Anyone that knows me, knows I’m not much for cooking. I fall into the category of people that “make food”– as in, I bake a chicken breast, boil potatoes, microwave vegetables.
While this is what works for me, every now and then I get the urge to be a little creative with my food, and recently decided to take a stab at making “macro-friendly” Pad Thai. I wasn’t sure how it was going to turn out, but I was so pleased with my inventiveness, I just had to share it for the blog.
I used this (http://www.lecremedelacrumb.com/2014/05/chicken-pad-thai.html) recipe as the basis for my meal, but made some substitutions along the way, which made it a bit more agreeable to my numbers.
The final recipe came out to 4f/34c/59p for the entire bowl. The recipe says “serves 4”, but I ate the entire thing!
Prep Time: 10 minutes
Cook time: 20 minutes
As a full-time flight attendant and a talented Master’s athlete, Cristina Gomez knows a thing or two about tracking macros on the go. With a hectic schedule and clear timeline to achieve her goals, Cristina successfully dropped from...
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