Low Carb Chow Mein

 At Real Life Medicine, we stand by a revolutionary approach to health and weight loss that diverges from traditional diets. "Food is Medicine" is not just a philosophy; it's a practice that transforms lives. Our bodies respond to what we eat, not just in terms of weight, but overall health and well-being.

As you know I am the queen of fast cooking. I can't stand (literally!) being in. the kitchen for a long time. So it is my mission to cook as fast as possible. 

 The lure of processed food (also called fast food) is that it is quick, but each week I show you how to make quick recipes like this one today that will be on your table sooner than you can Uber eats!

Low Carb is Healthy

Embracing a low carb lifestyle is key to unlocking the door to sustained health. Why? Because weight loss and health are deeply intertwined with our hormonal balance, particularly insulin. By reducing carbohydrate intake, we lower insulin levels, which in turn allows our body to access stored fat for energy. This is not about quick fixes but lasting changes that improve metabolism, energy, and confidence. We encourage eating nutrient-rich, real foods that fuel your body and mind. 

Breaking Up with Processed Food

Real Food is Medicine is a phrase we utter a lot- In fact it's printed in my apron!

There are a few steps to embracing a real food lifestyle mainly centred around mind management

Step One

We just need to talk about brain out of the somewhat false idea that processed food or takeaway food is quick. As you probably know this isn't actually true! But we need to find easy recipes -Enter Dr Lucy's Cooking Show! 

You can watch this each week on our facebook page.

Step Two

We need to convince our brain that processed food doesn't taste that good. This is a bit harder as processed food is designed to hijack your brain's dopamine signalling. (ie Big multinationals praying upon your normal neurological processes in order to line their very big pockets).

I'm not letting them do that me anymore!

We have a saying at Real Life Medicine that "Processed Food Steals the Joy of Real Food" and it really does.

Real Food suddenly tastes amazing once we're unleashed from the clutches of high sugar high starch processed food.

This particular recipe tastes amazing! it really does 

Real Food 

Real Fast 

Real Good 

Low Carb Chow Mein

Serves: 6

Cooking Time: 30 minutes

Ingredients:

• For the Beef Mince:

  • 1 kg beef mince
  • Onions, chopped (we used frozen, quantity to taste)
  • 1 packet of Mingle Seasonings 'Japanese Curry'
  • 1 tablespoon olive oil or butter for cooking

• Vegetables:

  • 1 Capsicum diced 
  • 1/4 Cabbage, sliced or 1 pkt coleslaw mix 
  • 500g of Mushrooms, chopped

• To Serve:

  • 250mls of Sour Cream

Instructions:

1. Prepare the Beef Mince:

   • Heat the olive oil or butter in a large frying pan over medium heat. Add the onions, sautéing until they are soft and lightly browned.
   • Increase the heat to medium-high and add the beef mince to the pan. Cook, breaking it apart with a spoon, until it's no longer pink.
   • Sprinkle the packet of Mingle Seasonings 'Japanese Curry' over the mince. Stir well to ensure the mince is evenly coated with the seasoning. Cook for an additional 5 minutes, allowing the flavours to meld.

2. Add the Vegetables:

   • Add the sliced capsicum, cabbage (or coleslaw mix), and chopped mushrooms to the pan. Cook, stirring occasionally, until the vegetables are tender but still have a bit of crunch.

3. Finish with Sour Cream:

   • Turn off the heat and stir through sour cream to taste, allowing it to melt into the warm mixture, creating a creamy sauce that lightly coats the mince and vegetables.

Notes - Per Serving:

• Protein: 37.8g
• Fat: 40.1g
• Net Carbs: 1.5g

This version of Low Carb Chow Mein is not only satisfying and flavourful but also aligns with a low-carb, high-protein diet. By incorporating sour cream directly into the dish and using a curry seasoning, it offers a unique and creamy twist on the traditional chow mein.