My dinner last night was so good and fresh and satisfying. I started off with bean thread noodles (also known as glass noodles in Asia, which is where I was first introduced to them). They are made with mung beans and potato starch and are gluten free, and at 170 calories per bundle, they’re a good restrictive deal. While those were cooking, I whipped up a zesty sauce with amino acids (gluten free soy sauce), sesame seeds, sriracha, hoisin, fresh lime juice, lemongrass, fresh garlic and ginger, and splash of sesame seed oil. I sliced up four baby carrots (21 calories) and quickly steamed them until fork tender, and sliced up the other half of an avocado (160 calories) that I ate before personal training. I rinsed the noodles in cold water and tossed them with a little bit of the sauce (I’m saving the rest for other meals), rinsed the carrots in cold water, and threw them on top of the noodles along with my perfectly ripe avocado. Heaven.
