Pad Thai and Lo Mein with Zucchini Noodles! And a Reminder
Sunday: 4 miles @ 8: pace on trail
Super hard. Ran with a group who was going a bit too fast for me (8:30) had to stop and walk a bit at mile 2. Kept the last 2 nice and slow. My lack of running combined with the heat and humidity are kicking my butt! I’ll be keeping my runs inside for now.
Monday: Body Pump!
Yes yes yes! Mary Anne, my fave pilates instructor, also teaches BP and when she came into class and saw me she said, “MY HEATHER!” Just like she did in my first class back after running at Boston 2013. I’ve missed my YMCA friends so much. I obviously took things easy and used light weights, but I know I’ll be sore tomorrow. I haven’t used all those muscles in 4 months!
I’m obsessed! I love love love the Veggetti spiralizer my sister got me! The other day I went over to my parents and we made pad thai noodles using zucchini as the noodles. The spiralizer was super easy to use. Just stick it in and twist…
Next thing you know, you’ve got a bowl full of “noodles.” This was 4 zucchini and 2 baby bock choy, sliced…
Pad Thai Sauce:
1 garlic clove
1/4 cup peanut butter
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons water
2.5 teaspoons honey
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
Make the sauce by processing all ingredients in a mini processor or just whisk by hand.
The sauce may seem a bit thin at first, but it thickens as it sits. Mix veggie (or regular) noodles, thinly sliced carrots, cabbage, red peppers, diced onions, or whatever other veggies you want to add and pour sauce over it all.
Voila! LOTS of pad thai noodles for MUCH LESS calories. These came out delicious! Definitely a must try. This weekend, I whipped out the spiralizer again and made Todd and I lo mein. I made his with soba noodles and mine with zucchini noodles. I sauteed some nappa cabbage and mushrooms while the noodles cooked and I spiralized my zucchini. For the sauce, I made one full recipe for him and a little less than one for me.
Lo Mein Sauce:
1/4 cup low sodium chicken broth
1/4 cup soy sauce
2 tsps sesame oil preferably the dark stuff
1 tsp hot pepper flakes optional
1 tsp sugar
If you want it a little thick, add 1 tsp corn starch
After boiling his noodles, I drained them, added some veggies and poured the sauce over them while the heat was still on so that the sauce could boil and the corn strach could thicken it. I did the same with mine in the skillet I sauteed the veggies in. I topped them off with some scallions before tossing and serving it.
SO GOOD! Seriously, this will be a regular in our dinner/lunch rotation now. I just can’t eat the large amount of carbs I used to, so this gives me the option to have delish noodle dishes without all the carbs and calories. YES, I’m still eating carbs, but you don’t need a huge bowl of pasta after a 2 mile run, haha. I’ve also tried them with pasta sauce and it’s another winning combo.
I’m pretty sure you can find this little gem at Target and Wal-Mart for pretty cheap, like $10. I encourage you to get one and try it out! The only drawback is that it’s kind of hard to clean. The little blades are sharp and hard to get in between. It is dishwasher safe though.
Real quick, I have to share with you PRO Compression Sock of the Month. It’s Lavender and I love it!
You can get 40% off with coupon code FUN (expires July 31, 2014). Order HERE.
Hope everyone is having a great start to the week! * And don’t forget that 7/11 is Friday and you can get free mini slurpees at 7-Eleven that day! *