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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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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Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese

BLe2skZCUAANhkOFor dinner tonight, I used this recipe to create a yummy mushroom appetizer, with a few tweaks:

  • homemade pesto with spinach, basil from outside, grated Parmesan cheese, and olive oil (instead of kale pesto guac)
  • crumbled goat cheese on top (instead of queso fresco)

This one turned out very well, but I should have put off roasting the mushrooms until much later, they were cold by the time I finished the pesto and the quinoa-sweet potato burgers.

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