Home | Bake Bread and Eat Thai

Bake Bread and Eat Thai

by Heather

Hooray for Thursday!

It’s been a very busy week at work, which totally explains my fatigue these past couple days.

Monday and Tuesday I walked Joe in the morning then on my break at work too.  Wednesday I wanted to just rest, but I had Pump It in the early morning.  So glad I didn’t talk myself out of it.  I taught glutes, inner/outer thighs, abs, low back and stretch.  It was so much fun!

Most morning I don’t really know what I’ll be teaching or the format the instructor wants to use.  I’ll find out that morning and wing it as I go along.  I try to come prepared with ideas in my head depending on what she may want to do, and this morning was a random mix.  I sure love random workouts! 

I felt energized at work all day.  Morning workouts just do that to me.  I’m going to get a run in with Joe this morning.  I want that energy again!

I shared my menu for the week earlier and wanted to show you all some of the goodies I’ve been eating.

Wheat English Muffin Bread!

I love how the texture of this bread is just like an english muffin.  I followed this recipe and the only substitutions I made were…

– my flour combo was: 2.5 cups whole wheat flour, 1.5 cups unbleached flour and 1 cup oat flour (rolled oats ground into a fine flour)

– used soymilk instead of regular milk

– replaced honey with maple syrup

That’s it! I followed the instructions and ended up with 2 beautiful loaves of english muffin bread.  It was a super simple (no kneed!) bread to make.

The cornmeal crunch on the crust was delicious too.

This next recipe rocked my socks off.

Prepare for your socks to be rocked off too.

Peanut sauce and I have a thing going on.  It’s a long term relationship I’ve thoroughly invested in. 

Basically if the food has peanut sauce on it I am in heaven.  This one was no different.

Protein-Packed Mock Thai
Adapted from The Wannabe Chef 
Serves 2

Ingredients

  • 1 zucchini, peeled into shreds
  • ½ red onion, sliced thinly
  • 2 large carrots, peeled into shreds
  • 3 eggs
  • 3 tbsp natural peanut butter
  • 2 tbsp brown sugar
  • ½ tbsp sesame oil
  • 2 tsp low-sodium soy sauce(or wheat-free tamari)
  • ½ tbsp apple cider vinegar
  • ¼ teaspoon chili powder
  • ½ box whole wheat lasagna noodles

Directions

  1. Bring a pot of water to a boil and cook lasagna noodles according to package directions.  Drain and allow to cool when done cooking.
  2. Heat a large pan to medium and add in the onion, zucchini and carrot. Sauté for a few minutes until cooked and softened.
  3. Crack in the eggs and toss the vegetables with them. Continue sautéing until the eggs have completely cooked.
  4. Mix together the peanut butter, brown sugar, sesame oil, soy sauce, vinegar and chili powder.  Chop your noodles into bite sized pieces.
  5. Turn off the heat, pour in the sauce and add in the noodles.  Toss it together until completely mixed. Scoop into bowls for serving.
  6. Garnish with peanuts and (garden fresh) basil leaves.

Delish!  It’s kind of strange to use lasagna noodles in thai food, but it totally worked!  Plus it was the only pasta I had on hand. Winking smile  I love the large over sized pieces though.  It added in yummy pasta and soaked up the peanuty sauce.

Eating this cold for left overs the next day is a great idea too.  Cold peanut pasta.  How could you go wrong?!

What was the last meal that rocked your socks off?

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0 comment

Lesley Lifting Life July 14, 2011 - 4:56 am

I still haven’t gotten on the peanut sauce bandwagon, and I think I really need to!

Reply
Get Healthy with Heather July 14, 2011 - 6:13 am

You totally need to! There’s nothing like it 🙂

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Allie July 14, 2011 - 5:23 am

Your bread looks amazing! I love the taste and TEXTURE or english muffins… yum!

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Get Healthy with Heather July 14, 2011 - 6:13 am

Oh yes texture is my favorite with english muffins.

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Erica July 14, 2011 - 5:36 am

Glad the teaching is going so well! On the fly? Wow! thats tough- good for you to be able to go so easily with whatever the instructor wants/needs you to do. As I said before- I LOVE english muffin bread- it is seriously amazing!

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Get Healthy with Heather July 14, 2011 - 6:12 am

It is! I’m so glad I found it, and on your site too!

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audrey July 14, 2011 - 1:56 pm

Hi!

Just made this for dinner…SCORE!! LOVE it,and love your blog…just recently found you so thanks for the recipes!

Reply
Get Healthy with Heather July 15, 2011 - 6:17 am

I’m so glad you likes it Audrey! I cannot wait to make it again too 🙂

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Elaine July 14, 2011 - 8:20 pm

The bread sounds great but you know how I am about peanut sauce. I will be trying the bread.
Elaine

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Get Healthy with Heather July 15, 2011 - 6:18 am

I know you hate it 🙁 But you’d like the bread!

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Nicole, RD July 15, 2011 - 3:11 am

Since our trip, all I want is Asian food…mostly Thai! This sounds amazing!!

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Get Healthy with Heather July 15, 2011 - 6:18 am

You were surrounded by the real deal, lucky!

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A Tuna Obsession | Get Healthy with Heather July 15, 2011 - 6:06 am

[…] We enjoyed them on crunchy, toasted wheat english muffin bread.  […]

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Sylvia @ LifeIsGoodWithFood July 16, 2011 - 12:41 pm

English Muffin bread sounds absolutely delicious! And I love peanut sauce as well; I always slurp that up on my Thai dish before the noodles 😀

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Get Healthy with Heather July 16, 2011 - 1:02 pm

There really never is too much peanut sauce… it’s the best thing about thai food!

Reply

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