I can’t believe it’s been a year already.
When I first started this blog, I just wanted a place to keep track of my adventures in healthy cooking and a way to share those adventures with family and friends. That spirit is still very much at the core of A Second on the Lips. But over these last 12 months, the site has grown into something even more meaningful. Read more… →
My mom only recently showed me how to make pancit. I always thought it was a slightly mysterious, mystical dish for some reason. Turns out pancit is actually quite simple to make — the one trick is making sure not to overcook the delicate rice stick noodles. Fortunately, you don’t have to worry about that today.
Why? Because my version dispenses with the rice stick noodles altogether, calling for tofu shirataki noodles instead. That means this pancit (already a virtuous dish) is unbelievably low in calories and carbohydrates. A huge serving comes in under 200 calories!
Pancit is a little prep-intensive. It takes a few minutes to get all the vegetables chopped and ready. However, once the cutting is done and the actual cooking begins, pancit comes together quickly and easily. Its flavors are simple and comforting: garlic and onion, soy sauce, and bright lemon.
Pancit is perfect for potlucks or parties — it’s easy to make in bulk and adapt to all kinds of tastes. I used chicken here, but you can make yours with shrimp, pork, or just vegetables if you like. You can also use the traditional rice stick noodles instead of the shirataki if you prefer. Just look for the alternate instructions at the bottom of the recipe.
Keep reading to learn how to put this pancit together!
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Ring-ring! “Hey girl, can I call you back? I’m making chocolate-dipped granola bars.”
“…oh my God, who ARE you???”
Apparently, I am a girl that bakes homemade granola bars in her spare time. Don’t be too impressed; it’s honestly not that big of a deal. Anyone who’s made their own granola before can tell you how cheap and easy it is. Turning that granola into convenient, portable bars takes just a few more steps:
1. Add something sticky and gooey to the granola.
2. Bake said granola.
3. Cut said granola into bars.
4. Dip bars into high quality chocolate.
The one trick is waiting for the granola to cool before you cut it — if you’re impatient and try to cut too early, you risk ending up with a (delicious) heap of crumbly clusters instead of the handy bars you intended.
Granola is especially substitution-friendly, so use whatever ingredients make sense to you. I used a mix of almond, pecans, and blueberry craisins here, but any another combination of nuts and dried fruit would work just as well. I used agave nectar to bind everything together; honey and maple syrup are great alternatives.
These sweet, nutty granola bars are the perfect energy-packed snack get you through a long afternoon. Recipe after the jump!
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One of my college roommates introduced me to the beauty of shrimp tacos. Before that, the only tacos I’d ever had were made with ground beef or chicken. Usually there were boxed hard shells involved. I know, I know. I was living a sad, sheltered shell of a life.
Now that my eyes have been opened, shrimp tacos are almost always the variety I choose to make. For one thing, they’re the easiest option by a mile. Shrimp have a short, fuss-free cooking process. Even if you have to defrost the shrimp, this recipe comes together in 30 minutes or less. Using fresh shrimp? Then it’s more like 15 or 20.
Of course, no one really needs an excuse to cook shrimp. The natural sweetness and tenderness of a a well-prepared shrimp is a thing of beauty. Paired with garlic and olive oil? Mercy.
I topped these shrimp tacos with a mixture of broccoli slaw (one of my favorite convenience foods) and Greek yogurt. The slaw topping is bright and tangy, with a kick from a little red onion.
Two of these super-stuffed tacos come in under 300 calories, so you can enjoy all this shrimpy delight guilt-free. Read on for the recipe! Read more… →
I’m happy that Brussels sprouts are finally getting some of the love and respect they deserve. They’ve popped up on restaurant menus all over the place. Of course, there are some stubborn holdouts that want no part of this Brussels sprouts business. Just means more delicious sprouts for me.
Anyway, this Asian-inspired recipe is one of my favorite ways to prepare them. Sautéed in a healthy oil infused with garlic, onion, and chili flakes, the sprouts take on big, bold flavor. Sugar-free orange marmalade is the key to this recipe. It adds bright, citrusy sweetness without adding a ton of extra calories. A few drops of fragrant, nutty sesame oil are the finishing touch. All together, the sauce is similar to the one you find on takeout-style orange chicken. Needless to say, this version is a lot better for you.
These spicy orange Brussels sprouts are an easy, delicious dish for meatless Monday. Most people will prefer this recipe as a side (try it with steamed fish or chicken satay), but I really like it as a main over rice or noodles. Recipe after the jump! Read more… →