I have to admit to you that the day I started working out, I never once counted calories. And I still don't.
I don't expect you to not to but then again, I don't expect you to either. To me, when you start counting calories, you start limiting yourself. I'm sorry but I'd like to have my freedom. After all, I already AM eating healthy and working out, why should I also have to write down what I shove in my mouth?
It's all about moderation and proportion!!
Yes. I look at calories per serving because just looking at the nutrition label will either make or break it for you. I'll post up a blog about what you need to look for and look OUT for when eating. Also, try to do your own grocery shopping. IF you can't, ask the person who buys it if they mind you coming along and making healthier decisions for everyone.
So, I believe that if I lost 31 pounds and never once counted calories, you can too. Sometimes I'll provide the calories per servings with my recipes, sometimes I wont. Because sometimes I'll go the extra million mile to figure all the nutritional information for you and sometimes I won't.
Trust me, these are the foods I eat!!
Who knows, maybe one day I'll start counting calories. Until then, I'm gonna continue to do what I do, eat healthy & work out! If you really want to know how many calories are in my recipes, let me know and I will be so kind and write it all down for you. :)
Chicken Spring Rolls
serves however much you cook! ;)
(in order of picture above)
- 2-4 cups water
- Large Heatproof bowl & medium sized plate
- Chicken Breast
- Cucumbers (sliced)
- Carrots (shredded)
- Romain Lettuce (The more variety, the merrier!!)
- Rice Paper (easily found in asian markets near the noodles section)
- White Rice Noodles
- Mint Leaves (optional)
- Begin by cooking (grilling, broiling, however you'd like) your chicken breasts with a sprinkle of salt just to taste.
- While your meat is cooking, slice your cucumbers, shred your carrots and chop up your romaine lettuce.
- When the chicken breasts are done, let them cool to until you can handle them by hand. Slice the chicken breasts longwise and set aside.
- Take about a stick or two (depending on how much you cook) of the noodles and cook them in boiling water for roughly 5-10 minutes (Or until the white grain is no longer visible inside of the noodle) Once the noodles are cooked, drain them and rinse with cold water.
- Once your noodles are cool, place the noodles onto your plate.
- Prepare all your veggies and meat in bowls for easier assembling.
- Take your water and place it in a pot and bring to a boil. Clearing the area of running kids, pour the hot boiled water into the heatproof bowl. Let the water sit while you cut the chicken. (NOTE: Your water must remain warm/hot enough at all times to soften the rice paper. Don't burn your hands!!
- When the water is cool enough to handle but still hot, take a sheet of rice paper and dip them into the water. Use both hands and hold the top of the rice paper, dip from the bottom about half way up until soft enough but still firm. (the paper gets soft while it sets up so a bit firm is okay) Then grab it from the bottom (firm is best so you have something to hold on to) and dip and dip the other half.
- Place the rice paper onto the counter (I use another plate) and starting from the top and forming a line across, add a generous amount of veggies, noodles and meat. Be careful not to over stuff or the rice paper will rip!
- To wrap your spring roll, roll the veggies, noodles and meat into the wrapper and roll halfway, once you're halfway, take the left & right flaps (at separate times) and bring them in to meet each other. Finish wrapping your spring roll by continuing to roll down until finished.
You can eat this by itself because if you seasoned your chicken just right, your spring roll will taste just right!! I know some people like to go the all asian route and use peanut sauce but I personally don't really like peanut sauce. I don't know, just get creative!!
Enjoy you little Hungry Hearts!
Love, Angel xo