No, no, no, not THAT kind of working girl. I am a wife, mother and a full time employee of a large, unwieldy corporation. I know I haven't posted in a while but I've been busy. Luckily for me, I work from home or as some call it "virtual office." I wish I were "virtually working." I still have meetings and deadlines and such but I take care of those things with the aid of a laptop and a cell phone, no cube-farm environment required. This is both good and bad.
It is good because my schedule is a little more flexible. I work on the west coast but my office is on the east coast. I have only met my current boss once and he wasn't even my boss yet at the time. The last time I was required to come into the office was 5 years ago. I work in sweats and t-shirts, no shoes, no makeup. I can kiss and hug my daughter goodbye before school and I can pick her up afterward.
It is bad because I am very close to my refrigerator.
When I am frustrated at work (often) many times I will turn to my refrigerator for comfort. My refrigerator comforts me, it understands me, it loves me and feeds me. (Is this too much information?) Anyway, as we all know, I should not be so friendly with my refrigerator due to the "mad love" fallout that is currently my stomach and my ass. Me and my refrigerator need to break up.
So far, I have been making giant pots of soup and chili and curry to aid in my curing my heartbreak. Unfortunately, some of that has come to an end. While working from home I could carve out a half an hour to chop and dump ingredients into a big pot for simmering but I AM NOW A COMMUTER... well, sort of. During the summer I am bringing my daughter to my sister's house. I'll work from here while keeping an eye on her kids and mine to save us from child care costs.... but now I am far away from my new lover, my soup pot.
Now my soup/stew/curry making has to be relegated to Sunday afternoons. I bought a bunch of single serving sized semi-disposable storage bowls so I can freeze my concoctions. I've been bringing one over to my sister's every day. Chicken wings. Don't knock 'em. Hot wings are not that high in calories and hot sauce has almost no fat at all. About 6 wings is very filling and about 250-300 calories. Cook up a big batch and freeze them (once cool) in freezer storage bags. They take 20 minutes to re-heat in the oven or 5 minutes in the microwave. Make the teriyaki sauce I used for my stir frys and use that on the wings for a change of pace. There are also low-fat cheeses that come in handy 1 ounce sticks to be found in the dairy section of the grocery store.
So, today, my point is... even if you can't be at home, all is not lost. Just plan ahead. I doubt my refrigerator even misses me.
Wednesday, June 22, 2011
Saturday, June 11, 2011
If two people reek like garlic is there still a stink?
My husband has decided to go low carb with me. Now this is a good thing, in general. It is a good thing because he could stand to lose about 50 lbs. His cholesterol is too high. He likes gigantic super-tankers filled with sugary soda fountain drinks which will rot his teeth, make the rest of his hair fall out and probably pickle his brain into the next millennium.
It is a bad thing because he is somewhat of a picky eater. I'm not complaining! Honest! He just won't try some of the things I have embraced to make my low carb quest easier... like tofu, shirataki noodles, low fat cheese. I married a straight-up carnivore. He will eat vegetables within reason (his reason, not mine). So, my quest is to come up with manly, meat-filled dinners that will satisfy his need for lots of charred flesh and my need for low fat/low carb/low calorie meals.
I follow a lot of celebrity chefs on Twitter. Okay, yeah, I am a cooking show junkie and always on the look out for tips and tricks in the kitchen. One of my favorite cooking shows is Alton Brown's "Good Eats." He presents a lot of the science behind cooking which I find fascinating. Anyway, Alton tweeted about a dinner he was making his family which included "40 Cloves of Garlic and a Chicken." It sounded delicious but when I looked up the recipe it had way too much fat. My version is not strictly low fat (I confess a love for crisp chicken skin) but it has a lot less fat than Alton's version. I also changed it to chicken thighs instead of a whole chicken... I might have mentioned my general aversion to chicken breast meat.
Here is Alton's version:
Food Network - Chicken with 40 Cloves of Garlic
Without further ado, here is my recipe for:
40 Cloves of Garlic and Some Thighs
Serves 4-6
8 skin on, bone in chicken thighs
Cooking spray
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Trim any obvious big globs of fat off the chicken thighs. Heat a non-stick frying pan to medium high heat. Once the pan is hot, spray with cooking spray. Lightly spray the skin side of the chicken thighs with cooking spray. Season chicken with salt and pepper. Brown on both sides. You may have to do this in two batches. Don't crowd the chicken too much or it won't brown properly.
Line a half sheet baking pan with aluminum foil. Spray the foil lightly with cooking spray. Place the browned thighs on the pan skin side up. Sprinkle the garlic in and around the chicken. Lay the thyme sprigs across the chicken. Cover the whole pan with more foil and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes and serve.
**NOTE** Many mainstream grocery stores have peeled garlic in jars in the refrigerated section of the produce department. It sure beats peeling all that garlic! The garlic gets soft like butter... mmmm. Eat some of the garlic with the chicken. If you have any left over save it and toss with steamed or stir-fried vegetables. Delicious! I served the chicken with roasted cauliflower sprinkled with a third of a cup of 2% shredded cheese. My husband (and 6 yr old daughter) scarfed this down with nary a complaint.
It is a bad thing because he is somewhat of a picky eater. I'm not complaining! Honest! He just won't try some of the things I have embraced to make my low carb quest easier... like tofu, shirataki noodles, low fat cheese. I married a straight-up carnivore. He will eat vegetables within reason (his reason, not mine). So, my quest is to come up with manly, meat-filled dinners that will satisfy his need for lots of charred flesh and my need for low fat/low carb/low calorie meals.
I follow a lot of celebrity chefs on Twitter. Okay, yeah, I am a cooking show junkie and always on the look out for tips and tricks in the kitchen. One of my favorite cooking shows is Alton Brown's "Good Eats." He presents a lot of the science behind cooking which I find fascinating. Anyway, Alton tweeted about a dinner he was making his family which included "40 Cloves of Garlic and a Chicken." It sounded delicious but when I looked up the recipe it had way too much fat. My version is not strictly low fat (I confess a love for crisp chicken skin) but it has a lot less fat than Alton's version. I also changed it to chicken thighs instead of a whole chicken... I might have mentioned my general aversion to chicken breast meat.
Here is Alton's version:
Food Network - Chicken with 40 Cloves of Garlic
Without further ado, here is my recipe for:
40 Cloves of Garlic and Some Thighs
Serves 4-6
8 skin on, bone in chicken thighs
Cooking spray
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Trim any obvious big globs of fat off the chicken thighs. Heat a non-stick frying pan to medium high heat. Once the pan is hot, spray with cooking spray. Lightly spray the skin side of the chicken thighs with cooking spray. Season chicken with salt and pepper. Brown on both sides. You may have to do this in two batches. Don't crowd the chicken too much or it won't brown properly.
Line a half sheet baking pan with aluminum foil. Spray the foil lightly with cooking spray. Place the browned thighs on the pan skin side up. Sprinkle the garlic in and around the chicken. Lay the thyme sprigs across the chicken. Cover the whole pan with more foil and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes and serve.
**NOTE** Many mainstream grocery stores have peeled garlic in jars in the refrigerated section of the produce department. It sure beats peeling all that garlic! The garlic gets soft like butter... mmmm. Eat some of the garlic with the chicken. If you have any left over save it and toss with steamed or stir-fried vegetables. Delicious! I served the chicken with roasted cauliflower sprinkled with a third of a cup of 2% shredded cheese. My husband (and 6 yr old daughter) scarfed this down with nary a complaint.
Thursday, June 9, 2011
Breakfast really is the most important meal of the day
No, seriously. I would not jive you. Yeah, yeah... "they" have been telling us (they starting with your mother) that we need to eat a good breakfast in order to have the most productive day. Well, they weren't kidding. Maybe mother did know best.
I actually start the morning with a good multi-vitamin. If I have been dragging ass, I'll take another one in the afternoon for a few days. Just in case. I eat my breakfast about an hour or two after I wake up. If I eat too early by the time I really reach consciousness I have forgotten I already ate then I eat again. Not a move that is conducive to weight loss.
Eating low carb poses a problem at breakfast time. What are all the best breakfast foods? BREADS AND POTATOES! Toast, English muffins, cereal, pancakes, hash browns, French toast... oh God, I love French toast with bacon... wait, I digress. Now that I no longer eat any of those things for breakfast I actually... have... more... energy. Carbs give a sugar rush, a high that lasts a couple of hours. That is why I used to crash and burn hard around the hour mark before lunch. Protein and the few carbs you get from vegetables give energy but the energy is released more slowly, thereby preventing that nose dive into your keyboard late morning.
I have eggs for breakfast just about every morning. Some might say, "Eggs are super high in fat and you will get cholesterol globules coming out your ears." That is why I use an egg substitute. You can find several types by the regular eggs. I just use my grocery store's house brand. Its actually not a substitute at all... its egg white. I saute some chicken sausage or an ounce of thinly sliced dry salami with a quarter cup of chopped onions, throw in some sliced mushrooms and a handful of thinly sliced chard or spinach. Once the vegetables are mostly cooked I drizzle in the egg substitute and let it cook, like a frittata. Then I sprinkle on a third of a cup of low-fat shredded cheddar. Let it melt and VOILA, Bob's your uncle and you have a delicious, filling breakfast for about 350 calories and about 13 carbs.
Eat your breakfast! Believe me, it helps. I mean 4 bazillion mothers can't be wrong, can they?
I actually start the morning with a good multi-vitamin. If I have been dragging ass, I'll take another one in the afternoon for a few days. Just in case. I eat my breakfast about an hour or two after I wake up. If I eat too early by the time I really reach consciousness I have forgotten I already ate then I eat again. Not a move that is conducive to weight loss.
Eating low carb poses a problem at breakfast time. What are all the best breakfast foods? BREADS AND POTATOES! Toast, English muffins, cereal, pancakes, hash browns, French toast... oh God, I love French toast with bacon... wait, I digress. Now that I no longer eat any of those things for breakfast I actually... have... more... energy. Carbs give a sugar rush, a high that lasts a couple of hours. That is why I used to crash and burn hard around the hour mark before lunch. Protein and the few carbs you get from vegetables give energy but the energy is released more slowly, thereby preventing that nose dive into your keyboard late morning.
I have eggs for breakfast just about every morning. Some might say, "Eggs are super high in fat and you will get cholesterol globules coming out your ears." That is why I use an egg substitute. You can find several types by the regular eggs. I just use my grocery store's house brand. Its actually not a substitute at all... its egg white. I saute some chicken sausage or an ounce of thinly sliced dry salami with a quarter cup of chopped onions, throw in some sliced mushrooms and a handful of thinly sliced chard or spinach. Once the vegetables are mostly cooked I drizzle in the egg substitute and let it cook, like a frittata. Then I sprinkle on a third of a cup of low-fat shredded cheddar. Let it melt and VOILA, Bob's your uncle and you have a delicious, filling breakfast for about 350 calories and about 13 carbs.
Eat your breakfast! Believe me, it helps. I mean 4 bazillion mothers can't be wrong, can they?
Tuesday, May 31, 2011
Monday. Ugh.
It is the Tuesday after a three day weekend (Memorial Day). I know it's Tuesday but it FEELS like a Monday.
I wasn't too bad this weekend as far as food goes. I managed to not eat any of the forbidden foods: bread, pasta, rice, potatoes. I did consume too much alcohol and we know that alcohol turns RIGHT into sugar. Bleah. No wonder I am draggin' ass today.
So, I need a restorative. What to do? Curry!
Yes, curry. I need something packed with vitamins and spiced to make me sweat out the toxins of an indulgent weekend. I don't pretend to be any sort of an expert on making curries. My curries are of my own devising. They are neither Thai nor Indian but I suppose they are based more on the Indian type. Loosely defined, a curry is a mixture of vegetables (and meat) cooked in a sauce of strong spices and turmeric. Seriously? That could be almost anything.
Curry powder can be purchased in most grocery stores. Or you can make your own garam masala (a blend of spices), which I have done and it beats the heck out of the store bought kind. Unfortunately, the homemade stuff flavor fades fairly rapidly once the spices have been ground so I go through it too quickly. I usually just use the store bought kind. The madras type of curry powder is extra spicy. Sometimes the situation calls for just a little more spice. This is one of those times.
Curry
Serves 6-8
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 large handful sliced red chard leaves
1 Japanese eggplant, cubed
4 garlic cloves, finely chopped
2 TBS grated fresh ginger
3 tablespoons curry powder
8 oz poached chicken meat
6 oz cubed firm tofu
1.5 cans reduced sodium chicken broth (or 2 1/3 cups)
1/4 cup fat free Greek yogurt
1 tablespoon toasted sesame seeds
1. Heat a large Dutch oven over medium high heat. Spray with non-stick cooking spray.
2. Add onion to Dutch oven; cook until soft, about 5 minutes. Add carrots, celery and chard. Saute another 5 minutes. Add eggplant cubes. Saute 5 minutes. Add garlic, ginger, and curry powder. Cook, stirring, 1 minute more.
3. Add the proteins. Incorporate, making sure all the chicken and/or tofu is covered in the spices.
4. Stir in the chicken broth. Bring to a boil then immediately turn down to a simmer, cover and cook for at least 20 minutes, until all the vegetables are soft.
5. Remove from the heat. Stir in the yogurt incorporating well. Serve and sprinkle with sesame seeds.
** NOTE ** Play around with the ingredients. As with all my recipes, they are just a jumping off point. Add different types of proteins.. lamb is good, all chicken, all tofu, whatever. Add different vegetables Go crazy.
A big bowl of this spicy concoction will put you right and make Wednesday a lot better than Tuesday. Oh yeah.
I wasn't too bad this weekend as far as food goes. I managed to not eat any of the forbidden foods: bread, pasta, rice, potatoes. I did consume too much alcohol and we know that alcohol turns RIGHT into sugar. Bleah. No wonder I am draggin' ass today.
So, I need a restorative. What to do? Curry!
Yes, curry. I need something packed with vitamins and spiced to make me sweat out the toxins of an indulgent weekend. I don't pretend to be any sort of an expert on making curries. My curries are of my own devising. They are neither Thai nor Indian but I suppose they are based more on the Indian type. Loosely defined, a curry is a mixture of vegetables (and meat) cooked in a sauce of strong spices and turmeric. Seriously? That could be almost anything.
Curry powder can be purchased in most grocery stores. Or you can make your own garam masala (a blend of spices), which I have done and it beats the heck out of the store bought kind. Unfortunately, the homemade stuff flavor fades fairly rapidly once the spices have been ground so I go through it too quickly. I usually just use the store bought kind. The madras type of curry powder is extra spicy. Sometimes the situation calls for just a little more spice. This is one of those times.
Curry
Serves 6-8
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 large handful sliced red chard leaves
1 Japanese eggplant, cubed
4 garlic cloves, finely chopped
2 TBS grated fresh ginger
3 tablespoons curry powder
8 oz poached chicken meat
6 oz cubed firm tofu
1.5 cans reduced sodium chicken broth (or 2 1/3 cups)
1/4 cup fat free Greek yogurt
1 tablespoon toasted sesame seeds
1. Heat a large Dutch oven over medium high heat. Spray with non-stick cooking spray.
2. Add onion to Dutch oven; cook until soft, about 5 minutes. Add carrots, celery and chard. Saute another 5 minutes. Add eggplant cubes. Saute 5 minutes. Add garlic, ginger, and curry powder. Cook, stirring, 1 minute more.
3. Add the proteins. Incorporate, making sure all the chicken and/or tofu is covered in the spices.
4. Stir in the chicken broth. Bring to a boil then immediately turn down to a simmer, cover and cook for at least 20 minutes, until all the vegetables are soft.
5. Remove from the heat. Stir in the yogurt incorporating well. Serve and sprinkle with sesame seeds.
** NOTE ** Play around with the ingredients. As with all my recipes, they are just a jumping off point. Add different types of proteins.. lamb is good, all chicken, all tofu, whatever. Add different vegetables Go crazy.
A big bowl of this spicy concoction will put you right and make Wednesday a lot better than Tuesday. Oh yeah.
Friday, May 27, 2011
Spice Goddess
Make me sweat, I'll be your friend. More on that later. The hardest thing for me is the lack of snack foods available. Think about it... all the good snack foods have carbs: chips, crackers, thin slices of party bread, popcorn. Sometimes all I need to get me through is a couple of bites of whatever. I don't need to stuff my face, I just need to take the edge off. So, what to do?
SPICE! (That's where the whole "make me sweat" thing comes in.)
Chilies contain a wonderful chemical called capsaicin. Capsaicin is a known digestion enhancer and natural appetite suppressant. Eating something spicy also tells your body you are eating something good, flavorful and satisfying. Chomping on a big, spicy pickle in the afternoon is all you need to get through until dinner. If you do decide to use pickles to soothe that jones, read the label. Make sure it is not a sweet pickle or one that uses sugar in the brining process. Otherwise that kind of defeats the purpose... you might as well have eaten a big slice of pie! Well, okay, maybe not but still, you get my point.
I also love hot sauces... Tabasco, Tabasco chipotle, sriracha. Make a low carb chicken soup, pack in lots of vegetables, use Mexican oregano and smoked chipotle powder as your spice then throw some Tabasco chipotle sauce on top right before serving. WOOO! Spicy, hot goodness. You will feel full and satisfied and ready to salsa. I swear.
Back to snacks, I also utilize fat free Greek yogurt. It has no fat, it's low carb and very filling. Greek yogurt has been strained so it is very thick in texture compared to American style yogurt. More on the virtues of Greek yogurt another day but right here I will just say I mix it with hot sauce and a tiny pinch of salt. Okay, I know, most people mix in sugar and/or fruit... I'm a more savory gal myself and I am convinced the spiciness makes me feel more satisfied.
So in conclusion, satisfy your spice tooth! I just made up that term. I need to patent it, stat.
SPICE! (That's where the whole "make me sweat" thing comes in.)
Chilies contain a wonderful chemical called capsaicin. Capsaicin is a known digestion enhancer and natural appetite suppressant. Eating something spicy also tells your body you are eating something good, flavorful and satisfying. Chomping on a big, spicy pickle in the afternoon is all you need to get through until dinner. If you do decide to use pickles to soothe that jones, read the label. Make sure it is not a sweet pickle or one that uses sugar in the brining process. Otherwise that kind of defeats the purpose... you might as well have eaten a big slice of pie! Well, okay, maybe not but still, you get my point.
I also love hot sauces... Tabasco, Tabasco chipotle, sriracha. Make a low carb chicken soup, pack in lots of vegetables, use Mexican oregano and smoked chipotle powder as your spice then throw some Tabasco chipotle sauce on top right before serving. WOOO! Spicy, hot goodness. You will feel full and satisfied and ready to salsa. I swear.
Back to snacks, I also utilize fat free Greek yogurt. It has no fat, it's low carb and very filling. Greek yogurt has been strained so it is very thick in texture compared to American style yogurt. More on the virtues of Greek yogurt another day but right here I will just say I mix it with hot sauce and a tiny pinch of salt. Okay, I know, most people mix in sugar and/or fruit... I'm a more savory gal myself and I am convinced the spiciness makes me feel more satisfied.
So in conclusion, satisfy your spice tooth! I just made up that term. I need to patent it, stat.
Tuesday, May 24, 2011
Man, I'm hungry.
My stomach is growling. I suppose now would be a bad time to go grocery shopping but shop I must. I am out of protein. A really easy source of lean protein is chicken. I can't deal with chicken breasts though. No matter what I do, they end up dry and a little mealy (read: nasty and bad to eat).
At your local grocery store I will bet they have bargain packs of boneless, skinless chicken thighs. Poach those suckers:
Trim any blobs of visible fat. Throw the thighs in a pot and cover with cold water until the water is about an inch or two above the meat. Bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes. Take them off the heat, cover and let sit for 30 minutes. Voila! You have a pot of poached protein just ready for preparing with a variety of foods. Drain them and put them into the refrigerator when they have cooled sufficiently. If you add a TBS of peppercorns to the water and a tsp of kosher salt before cooking and skim the foam after cooking, you can save off the cooking water for a tasty, homemade, low fat, low salt chicken broth. Oh... store it overnight in the refrigerator and skim the fat the next day. You can freeze it or keep it for a few days refrigerated to make tasty soups or whatever.
Easy Chicken Soup - Serves 4
Non-fat cooking spray
1 small yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup red chard (or other hearty green), leaves sliced into very thin ribbons
4-5 cooked chicken thighs, cut up into 1/2 inch chunks
6 cups fat free, low salt chicken broth or stock
1 package shirataki noodles
Saute the chopped onion over medium high heat in a large non-stick skilled, 5 minutes. Add carrots and celery, 5 more minutes. Add the ribbons of chard. Saute a few more minutes until the chard is wilted.
Add the chicken and toss around until the chicken absorbs some of the tasty goodness in the pan.
Pour in the chicken broth, bring to a simmer.
Dump the shirataki noodles straight into a colander. Rinse very well. You might also want to cut them into "egg noodle length" with scissors if they are the spaghetti or linguine kind. Once they are rinsed to the point of not having any sort of aroma at all, dump them into your soup. Continue to simmer for another 10 minutes. Serve.
*NOTE - I use this recipe as a template only. Sometimes I add chopped garlic or saute mushrooms with the other vegetables. If you trim the end of the stems of red chard you can chop those and cook them like celery. They add a pretty red color to the soup. Or I will use dried herbs, thrown in with the vegetables and tossed around right before I add the stock (good herbs are basil, oregano or thyme). If I want it to look fancy, I will sprinkle some fresh parsley over top before I serve it. Let your imagination be your guide.
Enjoy!
At your local grocery store I will bet they have bargain packs of boneless, skinless chicken thighs. Poach those suckers:
Trim any blobs of visible fat. Throw the thighs in a pot and cover with cold water until the water is about an inch or two above the meat. Bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes. Take them off the heat, cover and let sit for 30 minutes. Voila! You have a pot of poached protein just ready for preparing with a variety of foods. Drain them and put them into the refrigerator when they have cooled sufficiently. If you add a TBS of peppercorns to the water and a tsp of kosher salt before cooking and skim the foam after cooking, you can save off the cooking water for a tasty, homemade, low fat, low salt chicken broth. Oh... store it overnight in the refrigerator and skim the fat the next day. You can freeze it or keep it for a few days refrigerated to make tasty soups or whatever.
Easy Chicken Soup - Serves 4
Non-fat cooking spray
1 small yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup red chard (or other hearty green), leaves sliced into very thin ribbons
4-5 cooked chicken thighs, cut up into 1/2 inch chunks
6 cups fat free, low salt chicken broth or stock
1 package shirataki noodles
Saute the chopped onion over medium high heat in a large non-stick skilled, 5 minutes. Add carrots and celery, 5 more minutes. Add the ribbons of chard. Saute a few more minutes until the chard is wilted.
Add the chicken and toss around until the chicken absorbs some of the tasty goodness in the pan.
Pour in the chicken broth, bring to a simmer.
Dump the shirataki noodles straight into a colander. Rinse very well. You might also want to cut them into "egg noodle length" with scissors if they are the spaghetti or linguine kind. Once they are rinsed to the point of not having any sort of aroma at all, dump them into your soup. Continue to simmer for another 10 minutes. Serve.
*NOTE - I use this recipe as a template only. Sometimes I add chopped garlic or saute mushrooms with the other vegetables. If you trim the end of the stems of red chard you can chop those and cook them like celery. They add a pretty red color to the soup. Or I will use dried herbs, thrown in with the vegetables and tossed around right before I add the stock (good herbs are basil, oregano or thyme). If I want it to look fancy, I will sprinkle some fresh parsley over top before I serve it. Let your imagination be your guide.
Enjoy!
Monday, May 23, 2011
In Praise of Tofu
My main sources of sustenance are low fat proteins, vegetables and fat free dairy. One thing I have noticed is a lack of... something. I can't put my finger on it. Is it a texture? A taste? Does it subtract from that full feeling I want to have at the end of a meal? I don't know. What I do know is that some of that freaky, elusive feeling is mitigated with TOFU NOODLES. Yes, tofu.
There has been a lot of scary stuff on the internet lately about how bad OD-ing on soy is. My thoughts are... it is bad to OD on anything. All things in moderation. Besides, a couple billion Chinese and Japanese have been eating tofu for a few thousand years and culturally, they are some of the healthiest people on Earth. A couple billion people can't be wrong (okay, I guess they can be but I am just rolling with it.) Anyway, I know other folks have been using this stuff so it might not be a surprise to some people. My personal new and fantastic discovery is the Shirataki noodle.
Shirataki noodles are made from tofu. Here is some information right off the House Foods web page (House Foods makes the brand I like best). I recommend giving them a try. They don't bake very well (don't make a baked pasta dish because they don't absorb liquid like a wheat based noodle would... the dish ends up being very liquid-y). They work great in soups, as a base for spaghetti sauce or a stir fry. I made a jambalaya type soup using Shirataki instead of rice and it was delicious and filling.
There has been a lot of scary stuff on the internet lately about how bad OD-ing on soy is. My thoughts are... it is bad to OD on anything. All things in moderation. Besides, a couple billion Chinese and Japanese have been eating tofu for a few thousand years and culturally, they are some of the healthiest people on Earth. A couple billion people can't be wrong (okay, I guess they can be but I am just rolling with it.) Anyway, I know other folks have been using this stuff so it might not be a surprise to some people. My personal new and fantastic discovery is the Shirataki noodle.
Shirataki noodles are made from tofu. Here is some information right off the House Foods web page (House Foods makes the brand I like best). I recommend giving them a try. They don't bake very well (don't make a baked pasta dish because they don't absorb liquid like a wheat based noodle would... the dish ends up being very liquid-y). They work great in soups, as a base for spaghetti sauce or a stir fry. I made a jambalaya type soup using Shirataki instead of rice and it was delicious and filling.
- VARIETY OF SHAPES:
- Spaghetti
- Fettuccine
- Angel-Hair
- LOW CARB - only 3g of carbs per serving
- LOW CALORIE - 20 calories per 4 oz serving
- NO CHOLESTEROL
- NO SUGAR
- GLUTEN-FREE
- DAIRY-FREE
- CONTAINS 10% CALCIUM
- VEGAN
- GUILT-FREE
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