I must confess, I’m a bit health-obsessed these days. I’ve only got 5 months till the big day, and I have be honest: I haven’t Shredded It since starting my new job. It was so much easier when I was semi-unemployed and could wake up and leisurely work out before getting on with my day. But adjusting my schedule to wake up early (especially with the frigid mornings) isn’t happening, and after work I have so much other stuff to do, working out falls to the wayside. So, yep, I’ve been a naughty bride, and Jillian Michaels is probably sticking pins into my voodoo metabolism doll.
(please have mercy, Jillian!)
I’m also encroaching on my 31st birthday, and I’m mad at myself because I’ve had a long-standing goal of getting on a habitual regimen by this time in my life. I’m not talking radical crash-diet craziness, I’m talking a maintainable, regular routine. See, this has always been a struggle for me. But one of my major goals for next year is to conquer my diet/fitness issues and get an effing grip!
So, beginning with the New Year, I’m launching a new plan and will be blogging about it weekly: From Flab to Fab. Sounds good, right?
I hope to have more news about that very soon, but in the meantime, let me share the BEST. THING. EVER: Konjac Shirataki Noodles!
These things are amazing with a captial UH. They’re made from Konjac, which is kind of like a yam, but the fiber of which is used to make flours and gelatin-like material that is then formed into noodles. Zero calorie, zero net carb noodles, people! And they’ve got 3 grams of fiber per serving. AND, they take zero preparation time! Best of all, they’re inexpensive, and come in many diffrent shapes/sizes to combat food boredom. Check out the selection: Angel Hair, Mini Pearl, Rigatoni, Tiny Pasta, Mini Ring-O’s, Spaghetti, Penne, Linguine, Fettuccine, Orzo-Rice Shape, Lasagna, Ditalini, and Thin Noodles. Or you can get the variety case and get a bit of everything!
You may know the name Shirataki from the tofu-based noodles available in some grocery stores, but I think they smell and taste a bit funky. The Konjac-derived variety are way tastier, and I even prefer the texture. They can be used in place of any normal pasta or rice, in stir-fries, soups, with marinara or sauce… the sky is the limit! The only difference is that these don’t require any cooking – they’re ready to eat.
MaPo found a great online shop where you can order a whole case of 20 for only $39.95 with free shipping. That’s less than $2/pack, and each pack has 3 servings. To give you an idea, I ate 2/3 of a pack for dinner last night and 1/3 leftovers for lunch today and it was perfect. The Konjac kind don’t require refrigeration like the Tofu ones do, so a case is a great non-perishable way to stock your kitchen with healthy goodness. Plus, they arrived in like 3 days – not bad!
I ordered the variety case, so I’ll keep reporting as I try different recipes. Last night I mixed the fettucini size with scrambled egg, frozen spinach, ginger, garlic, Island Soyaki and hot sauce. It was fantasically delicious!
Have you tried Shirataki before? Do you have a favorite recipe to share? Who wants to join me for Operation Flab to Fab?