Pancakes? Nah!

Ever had one of those days where all you can think of is maple syrup?  Yes?  Well you're not alone.  My hunny LOVES his pancakes and his maple syrop but since he's joined the bandwagon of healthy eating (he's now down 20lbs and I'm so proud of him!), I made him something delicious and healthy this morning.  I wasn't in the mood to make him the usual sweet potatoes and eggs and knew how much he misses his old foods so thought to surprise him with a sweet meal (pun intended!)  I made him maple glazed carrots with eggs.  It satisfied his sweet tooth and craving for pancakes, without feeling guilty.  I modified this recipe that I found online: www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-carrots-00000000007482/


I omitted and modified it a lot as it was just for one portion and I also prefer not to cook with butter.  This was just as delicious (I had to taste it as it smelled so awesome!) as what the original recipe called for.

Here's what I used:

Ingredients

• 1 medium carrot
• 2 tbsp of sugar free maple syrop
• a pinch of sea salt
• 1/4 cup of water
• 1 tbsp olive oil

Instructions

1. Slice up your carrot.  I used my handy Pampered Chef slicer (now stained with sweet potatoes and carrots, but that's fine!). Mine was set to the 1st setting so that my carrot slices would be very thin and easy to cook.

2. In your pan, combine the ingredients above and put a lid on it so that the steam cooks your carrot quicker.  For those of you who are new to the sugar free stuff or sugar reduced stuff, here's the maple syrop I used: (found in any grocery store)

Let it cook for a few minutes.  (all depends on how you like your carrots - al dente or well cooked.) It's that easy!

I served my hunny these with 2 eggs and he loved it!

only 275 calories (that's including the 2 eggs!).  A sweet and yummy way to start the day (especially for the sweet tooth in the family!)  Will definitely make this one again. 

ON THE HUNT FOR HEALTHY PAD THAI!

Lots has happened since my last blog, but first, a recipe I concocted tonight for me and my hunny:



I was inspired by a recipe I saw on www.eatinghealthy.com and wanted to modify it, for my low caloric and low sodium lifestyle.... so here is what I did: (find the original recipe at: http://www.eatingwell.com/recipes/pad_thai.html)



Makes: 4 servings, about 1 1/4 cups each
Serving Size: about 1 1/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

• 1 serving of noodles
• 2 tablespoons sesame oil, divided
• 1 tbsp. of minced garlic
• 2 large eggs, lightly beaten
• 4.5 oz of cooked chicken
• 2-3 cups bean sprouts
• 1 shredded carrot
• 1 celery stalk (thinly cut)
• 1/2 cup sliced scallion greens
• 1/4 cup rice vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Twin low calorie brown sugar
• 1/2 teaspoon crushed red pepper flakes
• Chopped dry-roasted peanuts (optional)
• Lime wedges (optional)
• Garnish with mint (optional)

Preparation

Prepare the sauce while water is boiling (rice vinegar, Worcestershire sauce, crushed red pepper flakes and Twin low calorie brown sugar  (or brown sugar)

1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
   
   (this package of noodles I bought at T&T today in the fresh aisle - It has 5 ea in the package so I only used one and put the rest in the freezer)

1. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. 
   
   
2. Add cut up chicken, carrot, celery and onion, bean sprouts and the remaining 1 tablespoon oil; stir-fry for about 2 minutes.
   
   
    (I always have chicken ready for quick meals.  I cut one boneless chicken breast in two and that is our portion for our meals, nowadays)
   
   
   
3. Add the noodles and prepared sauce; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges. (I served it with mint and lime)

VOILA!  It was quite tasty and will definitely make it again!  I particularly liked using the sesame oil as it gave it that "peanut" taste.  I seem to be ok with this oil (as I have a nut allergy!) so it was a big treat for me.