Yummo!

Thai Lettuce Wraps

2 cups chopped chicken
1 T. olive oil
2 garlic cloves, minced
1 tsp. sriracha 
1 tsp. agave or white sugar ( I use monk fruit sugar, it has 1carb for Tbsp)
1 T. peanut butter (I used chunky)   
1 1/4 tsp. soy (I use coconut aminos, it has no carbs) 
1 small chunk of ginger minced 
1 green onion minced
2 limes squeezed
black pepper  

Saute chicken in olive oil and when white, combine garlic, sriracha, agave, peanut butter, soy, green onion and ginger in a dish and stir til combined. Add sauce to cooked chicken and saute until it's fragrant. Remove from heat and squeeze lime over the top of the chicken and add cracked pepper.

Add your chicken mixture to a leaf of lettuce and top with 
shredded purple cabbage
slivered carrots
fresh cilantro
slivered cucumber
chopped peanuts
shredded jicama

Thai dressings (optional)
CUCUMBER SAUCE
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 tablespoon water
Dash of ground red pepper (cayenne)
1/4 cup shredded seeded peeled cucumber
1/4 combined finely chopped carrot and bell pepper  

SWEET CHILLI SAUCE
1/2 cup sugar
2/4 cup water
1/4 cup white vinegar
1 tsp salt
1 clove of garlic
2 Ripe Red chili or dried chili flakes.
Combine all ingredients in a microwave safe dish, bring to a boil and then add 1 tbsp corn starch and stir till thickened. Place it in the fridge to cool.

SPICY THAI SAUCE (traditional)
1-3 chopped thai bird chillies (depends on how hot you want it, I go with 2)
4 tbsp granulated sugar
3 limes, juiced
3 cloves of garlic
4 tbsp Fish Sauce
Combine all ingredients in a food processor and chill. 


       
Curry Cauliflower Soup
1 large head of Cauliflower chopped
2 stalks celery cubed
2 stalks carrot cubed
1 medium onion, minced
3 T. lite Olive Oil
1 T. curry powder
1/8 tsp. ground coriander 
1/2 tsp. cumin
2 bay leaf
cracked pepper and salt

Combine all ingredients above and saute in a pot until tender. Add 2 Cups Chicken or Veggie Stock Once tender, blend with a stick blender or in a standing blender until smooth. Then add

1.5 cups unsweetened coconut milk and garnish with fresh cilantro, squeeze of lime, dollop of yogurt or olive oil. Enjoy!

HAVE YOU HEARD OF THIS?
Now I admit I had a bite, they aren't on my low carb diet, but they were really good and it might be fun for a splurge. 

Wonton Wrapped Hot Dogs

You'll need

Large Wonton Wrappers
6-8 All Beef Hot dogs, like Nathans or traditional Ballpark Franks
thin sliced cheese (optional)
Canola Oil + a deep saute pot

Place canola oil in pan and heat on medium. You don't want the oil to smoke, but you should be able to fry 2-3 hot dogs at once without the temp dropping to far down.

Cut your hot dogs in half if they are long
Get a small dish and fill it with water for sealing the edges of the wonton wrappers.
If you're using a slice of cheese, lay it on the wonton wrapper first before placing your hot dog. You're going to want to poke holes in the hot dog so it doesn't explode (seriously, this is an important step)
Pull the corners in on each side of the hot dog before you roll it up and seal it with your warm water. While you're wrapping the rest of the hot dogs, place your wrappers under a moistened paper towel. Fry your hot dog until it's golden and crispy, drain on a towel and let it sit for at least 3-5 minutes before biting. You'll want to bite it right out of the oil, but don't, there could be oil inside the dog...just wait, your lips and gums will thank me.

Dip in traditional ketchup and mustard or try a sriracha or chilli or sweet & sour sauce. Yummo!