From Miss USA to MBA: I want what I want, and I want it now

From Miss USA to MBA: I want what I want, and I want it now: Some days no matter how great my willpower is, my appetite gets the best of me.  And when my cravings hit, be they from a tough workout or j...

Wednesday, February 13, 2013
I want what I want, and I want it now
Some days no matter how great my willpower is, my appetite gets the best of me. And when my cravings hit, be they from a tough workout or just a tough day, they are pretty hard to silence. So I have learned how to give in to that voice in a controlled way.
I'm constantly tweaking and reworking my favorite recipes in a way that feel indulgent, but are not calorie bombs.
So start the trumpet fan fare, because I am proud to present my Shiritaki Noodle Popeye Approved Fettuccine...
If you've never tried shiritaki noodles and are watching your carbs, forgoing gluten, or whatever dietary restrictions you have imposed, these babies will be your new best friend.
According to the House Foods Tofu Shirataki (my personal favorite brand):
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu.
It is a healthy, uniquely textured noodle - that pleases people of all ages!
They have 4 different varieties, but for this recipe I like the fettuccine, obviously.

(I'll aadmit I'm no food stylist...but that does look delicious)

2 wedges Laughing Cow Light
1 package of House Foods Tofu Shirataki
2 cups of raw spinach
1 Tbsp Fage 0%
2 tsp pesto (optional)
1 Tbs low fat Parmesan (optional)

rinse the shirataki noodles to get all the liquid off that it floats around in the bag with
heat up a pan to high (no cooking spray needed)
once your pan is hot add in the noodles
once noodles are in the pan turn down the heat to medium, and add the 2 cups of spinach
let everything cook in the pan until the water is all the way gone
throw noodles and spinach in a bowl, add remaining ingredients

It's a super simple recipe. And once you get comfortable making it, you can switch out the plain Laughing Cow for the garlic kind, or replace the spinach with another green of choice. My personal vegan fav is to use Daiya cheese instead of Laughing Cow. The possibilities are endless.

If you try out the recipe I would love to see your version, and to know what you think.

XOXO,
MacKenzie