Author: Megan

We all have our favorite Chinese food and for some the owners may even know what you want the minute you walk in to their restaurant or the moment you call to place an order. For others, like myself who truly miss the thought of Chinese food, but can’t necessarily tolerate the added flavoring or the ingredients added to the food itself, my heart goes out to you.

As most of you are well aware by now, I too, am one of those people who cannot tolerate all the above. However, just because I may not be able to enjoy the same food as my husband, it does not mean that I will not occasionally make his ‘favorites’ for him to enjoy. I am not going to lie, although the aroma of the food I am making for him tantalizes my senses, I know the pain that will quickly ensue is not worth the moment of amazing smells period. I have just learned to modify foods I miss to make them tolerable for me and through these modifications I have made some pretty amazing meals if I do say so myself.  My food intolerances were one of the reasons I started my blog to share options with so many others. I wanted to give hope to people that you can still enjoy food, but you will just need to be more aware and vigilant as to how that food is prepared.

Now, this option is something I cannot eat, but my previous blog post on; gluten-free-shrimp-spring-rolls.html using rice wraps is my modified option for my food allergy, intolerance, sensitive friends. You can simply swap out the shrimp for chicken or beef or whatever you prefer.

Ingredients:

• 1 package of Won-Ton Wraps (Phyllo Dough) /Rice Wraps
• About a pound of ground pork sausage
• 2-3 stalks of celery
• 3-4 regular sized carrots
• 2-3 cloves of garlic
• 3-4 green onions (use the entire onion)
• 1 bunch of Bean Sprouts (or use canned bean sprouts)
• 2-3 teaspoons of grated ginger
• 1 container of Oyster Sauce
• 2 Tablespoons Olive oil or Sesame Oil

Directions:

1. In a wok or large sauce pan add either olive oil or sesame oil to the pan add chopped celery and carrots and sauté.
2. Add chopped garlic and mix.
3. Add ground pork sausage and cook thoroughly
4. Grate ginger and mix well
5. Add chopped green onions, bean sprouts, and oyster sauce
6. Once cooked and mixed take off the burner and set aside
7. Get Won-Ton wraps, a cutting board or plate, and a separate bowl of plain water
8. Place wrap on cutting board or plate in a diamond shaped to roll the wrap
9. Place a Tablespoon on mixture in the middle of the wrap, fold and wrap ends inward and roll until the inside mixture is safely secure. Use water in the bowl to seal the ends together.
10. **Also, on the won-ton wraps/Phyllo dough there are directions and pictures as to how to wrap them correctly.

When it comes to summer I think of Italy, Basil, Sun-ripened Tomatoes, and Lemons!  I can’t help it…it’s in my blood!  With Summer unofficially coming to a close over the Labor Day weekend I wanted a last summer-y salad to share before September 22, which is the official first day of fall. 

I will say this: this salad is something you can LITERALLY eat all year long but, when you think of Caprese salads you usually think of warmer weather.

Tomatoes are in season right now and this is another option of getting your vegetables in your diet with a twist.  Instead of using the traditional Mozzarella du Buffalo cheese (mozzarella balls) I swapped the cheese for fresh, creamy avocado with chopped fresh basil and red onion to give the Caprese Salad an additional pop of color!

This super quick and very easy side can be used as a salad or an appetizer!  This is a healthy, easy and always delicious twist to your typical Caprese salad.

Ingredients:

• 2 Regular Tomatoes (adjust depending on occasion)
  
• 1/4 Red Onion
  
• 1 Avocado
  
• 1/4 c. Fresh Basil Leaves

**Optional**You can add lemon/olive herb oil dressing

Directions:

1. Slice Tomatoes, Avacado similar in bite-sizes
   
2. Chop Onion and Basil for garnish
   

Enjoy!