The rice paper and rice noodles can be found at your local specialty Asian store but also Whole Foods may carry as well

Spring Roll Ingredients

• shrimp
• rice paper
• rice vermicelli
• sliced cucumbers
• shredded carrots
• microgreens
• basil and cilantro

Dunk rice paper in shallow bowl of warm water for about 1 min or until it becomes soft and pliable.
Set on plate and add a tiny handful of rice noodles to the middle.  Make a small pile of your protein and veggies on top.   Fold in both sides and roll like a burrito.

Peanut Sauce

• 1/2 C natural creamy peanut butter
• 1 Tbsp rice wine vinegar
• 2 Tbsp soy sauce (Tamari or liquid aminos are great for gluten free)
• 2 Tbsp dark brown sugar (or honey)
• 2 tsp garlic chili or Siracha
• 1 Tbsp grated garlic
• 1 Tbsp grated ginger
• 1 tsp fish sauce (optional)
• 1 tsp sesame oil
• 2 Tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp pepper
• water to thin

Stir everything  together except the water.  Keep adding 1 Tbsp of water at a time until you get a nice thick runny consistency.  Adjust spice or chili to taste

• 1 lb ground white chicken
• 1 lb chorizo
• 1/2 C almond flour
• 1 egg
• 1/4 C almond milk
• 2 minced garlic cloves
• 1/2 C chopped yellow onion
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 350 degrees.  Prepare a full size baking sheet with parchment paper. Set aside.

In a lg mixing bowl whisk egg, milk, onion and garlic together.  Then add your almond flour salt and pepper.  Whisk together.   Crumble your chicken and chorizo into the wet mixture.  Gently mix together with your hands.  Form into small balls.

Drizzle oil into a pan and heat to med/high.   In batches, brown your balls on all sides then transfer to the baking sheet.  When all balls are done bake the balls for about 8 min to ensure they are fully cooked. #balls #chorizo #chickenchorizo

• 1 organic rotisserie chicken chopped into cubes
• 3/4 C sliced organic red grapes
• 1/2 C thinly sliced organic celery
• 1/2 C chopped organic apple (I prefer gala)
• 1/2 C toasted and chopped walnuts
• 1/4 C finely chopped red onion
• 1 Tbsp Chia seeds
• 1 Tbsp Hemp seeds

Sauce

• 1/2 C avocado mayo
• 1/2 C full fat Greek yogurt
• 1 organic lemon zested and juiced
• 1 Tbsp Manuka Honey
• 1/2 tsp pink Himalayan salt
• 1/4 tsp pepper

Combine all salad ingredients into a large bowl.  Don’t mix yet.

Whisk well all sauce ingredients together in a separate bowl.

Pour sauce over salad.   Gently mix so not to break up the chicken.

Why do it? 1 year ago today, Michelle donated her kidney to someone in need.

Tonight we ride in support of her courageous sacrifice. I just hope she knows CPR for me!

I pre made these healthy and insanely delicious turkey burgers since I probably won’t be able to move after class.  Paired it with my homemade tzatziki sauce and game over!

• 1 lb organic white ground turkey
• 1 lg zucchini grated
• 2 finely chopped scallions
• 4 minced garlic cloves
• 1 egg
• 1 tsp celery salt
• 1 tsp sea salt
• 1/2 tsp pepper
• Extra Virgin Olive Oil

Grate the zucchini onto a couple pieces of paper towels.   Sprinkle some sea salt over it.  Let sit for about 5 min.  Wrap the zucchini in the towel and wring out the water/moisture.  In a large mixing bowl add your turkey and all ingredients except the olive oil.  Mix well with your hands to incorporate… but not too much.  Over mixing can make meat tough.  Make patties (should be about 8-10 depending on size you make em.) Let mixture rest to about room temp.  In a heavy bottom pan or preferable cast iron skillet, cover your pan with the olive oil and heat to med/high. Cook each burger for about 5 min on each side or until browned.  Do this in a couple batches.  Do not overcrowd the pan.  Let rest for at least 5 min.  Dig in.