#gardein teriyaki chicken

[pretty-princess-4ever]

Low calorie vegetarian options 💕🩰

Amy’s minestrone soup: entire can/190 cal

Gardein Italian wedding soup: entire can/200 cal

Annie’s all stars pasta: entire can/210 cal

Annie’s easy mac and cheese: 220 cal

Uncrustables chocolate hazelnut sandwich: 210 cal

Sandwich bros egg and cheese pita: 170 cal

Garden chik’n sliders: 1 slider/ 190 cal

Veggieful pepperoni pizza pocket: 250 cal

Amy’s tofu scramble wrap: 280 cal

Amy’s samosa wrap: 270 cal

Morningstar breakfast sandwich: 200 cal

Veggies made great spinach egg white frittata: 1 frittata/70 cal

Annie Chun’s spicy miso ramen: 1 bowl/240 cal

Annie Chun’s udon noodle soup: 1 bowl/260 cal

Tattooed chef cauliflower pizza bowl: 1 bowl/230 cal

Birds Eye rotini and vegetables: 1 package/290 cal

Balanced breaks cheese and crackers: 1 package 160-170 cal

Stauffer’s animal crackers: 16 crackers/120 cal

Flavored pistachios: 1 package/120-130 cal

Spring roll and veggie sushi: depends on brand but usually low cal

Veggieful flavored riced cauliflower: 1 cup teriyaki/ 53 cal, 1 cup southwest/93 cal

Lean cuisine spinach and mushroom pizza: 360 cal

Healthy choice creamy spinach and tomato linguine: 230 cal

Lean cuisine spinach and artichoke ravioli: 280 cal

Healthy choice “beef” and veggie stir fry: 290 cal

Amy’s Moroccan vegetable tagine: 270 cal

Amy’s mushroom risotto: 230 cal

Kidfresh marinara pasta with cauliflower: 250 cal

Quorn “chicken”: 1 filet/60 cal

Owyn cookies and cream shake: 170 cal

Good karma chocolate flax milk: 100 cal

Lenny and Larry’s cookie protein bar: 160 cal

Clif builder mini protein bars: 140 cal

Morningstar pancake and sausage on a stick: 140 cal

Jimmy dean’s egg and cheese biscuit roll up: 2 roll ups/ 260 cal

[tsunflowers]

what are some of your favorite vegetarian recipes? i wanna cut down on my meat consumption but i’m really bad at choosing any protein that isn’t “meat”

I feel like I'm the wrong vegetarian to ask bc my fave recipes just don't have meat and I sometimes throw fried tofu on at the end. but I will tell you some plant-based proteins that I like using

beyond beef

you can put this stuff in pretty much any recipe in place of ground beef. it even holds together well enough that you can make your own meatballs or burger patties. other companies have ground beef substitutes that are cheaper and taste as good but they tend to be dry. this one tries hard to replicate the fat content of beef and that makes it really versatile. but you can buy any "meatless ground," cook it in a sauce, and put it over pasta. easy

gardein chick'n

this is my mother's favorite chicken substitute and she actually eats chicken sometimes. a little bland on their own just like real chicken but you can toss them in oil and seasonings. you can buy them packaged with teriyaki sauce and then you have the start of a stir-fry right there

morningstar farms veggie bacon

if you cook it just right the red part is crispy and the white part is fatty and chewy. not really comparable to pork bacon but good for adding a little fake-meat crunch

chickpeas. these are some high protein little legumes and you can just throw them into a lot of pastas and salads. here's a recipe I like with chickpeas from vegetarian chef deborah madison

shes so pretentious but I love her. ignore all her shit about things being freshly milled. you can buy breadcrumbs in a box and use any dried spice mix instead of fresh chopped parsley

tofu. extremely versatile but some people just don't like it. since it's so plain the way you cook it changes it a lot. experiment with marinades. I like tofu in a soy sauce and sugar based sauce like in this bibimbap recipe

this guy is so full of shit when he says the bok choy stems will turn golden but the recipe is solid otherwise

[autisticandroids]

best meatless chicken salad

btw if you skip the meat part and are not as gung ho about letting it sit in the fridge it will also work for normal fish or chicken salads.

the meat:

ok this is the simply part. go to the freezer of your local store-that-sells-fake-meat and pick up some gardein teriyaki chik'n strips. they have to be those ones because of the texture. but also if you experiment with substitutes please tell me how it works out. the important part is to find a meatless chik'n with

- no breading

- a nice texture (on the tender side)

good flavor is always preferred (and i do like the way the gardein things taste) but is entirely optional because this shit is gonna be flavor blasted. actually now i think about it like. a Whole Tofurkey like you might get for roasting might do the job. but you would have to roast it first. also if you try it and it sucks know that you could have used gardein like i said.

anyway assuming you're using the gardein, open up your packages (to feed three people for several days i usually get three packages) and fry up those chicken strips in olive oil.

DO NOT ADD THE SAUCE.

DO NOT.

you can put the sauce aside for later if you think you'll use it or just toss it. but you do NOT want your chicken strips sauced.

anyway. fry them until they are tender but minimally crispy, then set aside to cool.

the fixings:

these are the things you will add to your chicken salad that complement the meat. between one third and one half of your bowl should be fixings. like, they should be way more emphasized than in your average chicken salad.

there are two types: big fixings and small fixings. the big fixings are things that are good to have taking up a lot of space volume-wise. by volume, most of your fixings should be big fixings. small fixings should be more like a garnish. you aren't necessarily getting them in every bite. also, all fixings should be diced quite small, not longer than a half inch in any direction and that's an absolute maximum. this goes double for small fixings, which should be sliced almost as though they are spices.

anyway here's a list of possible fixings. obviously don't put all of them in one salad, and add your own as you see fit, but these are fixings that i have added to salads in the past or plan to add in the future. generally speaking my recommendation is like, maybe 2-5 big fixings, and as many small fixings as you think build a nice flavor profile. one thing you should NOT do is omit all pickles. pickles are essential. there are many types of pickles here but you need at least one. your big fixings should also include at least one fresh fruit/vegetable or the final salad will be absolutely overbearing. anyway.

potential big fixings: celery, apples (something with crunchy crisp flesh that will stand up to a bit of abuse. i use honeycrisp. i wouldn't use, say, a macintosh because i like them but the texture will quickly become gross in this context because they will get smashed up from the mixing), shredded carrots, shredded cabbage would probably be good but i have never tried it in this recipe and it might be too tough, heart of palm, pickles (i always use spicy pickles because i love them but regular or sweet pickles would work too), sweet pickled beets (i prefer safie's but any are fine as long as they're something you would willingly eat plain with a fork), fried tofu (firm or extra firm. cut into smaller than half inch cubes, marinate in soy sauce for fifteen minutes, then fry in a half inch of olive oil until crispy enough on the outside to have a slight crunch but still quite soft on the inside) (i know i know don't deep fry in olive oil it will burn. well, this is only a half inch, and the tofu should fry quickly and not require a super high temperature).

potential small fixings: pickled jalapeños, pickled cherry peppers, really any pickled peppers, roasted beets, olives (i tend to use castelvetranos because i'm a wuss but if you're braver than me you could use like, kalamata), dried cranberries/cherries, raisins, pickled ginger, i don't really like the texture of nuts in my chicken salad but flavor profile-wise i bet pecans would kill in this, walnuts would be okay too, pickled radishes, giardiniera, basically any pickled item you have that's crispy (no pickled eggplant), canned artichoke hearts, sweet relish, fresh mango, fresh avocado (IF you are planning to eat the whole bowl today), fresh herbs (i personally opt for dill (LOTS of dill) and chives and parsley, but i bet cilantro would also work, or lemon balm, or green onion, and someone very brave could add some fresh basil or rosemary or mint if they wanted to see what would happen), lemongrass paste (i've never managed to get my hands on fresh lemongrass so i don't know how to work with it but i encourage experimentation!), ginger paste (JUST a little), lime flesh (as in: the innermost flesh that you would have to peel out of the clear filmy skin), grapefruit flesh or canned grapefruit chunks, roasted salted seaweed (NOT too much, and make sure it's in small pieces, because it will get soggy), spicy chilli crisp, chunky cherry jam, you could definitely add roasted garlic here but although i am ordinarily a garlic forward person this particular recipe demands a light, tart flavor that too much garlic would interfere with.

anyway. shred the chicken a bit with two forks, and mix in the fixings as you cut them so you can maintain a reasonable ratio.

do NOT add mayonnaise at this stage.

the spices:

anyway, your next task is to raid your spice cabinet and get everything out including the weird stuff in the back that you never use. when you are adding spices, always remember to taste. when i'm adding a spice i haven't tried in this recipe before i get a spoonful of the chicken and fixings and put some of that spice on top and if it's good i add it in. anyway one important thing to remember when spicing is that a lot of spice mix type things have salt in them, so be careful not to accidentally oversalt your chicken salad.

anyway, the most mandatory spices in this recipe are old bay seasoning (enough that you can taste it in each bite but not enough that it makes everything salty), and paprika (if it's not smoked, turn the whole bowl orange. if it's smoked, be gentler, but not too gentle).

anyway here's a list of other potential spices: cayenne pepper, basically any pepper powder (i have a friend who has some smoked ancho powder that i'm DYING to use for this recipe), msg, i would be a lot more gung ho about dried basil than fresh, all the herbs i mentioned above in the fixings would also be good dried, basically any herb in your cabinet actually, caraway seeds would be interesting but be sparing, celery seeds (do NOT be sparing), celery salt, mustard powder, basically anything that can reasonably be considered a pickling spice (as long as it's not too big so e.g. no whole mustard seeds or peppercorns), sesame seeds, black pepper, furikake, almost any spice mix that is intended to be added to a finished dish would probably work (e.g. trader joe's everything but the bagel), powdered ginger, garlic powder but again be sparing and i wouldn't use course crystalline garlic powder i would get the fine stuff, lemon zest, orange zest, you could definitely experiment with garam masala though i haven't tried it on this yet, ditto with cumin, really anything in the spice cabinet is fair game as long as you taste first. the only thing i regularly use that i absolutely would not add is mushroom powder.

anyway now you're spiced. mix it all up and taste to see if you need to add more.

you have now completed the big bowl of stuff you're gonna be putting in the fridge to eat out of later. do NOT put mayo on until immediately before eating, as this will help it keep.

the mayo:

okay now here we are. the final step. this one is pretty simple. grab a serving from the big bowl (or several servings, if you're about to eat with others). into this smaller bowl you are going to add mayonnaise (just plain ol' regular mayo is perfect, but i like to use olive oil mayo instead sometimes instead because it makes the chicken (which was fried in olive oil) pop) and mustard. it doesn't matter what kind of mustard: french's, dijon, spicy brown, it's all fine, but you NEED the mustard to make the salad get up and go.

anyway there's lots of other stuff you could add here if you wanted, but it's all optional and you shouldn't go crazy with it: hot sauce, lemon juice, rice vinegar, plain yogurt, liquid smoke, vegan worcestershire sauce, vegan fish sauce, sriracha mayo, any aioli you have kicking around your fridge.

anyway. you're done. congratulations and bon appetit

[veganbeane]

Fortune Yakisoba Teriyaki Stir fry Noodles

~Gardein Teriyaki Chick’n & broccoli

Trying these noodles with some different stuff and the teriyaki chick’n is definitely my favorite so far!

[anniesveggielife]

CRABCAKES, SAUSAGES, AND TERIYAKI CHICKEN

TASTES JUST AS GOOD AS THE REAL THING but with no hormones, artery-clogging saturated fats or cholesterol, and death involved

it’s still processed so it’s not so healthy but still better than real meat 

[dafitness4shawn]

Meal prep part 2! Inspiration came from this (https://youtu.be/4O6hiETUd5w) YouTube video. I made Teriyaki Stirfry which is funny because I needed a video to tell me “make stir fry, but bigger.” I could’ve figured that out! Also first time using Soy Curls and I highly recommend. If you’ve had Gardein Chicken, imagine that but in bulk, I got it off Amazon. Eating one now and I’m happy with it. Youtuber says it can last five days so that’s gives me some flexibility I’m looking forward too.

Leg day post incoming.

[saciar-mi-paladar]

SPICY CHICKEN 🔥

Omg! My mouth was on fire with this dish!! (maybe I have a low tolerance 😛)

For this dish all that’s needed is: sesame oil, broccoli, mushrooms, Gardein’s Nashville Hot Chick’n Tenders, garlic, ginger, and jasmine rice (sesame seeds are optional)

Sauce: teriyaki sauce, soy sauce, rice vinegar, corn starch, brown sugar, and chili paste

You’ll want to sauté garlic and ginger in sesame oil, after a minute add mushrooms. Add broccoli and turn to low setting. The low setting makes the mushroom water. Put veggies to one side of pan and put the chicken tenders on the other side. Turn the pan towards the chicken tenders side so the tenders absorb most of the mushroom broth. Pour sauce over entire pan. Turn tenders to other side. After a minute or two, mix everything. I like to steam the broccoli a bit so I put the pan lid for a minute or two. Enjoy with some steamed rice and garnish with sesame seeds.

Buen Provecho!

[ianamessrightnow]

Even tho I’m being an absolute fatass today, I tried making a new low cal dinner!

3/4 c cauliflower rice (mix w/ other veg) (25 cal)

1/8 c corn (~12 cal)

1/4 c peas and carrots (~19)

1/4 tsp no chicken bouillon (~5 cal)

1/2 tsp teriyaki (~5 cal)

Total ~66 cal

I added a vegan protein to make it more filling that was kinda high cal cuz it’s what my bf was having. But you can add any low cal protein you want! I’ll probably do gardein chkn tenders next time because they’re 45 calories each! Nutritional yeast would be good too if you don’t mind adding another ~20 cals.

It also looks like a decent amount of food.

[thesiouxzy]

Vegan Gardein teriyaki chicken stir fry 🍲 100% plant based. No animals were used or harmed

[goldenbohemiangoddess]

Teriyaki Bowl

Gardein chicken strips sautéed with red, yellow, and green bell peppers and onion

Add in black beans and corn

Add texmati rice (White, brown, wild, and Thai red rice) and tricolor quinoa (Black, red, and white)

Pour in some sweet ginger teriyaki sauce

Serve over romaine and pico de gallo

[emilycrafty]

Tonight's feast was Kosher and Vegan💪🏻 @kamefoods Ka.Me Hokkien Stir fry Noodles, with @gardein Teriyaki chicken strips, and @soyvay teriyaki Brussels sprouts😋 . . . . . #crueltyfree #fitness #foodie #health #organic #veganfood #yummy #instafood #healthyfood #wellness #healthyliving #breakfast #cleaneating #weightloss #vegan #healthyeating #vegetarian #healthy #plantbased #natural #healthylifestyle #foodporn #delicious #eatclean #glutenfree #food #nutrition #love #selfcare #holistichealth via @hashtagexpert https://www.instagram.com/p/B1-Ip5Lgh9w/?igshid=1b1qnf8cxlxgk

[tiny-stomach-please]

food diary 7/13/18

breakfast: egg white and spinach scramble with salsa & whole grain toast 175cals

lunch: 1/2 cup 1% cottage cheese and one werther's sugar free candy 90cals

dinner: gardein teriyaki chicken strips, broccoli and white rice 140cals

other: skinny pop popcorn 75 cals and 1/2 cup cookies and cream froyo 120 cals

total: 600cals

my goal was <500cals and i went over 😩. I haven't lost any weight but I haven't gained so i will weigh in tomorrow.

[schrodingersundog]

Sort of proud of my Thai-inspired creation: Vegan "Chicken" and Bamboo Shoot Stir Fry with Coconut Milk Yogurt and Fruit:

Gardein Meatless Plant-Based Chick'n Strips and Bamboo Shoots fried in sesame oil and teriyaki sauce, red onion, banana pepper slices, carrot matchsticks, mint leaves; atop Thai Kitchen Brown Rice Noodles on a bed of parsley and greens

So Delicious Dairy-Free Coconut Milk Yogurt, apple chunks, blueberries and strawberries

[healthbetold]

What Poker Champion Daniel Negreanu Eats on a Vegan Diet

Much is at stake for poker champion Daniel Negreanu, who decided back in 2000 that a meat-free diet was the safest option. The six-time World Series of Poker winner and two-time World Poker Tour champion became a vegetarian two decades ago for health reasons and gave up dairy six years later to go completely vegan. Now he regularly touts that a plant-based diet of vegetables, fruits, legumes, whole grains, nuts, and seeds will help him stay focused, lower inflammation, and reduce the risk of all chronic diseases.

Negreanu routinely shares his meals, workouts and vegan life with his 315,000 IG supporters and posted a photo of an apron marked “VEGAN” that his wife Amanda gave him because he is “the baker now.” We look forward to when he can post about a full house … of vegans.

Negreanu has been vegan for 15 years and is proud of it

After Negreanu opted for a plant-based diet for health reasons, Negreanu is now promoting the other benefits of veganism, such as helping a healthier environment and saving farm animals. Negreanu partnered with PETA to create a campaign using cards that spell Vegan. The catchy line: Vegan? You bet!

“My diet is now better than ever, and although my veganism began with absolute health, it has evolved around the environment and cruelty to animals. The way animals are treated and the conditions are appalling. They are force-fed steroids, the chickens are beaked. You end up eating sick, sick chickens because they live in the shit. It’s like an animal holocaust, “Negreanu told PETA.

This is what poker champion Daniel Negreanu eats

During the quarantine, Negreanu enjoyed spending time at home with his wife, Amanda, whom he describes as his “ride or die”. He posted videos playing with their two pups, showed home cooked meals, and said the free time was “built for me”. He posted a photo of himself by the pool lounging in the sun, setting up his laptop and wearing a baseball cap to provide some shade. The caption gave us a glimpse into his life as he explained his daily routine:

Wake up at 10 a.m.

10:30 a.m. breakfast

12:00 p.m. Lift weights every other day. Off Days 2 workouts with elliptical 45 minutes and 3 minutes higher intensity. A day of rest.

1:30 p.m. post-workout meal

Play online poker from 2pm to 8pm

Walk on the treadmill for an hour at 4 p.m. and take 10,000 steps.

5:30 p.m. food

8:30 p.m. food

9:00 p.m. Shows with the woman, Curb Your Enthusiasm, Masters of Sex, Billions

Midnight: read. Currently reading The Last Don by Mario Puzo

Do the washing up. To repeat.

If you want to eat like a highly focused, successful professional poker player, we have compiled the meals Negreanu posted on his Instagram to give a picture of what he is eating to further this winning streak.

For breakfast, Negreanu alternates between oatmeal with berries and tofu scrambled eggs with coffee for breakfast every day. He kindly provided us with the ingredients for each:

Oatmeal recipe

1/2 cup oatmeal

A handful of blackberries, blueberries, and raspberries

Tofu scrambled eggs

tofu

paprika

onion

mushroom

His post-workout meal is homemade non-dairy ice cream, which may seem unusual, but Negreanu knows how to get creative. “This is a turning point for me. Instead of drinking a protein shake, I have the same ingredients in ice cream and I turn the flavors. I do it in the morning and let it freeze for 3-4 hours,” he said.

Ice cream with almond or coconut milk

2 bananas

Almond or coconut milk Add either:

Strawberries

PB2

Optional protein powder

mixed berries

For lunch, Negreanu enjoys a high-protein, high-fiber salad that includes spinach, lentils, pistachios, cranberries, sliced ​​apples, and half an avocado. These superfoods provide iron for more energy, protein for muscle regeneration, and fiber to help you stay full longer, especially avocado, which one study found can stay full for up to 6 hours after consumption.

Protein-rich and high-fiber salad

spinach

lenses

Pistachios

Cranberries

Sliced ​​apples

Half an avocado

Dinner is a healthy mix of beans, grains, and vegetables, especially baked beans with brown rice and a side of sautéed zucchini strips flavored with spices. Negreanu also adds chopped cherry tomatoes and chopped cilantro to their rice.

Negreanus dinner

Brown rice

Baked beans

Cherry tomatoes

coriander

zucchini

Spice

For more free plant-based recipes, check out The Beet’s recipe column or subscribe to our recipe in the daily newsletter.

Exercise is just as important to Negreanu as diet

Aside from Negreanu’s plant-based diet, he also relies on his regular exercise routine for optimal health. Last year the poker player got slim, posted a before and after picture and told fans, “I’m 45 and by a long way in the best shape of my life.” He attributes his transformation to his constant training program with the vegan fitness trainer Fritz Horstmann. Coach’s mission is to “Help Middle Aged Vegans Get Toned and Healthy” and has trained over 500 vegans to lose 20 pounds or more.

Negreanu posted his before and after photos showing his bowed body with toned muscle definition showing what he achieved with the program designed to help you lose fat. “It’s pretty simple overall and also very effective,” he said. “Once I cut off a few extra pounds of fat, the fun begins! Bulking allows for more of the food that I’m a fan of,” he added.

Speaking of mass building, Negreanu enjoys a high protein plate for dinner on her fitness plan. The meal includes Gardein Teriyaki Chik’n strips, cauliflower porridge, broccoli porridge with nutritional yeast and peas. Negreanu described the taste as “amazing”. Nutritional yeast is often used to add a cheesy taste to foods without the dairy products, and Negreanu is no stranger to experimenting with the yellow flakes. Over a year ago he showed the ingredients he used to make a vegan cheese sauce and posted them on Instagram and wrote: “My attempt to make a cheese sauce with nutritional yeast and other fun things. I don’t know if that will be a good thing. but I will try it!”

Sandra Oh and 20 others who may surprise you are plant-based

The post What Poker Champion Daniel Negreanu Eats on a Vegan Diet first appeared on Health be Told.

source https://healthbetold.com/what-poker-champion-daniel-negreanu-eats-on-a-vegan-diet/

[veganbeane]

Teriyaki Chicken with Rice& Veggies  

-Gardein Teriyaki chicken

[annieelainey]

(CW: food) #Spoonie success! I made myself vegetarian teriyaki chicken, ramen noodles and rice! Ugh, what a seriously proud moment when EDS/POTS is giving me such hell this week!! [Image Description: a plate of food in three section, the main portion is Gardein Teriyaki Chick'n Strips with slices of red pepper and arugula, followed by a portion of white rice and a portion of ramen noodles cooked in leftover Teriyaki sauce, soy sauce, and ginger.]