The Hidden Component of Health: Restful Sleep (Orb Sleep Complex Review)
Happy Friday once again everyone!
I hope you all had a wonderful week and are ready to enjoy the weekend! I am SO ready for the
COLOR RUN 5k tomorrow!
No racing, just fun getting slammed with colored corn starch – Brrrrring it on!!!
Today, I wanted to share another recipe using some surprise ingredients that were mailed to me!
While tooting around on Twitter, a rep from the company got a hold of me to offer samples to try – I was all in! I’ve tried Shirataki noodles maybe once before, but lately haven’t really eaten any noodles or breads. This was the perfect chance to try out a new healthy recipe with some low carb, zero fat, gluten free, zero calorie noodles!
All of our shirataki noodle and rice products are weight loss and diabetic friendly. Each is zero to low calorie, zero fat, and low carb with <1 gram of carbohydates per serving. In addition, each provides at least 3 grams of dietary fiber per serving. So you can eat more (guilt-free!) while feeling full and satisfied. Simply substitute Skinny Shirataki Noodles or Skinny Shirataki Rice for all or part of regular starchy pastas, rice, potatoes, and bread in meals.
I decided to try to make Eggplant Parmesan for the first time to try out these lovely noodle goodies!
Low Carb Eggplant Parmesan w/Skinny Noodles
1 large eggplant
grated Parmesan cheese
minced or dry garlic (flakes)
fresh or dry basil
3 cups of egg whites
2 cups grated mozzarella cheese (low fat/moisture)
1/2 jar non sugar/low sugar tomato sauce/spaghetti sauce
2 bags Skinny Noodles – fettuccine style
Set oven to bake at 360 degrees. Cut ends off of eggplant and peel the skin off as well. Slice into 1/3 inch medallions. Pour egg whites (I used those that come in a carton) into a bowl. Pour out enough grated Parmesan to cover an area you can use to dip the eggplant into (1.5-2 cups – better more than less!) Cover a cookie sheet and/or spray non-stick spray to prep for baking. Take one eggplant medallion at a time and wash/dip into egg whites and then cover with Parmesan. Place on cookie sheet with space between. When done, sprinkle basil over medallions and bake for 15 minutes one side – flip – then bake for 15 minutes on other side. When done baking both sides, remove from oven and spoon tomato sauce on each medallion to cover the top. Then, sprinkle mozzarella cheese to cover each one. Bake again for another 15 minutes, broiling for a quick minute or two to brown when almost done. Pour out Skinny Noodles in a colander and rinse per instructions. Heat in the microwave 1-2 minutes or boil per package instructions. Plate noodles under the eggplant medallions for serving.
This amount made enough for 4 servings!
Have you ever tried or wanted to try No-Low Carb noodles?
What plans do you have for the weekend?