In my postings to date this year (and also in the latest newsletter see here), I have advocated making resolutions that are easier to keep than the stir-crazy ones we usually see at this time of the year.
Perhaps the best resolution I have made is to keep it simple, keep it fresh. I started in a gentle and do-able way with checking out my mid-day lunch offering whether at home or away. I made sure my options were good and healthy whether I was eating in or ‘good to go’. They are what I call my ‘thinking inside the box meals’ since inevitably the latter are transported in our Bariatric Bento Box.
The one below is a favourite and takes little time and effort to prepare and pack. It is made up of cooked chicken (but you can sub with your favourite deli meat or fish); avocado (a no sub choice for me); fresh pea shoots (but any salad leaf mixture would work well); pine nuts; spring onions (red onion would also be good); and a new favourite gingery dressing (try and see if you like too). For those looking for something a bit more substantial then add a few cooked noodles. The quantities below are geared towards a bariatric portion – double up for a normal sized non-wls patient one.
Prepare as outlined in the recipe below but then toss to mix before serving so the dressing coats everything. For those who wish to keep the dressing separate then use the small dressing compartment in the bento box or take along in a small screw-topped jar (I have some mini jam/jelly ones that I have recycled just for the purpose). Then enjoy …
Bariatric Bento Box, Bag, Chiller and Recipe Leaflet (details here)
CHICKEN AND AVOCADO ‘IN THE BOX’ LUNCH
50 g/2 oz cold roast chicken, shredded
1 handful pea shoots or baby salad leaves, coarsely chopped
½ small ripe avocado, sliced
1 tbsp lemon or lime juice
1 tsp pine nuts
1 spring onion/scallion, sliced
¼ tsp chopped red chilli pepper or Lazy Chilli (optional)
1½ tsp salad oil
½ tsp sherry or red wine vinegar
½ tsp miso
½ tsp grated root ginger or Lazy Ginger
1½ tsp water
salt and freshly ground black pepper
- Place the chicken and pea shoots or baby salad leaves in a lunch box or small salad bowl. Toss the avocado with the lemon or lime juice and add to the chicken and salad mixture.
- Scatter over the pine nuts, spring onion/scallion and chilli if used.
- To make the dressing beat the oil with the vinegar, miso, ginger, water and salt and pepper to taste. Add to the chicken and avocado salad mixture and toss to coat.
WLS PORTION: 1
CALORIES PER PORTION: 285
Image courtesy of You Magazine