ONE POT PAD THAI!

You all know how much I LOVE making one pot meals! I’m all about ease in the kitchen… which includes ease in the clean up! I saw the Buzzfeed version a few months ago and couldn’t believe how many extra bowls and things they used, but still called it one pot. It also looked very time consuming because they would cook the noodles, take out of the pot, cook the egg, take out of the pot, cook the chicken, take out of the pot. You get the idea. Not to mention they used weird ingredients like sriracha and shallots!

So, I was determined to make my own, REAL one pot pad thai! I made the traditional version with shrimp and tofu. AND IT IS FREAKING DELICIOUS! Let me know if you try it!!

ONE POT PAD THAI VIDEO TUTORIAL!

INGREDIENTS:

2 tbls sesame oil
2 oz firm tofu, diced
3 scallions (spring onions) diced
3 garlic cloves, crushed
1 egg
1/2 lb uncooked shrimp
1 tbls fish sauce
1 tbls coconut sugar
1 tbls sesame oil
1 tbls soy sauce
8 oz thai rice noodles
1.5 cups water
Optional Toppings:
Peanuts
Lemons
Limes
Cilantro
Scallions

Macros for the ENTIRE pot:
Protein: 96g
Carbs: 204g
Fat: 22g

  1. Dice the bottom part (the white part) of the scallion and the tofu. I found that using extra firm worked better. (You can leave it out if you don’t like tofu. It just blends right in, can’t even taste it. Good source of extra protein.) Heat sesame oil in a pot and saute the tofu, scallions and crushed garlic.
  2. After about 2 minutes, push those ingredients to the side and add the egg. Let that cook for a minute and then using your spatula, scramble it around. After it’s cooked, mix the egg in with everything else already in the pot.
  3. Throw in the raw shrimp. The edges will start to turn pink. When they do, mix everything together. (No worries if they haven’t fully cooked yet, they will definitely be cooked after the water boils.)
  4. Add the soy sauce, fish sauce, sesame oil and coconut sugar to the pot. Stir everything together. (No need to stir them together before adding to the pot. Save a bowl!) We used coconut sugar because it is unrefined, low glycemic and healthier for you than plain old white sugar.
  5. Add the noodles and water. (Yes, the noodles will be sitting there in no liquid. Trust the process 😉 ) Cover with the lid and put the flame on high. After about a minute, the noodles will start to get softer and you can gently push them down into the water. Cover again. The water will start to boil and then you will be able to stir the noodles together with the other ingredients.
  6. While you wait for that, prepare your toppings. Dice the cilantro, chop the peanuts, slice open the lime (or lemon) and dice the top part of the scallions.
  7. Once the water has been totally absorbed, your meal is ready! Plate it up and add the toppings! Should only take about 8-9 minutes from the time you put the raw noodles into the pot for it to be done.

Please let us know if you try it!!!
Did you watch our video? What do you think… easier than Buzzfeed?!

Have a great week!!! Send us a picture if you make it! You can see our social media links below 🙂

Stephanie and Adam

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If you would like some information on our private nutritional coaching, shoot me an email at chefstef6@gmail.com! I help people in need of better athletic performance, better sleep, more energy, healthy aging and weight loss.

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The BEST Minestrone Soup (one pot!)

This hearty minestrone recipe will leave you feeling fully satisfied! Absolutely delicious and you cook everything IN ONE POT! Doesn’t get better than that! Oh, and it’s even healthy!

1 tbls olive oil
1/2 yellow onion
1 cup carrots
3 stalks celery
2 cups green squash
2-3 chicken breasts
6 oz spinach
8 oz pasta (dry)
48 oz chicken broth
16 oz water
16 oz can crushed tomatoes
16 oz can white beans
1/2 cup chopped basil
1. Dice the onions. Heat up olive oil in a large pot and saute the onions.
2. Dice the carrots into small pieces, add to the onions and stir.
3. Cut up the celery and zucchini and set aside. Stir the carrots and onions, then cut the chicken into small pieces.
4. Add the chicken to the onions and season with salt and pepper. Stir and then add all of the ingredients. The celery, zucchini, spinach, pasta, chicken broth, water, crushed tomatoes and white beans. Add salt and pepper, stir, cover and bring to a boil.
5. Once boiling, set the timer for 5 minutes. After 5 minutes, turn down to a simmer, and add the fresh basil. It’s ready! But you can feel free to leave simmering on the stove until you are ready to eat!
Enjoy!
Stephanie

Chocolate Mug Cake (<500 cals!)

Single serving dessert (AKA portion control). Less than 500 calories. Probably costs less than $1. How can you resist this?!

Ingredients:

1/4 cup flour
3 tbls sugar
2 tbls cocoa powder
pinch of salt
1/4 cup + 1 tbls water
1 tbls vegetable oil
drop of vanilla extract
ice cream (optional)

1. In a mug, mix the dry ingredients with a fork.

2. Add the wet ingredients and again, mix with the fork until well combined. Should look like the same consistency as cake batter.

3. Microwave for about a minute and a half.

4. Spoon ice cream, or any sundae accoutrements you have in your cupboard!!

About 430 calories without the ice cream. So tasty, you won’t feel like it wasn’t enough.

Seriously, that’s IT! Enjoy, take a picture and send it to me!!!

Stephanie

 

Nutella Peanut Butter Cups

3 ingredients.

2 are in the title.

Seriously, the most ridiculously easy dessert to make. Warning: It will be tempting, but don’t eat the entire batch. I advise not to make these when alone.

I wouldn’t even call this a “recipe”… watch to find out why!

Here is all you’ll need:

-a roll of prepared sugar cookie dough (or you can make your own sugar cookie recipe, but that would take longer and then it wouldn’t be only 3 ingredients!) 😉

-Nutella (approx 1 cup)

-Peanut Butter (approx 1/2 cup)

1. Grease a mini muffin pan. Preheat your oven to 350º.

2. Roll the dough into small balls and then place in each of the cavities. Using your fingers, mold the dough into a small cup, pressing up the sides of the cavity. Careful not to make the bottom too thin! Bake in your oven for 7-9 minutes, until they look light golden brown.

3. When finished baking, take out and let them cool in the tray for 2 minutes. Add a dab of nutella and a dab of peanut butter to each cup. I would suggest the ratio to be higher in nutella, but that’s my own preference 🙂

4. Using a toothpick, swirl the two together. They will start to slightly melt in the hot cups, making it easy to mix together.

5. DO NOT attempt to take out of the tray until the cookies are completely cool. If you try to take one out and it’s breaking apart, that means you need to wait for it to cool down more. Or, if a bunch are easy to take out, but one is stuck, that just means you didn’t grease it well enough. In order to fix said problem, dig it out and quickly shove in mouth. Problem solved.

Here are some other ideas/options:

1. Skip the peanut butter and only fill with nutella!

2. Add sea salt.

3. Place a piece of banana or strawberry on top!

Wow, this was much harder to type out than it was to show in a video! Please watch the 2 minute video if any of this didn’t make sense, haha!

If you weren’t tempted to try them yet… here you go 😉

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Happy baking!! Take pictures of your creations and send them!!

Stephanie

Oh and in case you missed this one from a few months ago…

Coconut Rice with Chicken – Thai Inspired!

Woah, if you enjoy Thai food, you HAVE to try this! It’s like… better, cheaper and healthier than getting it at the Thai place down the block! 🙂

You’ll need:
2 tbls olive oil

3 cloves crushed garlic

1 lb of chicken breast

1/2 tsp salt/pepper

1 tbl of lime zest (optional if you don’t own a zester)

1 cup chicken broth

1 cup water

1 cup rice (brown rice is healthier!)

1 14. oz can coconut milk

1/4 tsp salt/pepper

8 oz. fresh spinach

1/2 cup chopped cilantro

Lime for garnish

1. Cut the chicken into small pieces. In a large pot, heat the olive oil and then saute the garlic. Add the chicken, salt and pepper and cook for 3 minutes until all edges of the chicken are white. (If you like spicy food, feel free to add some cayenne pepper!) Add the lime zest.

2. Add in the broth, water, rice, coconut milk and salt and pepper. Stir together, cover and boil. Once boiling, lower the heat and add in the spinach. Cover and simmer until the rice is done. Brown rice takes about 35-40 minutes, white rice takes about 20.

3. When your dinner is nice and creamy and all of the liquid is absorbed, add in the cilantro! Stir together and serve! Definitely going to want to add in fresh lime juice. Mmmm!

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Peanut Butter Rice Krispie Brownies

These are so so SO yummy! The toasted marshmallows in the middle mesh the brownie together with the rice krispies. Mmm. And your kitchen will smell scrumptious!

You’ll need:

1 brownie mix

4 cups marshmallows (divided in half)

1/3 cup of butter

1 cup peanut butter

3 1/2 cups rice krispies

sprinkles (optional)

Very simply, line a 9×13 inch pan with tin foil and bake the package of brownies. When they have 5 minutes left, take them out.

Cover with a layer of marshmallows, about 1-2 cups. Put back in the oven until they are toasted, about 5-10 minutes.

When they come out, let cool while you make the rice krispie topping. Melt the butter and peanut butter in a small saucepan until creamy. Add 2 cups of marshmallows and cook on low heat until smooth. Transfer to another bowl and gently fold in the rice krispies, 1 cup at a time.

Pour over the brownies and add some sprinkles for fun!

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You can eat them warm or cold. Very simple to cut up. You can make them into bite size pieces to make a lot, or cut them into big bars!!

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Enjoyyyyy!
Stephanie

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Creamy Pumpkin Pasta with Chicken in ONE POT!

No, really. All made in one pot. I swear! SO SIMPLE to make, either for a whole family or just yourself. Prepared and in your mouth in 20 minutes. SO creamy and delicious, you’re going to love this.

For the chicken:

2 tablespoons olive oil

½ yellow onion

1 pound chicken breast

1 teaspoon salt

1 teaspoon pepper

1/3 cup fresh parsley

 For the pasta:

1 pound uncooked pasta

2 cups water

2 cups chicken broth

1 teaspoon salt

1 teaspoon nutmeg

1 ¼ cup pumpkin puree

  1. To prepare your ingredients, chop the parsley. Then dice the onion and cut the chicken breast into small pieces.
  1. In a large pot, heat the olive oil. Saute the onions until fragrant, about 2 minutes. Add the chicken, salt, pepper and parsley. Stir and cook for a few minutes until there is no more pink on the outside. (If the inside is not fully cooked, that’s okay, it will continue to cook with the pasta.)
  1. Add the pasta, water, chicken broth, salt, nutmeg and pumpkin. Mix together. Bring to a boil and cover. Let this cook on medium heat until the pasta has absorbed all of the liquid and has turned into a nice creamy sauce, about 10-12 minutes. As the sauce thickens, be sure to stir every few minutes so it does not stick to the bottom of the pot. (If it is too creamy for your liking, you can stir in more water, ¼ cup at a time.)
  1. Serve with a garnish of fresh parsley, cracked black pepper and parmesan cheese.

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Ways to vary the recipe:

  1. Make it vegetarian by leaving out the chicken. You can also add spinach. (!)
  2. If you would like less of a pumpkin flavor, add only 1 cup of pumpkin puree. You can also change the 2 cups of water to 2 cups of chicken broth for a total of 4 cups of chicken broth.
  3. Make it spicy by adding red pepper flakes and more black pepper.

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Seriously, you’re going to LOVE this. Let me know when you try it! Send me a pic!

Have a great week!
Stephanie