If you’re anything like me, saying no to bread, pastas, and desserts is one of the hardest things that you’ll ever have to do. There was actually a point in time where I HOPED to develop Celiac’s disease so I physically could not eat those things. Sick, right? I know.
But it actually turns out that it doesn’t have to hurt to give up (read: consume in moderation) these things. There are a ton of delicious ways to change up your carb heavy meals and keep them delicious, actually delicious, not kale chip “delicious”.
Recently, I discovered that I LOVE barbecue. When this passion developed, I have no idea. While barbecue is usually dripping with sauce and just flat out artery clogging, I’ve found a few ways to make it lighter on your heart and the scale.
Hickory Bourbon Pulled Chicken Tacos with Vinegary Slaw
Lets just say, I love these. The only thing that they were MAYBE missing was some chipotle aioli, but they were thoroughly delicious without it. The best part was that it took me probably 5 minutes of active cooking time and just as little clean up time.
Aside from the fact that they’re so easy, they’re also pretty good for you. The Stubbs BBQ sauce only has 40 calories for 2 tablespoons and 8 total carbs. For a while I had been buying Mission Carb Balance tortillas for tacos, but decided to change it up with corn tortillas instead. These are lower in calories, have less ingredients over all, and just taste better.
1 lb boneless skinless chicken thighs (you can use breasts too, I just like how these shred)
1 bottle of Stubbs hickory bourbon BBQ sauce
1 cup shredded red cabbage
1/2 cup red wine vinegar
2 T olive oil
Salt and pepper to taste
Warm corn tortillas for serving
Place chicken thighs in the slow cooker and cover with BBQ sauce. Cover and cook on high for 3 hours, or until the chicken shreds easily.
Mix cabbage with vinegar and oil and let sit for at least an hour.
If you want to crisp up the corn tortillas to make them even better, add a little butter or coconut oil to a frying pan, slightly wet the tortilla and heat on medium high for about 30 seconds per side. I highly suggest opening a window while doing this if you don’t want to irritate your smoke alarm.
I love pasta. I have tried every single alternative to the real stuff that you could possibly imagine. Gluten free, Dreamfields, spaghetti squash. With the exception of the Dreamfields, none of the alternatives are as satisfying as the real thing.
Then I came across zucchini linguine. I first had it in a restaurant that prepared it in a really watery sauce so I didn’t really feel the need to make it again. Soggy noodles are gross no matter what they’re made out of apparently.
I had no real plans for how I was going to make it, until I got really hungry yesterday and decided to have it for lunch. I just sauteed it in olive oil in a frying pan until it was hot, then added some left over grilled chicken, spicy tomato sauce (Classico), and sprinkled some feta on top because I was out of parmesan.
It was exactly what I’ve been looking for. Apparently there’s a contraption for making the linguine, so tracking that down is going to be my next project.
Eating cleaner seemed a lot harder in theory than it is in practice. That being said, I have not had a cheat meal in two weeks now, but we are changing that in about an hour. Our favorite restaurant just reopened after being closed for expansion for about six months and tonight is opening night!