Lately, I have been obsessed with Thai food. For whatever reason I have become insatiable when it comes to the stuff. It took all I had tonight not to order it while studying for my big exam this week. Anyhow, I decided to experiment a little and see what I could come up with the other day. I was pleasantly surprised with my new twist (considering I’ve only made it a few times before). It was perfectly citrusy and spicy at the same time. I think it tastes a little more authentic then my original Pad Thai recipe I adapted from one of my cook books. You’ll have to give it a try and see which one you prefer. Hopefully, my cravings will subside long enough for me to share the recipe before I find myself in the kitchen making another batch. Also, this recipe is easily adapted and will taste great if you decide to add shrimp or tofu in place of chicken. I hope you enjoy it!
Makes 4-6 servings
- 8oz package of Pad Thai noodles–I used Brown Rice Noodles made with 100% whole grain
- 2 tsp canola oil
- 2-3 cloves of fresh garlic
- 3/4-1 lb chicken breast; if you put chicken in the freezer a few minutes before slicing, it makes it a lot easier to slice into thin strips
- 2 eggs
- 1/2 pound bean sprouts; they were out at Whole Foods, so if I could have I would have totally added these to this recipe
- 1 ounce chives–roughly chopped
- For the sauce:
- Juice of 2 whole limes- mine were small, you could probably get away with using one large lime
- 3 tbs fish sauce
- 1 tbs sugar
- 2-3 tbs of Sriracha; we like things spicy, so adjust based on your heat preference
- 2-3 large shallots, finely diced
- 1/4 cup coarsely chopped peanuts Read the rest of this entry
Thai food is one of our favorite types of cuisines. I have been recently experimenting in the kitchen to try to figure out how to recreate our favorite dishes at home. While out shopping recently, I found a Thai spice mix that I have been wanting to use. I’m not certain of all the spices in the Thai mix but I do know that there is cumin, sesame seeds, dried chiles, and I think some sort of garlic powder. I used the mix to season the chicken in the dish but if you don’t have a Thai spice mix you can easily substitute. I am really happy with the way to dish turned out. I liked the addition of the carrots and the corn because it adds a small amount of sweetness to a spicy dish. The fresh basil imparts a fantastic flavor that I don’t think would be the same with dried basil (so I highly recommend using fresh basil). I served the chicken over frozen whole grain brown & wild rice that only required a few minutes in the microwave. All in all I think the meal was a success and I look forward to making it again in the future.
- 1lb of skinless, boneless chicken breast
- 2-3 tsp of Thai spice blend or use salt & pepper to season chicken
- 1/2 pepper–I used green because that’s what I had on hand
- 1/2 fresh snow peas
- 1/2 medium onion, chopped
- 2 medium carrots, sliced on a bias
- 1-4-1/2 cup frozen corn
- 15-18 fresh basil leaves
- 2-3 large garlic cloves, minced
- 1-2 tsp fish oil
- 1-2 tsp soy sauce
- 2-3 tbs of Sriracha–based on your desired level of spiciness
- Brown rice
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I went to my favorite produce store called Produce Junction and was able to stock up on a lot of great veggies! I decided I would make a fresh summer stir fry that is so delicious and healthy–plus I had everything I needed right in my pantry. Bonus. I did get a little carried away with taking photos of my veggies–but they were so beautiful I just had to share. Thanks to my mandolin, 90 second brown rice, and some precooked chicken I had in the fridge–dinner was ready from start to finish in less than 15 minutes.
I also thought that this recipe was a great recipe to introduce a free giveaway open to US residents to reward my readers! This kitchen scale is pretty awesome! Not to mention really handy in the kitchen too–for example you can make sure each burger is the same size or each bread loaf is the same weight for equal cooking time or to start really monitoring your portion sizes.
I was recently contacted by SlimKicker–a free healthy living app— that is a calorie tracker and interactive game based on your healthy choices. The purpose of the app is to turn your dietary habits and fitness goals into a level up game, where you earn points and rewards by tracking what you eat and completing challenges (an example challenge: giving up soda for a week or performing 20 squats a day). Once you achieve your goals and earn points from healthy eating, you are able to earn a reward you set for yourself. Each reward requires a certain number of points and thanks to the app, you’ll be reminded when to reward yourself. You are also able to connect with other people using the app to help motivate each other and join the same challenges. It’s an excellent way to motivate yourself and to keep track of your healthy choices.
So, what do you have to do win the giveaway?
All you need to do now is leave a comment on this post with your suggestion of a fitness/diet challenge. It should be 1-2 sentences & as creative and fun as you can come up with. SlimKicker will browse all the posts and pick their favorite idea and the winner after a week. Some of the recent challenges included:
- Giving up your favorite high calorie snack
- Adding an extra protein to your breakfast
- Sprinting once a week
Now on to the delicious recipe!
Necessary equipment: a mandolin (not exactly necessary, just makes your life a whole lot easier) & a wok
- Your favorite summer veggies: I used a zucchini, squash, red pepper, yellow pepper, red onion, handful of fresh peas, frozen corn, and garlic (I probably had about 5 cups of veggies)
- Low sodium soy sauce
- Chili garlic sauce or Sriracha
- 90 second brown rice
- Sesame seeds (optional)
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I grew up in Maine…but never was a very good Mainer–I say this because I didn’t start eating seafood until I met my husband. I can’t believe I grew up there all those years without becoming obsessed with the stuff like everyone else is. I’m not certain if it’s because my mother is a picky eater that I didn’t think I liked seafood or if my tastebuds have really changed. Now, I’m obsessed with the stuff. Lobster. Crab. Any white fish. You name it. However, I have been putting off trying salmon because I was convinced it was going to taste “fishy”–essentially because salmon haters have told me so.
When we were shopping at Whole Foods yesterday, we stopped at the fish case and I impulsively told Matt I wanted to cook salmon for dinner. I decided on their coconut, mango, & habanero marinated salmon–simply because I didn’t even know what salmon tasted like & this seemed like the least fishy option. When we got home, I jumped right in–I figured I’ve seen enough cooking shows to figure out how long to cook it on my own (luckily, my braveness paid off because it came out great!). So if you’re like me and are afraid to give salmon a try–do it! I actually really liked it and cooking it is so easy! Not to mention all of the great health benefits that come along with salmon–we’re going to try to incorporate at least one fish meal a week now that I’m getting braver. I think next time I’ll go ahead it get it plain and season it myself–but these were great introductory flavors if you’re a salmon rookie too.
- Whole Foods Habanero Marinated Salmon–$7.99/per filet
- Olive oil
- Salt & Pepper
- Preheat oven to 400 degrees
- Line a baking sheet with foil and place salmon skin side down on baking sheet
- Drizzle a little olive oil over each filet in order to ensure the fish won’t dry out
- Add salt & pepper
- Bake salmon on center rack for 15 minutes
- Remove salmon from oven–salmon should feel soft but firm when you poke it
- Gently remove skin from fish and serve
I paired our salmon with fresh asparagus and brown rice. I cooked the asparagus on a large baking sheet in the oven for the same amount of time as the salmon. All you need to do is cut the fibrous ends off the asparagus (gently bend a piece–it will naturally break at the place you should trim all of your pieces of asparagus) and toss with a little olive oil and salt and pepper. I hope you enjoy this healthy meal as much as we did.