Vegetable Lo Mein was the only vegetarian dish my dorm’s cafeteria had other than fruit and cereal, so I got sick of it pretty quick in my college days. It didn’t help that cafeteria food is never very good to begin with even when you don’t have to eat the same thing every day. So, despite my commitment to making healthier versions of just about every meal I can find, it took me a while to come around to making my own version of Vegetable Lo Mein at home… and boy, was I missing out! This is now one of my favorite meals to whip up to get rid of leftover veggies. I mean, it’s good with just about everything! Pineapple? Sure. Spinach? Why not! Peas? You bet (unless you’re on the AIP). It’s one of those meals that’s perfect for a busy weeknight or a lazy weekend or any other time you want something nutritious without having to work too hard for it. Once you cook the spaghetti squash, it really only takes a few minutes to prepare and the sauce is so simple for something so flavorful.
Similar to Vegetable Lo Mein:
- Pad Thai
- Szechuan Noodles
- Sundried Tomato Pasta
- Thai Chicken Stir Fry
- Asian Sweet Potato and Pineapple Stir-Fry
Batch Cooking Made Easy
One-dish meals are one of my favorite things to batch cook. But if you aren’t familiar with the practice, batch cooking can feel overwhelming. There are a lot of tips and tricks worth knowing before you take the dive. And that’s why I love AIP Batch Cook. In this video series, you’ll learn how to cook and store one week’s worth of meals in just a couple of hours! The provided recipes are 100% autoimmune protocol-friendly, but the strategies can be applied to any diet and lifestyle. It’s a great resource!