There are two foods that I really wanted to share with everyone. One is a brand new discovery for me–shirataki noodles! The other is an old favorite–homemade hot cocoa. I realized that lots of people have never made cocoa from scratch…trust me, it’s much better made yourself.

Shirataki noodles are made from a combination of tofu and the starch of a particular asian plant that I cannot pronounce. The exciting part? There are 40 calories, 6 grams of carbohydrate, and 4 grams of fiber in the entire package! I made up two packages for the husband and I to eat yesterday, and we have tons of leftovers. They are incredibly filling. They are also very easy to prepare, as they do not require cooking. They come packed in water, so you just rinse and heat. I added them to a skillet with chicken, garlic, ginger, carrots, cabbage, soy sauce, sesame oil, and fresh basil, scallions and cilantro. Just stir the sauce through and you are all done. I will definitely be buying those again. Look for them in the refrigerated section of the grocery store near the tofu.

My other tidbit for the day is my strategy for making yummy hot cocoa. I just add a packet of spenda and a heaping spoonful of unsweetened cocoa power to the bottom of a cup. I love to add cinnamon, nutmeg, and sometimes a nice spoonful of dried ginger, as well. I then wet these ingredients with a splash of vanilla and mix it thoroughly until the mixture becomes a paste with no lumps. (This is key…it’s pretty much impossible to get a bunch of dried powders to properly mix into a full cup of milk, at least in my experience.) I fill up my mug the rest of the way with milk and once again stir thoroughly until the paste is disolved into the milk. Then I microwave my mug until it is hot and drink! (The friend who taught me this technique likes to use nonfat milk, but then cool off the hot liquid with a splash of cream.)

Happy eating!