November Food for Thought

November 26, 2019

 

Staying the course with nutrition is often the hardest part of a healthy lifestyle change. And with nearly 80% of weight loss success being tied into proper nutrition, it’s quite possibly the most important part of the equation. One thing that makes it incredibly difficult is a lack of knowledge when it comes to recipes and the thought that it just isn’t going to taste very good. That’s why we like to provide healthy, balanced recipes once a month to help you get new food into your rotation. Healthy can be delicious and these recipes will prove it!

Here is November’s Food for Thought Recipe

 

Are you ready to take the plunge and try something way outside your comfort zone? Pad Thai is becoming an increasingly popular dish, but can be pretty unhealthy. We have found a recipe that cuts down on the carbs and uses healthier ingredients, but still provides the flavor explosion you’re looking for when you turn to this dish.  Enjoy!

 

Skinny Pad Thai with Courgette Noodles (Source: Supergolden Bakes)

Yields: 1 large serving

 

Ingredients:

  • 2 tbsp fish sauce

  • 1 tbsp palm sugar can substitute brown sugar

  • 1 tbsp lime juice

  • 1 large garlic clove finely minced (use a garlic press)

  • 1/2 tsp cornflour cornstarch diluted in 1 tbsp cold water

  • 1 small red chilli finely chopped

  • 1 shallot finely chopped

  • 1/2 tsp tamarind paste

  • 1 small bunch spring onions scallions finely chopped

  • reserve 1 tbsp to sprinkle on top of cooked dish

  • 180 g | 6.4oz large raw prawns shrimp

  • 1 large courgette per serving

  • 1 egg

 

Instructions:

  1. Use a spiralizer to create the courgette noodles. Put them on a large plate and set aside.

  2. Put the fish sauce, palm sugar, lime juice, garlic, tamarind paste in a small bowl and mix together to dissolve the palm sugar. Mix in the cornflour.

  3. Devein the prawns (shrimp) and cut along the spine to 'butterfly' them. Set them aside.

  4. Crack the egg in a small bowl and mix together with a fork.

  5. Heat the oil in a large pan or small wok. Add the shallot and spring onions and cook, stirring constantly, for about a minute.

  6. Add the prawns and cook, stirring constantly, until they just turn pink.

  7. Add the sauce mix and stir together for a couple of minutes.

  8. Push everything in the pan to one side and add the egg to the other side. Let it cook for a minute until it starts to set, then scramble it by mixing with the other ingredients.

  9. Serve over the courgette noodles and sprinkle with some crushed peanuts and a scattering of chopped coriander and spring onions.

  10.  Enjoy!

**RECIPE NOTES**

If you can't find tamarind paste use 1/2 tbsp vinegar and a few drops of Worcestershire sauce. If you wish to serve 2 increase the prawn quantity and add 2 eggs put keep the rest of the ingredients the same. Use 1 courgette per person.

 

Healthy can be delicious if you find the right recipe! Start a rotating list of your favorites so you’re never left without a plan! If you are looking for new ways to improve your nutrition, please contact us. We’re here to help!

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