Adding chick peas gave my crab chowder more protein. Little salad with pickled jicama, cucumber & carrot with side of quinoa made a nice trio for today's lunch. It's all about Balance.

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I added wild haddock to store bought crab soup to give more protein. Side of leftover chopped veggies from Rainbow Appetizer I showed in cooking class. Nice and light.

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Crab chowder, potstickers, spinach salad & persimmon for dessert. Heard it's going down to 30 tonight, brrr! I still crave raw food, so refreshing and crunchy. Made new batch of dressing: mix of cane & balsamic vinegar, chipotle mustard,habanero chile sauce, Lee & Perrins, organic tea seed oil. Nice zing!
Tip to get last bit of mustard in bottle: add little vinegar, shake.

A foodie friend mentioned persimmon turned her head inside out, tip is to leave it till very ripe. It's got 'jelly' like nobs with seeds. There are different kinds but this one is my fav, will have to taste first.

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First thing is to tell you I did NOT finish all my crab chowder! It was too much food. Learning NOT to eat everything on my plate and to stop when I'm full. Had three small slices of 5 spice country style pork rib leftover which I dunked into sauce that came with potstickers.

Heated potstickers in my cast iron wok with little water & drop of oil per package instructions. Turned out perfectly crispy on one side. I use my wok to reheat, make breakfasts, nearly everything.  Too much wrapper/carb, thick & bit chewy.

Always have to have lots of veggies, so decided on spinach with grape tomatoes, radishes, cue & my own basalmic dressing.

Both chowder & potstickers you'll recognize are from my Costco shopping trip.

 

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