My First Resistant Starch Meal

I?m really excited to share my amazing first meal, and some pretty stellar pictures too but first things first?

Snack

Unfortunately my lunch wasn?t very filling, which I was expecting. Plus my breakfast was, I think, about 100 calories lighter than my usual so not surprising I was needing a snack at 2:30pm. As you know, I?m all about the MaraNatha right now so I recreated yesterday?s breakfast.

Complete with iced coffee with milk. It?s a toasted sandwich thin with a very sparing smear of MaraNatha, one side sprinkled with raisins and the other a drizzle of agave! So delish and really hit the spot.

Took a boat load of pictures, loving the macro but I want to get to the good stuff. Off to Resistant Carb Land!

Dinner

So as promised tonight was my first meal focused on Resistant Starch Carbs. If you missed my write up on what they are click here. But I do have a little more supplemental information. To read all about RS Carbs go to Health.com.

Basically when following the diet, which I?m not, you want to get 10g of Resistant Starch a day. These are the highest rated RS carbs, and the ones that are incorporated in most of the CarbLover?s Recipes on Health.

Bananas (4.7 per serving)
Oatmeal (4.6)
Beans and Lentils (3.4)
Potatoes (3.2)
Whole Grain Pasta (2)
Barley (1.9)
Brown Rice (1.7)
Peas (1.6)
Rye or Pumpernikel Bread (0.9)
Polenta (1)
Potato Chips (1)

It is also very important to still get nutrients form other food groups as well so portions are very important. RS starches should take up about a fourth of your plate in a meal.

Shrimp Stir-Fry with Ginger

Courtesy of Health Magazine July/August 2010 Issue

Ingredients

2 tsp dark sesame oil
2 TBSP low sodium soy sauce
1 TBSP honey
1 TBSP grated and pealed fresh ginger
2 garlic cloves, minced
4 cups stir-fry veggies (I bought the pre packaged ones in the bagged salad isle)
3 oz frozen shrimp, thawed (I used 3 oz of pre cooked firm tofu)
1 1/2 cups cooked brown rice
2 TBSP sliced almonds
1 scallion, chopped.

Directions

heat the oil in a large nonstick skillet over medium high heat. Add the sesame oil and soy sauce. Once heated add the honey, ginger, and garlic. Let cook for about a minute.
Add the veggies and the tofu, then add the brown rice. Stir-Fry for about 10 minutes.
Remove from the heat and top with scallions and almonds.

Serving Size: 3 cups Calories 410 | Fat 9g | Carb. 61g

Prep time: 5 mins

Cook time: 10 mins

Makes: 2 servings

This is ginger ! We are now friends.

Look at how big this serving is!!! I was so shocked. Taste wise, I thought it was really good. I did add some red pepper flakes for a little kick after my first few bites. But it would have been good without.

On the Filling Factor scale, I?d have to say it gets a 10! It?s so filling, but not stuffing . I will have to evaluate the entire RS approach to filling foods after I make a few more recipes, but I have a feeling RS carbs are the way to go!

I?m obsessed with how easy this recipe was. It took maybe 20 minutes to make. Plus it is only 2 servings so I don?t have a huge bowl of leftovers to get rid of. I?m planning on a lunch left over experience tomorrow .

Health.com has tons of information on RS starches, definitely check out the link. I think these would be amazing night before race dishes!

This recipe has 2.6 grams of RS carbs. Plus two servings of veggies per serving! Such a power packed dish.

After dinner I whipped up some 4 Ingredient PB Cookies, except I didn?t have chocolate chips so it was really only 3. I made a 1/4th recipe so the ingredients are 4 tsp egg, 1/4 cup pb, and 1/4 cup sugar. I got 10 mini cookies out of the batter and each cookie was 60 calories? I had 3!

Yuck blurry! But oh so tasty, these a killer sweet definitely make ?em. You bake at 350 for 8-10 mins.

Hope you all liked this first RS Carb dish. My next one will be on the menu this week.