Low-Carb Pad Thai

Photo by Jamie Jo McGraw

This Pad Thai is made using spaghetti squash instead of noodles.  I have to admit...I didn't miss the noodles! The consistency was just like carb-filled noodles, and the flavor was very mild.  Just try it! Regular Pad Thai has over 60 grams of carbs in it, and this recipe has 17.  17 isn't exactly super low-carb, but it can be a great way to fulfill your noodle craving.  It's fast too!

This recipe makes 4 servings.

Recipe:

1 spaghetti squash

2 tablespoons thai fish sauce

1 tablespoon splenda or stevia

3 boneless, skinless, chicken breasts or 4/5 thighs cut into 1 inch cubes

2 tablespoons peanuts

2 tablespoons chopped cilantro

4 green onions, chopped.

3 garlic cloves, minced

1 lime

2 tablespoons oil

1)  Poke holes in squash so it doesn't explode.  Microwave for 13 minutes.  Remove from microwave.  Cut in half.  Scoop out all the seeds inside.  Use a spoon to scrape the "meat" of the squash. It will break up into little "noodle" looking pieces.  Cover and set aside.

2)  Heat pan over medium-high heat.  Sauté garlic in oil for one minute.  Add chicken and sauté until almost cooked through. Add fish sauce and stevia.  Stir to thoroughly combine.  The chicken should be all the way cooked through at this point. 

4)  Add squash to pan.  Mix until squash is heated through.

5)  Pile up some "noodles" on a plate.  Top with peanuts, cilantro, and onions.  Garnish with lime.  

This was so delicious with the lime juice squeezed over the dish.  I am definitely satisfied and no longer have a noodle craving.  Enjoy!

Fried Egg McNothin's

Photos by Jamie Jo McGraw

After 6 days on the low-carb eating plan, I am so pleased to say I have lost 8 pounds! Woohoo!  After eating scrambled eggs all week, I am already slightly bored with them.  This morning I wanted a fried egg sandwich so bad.  With my limited number of ingredients on hand  (Anyone who knows me at all knows it is highly unlikely that I will get to the store before 10 am on a weekend) I came up with something to satisfy my fried egg sandwich craving.

Recipe for 1 person:

2 eggs

6 pieces deli-ham (I used black forest ham, which has 0 carbs, watch out for honey ham as it has sugar in it)

2 slices cheese (I used monterey jack which was a yummy combo)

Fresh ground black pepper

1)  Crack two eggs into a greased skillet on medium heat, keeping the yolk intact.  When the whites are firm enough to flip, flip the eggs.  

2)  Place a piece of cheese on each egg. 

3) As the cheese is melting, heat of the ham in the skillet.  You should hear a nice sizzle and the ham will get slightly browned.  Remove ham from heat.

4)  Lay three pieces of ham down on plate, slightly overlapping each one.  

5)  Place cheesy egg in center ham piece.  Top with fresh ground pepper.  Roll up ham around egg.  You may need to secure your roll with a toothpick.  Dip your roll into the yummy runny yolk.  Such a good substitute for a high-carb egg mcmuffin! My craving was completely satisfied.  

A normal egg-sandwich has around 29 carbs in it.  For two roll ups, there are only 3 carbs!  Good start to the day.

Asian Lettuce Wraps

Photo by Jamie Jo McGraw

Everyone knows the boring, regular, low carb dinner options.  Tonight I didn't want chicken.  I didn't want cauliflower.  I didn't want beef.  I wanted something unique and cravable; something that had international influences.  Asian Lettuce Wraps were calling my name!  I adapted this recipe from the book, 1001 Low-Carb Recipes, from Dana Carpenter.  I swear it's not as complicated as it looks, its just a matter of having all the ingredients! I was super impressed with the results and have found encouragement at the start of my low-carb weight loss journey.

Meat mix:
1 lb ground turkey
1 can (8 oz) water chestnuts, drained
1 cup sliced mushrooms
5 green onions, cut into three pieces each, discard white parts
3 TB soy sauce
2 TB splenda or stevia
1/2 teaspoon blackstrap molasses
1 1/12 teaspoons minced garlic or garlic powder
1 1/2 teaspoons rice vinegar
3 TB olive oil
One head lettuce (I used iceberg)  cut on the sides to create little cups

Dipping sauce:
1/4 cup splenda or stevia
1/4 cup water
2 TB soy sauce
2 TB rice vinegar
2 TB ketchup (sugar-free if you have it)
1 TB lemon juice
1/4 teaspoon sesame oil
2 teaspoons dry mustard
2-3 teaspoons chili garlic paste (depending on heat preference)

DIRECTIONS:

Meat-

1) Dump the water chestnuts, onions, and mushrooms in a food processor.  (I have the Ninja mini blender/chopper that my brother and his fiance generously gifted me this past b-day, and it's AWESOME!) Pulse until it is a medium consistency. You could always just finely chop everything if you prefer.

2)  In a seperate bowl, combine soy sauce, splenda, molasses, garlic, and vinegar.

3)  Heat the olive oil over medium-high heat.  Add turkey.  Cook until it looks half-way done.  Add the veggie mixture and stir fry for a few minutes until turkey is cooked through.

4) In the meantime prepare the sauce.  Combine all dipping sauce ingredients.  You can use a blender (I used my Ninja) or just whisk it all together.  Set aside until ready to serve meal.

5)  Pour soy sauce mixture from earlier into the skillet.  Let cook a minute longer until everything comes together.

To serve, I put the meat into a large bowl, the lettuce leaves on a plate, and the sauce in a small bowl.  Then I served it family style, with everyone preparing their own as they go. Spoon some of the meat mixture into a lettuce leaf, roll up lettuce around meat, and dunk into dipping sauce.  Eat in one bite.  This is VERY important.  In Asia they will scoff at you if you try to take a bite of your Lettuce Wrap...no matter how big it is, ONE BITE!!  Enjoy