A couple of weeks ago a reader from the United Kingdom sent me a kind e-mail with an offer to send some fun UK treats. After months of watching Mi rave about Eat Natural Bars, of course I said yes.
As it does take quite a bit of time for packages to make it across the Atlantic, I had almost completely forgot about the e-mail exchange until I noticed a customs sticker on one of my envelopes yesterday.
Inside was a kind card, some yummy dark chocolate, Raspberry Bites and two different Eat Natural bars.
This afternoon I knew I had to try the Eat Natural with Almonds, Apricots and a Yoghurt Coating on for my afternoon snack.
The ingedients were simple: yogurt, brown rice crisps, almonds & apricots. Since there wasn’t much to the bar, it was rather fragile and broke just as easily in my hand as it melted in my mouth.
It was definitely different then any bar I’ve had, but very good. The only complaint I would have is that its very sweet almost like a white chocolate candy bar.
Thanks Sam for the wonderful gifts!!
For dinner tonight I decided to try a new WildWood product: PastaSlim.
PastaSlim reminds me of Tofu Shirataki Noodles. They have 20 calories per serving, require no boiling time, are wheat, gluten & dairy free and are made of tofu.
As I am not the biggest fan of spaghetti noodles for spaghetti, I had to dig into my creative thinking cap for this one and came up with an easy, yummy Shrimp Pad Thai dish.
Shrimp Pad Thai
- PastaSlim Noodle
- Egg Whites
- Bean Sprouts
For the Sauce
- Seseame Oil
- Red Pepper Flakes
- Soy Sauce
- Peanut Butter
- Mix together the ingredients for the sauce and place to the side. I did not measure the ingredients but just kept adding various elements until it tasted right.
- Place a wok on high heat and drizzle some sesame oil. Stir fry the onion, garlic, broccoli, carrots and mushrooms until the vegetables are soft.
- Push the vegetables to one side of the woke and add about 1/2 cup of egg whites to the other. Scramble the egg whites then combine with the vegetables.
- Add the sauce and shrimp to the vegetables. Let the sauce thicken and wait for the shrimp to turn pink.
- Drain the PastaSlim noodles and add to the wok, combine until all is heated through.
It was actually a pretty good dish. The PastaSlim noodle are not as slimy as the Tofu Shiratki Noodles and really held the Peanut Sauce rather well. The only thing this dish was missing is crushed peanut, which I forgot to add until I was almost done eating.
At the moment my kitchen is bursting at the seem with sweets! With so many options for dessert I was overwelmed and went with an old standby: Ice Cream.
I had 1/2 cup Edy’s Slow Churned Samoas Ice Cream wih a crumbled mini Cinnamon Twist Crumbled on top. Yum!
A really sweet reader sent me a video today she and her hottie boyfriend film while they ran their first marathon last weekend. The video was so hilarious and so inspiring it really made me want to try to capture as much of my first marathon experience as possible on film as well.
So now as an e-bay newbie I am desperately trying to get ahold of my very own Flip Camera. So far, I am not having much luck on here. Everyone keeps bidding out of my price range, I thought e-bay was suppose to be a steal?!?! Does anyone have any good tips for landing the Flip Camera of my dreams for under $50?!?!