Papaya Salad-Thai Cooking

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Over the holidays I had the most amazing experience, I got to travel to Thailand. The culture was awesome, but even better was the food. Thai food is not only packed with a lot of flavor, but most dishes are healthy for you too! So today I am making my favorite…. Papaya Salad

Ingredients:

  • 1 medium dark green papaya
  • 3 garlic cloves (kratiem)
  • 1 red Thai Chilies (prikkheenoo)
  • 1 tomato, cut into wedges
  • ½ cup of chopped green beans
  • 1 tablespoon of fish sauce
  • ¼ cup of lime juice (1 lime squeezed) (ma-kaampiag)
  • 1 cup of unsalted peanuts


Directions:

  1.  Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside in a bowl of ice water for crispiness.
  2.  Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold and enjoy!

Green Beans with Almonds and Thyme

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Green Beans with Almonds and Thyme

With Thanksgiving right around the corner...many of us look forward to the family favorites, turkey, dressing and green bean casserole. But all that over indulging can really pack on the pounds. This morning Cindy is showing us how you can whip up a classic dish in less than ten minutes and very little calories.

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Cindy's Chicken Lo Mein

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Chicken Lo Mein 

Want an Asian dish without all the guilt. Try this low fat, low sodium recipe! Jason loved it!!!!

Ingredients:

4 boneless chicken breast cut into chunks

8 oz of gluten free spaghetti noodles

1 cup of sugar snap peas

2 medium carrots sliced into thin sticks

3 shallots (diced)

1 cup of thin sliced mushrooms

2 cups of fresh green beans

1 tbsp of olive oil

1 tbsp of fresh ginger (chopped)

1 tbsp of minced garlic

1/2 cup of low-sodium soy sauce

1/4 cup of rice vinegar

Directions:

1. Cook pasta as directed

2. In a large skillet, saute shallots in olive oil over medium heat for a few minutes until soft. Add Chicken and cook until brown.

Remove

3. Saute carrots and mushrooms for 3-5 minutes, then add snap peas and cook another few minutes.

4. Add chicken and green beans, and saute approx 5 min 

5. In a food processor, pulse remaining ingredients. Add to skillet and toss mixture until completely coated. Turn the heat down to low, simmer for a few minutes.

6. Serve over cooked noodles- ENJOY!