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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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ASIAN Chicken Salad Recipe

Asian Chicken Salad

Asian chicken salad is so versatile and delicious.

Like any recipe I put together, I like to think that you can add your own flair and flavor to it so get creative and have fun with what you’re making.

After all, the more you make things to your liking, the more likely you will be to eat them.

Asian Chicken Salad can be part of a healthy lifestyle eating plan regardless if you’re doing a paleo plan, keto, high protein, low carb… whatever. You will LOVE this recipe as is or by adding your own mix.
[Video Below the recipe on how to put it all together like a boss!]

Asian Chicken Salad

Ingredients
3-4 cups of shredded cabbage (or bagged cole slaw without the dressing)
3-4 mini red peppers thinly sliced or a red bell pepper
1 cup shredded red cabbage
1/4 cup slivered almonds
1 cup chopped of shredded chicken breast ( a great use for leftovers from the night before)
1/2 cup of arugala
1/3 cup chopped onion (green or white – I like to combine them)
1/2 cup of carrot ribbons (use your peeler to make the ribbons)
1 tbsp sesame seeds

Dressing
1/4 cup of aminos (liquid or coconut)
2 tbsp rice vinegar
2 tbsp avocado or extra virgin olive oil
3/4 tsp sesame oil
2 tsp minced garlic
1 tsp fresh ginger
2 tsp sweetener

Directions
Dressing
Combine all of the ingredients and whisk to combine

Salad
Place all of the ingredients into a bowl and toss to combine
Mix the dressing into the salad when you are ready to eat.

I hope you love this as much as me and my family do!
Enjoy

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Pancake Tuesday!

Pancake Tuesday!

Here is my recipe for PROTEIN pancakes—good for breakfast, lunch or dinner!!!!

1 egg
1-2 scoops (Carrie Burrows)  Vanilla protein powder
2-4 tbsp of unsweetened almond milk (or unsweetened liquid of your choice)
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 mashed banana (optional)

Mix together-pour into your pan-watch for bubbles and carefully flip–cook at low heat.

panckaes