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
- Bring a large pot to boil. Cook soba noodles as recommended on the package (about 8-10 minutes).
- In a large pan, coat with olive oil. Add garlic and red onion. Stir well and let cook 2-3 minutes.
- 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.
- 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!).
- Add shrimp with garlic, onion, bok choy and mushrooms. Mix well together.
- Turn to low heat. Add soba noodles and mix well together.
- Add cherry tomatoes and blend well together. Let cook for a minute or two to soften the tomatoes a little.
- Remove from heat and garnish with finely chopped fresh basil.
- 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.