Serving size: 1/2 cup. Coat a large, nonstick skillet with cooking spray; add margarine, and melt over medium heat. Add egg substitute and stir-fry until egg is set (like scrambled egg). Stir in …
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Cook, stirring frequently, until the snow peas are bright green, then remove the entire mixture to a plate. Add in the last tablespoon of oil. Stir to coat and add in the cauliflower rice. Cook until …
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Cook the rice according to package directions. Warm the oil in a skillet over medium heat. Add the butter, shallots, and lemon zest, and sauté for 5 minutes. Add the peas, and cook until tender, adding a little water if the shallots start to brown before the peas are tender.
You get fluffy, tender grains that have just the right texture once baked. You can use canned peas or frozen peas, or even swap the peas for frozen mixed vegetables or corn if you wish. I tested this with white rice, brown rice will not work here as the ratio and time will be off.
Brown rice is a pantry staple that’s inexpensive and easy to cook. After rinsing the rice under cold running water, simply place 1 cup (180 grams) of dry rice in a pot and cover with 2 cups (475 ml) of water. You can add a small amount of olive oiland salt if desired.
For example, if your goal is 30 grams of carbs per meal, you’d want to limit your brown rice intake to 1/2 cup (100 grams), which contains 26 carbs. The rest of your meal could then be made up of low carb options like chicken breast and roasted vegetables (2).