Thai Chicken Lettuce Wraps

 

 

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After a long day out of the house, I came home from babysitting around 8 pm, starving. My parents had made pasta with zucchini for dinner and even though there was still some left over, zucchini is probably my least favorite food so I was not about to have some of that. Thankfully, I was feeling inspired. 🙂

I forget where I saw lettuce wraps (definitely somewhere on the Internet some morning when I had nothing to do) but I bought romaine lettuce heads right after with the intention to make some this week. My favorite dish at P.F. Changs is the lettuce wrap with iceberg lettuce leaves, but I read somewhere (Internet again…) that romaine lettuce has more nutritional value than iceberg so I went with that instead. It worked well, they look more like lettuce tacos than neat little wraps and that leaf on the right was kind of squished but it was delicious all the same.

The best part by far was the sauce: I mixed peanut butter and soy sauce for a Thai flavor and cooked the chicken in it so it was all warm, mixed, and thick. Everything else was just whatever I had in the fridge/pantry and sounded good. The sweet corn, pecans, carrot, and fresh ginger each added their own unique textures and tastes to the dish that made every bite divine.

My parents were eyeing my lovely creations as they had seconds of the pasta, I think I know what to make for dinner next time!

My recipe: Thai Chicken Lettuce Wraps

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Chocolate Banana Mouthgasm

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I am now going to call this bowl of frozen goodness the Mouthgasm because it is that delicious. And you know how sex is good for you? So is this dessert.

I was walking through the San Francisco International Airport on my way home after a long day of traveling when I saw my favorite froyo place that had just opened a store in the United terminal. Ecstatic, I made a beeline for the register only to be told (not very nicely) that they had just closed and the machines were off. I tried to guilt trip her but that chick was not having it so I carried on, defeated. I was so disappointed.

BUT THEN, I remembered that I had frozen banana chunks in my freezer! As soon as I got home, I buzzed the banana with a little yoghurt* and cocoa powder to create an even better chocolatey frozen dessert. The best part: I got to pile on as many strawberries as I damned well pleased–I DO NOT SKIMP ON FRUIT. I also drizzled on a little magic shell just for shits and gigs.

*TIP: After the banana chunks have been in the freezer for a few days, they dry out significantly. The last time I made some Mouthgasm with some long-frozen bananas, I had to fake it because it was all lumpy and not creamy at all. This time, a large scoop of fat-free yoghurt solved that problem–just toss it in the food processor with the banana chunks and it creams them right up.

My recipe: The Mouthgasm

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Strawberry-Banana-Blueberry Smoothie

20130604-103923.jpgI GOT A MAGIC BULLET BLENDER. This was my first creation: a mixed fruit smoothie that was so deliciously thick I had to eat it with a spoon. I made it as a post-workout snack after my run. The cold beverage was so refreshing on this hot day.

I use frozen fruit instead of adding ice to make it smoother and thicker and goat-milk yoghurt to save the cows! Banana makes a creamy base, blueberries are high in anti-oxidants, and strawberries are just fucking awesome.

** If you are using fresh strawberries, here is a trick I learned from my Magic Bullet recipe book: leave the green tops on the strawberries, that is where a lot of the nutrients are!

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Cauliflower Crust Pizza

Cauliflower as a substitute for grains has become a recent health phenomenon. I decided to try my hand at healthy cauliflower crust pizza after pouring obsessively over this buzzfeed post.

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I used the crust recipe the post provides, with a few tweaks. I put oregano and basil in the processor with the cauliflower instead of adding it after, my mush came out a lovely green color. I should have put the mozzarella in there too, I had a block of it (not shredded) and roughly chopped it myself but it looked ridiculous on the the sheet with chunks of cheese sticking out everywhere. Whatever, I didn’t even notice the cheese after it was baked.

Like the salmon a few days ago, it came out surprisingly well! It took me almost 2 hours start to finish, however. I’m sure my timing will get better with practice—I want this to be a college staple. I miscalculated how much cauliflower I needed to make enough crust for 3 people (a lot) so I had to do two batches and this slowed me down a little. I used two bags of pre-chopped flowerets from Trader Joe’s.

Definitely the most labor intensive part of this recipe is draining the water from the cooked cauliflower. I tried wringing out the pulsed veggie by wrapping it in cheese cloth but the hot water was burning my hands and the mush was seeping out through the holes so I put a dish towel over it (which is what the recipe recommends anyway). Sorry Mum, for messing up a towel. I got like two cups of water out but I probably could have gotten more. I was just sick of squeezing a hot ball of mush… twice.

The finished product! From left to right:

  • chicken, artichoke, and mozzarella
  • margherita (mozzarella and basil)
  • goat cheese and arugula

I used this super simple tomato basil pizza sauce recipe that is basically just canned tomatoes and seasoning. It was the perfect quantity to cover my three pizzas!

The mozzarella, diced chicken, jarred artichoke hearts, arugula, and hard goat cheese were store-bought. I grated the goat cheese from the block and sprinkled it on top of the arugula to keep the leaves from drying out. The basil was fresh from planters outside of our kitchen window. Classic Palo Alto farm.

Yes, that is my wine glass next to the cutting board.

I finished off the peach and blueberry upside down cake with some vanilla ice cream for dessert.

Banana “Ice Cream”

This is so simple.

  1. Cut up bananas
  2. Freeze them
  3. Puree them in a food processor
  4. Add in anything you want (I added Nutella) and puree again

and voila! Banana flavored ice cream without fattening cream or sugar. One banana makes the perfect serving size of frozen goodness.