For 4+ years of my life I barely ate “carbs”. Especially pasta (unless my Mom made her signature spg & meatballs on holidays). Like most out there, I had this fear that carbohydrates would make me gain weight even if I had a slice of bread.  During this time period, I was Crossfitting 5-6 days a week and my only source of carbohydrates was sweet potatoes. After 4 years of depriving myself of foods that I love so much, I gave up.

I grew tired of living my life carb-less. Shortly after I increased my carbohydrate intake (of the right kinds, of course), my body rewarded me. I become in better shape than I already was. I grew stronger, faster and better. All those years of no carbs – for what reason?!  During my masters we learned about all food groups but I paid special attention to carbohydrates because I wanted to learn the nitty gritty details of what they are, how our bodies metabolize them, etc.  Since then, I no longer have this complex. I know how to BALANCE my consumption.  However, we all have nights where we are craving something carby and delicious. It’s rare that I will ever make anything that is not within my standards but this dish certainly is!  See recipe below.

INGREDIENTS: 4 Servings

• 1# Shrimp (fresh or frozen)
• 3 Bunches Bok Choy
• 1 Cup Mushrooms, finely chopped.
• 1/4 Medium Red Onion, finely chopped.
• 1 Tablespoon Garlic, Minced
• 3 Tablespoon Olive Oil
• 1 Cup Cherry Tomatoes, Halved
• 1 Package Buckwheat Soba Noodles
• 1/3 Cup Fresh Basil, finely chopped.
• Seasonings: Sea Salt, Pepper, Ginger Powder

DIRECTIONS:

1. Bring a large pot to boil. Cook soba noodles as recommended on the package (about 8-10 minutes).
2. In a large pan, coat with olive oil.  Add garlic and red onion. Stir well and let cook 2-3 minutes.
3. Clean and cut the ends off of the bok choy.  Add to pan with finely chopped mushrooms.  Mix well together and cook 5-6 minutes or until bok choy is fully cooked.
4. In a separate large pan, coat with olive oil.  Place shrimp in the pan and mix sea salt, pepper and ginger powder.  Mix well and cook shrimp 5-8 minutes (flipping them) or until shrimp is fully cooked (be careful to not overcook these. You don’t want chewy shrimp – gross!).
5. Add shrimp with garlic, onion, bok choy and mushrooms. Mix well together.
6. Turn to low heat. Add soba noodles and mix well together.
7. Add cherry tomatoes and blend well together. Let cook for a minute or two to soften the tomatoes a little.
8. Remove from heat and garnish with finely chopped fresh basil.
9. ENJOY! 🙂

This makes for a great rainy night-comfort-food-craving dinner.

Optional: Add sheep or cows milk Romano cheese or fresh shaved Parmesan cheese.