Thai Style Noodles With Chicken

You will feel like you are dining at a Thai restaurant with these Thai inspired metabolism noodles.

Phase 3 | Serves 1
Prep time: 30 minutes | Cook time: 20 minutes
Source:  Hayley Pomroy

INGREDIENTS:

• 4 ounces boneless, skinless chicken breast
• 1 teaspoon sesame oil
• 1 pack Metabolism Noodles, rinsed and drained
• 1 teaspoon toasted sesame oil
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 egg white, lightly beaten
• 1 tablespoons raw cashews, roughly chopped
• ½ cup fresh chopped cilantro

INGREDIENTS FOR THE SAUCE:

• 1 tablespoon raw almond butter
• 1 tablespoon coconut milk
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon Braggs liquid aminos
• 1 teaspoon coconut aminos
• 1 tablespoon lime juice
• 3-5 drops stevia (to taste)

DIRECTIONS
To prepare the chicken, season with sea salt, pepper and garlic powder. Heat up a non-stick pan. Add one teaspoon sesame oil. Sear the chicken 2-3 minutes per side. Reduce temperature to medium heat and continue cooking for 15 minutes or until cooked all the way through (time will vary depending on the thickness). Add water, one tablespoon at a time if necessary, to prevent the chicken from burning. Set aside.

To prepare the sauce, whisk together almond butter, coconut milk, sesame oil, ginger, Braggs and coconut aminos until well combined. Add lime juice and stevia, and continue whisking until smooth and set aside.

In a large skillet, heat one teaspoon sesame oil. Add the drained noodles and sauté over medium heat for about 2 minutes, stirring frequently. Add shredded carrots and continue cooking for another 3 minutes. Add bean sprouts, toss well and add beaten egg, stirring constantly. Cook for another minute or until the egg is done.

Add the sauce and toss until all the noodles are well coated. Cook for 1 to 2 minutes, remove from heat and transfer to a plate.

Heat up a small non-stick skillet. Add chopped cashews and cook over medium heat, stirring constantly, until they start to brown lightly (this will happen quickly).

Add diced chicken, cilantro and cashews to the noodles.

Oatmeal Pancakes with Blueberry Compote *

These pancakes are so good!  Top them with this yummy blueberry compote or replace the blueberries with apples, strawberries or peaches!

Phase 1 | Serves 4

Makes 8 medium-sized pancakes.

Source:  Hayley Pomroy and Compote - Me

INGREDIENTS:

1 cup buckwheat flour

2 tsp. baking powder

1/4 tsp. stevia extract

1 tsp. cinnamon

1 egg white, beaten

1 cup rice milk

1 tsp. pure vanilla extract

DIRECTIONS:

• Combine the dry ingredients in a big bowl. 
• In a separate bowl, combine the egg, milk, and vanilla. Add to the dry ingredients and mix well. 
• In a nonstick skillet or griddle, use 1/4 cup batter for each pancake. Cook about 2 minutes or until little bubbles start to pop on the top. Flip and cook for another minute or two or until brown.
• Makes 8 medium-sized pancakes. Double the recipe for a crowd.

Blueberry Compote:

• 2 cups fresh or frozen blueberries
• 3 packets Truvia or 3T sugar
• 2 tsp lemon zest
• 1 tsp vanilla
• 2 T water
• 1 T Arrowroot for thickening

Place all ingredients (except arrowroot) in a saucepan and cook over medium heat for about 15 minutes until the blueberries soften.  Add the arrowroot and cook another 5 minutes.