New blog name, new layout, new direction.
I’m still refining it, but it’s getting there. Keep in mind I’m not a food blogger (or up until now I never have been), I’m not a food photographer, I’m not a personal trainer, I’m not a dietitian… I’m just a girl who writes a blog about food, exercise, and her life.
Let’s get started.
I keep telling myself that I’m in the off-season. That’s not entirely untrue, training for a triathlon in December in Illinois is kind of pointless. But I’ve honestly been a bit more lax than I really should have been the last few months. I’m cutting myself a break since I just started grad school and have been juggling that and a busy social life and falling in love. Ooops, that happened.
But I am trying to get serious about my diet again. I’ll get more serious about my workouts after the first of the year, my only scheduled event so far is a sprint tri in June. I do need to schedule at least two more events for 2012. I’ll get to that eventually.
A couple of weeks ago The Boyfriend suggested that I could package up individual stir fry type meals and freeze them, then pull them out and cook them up for lunch each day. Great idea! So the next day I went to the grocery store and got to work.
Stir Fry With Peanut Sauce
1 lb Rice Noodles
2 Fresh Red Bell Pepper
3 medium Zucchini
1 bag (7.5 oz) Fresh Sugar Snap Peas
2 medium Onions
1 bag (10.5 oz) Shredded Carrots
Peanut Sauce:
½ cup Creamy Peanut Butter
½ cup Low Sodium Soy Sauce
½ cup Honey
1/4 cup Rice Wine Vinegar
3 tsp Chopped Garlic
1 tbsp Curry Powder
Prepare rice noodles per instructions on the package. Chop all veggies into bite size pieces.
Combine all ingredients for the peanut sauce in a small saucepan and simmer until the peanut butter melts and combines with the other ingredients.
Divide veggies and noodles evenly and put into 8 separate freezer bags. Divide Peanut Sauce into 8 separate snack bags and put into the bags with the veggies. Then load everything into the freezer until you’re ready to eat.
When you’re ready to eat, take one bag from the freezer, remove the peanut sauce, saute all ingredients until cooked through. Meanwhile, microwave the peanut sauce for about 45 seconds on high in the microwave, or soak the baggie in a bowl of hot water. Pour the warm peanut sauce over the noodles and veggies. You can eat it just like this a this point, or if you have extra ingredients on hand, like bean sprouts or crushed peanuts, you can throw those on top.
Makes 8 servings | 450 calories per serving
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Since I’m new to this blogging about food thing, if anyone has any resources that are good for calculating the calories and nutrition info in recipes, please share. I’d like to provide as much nutritional info about each recipe as possible.
Looks great!!! Pretty photo, too!
Here’s a recipe/calorie calculator I’ve used before…http://recipes.sparkpeople.com/recipe-calculator.asp Seems to be fairly accurate, might give it a try with a recipe that you know what the nutrition info is already just to double check!
Would you believe I took that photo with the camera on my phone?
Thanks for the calculator link, I’ll check it out and see how it works.
LOVE the new look and focus!! So glad you are doing this (updated the title on my blogroll hehe). As for resources for nutritionals, go to myfitnesspal, you can enter ingredients to a recipe and it tells you the nutritionals per serving. pretty cool.
Thanks! I’m glad you’re still here (I knew you would be).
MyFitnessPal is what I have been using, I just wondered if there was something a bit more detailed, or user friendly, something I might like better. Just keeping my options open