Ginger Thai Beef and Noodles

Last night I grilled up some steaks.  My husband, Shane, was at work so his got put in a bag in the fridge for later consumption.  Sadly for him, I was eyeing it all day.  It became the star of this dish!  Maybe that will soften the blow that will come later when he gets home and it's gone!

Ginger Thai Beef and Noodles

*This recipe serves one for dinner, or two for lunch.  Double, triple or quadruple as necessary!

3 oz - Steak, cooked and sliced (left overs work GREAT for this - I used eye of round!)
85 gr - Catelli Smart Pasta (Spaghettini) cooked and drained. (I can only eat about 50 grams without feeling stuffed!)
1 t - Sesame oil
1 Cup - Enoki Mushrooms (as close as you can)
1/2 Cup - Baby carrots cut into match sticks (sliced lengthwise into 4)
1/8 Cup - Diced sweet onion
1 t  - Ginger (jar)
1 t - Garlic (jar)
1/2 T - sesame seeds
Optional - Fresh Cilantro to taste (I LOVE cilantro and grow it in my garden, so I always add at least 1/2 cup!)


Boil the pasta according to package directions in a pot of water.  Drain when cooked to your liking.

Meanwhile, in a non-stick skillet, warm the sesame oil (remember, sesame oil has a low burning point, so it's best not to start on high!).  Add in the jarred ginger and garlic and let cook for about a minute.  Throw in the carrots and onions and cook until softened.  Add the enoki mushrooms and cold beef slices, sesame seeds and dressing and turn down heat to low (if you're adding cilantro, do so now!).  Heat until the beef is hot.  Add the cooked pasta and toss until coated.

Serve hot garnished with cilantro!

Nutritional Information

Analyze your own recipes for free at www.myfitnesspal.com!

Welcome!

Hello.  My name is Stephanie and I'm a fat girl obsessed with food.


There, I said it.


I've been blogging about food, life and love for about a year now.  I love to write, but I have been struggling with content because quite honestly, I've got another obsession.  Losing weight.  


In the last two months, I've been doing a lot of soul searching and reflection on how I got to be so overweight in the first place.  Yes, there's genetics.  Yes, I am active, but not enough.  Yes, I have made some crappy food choices.  It's all true.  But, after a lot of careful consideration, I've decided that the number one reason I am fat is because of my love of food. 

I love the experience of eating.  It's so sensual and alluring.  It's a veritable olfactory orgy of sights, smells, textures and tastes, and I love everything about it.

So, in my great efforts to get to, what I am calling, my comfortable weight (read as, whatever weight I get to where I can look in the mirror and truly love myself, despite a few wobbly bits - I LOVE some of my wobbly bits!) I have decided that rather than fight my love of food, I should work with it. 

My plan?  To make every meal (ok, most meals - seriously, who has time for every??) a feast for the senses - it must smell devine, look gorgeous and taste?  Oh you can be guaranteed it will taste at least as good as it looks - mostly because I've said screw it to buying things as inexpensively as possible (I do love a deal!) and gone with buying higher quality ingredients in smaller quantities.  Don't get me wrong, if something is on sale, I will still get it, but only if it is the best quality I can afford.

The result?  21 lbs down, a full belly and family and friends who are super jealous of my gourmet meals!  


This new blog will serve as another tool to hold myself accountable to my goal of living a healthier life, and provide you, the reader, with a veritable plethora of recipes and meal ideas (complete with nutritional information!) so that you too can join me on this journey.


I hope you'll join me as I transform my mind, my body and my kitchen!


Happy reading!