Thai Coconut Shrimp
I have made a discovery in the last week.
Carbs. Are. Good.
Carbs make me happy. Carbs give me energy. Carbs help my brain process what you are saying to me quick enough for me to respond somewhat coherently.
Take away my carbs and life gets pretty bleak. Suddenly TV shows seem a bit sadder. I have a harder time concentrating on my books (gasp!), and I get a bit snappier.
Why do I know this? Because the very last three weeks of this crazy program I'm on has you do what's called "carb cycling." It basically consists of three days of very low carb days and then one high carb day. Essentially it's supposed to trick your metabolism and burn fat quickly. I'm one week in and have definitely noticed a difference, I'm starting to see lines and toning where I never have before, which is exciting, but it's been tough. While things like this might be okay to do short term I also recognize that it's probably not a good way to live consistently, at least not for me. If I've learned anything this last year, it's that balance really is the key, as well as finding happiness in food. Luckily I only have two weeks left and I'll be back to a balanced clean diet.
But, speaking of enjoying your food, you have got to try this shrimp dish. I served this to my friend who after finishing declared that she felt like she just ate at a restaurant. The sauce is my favorite part, it's rich and so flavorful, it's just delicious with the shrimp, veggies and noodles. If you can find them, I think this is best with whole wheat soba noodles, otherwise whole wheat spaghetti is just fine.
Thai Coconut Shrimp
Best of Clean Eating, by Clean Eating Magazine
Ingredients
8 oz dry brown rice noodles, or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk (shaken to combine)
1 tablespoon tomato paste
3 tablespoons natural peanut butter with sea salt
1 teaspoon ground ginger
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
juice of 1/2 lime
1/2 teaspoon of sea salt, or to taste
1/2 teaspoon of Stevia, Splenda or sugar, or to taste
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water
Directions
Bring two medium pots of water to a boil over high heat. In one pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand. Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to ow and simmer for five minutes. Drain and set aside.
Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for five minutes, stirring often to prevent clumping. Add shrimp and cook for another two minutes, then flip shrimp over and continue to cook for a final minute.
Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.
1/2 cup pasta, 6 shrimp, 1 cup veggies, 3 tablespoons sauce
338 cal, 9g fat, 48g carb, 6g fiber, 2.5g sugar, 20g prot
Turkey Fried Rice
I survived the day of indulgence, well, attacked is probably a better word. I definitely let myself have the day off and it was glorious. It's amazing the things you realize that you miss, like dark meat, and sour cream, and good old SUGAR. Needless to say, we had a very delicious day, but I'm happy to be back on the Livefit wagon.
This is a recipe that's come in handy quite a few times. One of the most important parts of our meals is that we're getting in the right balance of protein, complex carbs and veggies. This dish covers it all in one big skillet, and it's so delicious and filling. Brown rice with egg whites and ground turkey. It might not sound as appetizing as the real thing, but it's flavored so well that I honestly couldn't tell much of a difference. The kids loved it and it's very filling. Go ahead and use chopped up leftover turkey if you still have some in your fridge.
Turkey Fried Rice
Adapted from The Best of Clean Eating from Clean Eating Magazine
Ingredients
1 teaspoon plus 1 tablespoon olive or safflower oil, divided
1 lb lean ground turkey
fresh ground black pepper, to taste
2 teaspoons plus 2 tablespoons low sodium soy sauce, divided
1/2 yellow onion, sliced thinly
1/2 red bell pepper, finely chopped
1 carrot, peeled and finely chopped
1 bunch broccoli, cut into bite sized pieces (1 cup)
1 tablespoon grated fresh ginger
sea salt, to taste
3 minced garlic cloves
1/2 cup frozen peas, thawed
3 cups cooked brown rice
4 egg whites (or two regular eggs)
1 tablespoon fish sauce (optional)
1/4 cup thinly sliced green onions
fresh cilantro for garnish
chile sauce for garnish
Directions
In a very large nonstick skillet or wok, heat one teaspoon oil over medium high heat. Add turkey and break up to form a single layer in pan, season with pepper. Brown meat, stirring occasionally until cooked through, three to five minutes. Stir in two teaspoons soy sauce. Remove turkey and set aside.
Return skillet to stove and add remaining tablespoon of oil. Add onion, red pepper, carrot, broccoli and ginger and season with salt and black pepper. Cook over medium-high heat until vegetables are slightly soft, about five minutes. Add garlic and cook for two more minutes.
Stir in peas and rice, and cook until completely heated through, about five minutes.
Push rice mixture over to one side of pan and add eggs to now empty side. Allow eggs to fully cook, stirring occasionally, three to five minutes, and then stir eggs into rice mixture.
Add turkey and any accumulated juices to skillet. Stir in fish sauce, remaining two tablespoons soy sauce and green onions. Garnish with cilantro and chile sauce if desired.
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