Tag Archives: spicy

Spicy Asian Turkey Lettuce Wraps (super healthy)

26 Jul

Another day, another healthy recipe (trying to keep it light over here!). It hasn’t been too difficult at work, and at home, Rafe, who is instead fighting to keep the pounds on, basically takes whatever base I’m starting with and adds a fattier meat or carbier side. So it’s working because it’s good to have a good support system… 🙂

These spicy lean turkey lettuce wraps were fantastic– filling, flavorful, and super low-cal (about 200 calories in each serving). The lettuce part of the wraps give it crispness, which is a nice contrast to the savory turkey. This recipe is for 2 servings.


  • about 8 oz of Jennie-O lean ground turkey (roughly half the packet– or double the recipe)
  • onion power, garlic powder, chili powder, and cayenne– all to taste
  • 1 inch fresh ginger cube, grated on microplane or otherwise chopped finely
  • 1-2 tbsp light soy sauce
  • 1-2 tsp Sriracha, to taste
  • 1/2 a zucchini, grated
  • romaine fronds
  • cilantro, for topping


  • In a medium bowl, mix turkey and spices, including ginger, with a fork. I added a fair amount of onion and garlic powder, since I like them!
  • Heat a non-stick fry pan on medium, spray with Pam. Add the turkey to the pan and continue stirring and breaking up chunks of turkey until the meat has a nice ground consistency and is more or less cooked (~5-7 min). Add soy sauce and Sriracha to taste.
  • Add grated zucchini to turkey and continue stirring.
  • Once you’re done, let cook slightly and wash and pat dry your romaine.
  • Lay the turkey mix into the romaine fronds and top with cilantro.

Spicy Summer Squash Soup

30 May

Prepped this last night right before we headed to the climbing gym, and it was good and ready when we got home (allowed the soup to boil and then took it off heat while away so we wouldn’t burn down the house)… This recipe has about 120 calories in each bowl, and is chopped full of stuff that is good for you!

I’ve been making this recipe since right after college, and it remains one of my favorite ones. All it requires is a bunch of chopping, and is so rich and tasty!


  • 1/4 c. olive oil
  • chopped or roasted garlic
  • 1 onion, chopped into medium chunks
  • 3 tomatoes, chopped
  • 2 zucchinis and 2 yellow squashes, chopped
  • 2 potatoes, peeled and chopped into bite-sized pieces
  • ~ 2 c. of stock (veg or chicken both work fine)
  • ample dashes of cayenne pepper
  • fresh basil or thyme, or dried herbs
  • grated cheddar or other cheese


  • In large pot, sautée onions in olive oil
  • When brown, add tomatoes– give it about 2 minutes
  • Add in zucchini, squash, and potatoes– let steam for another few minutes, stirring
  • Add in stock and cayenne (and salt & pepper to taste) and let simmer, covered, about 20-25 min, or until you can stick a fork through one of the potato chunks
  • Throw in basil after done cooking, serve with cheese on top– enjoy!

Mexican Chocolate Pudding Ice Cream

5 Feb

So I absolutely love Mexican chocolate ice cream, but doing the whole sha-bang with tempering the eggs is kind of a pain in the ass, takes a while, is cholesterol-laden, etc. So instead, I whipped up something totally fun but easier. I went a little crazy with the cayenne (put like 12 dashes of the stuff in here) and it’s pretty hot on the tongue, but will be amazing with a dollop of cool whip on top. Mmmm.


  • 1 c almond milk
  • 3/4 c coconut milk (like SoDelicious brand, not the super thick stuff that comes in a can)
  • 1 c skim milk
  • 1 oz semi-sweet chocolate
  • cayenne to taste
  • 1/4 tsp cinnamon
  • 2 tbsp corn starch
  • 2 tbsp cold skim milk (separate from milks above)
  • 1 packet of Jello chocolate fudge pudding mix (sugar-free)


  • Heat milks, 1 oz chocolate, cayenne, and cinnamon in saucepan on medium/high  heat, until thoroughly melted and simmering, stirring often so it doesn’t burn on the bottom
  • Mix corn starch with cold skim milk in a small bowl until corn starch is fully mixed in. Add corn starch mixture into hot saucepan (when milks are simmering). Whisk for a minute, until saucepan mixture begins to thicken a bit. Take off heat.
  • Put into a metal bowl and cool with an ice bath until room temp or slightly cooler.
  • Add pudding mix. This will thicken the mixture substantially, so you might want to add a smidge more milk at this time. [If you wanted to, you could definitely stop the recipe here, and eat this as a pudding instead of an ice cream!]
  • Put everything into your ice cream maker for ~10-15 min, or until icy and delicious.