I really want to keep up with the Eat portion of this blog. I love food so much, I love everything about it and I love cooking. Yet apparently my body isn’t here for it. I received another bit of bad news about my health. Most of you who read this blog know that I suffer from high blood pressure. Mind you I’ve lost weight in the past 3 months, I still workout. I’ve cut out fried foods, I barely eat red meat, no soda, not too much sugar and I’ve avoided salt by drastically cutting back. The big picture is that I’ve always been this way yet something is wrong with my kidneys. I was told whatever was going on reversible with more work but then I got a call saying no, it’s worse and come in. So I’m now patiently waiting for my doctors appointment hoping it’s not drastic news. Truth is I’m scared but I also love a challenge to still eat good food while drastically cutting back on what little I do enjoy. So the recipes around here are about to get a little more healthy with the sinful things being for special occasions. I won’t eat them either, I’ll just make them for the blog and probably have the “lovely” folks at work eating them.
Now to the good part. I own this cookbook Cook This Not That which is where I adapted the recipe instead of chicken pot stickers I made veggie pot stickers. I’m still making a lot of meat free dishes and I plan on carrying it out through the month. I made changes to mine to accommodate for the sodium laced soy sauce. The cookbook a wonderful investment for someone like me who does like to eat out and can make a similar dish with half the sodium, fat, and and calories. They based these off of T.G.I. Fridays chicken pot stickers.
My version of the recipe below:
8 veggie pot stickers
1 cup of sugar snap peas
1/2 Tbsp of Braggs Liquid Aminos
1/2 Tbsp of Rice Wine Vinegar
1 Teaspoon of Sriracha
Black and or white sesame seeds (optional)
Cook Pot stickers according to packaging. Most of the time you can eat pan fry or boil them. I pan fried mine in a non-stick pain sprayed with olive oil of Medium heat. My directions state to let one side brown, pour in a tablespoon or two of water in the pan once they are browned and put the top over it for about 3 to 4 minutes until they are softer. remove the top, and throw in your peas to let them warm up. You want a bit of a crunch with these so don’t cook them down to much. Shaking the pan let everything move around a bit. In a small bowl mix Liquid Aminos or Soy Sauce if you don’t mind the salt, Rice Wine Vinegar and Sriracha. Pour it in the pan and let everything coat nicely by swirling the pan. In about 3 minutes pour the pot stickers and peas into your bowl or plate and garnish with sesame seeds.
I have to admit their picture looks better than mine, but you know what, it was delicious! The Snow Peas has a crunch, and the aminos give you a salty taste with less salt than low sodium soy sauce.