I have a HUGE weakness when it comes to cheese. Before going paleo I could easily demolish a pound of cheese (almost any type) at the blink of an eye. It's one of those foods that I just can't stop eating, I guess you could call it binging. Anyway, ever since the switch to paleo I want cheese less but on occasion I still get crazy pangs for ooey gooey salty melted cheese. Tonight I got hit by one such pang and while I will sometimes allow myself to indulge, tonight I was feeling the power of my will an opted to try a different approach. I went about making non-mac non-cheese, which ended up being a perect dinner since I needed to meet my fat and protein macros for the day. Here's my "recipe."
Ingredients
1 7oz pack of Shirataki Noodles (no carb, no calorie)
3 Eggs
1 Tablespoon Grassfed Butter or Ghee
1/4 Teaspoon Sea Salt
1/4 Teaspoon Italian Seasonings
Directions
Put a dry nonstick pan on the stove at high heat
Rinse and drain your noodles
Sear your noodles for a few minutes to release some more of their liquid, then transfer them to a bowl and discard the excess liquid.
Melt your butter and over medium low heat start scrambling your eggs.
When the eggs begin to soft set add in your noodles and sprinkle in most of the salt and Italian seasonings leaving a touch for garnish.
Cook until the eggs are still slightly wet and serve. Garnish and enjoy.
If you allow yourself cheese, a touch of Parmesano Reggiano as a garnish would be amazing on this. Also fresh herbs or bacon would rock it but I opted for simplicity tonight.
I hope you enjoy it as much as I did! Binge averted!
Ingredients
1 7oz pack of Shirataki Noodles (no carb, no calorie)
3 Eggs
1 Tablespoon Grassfed Butter or Ghee
1/4 Teaspoon Sea Salt
1/4 Teaspoon Italian Seasonings
Directions
Put a dry nonstick pan on the stove at high heat
Rinse and drain your noodles
Sear your noodles for a few minutes to release some more of their liquid, then transfer them to a bowl and discard the excess liquid.
Melt your butter and over medium low heat start scrambling your eggs.
When the eggs begin to soft set add in your noodles and sprinkle in most of the salt and Italian seasonings leaving a touch for garnish.
Cook until the eggs are still slightly wet and serve. Garnish and enjoy.
If you allow yourself cheese, a touch of Parmesano Reggiano as a garnish would be amazing on this. Also fresh herbs or bacon would rock it but I opted for simplicity tonight.
I hope you enjoy it as much as I did! Binge averted!