Today's post is written by Erica Sara of the blog "Erica, Miss America."
Day 7: Erica's Pan Cooked Flounder with Shirataki Noodles
Hey folks, I am so excited to write this, my first guest blog post! My name is Erica and I blog about running, yoga, gluten free cooking and baking, and just about anything else that pops in my head at Erica Miss America.
I was diagnosed with Celiac Disease 7 years ago and have been gluten free ever since and I remember thinking how horrible a gluten free diet would be. No pizza or bagels ? What on earth would I eat? Turns out, my diagnosis was a huge blessing in disguise. It forced me to examine what I eat and to find new and exciting ways to nourish my body.
My most recent discovery is Shirataki Noodles and I love them! Shirataki are a pasta alternative made by combining tofu and the root of Konnyaku, a member of the yam family. They are vegan, are free of cholesterol, sugar, gluten, and dairy and are perfect when you’re craving that big bowl of pasta but want something light to eat. You can find them in the refrigerator section of Whole Foods and the best part is that you don’t have to cook them. Just rinse & drain the noodles and then stick them in the microwave for 2 minutes. Easy!
Carrie's Notes: Shirataki noodles are made from tofu, so they do contain soy. If you need a quick alternative for soy based noodles, use cheap, frugal rice noodle vermicelli from your local Asian store, or from the Asian aisle of your local grocery store. A few suggestions: Thai Kitchen Rice Vermicelli, and Kame Rice Sticks.
My new favorite go-to meal after a late night run is the noodles tossed with garlic and greens, and served with a piece of fish. It’s quick, easy, a great source of protein and doesn’t leave me feeling heavy. So, here it is, my Gluten Free Quick and Easy Meal….
Erica's Pan Cooked Flounder with Shirataki Noodles, Garlic, Baby Bok Choy and Broccoli
2 fillets of Flounder
2 heads of Baby Bok Choy, roughly chopped and washed well
1 head of fresh Broccoli, stems removed and cut into small florets
4 cloves of garlic, thinly sliced
Olive Oil spray
Salt & Pepper to taste as desired
1 package of Shirataki Noodles
Spray a very large skillet with olive oil and place over medium heat. Add the sliced garlic and sauté for 1 minute. Add the broccoli and bok choy and sauté 4-6 minutes, depending on how crisp you like your vegetables.
While the veggies are cooking, heat another skillet over medium-high heat and spray with olive oil. Season the flounder fillets with a dash of salt and/or pepper (optional depending on your taste). Place the fish in the pan and let cook about 3 minutes on each side.
Open the noodles, rinse and drain really well. Note: they are a bit stinky when you first remove them from the package. Have no fear: the smell will go away and they don’t taste stinky at all ;) Place them in a microwave save bowl and heat for 2 minutes.
Toss the vegetables with the noodles and serve with a piece of the fish and wedge of lemon. Enjoy!
Erica is an NYC resident who loves blogging about her passions: gluten free food, running, sewing, photography, dancing, listening to music that moves my soul, creating, yoga, being, searching for inspiration, & conquering her fears. Thanks so much for helping us in our 30 Days of Quick & Easy Meals Erica "Miss America!" You can find Erica at her blog: "Erica, Miss America."
Stay tuned for tomorrow's recipe in 30 Days of Gluten Free Quick & Easy Meals. Day 8 will feature a fabulous strawberry salad recipe from Claire@ Gluten Free and the City.