Thai Zucchini Salad

  • 1/4 cup lime juice
  • 1 tblsp brown suger or low cal sub
  • 1 tablespoon fish sauce
  • a few sprinkles of ginger, to taste
  • 4 cloves of smashed garlic
  • 2 medium zucchini
  • 1/2 tsp salt
  • a handful of cherry tomatoes (optional)
  • 4 scallions or green onions
  • cilantro (optional and to taste)
  • small hot peppers (calabrian, thai, cayenne)
  • toasted peanuts for garnish

Whisk garlic, fish sauce, ginger, and lime juice to make dressing and set aside.

Use a spiralizer on the zucchini or cut or grate into fine shreds. Put into a colander and sprinkle with salt.  Set aside to drain for 10 minutes.

Add remaining ingredients into a salad bowl. After 10 minutes squeeze out all of the excess moisture out of the zucchini and separate the stands.  Add to the salad bowl along with the dressing.  Toss and serve, garnished with peanuts.


  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 1 tsp sesame seed oil
  • 1 lb ground chicken or turkey – lean
  • large eggroll wrappers
  • shredded napa or other cabbage
  • shredded carrots
  • 1 red sweet pepper sliced in strips
  • 1/4 cup roasted nuts like cashews
  • green onions if desired

Place first 7 ingredients in a bowl and mix until combined.  Put about a tablespoon of this mixture into each eggroll wrapper and then add the remaining ingredients.  Roll into an eggroll and seal the edges with a small amount of water. Lightly spray the outside with oil. Use an air fryer on high or bake in the oven at 375 for about 20 minutes. The outside should be golden and crispy. The inside temperature should be 160 degrees F. Serve with sweet and sour sauce.

Read more

Buffalo Cauliflower Dip

  • 1 – 8 oz package of neufchatel cheese
  • 1/4 cup bleu cheese crumbles
  • 1/4 cup light mayonnaise
  • 1/2 cup Buffalo wing sauce
  • 1/2 cup part skim mozzarella cheese
  • 1 cup riced or chopped cauliflower

Heat oven to 350 and spray a pan with non-stick spray or a very light coat of cooking oil. Reserve half of the mozzarella cheese and put remaining ingredients into a bowl and microwave until the cheese is melty. Stir to combine and sprinke the top with remaining mozzarella. Bake for 25 to 30 minutes. Enjoy with cut raw vegetables.

Easy Refrigerator Pickles

  • 1 cup water
  • 1 cup white or cider vinegar
  • 1 tsp kosher salt
  • cucumbers
  • Optional

  • 2-4 cloves of smashed garlic
  • chopped onion
  • hot pepper or flakes
  • pickling spice
  • Heat water until it is hot enough to dissolve the salt. Add the salt and vinegar and allow to cool. Slice cucumbers and place into a bowl or jar. Pour cooled brine over the cucumbers, cover, and refrigerate. Flavor will intensify over time.