We have these annual biometric screenings at work where they take our "numbers". Our body mass index, glucose levels, cholesterol... the works. It's completely voluntary, but it's also free and comes with some perks. I missed it last year, so this time I'm totally jumping on!
I have to admit I am a little nervous. I know I'm young and have pretty healthy habits, but I could easily have some bogus cholesterol number. WHO KNOWS? Well, I suppose I will soon.
I've been trying to stay more on the healthy side knowing these screenings are coming up. I'm even considering doing a juice cleanse for a few days if I can get my act together in time. The goal is less fat, less carbs, and trying to say no to sugar even though I have all of these Valentine's items brewing up in the bakery, just waiting for me to do quality control.
Anyway, I've basically been inhaling this shirataki noodle salad over the past two days. If you haven't experimented with these "noodles" yet, you should give 'em a try. They are low carb, low calorie, gluten-free, and almost entirely made of fiber. They are pretty tasteless on their own, but throwing them in a stir-fry makes them amazing. They fill me up for hours, cure my pasta craving, and are completely guilt free. WIN.
And the best part? This dish is really good hot or cold. Perfect for bringing with you to work or eating a few bites out of the fridge when you're in a rush!
Recipe for Shirataki Noodle Salad, serves 2, or 1 if you're really hungry :)
1 head of broccoli, cut lengthwise into chunks
1 carrot, shaved
1 tbsp fresh ginger, grated
1 package shirataki noodles, rinsed and drained
1 tbsp canola oil
A few dashes of fish sauce (or soy sauce)
1 tbsp Sriracha Hot Sauce (or more if you're crazy like me!)
2 tbsp sesame seeds
A dash or two of crushed red pepper
Heat oil in large skillet or wok over medium-high heat. Add broccoli and carrot and toss to coat. Once broccoli turns a bright green, toss in noodles. Add ginger, fish sauce, and sriracha to dish and stir together until evenly distributed. Keep on stove for a few more minutes, letting the noodles heat up and absorb the flavors. Turn off heat and top with sesame seeds and crushed red pep!