Lunch when I'm on prep

I’m in contest prep again. What does that mean? A lot of things, but mainly that I’m weighing my food, being precise with quantities, tracking changes, and adjusting based on progress together with the coach preparing me for the competition.

My cutting menu is actually quite generous at the moment, and that’s thanks to doing this gradually rather than rushing into an aggressive deficit.

This meal includes 200 g of seitan and 100 g of rice. I know that soon I’ll be saying goodbye to carbs, but for now, I’ve been given rice.

This plate contains approximately 370 calories (calculated in Cronometer), about 43 g protein, about 44 g carbs (of which only around 9.5 g are sugars), and about 3.5 g fat.

I usually cook about 200 g of rice in advance and portion it out according to my plan.

Ingredients for the dish:

200 g sliced seitan schnitzel, thawed (the rest can be kept in the fridge for another day or two)100 g green beans (frozen is fine, just rinse with water before cooking)1 garlic clove1 small zucchini4 to 5 mushrooms1 level teaspoon turmeric (cumin also works great)1/2 teaspoon sweet paprika, not in oilSalt to taste (I use iodized salt)Boiling water

Instructions:

Chop the vegetables however you like.

Heat a non-stick pan and pour in about one cup of boiling water. Add the chopped vegetables and green beans. Slice the seitan into strips and add it to the pan along with the spices.

Cover with a lid for about one minute. Remove the lid and stir. If the water has completely evaporated, add a little more.

I personally prefer my vegetables slightly firm, so I only cook for a few minutes and don’t usually add more water. Adjust to your preference.

Not in prep mode? Feel free to upgrade with shallots, green pepper, chopped sun-dried tomatoes, and olive oil.