The Biosyntrx staff is making every effort to eat gluten free this week. If you don’t know about shirataki pasta, it’s guilt-free noodles; zero calories, soy free, gluten free, cholesterol free, and vegan.
The texture is a bit different, so we have decided that we will use shirataki ziti instead of fettuccini the next time we prepare this fabulous lunch recipe.
- Peanut Butter Dressing
- Peanut butter – 1/2 cup
- Hot water – 1/3 to 1/2 cup
- Lite soy sauce – 1 tablespoon
- Fish sauce – 1 tablespoon
- Fresh or tube ginger – 1 teaspoon
- Fresh or tube lemongrass – 1 teaspoon
- Red pepper flakes or red pepper tube sauce to taste
- Garlic – 4 cloves crushed
- Agave or Honey – 1 tablespoon
We used the baby Cuisinart and minced the garlic cloves first, then added the other ingredients.The garlic minces beautifully, but that can only happen if the garlic is put in and minced before other ingredients are included.
Shirataki noodles – Two seven-ounce packages for four servings. Follow direction on package.
We included lightly steamed broccoli and snow peas with fresh carrots, bean sprouts, tomatoes, basil, mint and cilantro. We always include fresh lime with salads that contain crushed red peppers and cilantro.Generously drizzle the salad with the peanut butter dressing after individual plating. Serve with chopped peanuts and a lime wedge.
This lunch is nutrient-dense and very filling with fewer than 250 calories, unless you can’t resist licking the peanut butter dressing bowl.
Ellen Troyer with Spencer Thornton, MD, and the Biosyntrx staff