Hi friends…. I’m back!!
Ack, it’s been way too long!
You know when you haven’t worked out in a while, and you feel that inertia that makes it really hard to go to the gym? You know you’ll love it once you get started, it’s just so hard to get started…. So you keep delaying.. and delaying.. Yep, that’s how I was feeling. I lost my groove for bit, but I want to thank you to the many people who have encouraged me along the way – thank you to those who have been asking me, emailing me, messaging me, telling me about your success with my recipes – I appreciate the encouragement! You guys are the best 🙂
It’s been quite a few months since I’ve posted. So the biggest change that I wrote about last time.. I got married! Yeppers! Pretty big deal. It’s kinda awesome. I have the best husband in the world (sorry ladies!). Honestly, living with your very best friend and partnering up with someone who is made perfectly for you – it’s the best thing. Should have done this sooner.. haha.
A couple of my favourite photos from the day:
Now on to today’s healthy recipe. I recently discovered this and it may become my latest obsession: KELP NOODLES. Maybe I’m behind the times, raw restaurants have been using these for ages, but I’ve just started experimenting cooking with them. They’re literally made out of KELP (that is a sea vegetable)! They’re VERY low carb, so they’re good if you’re trying to cut back on starches to lose weight. They contain iodine, calcium and iron. They have zero cholesterol, zero gluten and zero fat. You can buy them at natural food stores, Asia grocery stores, or Whole Foods. I used the clear kind which doesn’t have much flavour, I haven’t tried the green kind yet.
If you can’t find kelp noodles, this recipe could be easily done using cooked rice vermicelli noodles; just recognize that you’ll be increasing the carbohydrate content.
For the sauce, I just threw together some things in my fridge. My key to making sauces: choose an ingredient from each category of SWEET, SALTY, SOUR, SPICY, that way you’ll have a full flavoured sauce with lots of dimension (does that sound legit or what?!).
- 1 head of kale
- 1 yellow onion
- 1/2 yellow pepper
- 1/2 orange pepper
- 2 large handfuls of green beans
- 1 package kelp noodles
- 2 chicken breasts (skinless, boneless)
- 1 tbsp crushed garlic
- 1 tbsp natural peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tbsp water or chicken broth
- 1 tsp sriracha hot sauce (optional)
- Heat large wok to medium-high with 1 tbsp of cooking oil (I used coconut). Meanwhile, dice kale, onion, green beans, yellow pepper, and orange pepper to bite sized pieces. Set aside on separate plates.
- Slice chicken breast to bite sized pieces on separate cutting board. Cook on medium-high heat until just cooked through, then remove from heat and set aside.
- Turn down heat to medium. Sautee onions on wok until golden brown, then add crushed garlic. Sautee another 1 minute, then add beans and peppers. Add kale on top and cover veggies in the wok to let them steam for 2-4 minutes, then toss to ensure they’re all cooked.
- Whisk sauce ingredients (peanut butter, hoisin, vinegar, soy sauce, water, sriracha) together in separate small bowl.
- Once veggies are cooked, add kelp noodles (drained) and chicken. Pour sauce over and toss to ensure it’s evenly distributed.
- Serve immediately and enjoy with chopsticks! You can sprinkle with some sesame seeds if so desired 🙂