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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Pad Thai Clean-Eating Style
 For more variety, you can add some protein to this pasta dish with chicken or shrimp. You can also experiment with any kind of vegetables!
Nutritional Value Per Serving:
Calories: 158
Calories from Fat: 19
Protein: 5g
Carbs: 30g
Dietary Fiber: 2g
Sugars: 3g
Fat: 2g
Sodium: 102mg
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Ingredients
- 8 oz rice noodles, flat (enough hot boiled water to cover noodles*)
- 1 Tbsp canola oil
- 2 cloves garlic, passed through a garlic press
- 2 cups shredded Savoy cabbage
- 2 thick carrots, peeled and cut into thin slices
- 5 egg whites, lightly beaten
- 3 cups bean sprouts
- 1 cup julienned green zucchini
- 1 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped for garnish
*Reserve 2 Tbsp noodle water
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For The Sauce
- 3 Tbsp rice wine vinegar or rice vinegar
- 1/4 cup tomato paste
- 2 Tbsp reserved noodle water
- 2 Tbsp unsulfured molasses
- 2 Tbsp low-sodium soy sauce or gluten-free tamari
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Method
- Cover rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 tablespoons noodle water.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- In a large skillet, heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini and green onions and cook a little longer to heat through. Remove from heat and serve. Garnish each dish with chopped cilantro.
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