Adventures with Shirataki (Miracle) Noodles

I’ve just posted a new video using one of my favorite recipes using Shirataki noodles. If you haven’t heard of these noodles, they are low carb, and super low calorie. Each serving is about 20 calories! They need to be rinsed well and patted dry. They have no flavor, but they soak up the flavor of sauces or herbs and spices you might use. If you do use this recipe, post a pic on Instagram! I would love to see it. Use #divinehostess

Eat like you love to love! ❤

(Click on the photo to go directly to the video)

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FitFeb| The Paleo Lifestyle

Katie is one of my Instagram pals (IG name: fit_weinbagel) who I have had the pleasure of following for quite some time. She’s health conscious and super athletic– and I cannot help but be jealous of her glorious view of the Northern Pacific as she heads out for jogs! Most importantly, through sharing her meals, she has greatly educated me on the Paleo diet and its benefits. People are quick to dismiss what they see as trend diets, but for some it is really eating they way that their body most agrees with– and it has become a lifestyle.

Q1: What is the paleo diet? How did you find out about it and decide it was for you?

A1: The paleo lifestyle in a nutshell is just eating real food; this means no processed food!  A good rule of thumb is to shop the perimeter of a grocery store (produce, meat/seafood, and nuts/seeds).  There is controversy over whether or not dairy is “allowed”, though I think a lot of people try to avoid it.  I believe people also try to limit fruit intake.

My coworker introduced me to the paleo lifestyle in 2011.  She brought in “The Paleo Solution” by Robb Wolf and I read it in one evening.  I had always been interested and somewhat conscious of healthy habits, however I believed whole wheat and lowfat foods, among other health fads, were “healthy” prior to reading the book.

Shortly after reading the book, I was diagnosed with Hashimotos, which is an autoimmune disorder.  The body attacks your thyroid, and interestingly enough, gluten protein looks like thyroid when it’s ingested.  This is when I gave up gluten all together and got strict about paleo.  I also have a very sensitive stomach and have to monitor what I eat closely unless I want to suffer with the side effects (bloating, nausea, fatigue, depression, etc).

Q2: I love seeing updates from you for gym workouts and runs. What’s your favorite fitness activity?

A2: Wow, this is a tough question!  Recently I have broadened my workout routine and I don’t know if I can pick just one!  I guess I would have to say I really love the runs I’ve been doing in downtown Portland followed by a weight lifting session in my office gym.  I think running downtown on the waterfront is really refreshing.  If I go to the gym, I love the stair climber because it gets your heart rate up and it stays up even if you’re not climbing very fast.  Of course I also love to end my workouts in the sauna!

katie workout

Q3: What does a typical day of paleo eating look like for you?

A3: A typical day of paleo eating for me looks like:

Breakfast: 3 hardboiled eggs and 1/2 an avocado, coffee with half and half (the only dairy I allow myself to eat on a daily basis) and liquid stevia.  Bacon on weekends.

Lunch: Ground meat with steamed veggies

Snack: Handful of nuts (almond or pistachio), and/or roasted veggies

Dinner: Salad

I don’t eat a lot of fruit, but if I’m having a crazy sweet tooth I will eat some and occasionally ice cream (not paleo!).

Green Chicken Curry

Green Chicken Curry

Fish w/veggies

Fish w/veggies

Pork & Salad

Pork & Salad

Bison steak & veggies

Bison steak & veggies

Q4: Are there noticeable differences to your health with this new way of eating?

A4:  I think eating this way has given me a lot more energy, and it has also boosted my mood.  I have read about a lot of people who effortlessly lost weight doing paleo, and I think if it weren’t for Hashimoto’s and my “weird” stomach, the same would have happened to me.  Overall I am so thankful for being introduced to this new way of eating, and it’s so simple.  Just eat real food!

The Divine Hostess: A Guide to Cooking, Hosting, & Healthy Living

Front Cover

After a lot of hard work, I am happy to announce the arrival of my first book! Thank you everyone for your encouragement and sharing in my excitement on this journey. The book embodies my philosophy of eating well and living well. It’s not simply a cookbook-but it is instead a cooking handbook that assists with understanding herbs and spices, cooking techniques, and simple ways to entertain in groups.This book is great to have on hand when cooking and makes a fantastic gift. I hope you enjoy reading it!

With love,

Fifi

How to Get the Book

The book is now available in my eStore at www.divinehostess.bigcartel.com

*Signed copies available. 

The book is also available at www.createspace.com/3888911  (Best for international purchases)

Nook, Kindle and iPad versions will be available in the next 30 days.

More about the book:

Oven Roasted Broccoli & Glazed Salmon

I’ve been a vegetarian for years, and I love it. But, I also love to entertain and cook for others. I think it’s important that I continue to have some non-vegetarian items in my repertoire. The key to delicious meat and seafood is savoriness and moisture level, in my opinion. Some people cannot stand things like the white meat of poultry, or fleshy fish like salmon, because too many times it has been prepared in a dry and lifeless way. Roasting food is a wonderful way to soak in flavor and make some of the toughest vegetables tender and flavorful. This recipe calls  for few ingredients, has minimal prep time, and very much healthy. My simplistic meal creation is made from Asian-inspired flavors and will be done cooking by the time you’ve set the table and slipped into more comfortable attire!

Ingredients

  • Salmon steak
  • Light soy sauce
  • Sugar
  • Sesame oil
  • Sea Salt
  • Minced garlic (I used garlic and ginger from a jar. They tend to fair well in the oven without burning)
  • Minced ginger
  • 2 cups of fresh broccoli
Instructions

  1. Preheat oven to 375F.
  2. Thoroughly wash broccoli and cut into smaller florets and place into a large mixing bowl. Toss with 2 TBSP sesame oil, 1 TBSP chopped garlic, and 1 TBSP minced ginger and sea salt to taste.
  3. Evenly spread coated broccoli on a cookie sheet and bake for 15 to 20 minutes.
  4. Mix 1 TBSP soy sauce, 1 TBSP sesame oil, 1 tsp of garlic, 1 tsp of ginger, and a pinch of sugar.
  5. Oil cookie sheet and place salmon down. Lightly sprinkle each steak with sea salt. Generously brush one side of salmon steak with glaze. Bake for 20 to 25 minutes at 375F. Keep an eye on this. The times vary by the oven and size of the salmon steak.