Sarah's Simply Healthy Living

3 Tbsp rice vinegar  2 Tbsp olive oil 2 Tbsp honey  1 Tbsp warm water this will help desolve the honey 1 Tbsp Dijon mustard 

Inside: 1 lb Ground turkey 2 Cups nappa cabbage 2 Carrots 6 Scallions white only (parts separated) 1 Inch ginger 2 Pkg wonton wrappers Seal wonton wraps: 1 Tbsp cornstarch  1/4 Cup water Dipping Sauce: 3 tbsp reduced-sodium soy sauce 1/4 teaspoons sesame oil 1 1/2 tbsp fresh lime juice 1 1/2 tbsp water Chopped scallion green part only Cook potstickers: 8 Tbsp oil  1 Cup water Place cabbage, carrots, white parts of scallions, & ginger in Vitamixer & covered with water.  Pulse on 10 about 5 times until everything is shredded.  Drain water out & place in bowl with turkey & mix.  Stuff each wonton wrapper with about a 1 tsp of  mixture.  Seal each wrapper by dipping your  finger into the cornstarch/water mixtures & covering the edges of the wrapper & fold.  To cook,  put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add d...

I made Salmon Patties for dinner tonight.  I wasn't sure if I would like them so I put a firecracker sauce together just in case.  As I was cooking them, I drizzled a tbsp of this sauce on one of them.  The end result I liked both:) Fire Cracker Drizzle 1/4 Tsp ginger juice (I cut off a piece of fresh ginger & used my press) 1/2 Tsp crushed red pepper flakes 1/2 Tsp sesame oil 1 Tsp peanut oil 1 Tsp crushed garlic 1 Tsp maple syrup (you can use brown sugar or honey too) 1 Tbsp liquid braggs or soy sauce 2 Tbsp balsamic vinegar

1 cup of brown or white rice 2 cups water or chicken broth 1 Carrot diced 1/2 Cup peas 1/2 Cup corn  1 - 2 Tsp of  chicken   bouillon  -  Depending on how much flavor/saltiness you want.   I used better than bouillon chicken base Place rice, water/broth, carrots in medium sauce pan with lid Bring to a boil then simmer until all liquid is gone about 20 mins Remove from burner and add peas and chicken base I used frozen peas, they unthaw in mins after added them so don't worry if you used frozen peas too Enjoy:)

3/4 Cup rice 1 1/2 Cup water 4 Cups milk 1/2 Cup sugar 1 Tbsp vanilla Bring rice and water to a boil, then simmer until water is almost gone Add milk and sugar, bring to a boil again and simmer until pudding texture about 20-25mins Turn off and add vanilla Top with whip cream and cinnamon if you like Enjoy:)

1/4 Liquid braggs or soy sauce 1/4 Marsala wine 1 Tbsp crushed garlic 1 Tbsp maple syrup or brown sugar Drizzle of sesame oil 1/4 Tsp of ginger (I used my press & got about 1/4 tsp)