take to work - usually a sandwich made with two pieces of bread, a packet of crisps and some fruit, and maybe a (soy) milkshake mid-afternoon to avoid low BGs. Seeing what I eat written down here though, it does look pretty unhealthy!

I don't like eating meat, fish or dairy (the dairy for allergy reasons) but am not a strict vegan. Does anyone have any suggestions for a healthier, lower-carb lunch? I was thinking about maybe taking a salad, but are these filling enough for a long day? Also I'm rubbish at making salads, mine are all really boring lettuce/tomato/cucumber combos.

Any suggestions would be greatly appreciated!

 

[David H]

You could try the zero carb, zero calorie, zero fat pasta.

No I kid you not, it's called eat water pasta and can be used in the same way as normal pasta.

http://www.inhealth.ie/Diet-and-Fit...m-Pasta.aspx?gclid=CO_09JvUp7cCFUEf4QodxXwAmQ

 

[Lauren]

Oh my gosh it's a real thing! I've never heard of those before! I will consider them.

 

[LeeLee]

If you do fancy a sandwich now and again, try Warburtons Brown Pittas - half a pitta is 85 cals and 15g carbs. Half LOOKS like a proper sandwich size!

 

[Lauren]

Thanks LeeLee, those do sound good! And healthy too - I think I will try one 🙂

 

[cakemaker]

What about taking some home made soup in a flask. You can make a big batch then keep it in the fridge for a few days and reheat some of it each morning.

 

[Dory]

what about roasted veg 'cous couse' (where the cous cous is in fact blitzed cauli)?

chop up some veg of your choice (red pepper, butternut squash, red onion and courgette all go well together), roasted tehm for about 40-50 minutes with a drizzle of olive oil (and balsamic vinegar - drizzle that 10mins before the end of cooking).

whilst that's cooking, blitz some raw cauli in a mixer until the grains look about the same consistency as cous couse. fry this in a little olive oil/fry light for about 7-10 minutes over a medium heat. you can add whatever flavouring you like: for med veg i'd suggest lemon juice and thyme.

once that's cooked add the veg and bob's your uncle 🙂

 

[Lauren]

Cakemaker - thanks for the idea! Homemade soup is good, that way I'd get a healthy, warm and filling lunch. Probably will save me money too if I make a big batch at the start of the week 🙂 How long does soup stay good for if stored in the fridge?

Dory - that sounds really, really good - I've never heard of cauliflower couscous before but I can't wait to try it!

Thanks for the suggestions 🙂

 

[LeeLee]

Soup will keep for at least a week if chilled soon after cooking and kept refrigerated. Enjoy!

 

[Dory]

it's FAB I promise you. I cant stop praising cauli in terms of it being a useful swap for virtually any other high carb stuff - cauli mash, cauli rice, cauli cous cous, cauli cheese sauce...i've even seen people use it for pizza bases (although I've not tried it and I recall someone did and didn't rate it very highly)

🙂 let us know how you get on! 🙂

 

[cakemaker]

Cakemaker - thanks for the idea! Homemade soup is good, that way I'd get a healthy, warm and filling lunch. Probably will save me money too if I make a big batch at the start of the week 🙂 How long does soup stay good for if stored in the fridge?

I usually make a big batch and leave it in the fridge for 3 days, just heating up what I need. Usually though we don't get to more than three days because we often have soup before a meal and sometimes for a snack.
If there is any left by then I freeze it.

 

[DeusXM]

You can also make good vegetable stir-fries as well. Instead of using noodles, just shred up a load of cabbage, it bulks out the meal but there's hardly any carbs or calories. Cook up a batch and you can nuke it in a microwave to reheat.

Alternatively, you can also use shiritaki noodles -these are the raw zero-carb, zero-cal noodles and they are great for absorbing flavours and making you feel full. They work really, really well in noodle soups as they don't go all gungy like regular noodles. You can also fry them to make a great chow mein.

 

[Dory]

i make stir fries with a packet of the stir fry veg ready mixed (ie the ones you get at supermarkets - mushroom/family/chinese etc) and cauli rice (really. there is nothing that cauli rice doesn't go with). add soy sauce, some garlic and ginger and you're away.