Sesame Tilapia and Miracle Noodle, A zero calorie noodle

I could eat fish daily. And I do, and then I would get sick of it. Thats why I have a big bag of tilapia in my freezer just hanging out.  My recent inspiration part Paleo, part LCHF (low carb high fat), or any version of those has kicked me into gear. This past week I have been experimenting and I have never felt better.

Some times though I need a small cheat. But there's one thing I enjoy is a little research. I came across Miracle Noodle. I have been aware of this product, and have seen a little chatter in forums. Can it be carb free, calorie free? How can a gelatinous noodle be tasty? Well I am on my third bag. I can say I am beyond happy. happy, happy! It's all about the recipe my friends.

I needed to trick my mouth that I was having some sort of carb. I have been very satisfied lately, but I wanted to make an exceptional meal for myself to test my new LCHF muscle. What I have learned and is very much stressed in any of these lifestyles is: no calorie counting, and healthy fats, and protein in every meal. This tilapia dish is my attempt at an Asian inspired dish. My favorite thing about this fish is how it cooks up in the coconut oil. The crispy texture around the edges, and the way it melts in my mouth was just beyond words. Paired with the Miracle Noodle I was left satisfied, not bloated.

Soy sauce is NOT Paleo, sub with Tamari Gluten Free Soy Sauce or Coconut Aminos. You can also try Braggs Liquid Aminos. Here's a good page about that:  Big Red Kitchen

Melt your coconut oil, remember unrefined, virgin is always best. I used a healthy tablespoon for my two filets.

Sprinkle a layer of toasted sesame seeds evenly over your melted oil.

Place your filets in gently. Cook over medium heat. You want to do the majority of the cooking on one side on medium heat. Not too high, the pan will spit at you! Make sure you have enough oil that it bubbles all around the edges. This will make that amazing crispy texture.

While they are cooking add your chopped garlic. 

Spread your garlic around. Again leave your fish on one side for about 8 minutes or you see the light brown crispiness forming on the uncooked side around the edge. You want it cooked most of the way through. Because when you flip to do the final side you do not want to burn the garlic. While all this is going on cook your broccoli, you will be tossing it in when it done.

Now flip! Your filets should be beautifully browned, and nice and crispy around the edges. You only need a few minutes to finish of the other side. Keep an eye on it. Burned garlic isn't to pleasurable. 

In the few minutes you have get your Miracle Noodle ready. Rise, drain , pat dry.

Really shake them out, make sure there is no stuck together clumps. I know it looks like jelly fish tentacles. But they cook up amazing!

Remove your fish and set aside, now toss noodles into the same pan.

Add your soy sauce. For this portion I stuck with the serving size from the bottle which was a table spoon. It was perfect. Really stir it around, make sure you absorb as much of the oils, and sesame seeds. These noodles cook in minutes. They will become more solid; not just a limp wet noodle any more! Remove and set aside.

Add your cooked broccoli. Again you are stirring them around to pick up oils, and sesame seeds.

This was probably the most satisfying lunch! It will make an appearance for dinner for sure.

I was so full and satisfied. If you are calorie counting you're looking at:

100 cals per filet

120 cals, tablespoon of oil (good fats)

Zero cals Miracle Noodle

31 cals in one cup of broccoli 

Look what came today!!!! Yes that's 'Rice' and a 'Fettucini' noodle! :-)

An Oopsie bread lunch idea.

I have some Oopsie bread left over and I wanted to keep it light today. I also am still running on this low-no and Paleo inspired cooking spree (Oopsie bread goes in the low carb category). So for this lunch inspiration I grabbed a little of every thing from the pantry. Now if you are seriously thinking going Paleo you want every thing to be organic/free range/grass fed. I have to clear out my pantry first before I go shopping again I don't like to waste food. Ask my husband about that, he has to eat all the left overs for his work lunches. Also Fridays will be leftover day, or Sunday afternoon. those tend to be the days I just need a rest!  Myself I have a strange aversion to eating leftovers. Although I know I cooked it, and I enjoyed it (first time around), I just can't do it. My Mum is that way too, strange thing to pass along. 

Oopsie Bread (or for Paleo: Almond) Lunch

1 small can Light tuna, Salmon would be nice.

Jalapeno peppers or green chillies  (or both), as much as you can handle.

Olives (any kind), as many as you want.

Juice from lemon or lime if you are doing the full can  of tuna about 1 Tablespoon

Fresh Cilantro, chopped about 1 Tablespoon

Avocado, 1/2

Combine all ingredients except avocado, and cilantro. 

I smashed my avocado separately because I wanted it more on the chunky side.

Gently mix in you avocado.

Then add your fresh cilantro (yay to my indoor herb garden!)

This was wonderful on Oopsie Bread (try it!), and I can't wait to try it on Almond  Bread. 

Oopsie Bread? What is the deal with low carb any way?

Two weeks ago it was lovely and warm. I cleaned up my garden in hopes of adding seedlings. But the last two weeks has been just a mess. Every Tuesday it dumps snow with no accumulation (except on grass), followed with freezing drizzle. On top of it I am just bored with food. Feeling uninspired. What's a girl to do?

 

Frosty budding tree in the back yard.

After staring at Pinterest I was still left 'bleh'. So then I started looking into low-carb diets, and Paleo way of eating. All very interesting, not looking for a life style change, but it has given me quite a few ideas. They all actually seem yummy!

 

One thing that caught my eye “Oopsie Bread” which is labeled LCHF (Low Carb, High Fat). The recipe did not have much about, or how-to. Just the recipe and a little blurb on whats good on them. Hmmm... I smell a challenge! So the baby was napping I thought; “Today is the day”. I am adding some thing “out of the recipe box!”

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ tablespoon fiberhusk / psyllium seed husks (can be excluded)
½ teaspoon baking powder (can be excluded)

First separate your eggs, whites in your mixing bowl, a yolks in the other.

Set aside your yolks.

Whip your egg whites until stiff, while adding salt.

While that is being whipped up in a frenzy add the rest of your ingredients to your yolks. I used the psyllium seed husks (yeah, actually had that on hand) and baking powder. It is noted that they are optional, and they add the more bread-like taste. Well I was aiming for bread, so it makes sense to me!

 

Add Cream cheese.

 

Add Psyllium Husk Powder and baking powder

After mixing, your whites should be ready.

Do the stiff test, go on, hold the bowl over your head.

 

Will it? Won't it? Only one way to find out!

Now fold in your whites to your other bowl. Be gentle, you want to keep the air in the whites.

Now plop some on to a lightly greased tray.

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Hmmm... foam?

There wasn't much direction about this part, so I was flying by the seat of my pants. I had no idea how the mix was going act. It was sort of a thick foam, I used a large plastic serving spoon it was about the right amount to make 6.

Now into the oven, 300 degrees, for about 25 minutes. Mine took 22 minutes. You want them to get golden brown on top. So at the 20 minute mark take a peek. It will smell lovely in your kitchen!

I let them cool on the tray for about 30 minutes (I was feeding the boy). Went to scoop them on to the rack and they felt like baked eggs. I was a little worried. But as the cooled they became more bread like.

 

Cooling on the tray. They are pretty soft, so let them sit for awhile.

 After the boy was fed,  it was now my turn! I didn't go high fat, I am not a LCHF pro yet. So I didn't butter my bread (it didn't need it). But keeping with the low-carb theme I added turkey and cucumber. 

 

Yummy with almond milk.

So how'd it taste? AWESOME! After I was done with that, I took the remaining cucumbers and put them on another, and then I had one plain. SO GOOD!!!!!! They become more bread-like as they sat, but they were also moist. They are soft and I can see using two of them for a fish burger, or as pita bread. Again I didn't go high fat, because the only cream cheese I had was fat free. The calorie count for one is about 74, if you make 6, the calorie count will change depending on the cream cheese you use.

Click here for another Oopsie! lunch or snack idea!