Category Archives: General

shiritaki noodles recipe with teriyaki marinade

Shiritaki Noodles: Perfect For Your Lifestyle

Shiritaki Noodles aren’t anything new. They’ve been around for a long time but have been gaining in popularity over the last year or so as we are striving for cleaner diets and low / no carb solutions.

These low-calorie, gluten-free noodles with zero net carbs are made out of water-soluble fiber made from the Konjac plant.

Not only are they yummy, but the pre-biotic properties of the Konjac plant are vital when it comes to gut health and well-being. Hey yogurt lovers, you now have a replacement for your beloved pro-biotic delivery system!

I’ve been telling my clients and people who ask me for a few years that Shiritaki noodles are an excellent alternative to pasta based solely on the macros but I had never tried them myself.

Shiritaki Noodles – First Impression

So, I took to Facebook Live to do a first impressions taste test of these little wonders. You can watch that here:

 
In short, I like them. Earthy smell? Yes, if the earthy you are referring to is near a dairy farm or sewage treatment plant. Gah… not good.

Price per serving is not what I would call budget or family friendly but they are an excellent alternative to pasta. I am still trying to put my finger on the exact texture. They aren’t soft like pasta and they aren’t crunchy like fried noodles… they are somewhere in between.

Shiritaki Noodles are great for so many lifestyle choices whether you’re vegan, paleo, keto or just trying to lower your processed carb intake.

Shiritaki Noodle – Recipe

You must, must, must, must rinse the noodles. I don’t care how you are going to prep them for your recipes, but you must rinse them first.

There are a few different ways to prep your noodles. My choice was to rinse them in warm to hot water and then towel dry them.

Once they are dry, put your noodles in a non-stick pan without oil. Seriously, no oil, no butter, just as is into the pan which will further dry them out.

Use tongs to keep the noodles moving around which will also prevent them from clumping together. (I used chopsticks.)

That’s it. They really are super simple to make and you can eat them on their own but no one likes boring so let’s hit them with a bus coming from flavor town!

Dr Carrie’s Teriyaki Marinade

1/2 cup coconut or liquid aminos or reduced sodium soy sauce
1/3 cup of oil (avocado, olive)
1/4 cup coconut sugar
1-2 tbsp honey
1/4 cup chopped green onions(if you have them-you can leave it out)
4 cloves garlic, crushed
2 tablespoons sesame oil
2 tablespoons freshly grated ginger
1 teaspoon Sriracha, optional

Mix all the ingredients together and allow them to combine for a couple of hours or combine and pour on your noodles for the last few minutes of cooking.

If you use this marinade for meat, let your meat sit in it for a few hours. You can thank me later.

When you make these, let me know what you thought. I would love to hear your experience with Shiritaki Noodles and your recipes!


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Sweet potato ketogenci and paleo approved nachos

Sweet Potato Chips: Ketogenic, Paleo Friendly…AWESOME NACHOS

Sweet potato is an amazing alternative to corn chips or tortillas for making amazing nachos, or even just as a replacement for potato chips.

We don’t even have to mention the great health benefits of sweet potato compared to regular potatoes and when you bake them instead of deep frying….WHOA it gets even better.

I made this recipe for Facebook Live and my #FitFriends were loving it! https://www.facebook.com/iamcarrieburrows/videos/10154167938912003/

I bet if you make this your kids will devour it and you won’t ever miss the crappy ones you used to eat!

When you make it, tag me or leave me a comment here to let me know how you customized it and made it your own…there are so many options.

Guacamole
2 tbsp fresh cilantro, chopped
1-2 tbsp lime juice
2 mashed avocado
2 tbsp green onions, chopped

Option 2 (the fast option)
2 avocados
1-3 tsp garlic powder
1 tsp salt
pepper

For the sweet potato chips
2 large sweet potatoes
3 tbsp avocado oil
1 tsp salt

For the meat
1 onion, finely diced (optional)
1 lb. ground beef (or turkey, chicken, venison)
2 cloves garlic, minced
1 tsp paprika
1 tsp salt/pepper
Your choice of seasonings:
chili powder, Mrs Dash

Option 2 (the fast option)
Ground meat
Salt/pepper to taste
1-3 tsp garlic powder
1-3 tsp onion powder
12 oz. canned diced tomatoes or 1 cup of salsa

Directions
To make the sweet potato chips, preheat the oven to 375 degrees F.

Slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with the oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper.

Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

While the sweet potato chips are baking, start browning the meat. Add the onion to the pan and sauté until softened. Add the ground beef and cook for 5-6 minutes, stirring regularly. Add the garlic, spices and stir well to combine.

Cook until it is no longer pink.

Cut and scoop out the avocado. Mash the avocado, add in your seasonings (option 1 or 2)

To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole, salsa and green onions.

Mini Pepper Nachos
Slice the peppers in half
Fill them with the meat, guacamole and top with salsa or diced tomatoes.

Note: My husband makes the sweet potato slightly different (he has way more patience).
When he does the sweet potato chips, he sets the over for 250 and lets them back for 90 minutes, flipping them halfway through. They get a little crispier this way.

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Don't give up having the awesome taste of creamy sauces for your chicken and pasta just because you're on a diet..just change your ingredients.

Creamy Chicken Bites

There are a lot of people that in the quest for eating healthier have given up creamy sauces that are milk, cream or cheese based. One favorite that gets tossed out is an Alfredo Sauce.
A basic Alfredo contains lots of heavy cream and cheese and sometimes flour…this is a painful combination for many people.
While there are very few recipes that can actually replace the trinity combination of butter, milk and cheese, there are lots of recipes that can make you forget all about them because they are a great replacement.
Here is one that I made the other night and used it on chicken tenderloins that I cubed and sautéed. It was absolutely great!

Try it for yourself.

Creamy Chicken
  • 4 boneless, skinless chicken breasts or left over cooked chicken
  • 1/2 cup chopped onion
  • 2 cloves of garlic chopped
  • 1 cup of mushrooms sliced (optional)
  • 2 tbsp. garlic powder
  • ½ cup of chicken stock(optional)
  • 1 can of  coconut milk
  • 1 tbsp. extra-virgin olive oil or avocado oil
  • 4 slices of turkey bacon chopped
  • Sea salt and freshly ground black pepper to taste
  • Seasonings of your choice (garlic, Italian seasoning)
  1. Bake, stir fry or grill the chicken. Slice or chop the chicken before or after cooking into 1″ cubes. (This is a great use of leftover chicken for an amazing lunch the next day.)
  2. Heat the oil in your pan or skillet.
  3. Add in the chopped bacon and cook 4-5 min.
  4. Add in the onion and garlic, cook for 2-3 min.
  5. Add in your chicken plus the coconut milk and broth.
  6. Add in your seasonings – pepper, salt, garlic powder.
  7. Simmer on a low-med heat until the sauce starts to thicken.
  8. Serve with zucchini noodles, spaghetti squash or cauliRice

My kids love it when I make this…I’m sure yours will too.

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Caesar Salad

This is Nana’s (Tim’s Mom’s) recipe.

She is known for her caesar salad.

She makes it old school, in a big wooden salad bowl, whereas I toss it all in the Nutri Bullet.

 

 

Nana’s is made with love and mine is made with speed so I can get after it and gobble it down.

Give this recipe a try. Pair it with some protein.

It is super fast and it is such a better option than bottled salad dressing.

When you make it, tag me and let me know if you like it and I can pass it along to Nana.

 

 

Ingredients:

1 tsp pink salt

2 cloves of crushed garlic

1 tbsp lemon juice

2 tbsp tarragon vinegar (yes, it has to be tarragon)

6 tbsp extra virgin olive oil or avocado oil

1 tsp mustard powder

1/2 tsp worchestershire

1 tsp pepper

5 tbsp parmesan cheese   (or 1 tbsp nutritional yeast)

1 raw egg

Romaine lettuce

 

Directions:

You can use a whisk or blender.

Mix the salt and garlic together, add in the lemon juice. Then add in the remaining ingredients and blend well!!!

Chop lettuce and toss with the salad dressing.

You can add in some cooked chopped bacon.

This will store in the fridge for a couple of days.

 

 

 

 

 

 

Healthy Chicken Recipes

Winner Winner, Chicken Dinner!! 3 Easy, Fast and Healthy Recipes.

Healthy chicken recipe options was the subject of my Facebook Live tonight. I really want everyone to know that just because you are eating healthy doesn’t mean you have to sacrifice great food…and that what you eat can and should be what your whole family enjoys eating!

Bacon Wrapped Chicken

 

 

 

 

 

Ingredients:
1lb chicken tenderloin (about 10)
1 package of turkey bacon (you can use chicken or pork)
1-2 tbsp Salt
1-2 tbsp pepper
2-3 tbsp garlic powder
1 tbsp paprika
*option – if you want to keep it super simple, you can use Mrs. Dash in place of the seasonings
*you can use any seasonings you like – Italian, Chipotle – anything you like

Directions:
Preheat your over to 350 degrees
Mix together you seasonings and spices in a dish/bowl.
Sprinkle your seasonings over the chicken tenders, coat them generously. If you need more seasoning, add more.
Take a slice of turkey bacon and wrap it around one end of the tenderloin, tuck in the bacon so it stays or use a toothpick to hold it. Take another piece of bacon and finish covering the chicken.
Place the chicken in an oiled pan or on a rack within a baking dish.
Bake 30-35 min.

Chicken Fingers- Gluten Free

 

 

 

 


Ingredients:
1 lb of chicken tenderloin
1 egg
1/2 cup of almond flour or coconut flour
2 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
1 tbsp paprika
1-2 tbsp oil – I used avocado oil. You can use olive oil or coconut oil.
*you can use any seasonings you like
*You can keep it simple and just use Mrs Dash or you can get creative and use Italian seasoning, or add in some chile powder.

Directions:
Scramble the egg in a bowl and set aside.
In a dish mix together all of the seasonings and the almond flour.
Dip the tenderloin in the egg mixture then roll or dredge them in the seasoned flour.
Heat up 1 tbsp of oil to a skillet or frying pan. Once the oil is hot add in a few of the tenders. They will need to cook 3-5 minutes per side, depending on how thick they are. Continue with the rest of the tenders.

Homemade Dipping Sauces

Sriracha Mayo
2 tbsp mayo
1 tbsp(use less if you don’t like spicy) Sriracha Sauce
Mix!

Honey Mustard
Equal parts
-mayo
-mustard
-honey
Mix!

Guacamole
1 avocado
1 tbsp garlic powder
1/2 tbsp – 1 tbsp of pink salt
Pepper – optional.
Mash and mix the avocado add in the garlic, salt and pepper.

Enjoy!

Bonus

Sweet & Spicy Chicken Tenders

 

 

 

 

 

Ingredients:
1lb of chicken tenderloin
1/2 cup tomato paste
3 tbsp water
2-3 tbsp Sriracha
1-2 tbsp Splenda brown sugar or coconut sugar
1-2 tbsp honey
Salt and pepper.
*if you don’t have tomato paste you can use low sugar ketchup

Directions:
Preheat the oven to 425 degrees.
Spray/grease a baking dish.
Sprinkle salt and pepper over the tenderloins and place them into the baking dish.
In a mixing bowl combine the tomato paste, water, Sriracha, brown sugar, honey. Taste and adjust to your liking.
Wisk until smooth.
Pour the sauce over all of the chicken.
Bake 30-35 min

Catch the Facebook Live replay here:
https://www.facebook.com/iamcarrieburrows/videos/10153933192692003/

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