WonTon Soup

mmmmmmmm! this is the BEST I've made it like 8 times recently.


first for the broth I use some chicken stock, and also some chicken soup base from the Asian Food Market, with water. That soup base just makes it so salty and yummy. Then I chop up some bok choy, enoki mushrooms, and green onion.



The bok choy is really tender and tasty I love it


For the filling I started with some browned ground turkey, put that in the food processr

to that I added some sauteed mushrooms & ground ginger. Then I assembled the WonTons like so



Drop those in boiling water for about ONE minute. strain them out with a slotted spoon into your bowl. Top with a ladle or two of the broth--which is simmering on the stove for about 20 min.mmmmmmmmmmmmmmmmmmmmmmm

Beautiful Success!

I made vegan raviolis using turnip as the "pasta" Check. It. Out.

First, I sauteed a pack of mushrooms with Earth Balance Buttery spread. Then I used the food processor to make the filling:
1 Cup Macadamia nuts
1 bunch of basil leaves
1/3 Cup pine nuts
1 tsp salt
the sauteed mushrooms

Then I used my Health Master to make the "alfredo" sauce:
1 can Lite Coconut Milk
1 cup raw cashews
1 tsp salt
1 tsp pepper
1 tsp garlic granules
Blended on the highest level for about 1 min (LOUD!) It came out SO creamy, I can't believe it

Then, I peeled and sliced this honkin turnip

put a dollop of filling on one side of each slice, folded it over, steamed for 3 min


ENJOYED!


This is SO super yummy you guys. Creamy, and satisfying. I'm going to make it again tomorrow and make a couple tweeks on the filling. I think I'll take out the macadamia nuts. I think if it's mainly mushrooms it will have a better texture. But other than that, I'm SO excited about this sauce!

Wrap it up

I got this recipe from my CLOSE personal friend Gwenyth Paltrow in her newsletter goop Scroll down till you see Wild Salmon Collard Wraps. I didn't have carrots so I used beets. This is my FAVORITE new recipe. I love it and we're having it again for dinner tonight!

If you don't want to go over to the original recipe, I'll give you the basics: take a piece of salmon, about 2 oz and place it 3/4th of the way down on 1/2 slice of collard greens. Top with a dressing (rice vinegar, lemon juice, sesame oil, ginger, maybe a little soy, garlic...). Top THAT with cilantro, some thinly julienned fennel & thin carrot slices. roll it up and steam it for 5 - 6 min. YUM

This was my first try with Fennel and I LOVED it. The texture is very delightful when it's steamed with a delicate flavor that would compliment many dishes. I'm going to use it more. Today, I got a Turnip and I'll do a post about my first try with that. keep your fingers crossed, remember, the parsnip didn't go as well as I'd hoped :-)

Today, I went back to the gym for the first time in a month. It's depressing. I was unhappy with my weight and my body :-( I've gained 12 pounds since the big wedding I got skinny for as a goal (in July). I still wear the same jeans but I'm squishing out all over the place. I've been slacking on the gym a LOT because I've been having a problem with my shoulder. I went to physical therapy for it for around 6 weeks. I LOVED physical therapy but it is sure taking time to get better. I know I can do a lot at the gym that doesn't do anything to my shoulder so I need to GET TO IT! The Holidays and weather really make me love staying home and hunkering down which doesn't help either.

Plus I've just completely lost touch with my healthy eating habits. My friend helped me flip that switch today (hopefully). Her Facebook posts about juicing and the food industry were inspiring to me this morning, I'm feeling better already. I went to the gym and then had a Kale salad and a tangerine for lunch. I'm making these salmon wraps for dinner with curried chickpea cakes (a recipe I got from my skinny bitch cookbook). I'll post food stuff here more and that always helps