LOW CARB VEGAN PESTO CHICKEN NOODLE STIRFRY.
See this huge portion in the photo with me? Well I ate it all and my blood sugar didn’t spike over 7.4 (started eating with a blood sugar level of 5.6 mmol/L after injecting 20 mins earlier).
I could eat this every single damn night and not get tired of it! Even better sprinkled with bean sprouts and a dollop of veganaise haha.
100g VMAS Vegetarian Soya Chicken = 2g carbs
Handful of Broccoli = 3g carbs
Handful of Spinach = 3g carbs
1 tsp Minced Garlic = 1g carbs
Slendier Spagetti Noodles/Pasta = 1g carbs
1 tbs Kehoe’s Kitchen Pesto Cream Cheese = 3g carbs
Total of 13g carbs but remember I always inject my dose to cater for 20g carbs (just in case) to allow for that + 20% that could be missing from the amount listed on labels.
I use Nuttelex as my ‘oil’ so I can avoid the calories. Put 1 tbs of this in a stirfry pan with the garlic and chilli then once sizzling cook the chicken until brown. I like mine to go almost burnt and crunchy haha I don’t know why I just like it this way (maybe because the texture of chicken scares me).
Add the broccoli and once cooked add the spinach and noodles (make sure you have rinsed the noodles and soaked them in hot water for a minute).
Stir through pesto cream cheese and you’re done!
This is good at room temperature or even after refrigerating too.
