Thai Lettuce Wraps

Healthy and delishes!! It takes about 30 minutes to pull it together.

1 tbsp soy sauce

1 tbsp fish sauce

Zest of 1 lime

Juice of 1 lime

1/2 tsp Honey

1 tbsp peanut oil

3 cloves garlic, minced

1 jalapeño, minced

4 scallions, minced

1 stalk lemongrass, minced

1 lb ground pork

5 oz spinach

1/2 c Basil leaves

1/4 c peanuts

1 onion, sliced thin

Shredded carrots

Lettuce leaves

Combine soy sauce, fish sauce, lime zest, juice and honey.

Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.

Serve with lettuce, onion, carrots and peanuts.

Serves 4.

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Char Grilled Pork Paties with Asian Slaw

These pork patties are packed with flavor! They make great leftover lunches. Thank you Patrica Wells – your recipes are the best.

Ingredients:
1 lb ground pork
4 shallots, sliced thin
8 scallions, sliced thin
4 stalks lemongrass, bottom third only
2 cloves garlic
2 tbsp ginger
1 tbsp vietnamese fish sauce
1 tsp red pepper flakes
Vegetable oil

Combine lemongrass, garlic, ginger in a food processor and chop fine. Combine remaining ingredients except the oil in a bowl and form into 12 patties. 

Spray the grill and cook over medium high heat for 8 minutes, turning 1/2 way through.

Asian Slaw
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar
1 tbsp sot sauce
1 tsp grated ginger
12 oz cabbage, chopped
12 oz grated carrot

Combine and serve.

Serves 6.

Coconut Chicken Soup

This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!

Ingredients:
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce 
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms

Place onions in the bottom of your slower cooker, place chicken on top.

In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.

Close the lid on your slow cooker and cook on low for 4 hours.

Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).

Serve topped with scallions.

Serves 6 – 8.

Grilled Pork Patties

These little pork patties are packed with flavor! The lemongrass really makes them special – so do make sure to seek it out at your local farmers market or Asian Market.

Ingredients:
1 lb groung pork
4 shallots, minced
4 lemongrass stalks (bottom 1/3 only), sliced thin
2 garlic cloves, minced
2 tsp black pepper
1 tbsp Vietnamese fish sauce
2 tbsp grated fresh ginger
2 tsp red pepper flakes

Garnish:
Lettuce leaves
1 carrot, grated
1 bunch of cilantro
1 bunch of mint
1 bunch of basil
1 diakon, sliced thin

Combine all for parties in a bowl and mix well. Form into 10 – 12 patties (I use a cookie scoop to make sure they are all even). Chill for a few minutes.

Heat grill to medium high heat. Brush with a little oil. Grill patties for 4 minutes per side.

Serve with garnish.

Serves 5 – 6.

Thai Tomato Soup

This is a super quick cold soup packed full of flavor! I have a Vitamix so I just plopped everything in and hit purée. It needs an hour or more to chill. Perfect for a hot summer day.

Ingredients:
2 c cherry or grape tomatoes
2 TBSP fresh lemon grass (inner part)
1 lime, rind cut away
1 TBSP ginger, peeled
2 cloves of garlic
1 tsp sea salt
1 tsp thinly sliced Thai basil
3/4 c lite coconut milk
1/2 c water

Combine all ingredients in a blender, purée until smooth. Chill for an hour or more.

Serves 4.