Veggie Pot Stickers Over Shaved Brussel Sprouts and Chickpeas

veg potsickers with brussel sprouts and chickpeasConfession #1: I did not make the pot stickers pictured above. I bought them frozen from the grocery store. Is that cheating? Maybe. But maybe not. I did come up with the idea to serve them over shaved brussel sprouts (which I am clearly obsessed with) and chickpeas that were sauteed with coconut oil and nutmeg. And I did come up with the idea to dip them in soy sauce spiked with Siracha. So it’s not really cheating. I could have made them myself and then blogged about how to do it. But wouldn’t you rather just hear about how to spice up a quick week night meal with half the work already done? I think so.

Confession #2: I often lie about my love for Siracha. I feel like Siracha has a cult following. People’s eyes light up when they talk ab it and they tend to bond with other Siracha die hards. I mean, I like Siracha and all. But it’s not my fav, even though I totally pretend like it is when I’m around a Siracha cult member just so I can fit in and sound cool. Well. Last night I felt like I finally understood. See, I’ve always eaten Siracha on it’s own. Well, not, like, spoonfuls of Siracha solo. But, like drizzled on something as the only condiment. However, when I added a whopping squirt of it to my soy sauce last night, I asked myself (out loud), “How have I lived 30 years of my life and never done this before?” It was amazeballs.

Confession #3: Yesterday morning I got up to go to a 6 am Pilates class at my gym. I woke up a few minutes late, so as per usual, I was rushing out the door to get to class on time. Side note: I HATE being late for classes at the gym. I will skip an entire hour long class even if I’m only five minutes late just so I don’t have to be the girl who walks in late, interrupts the warm up, and sets up while everyone else is already working out. I am late for everything else in my life, but when it comes to gym classes, I just can’t do it. Anyway, I got out to my car to a layer of ice SO thick that even my ice scraper couldn’t break through. I sat there and tried to let the car warm up for a few minutes. At this point, there were about 8 minutes until the class started. It takes me 10 minutes to get to my gym. And the ice was just not melting fast enough. So I turned the car off, went back inside, took off my gym clothes, put my pjs back on and went back to sleep for an hour and a half! This story has nothing to do with pot stickers or Siracha. But it’s just so ridiculous that I had to share it. And I felt like I needed a 3rd confession… for balance sake. But seriously. Who wakes up at the butt crack of dawn, gets all the way to the car, and then goes back inside when they realize they might have to walk into class 4 minutes late? That is social anxiety at it’s finest, ladies and gents.

And… these are my confessions. (I hope Usher is in your head now.)

Anyway, go to the Giant and buy some frozen pot stickers. And go to a random grocery store or specialty store and buy some Siracha. You won’t regret it.


veg potsickers with brussel sprouts and chickpeas2 veg potsickers with brussel sprouts and chickpeas3


  • 5-6 frozen vegetable pot stickers (I used Giant brand)
  • 5-6 brussel sprouts, shaved thin on a mandolin
  • 1/4-1/2 cup of chickpeas
  • Roughly 1 tbsp of nutmeg
  • 1-2 tbsps of coconut oil (or whatever oil you like to cook with)
  • Salt to taste
  • Soy sauce
  • Siracha


Bring a small to medium pot of water to boil over high heat. Add the frozen pot stickers to the boiling water and stir a bit. The pot stickers should be able to float freely in the pot. Return water to a boil. Lower heat to medium and cook for about 4-5 minutes. Drain.

Meanwhile, in a small saute pan, heat up the coconut oil. Add the brussel sprouts and saute for a few minutes, until they start to become a bit wilted. Add nutmeg and salt to taste. Add the chickpeas. Stir all together in the pan and cook for a few more minutes. I like for some of my brussel sprout shavings to be browned and for the rest to be all soft and wilted.

In a small dish, combine soy sauce and Siracha to taste.

Place the brussel sprout and chickpea mixture in a dish. Put the pot stickers on top. And serve with the soy sauce/Siracha on the side for dipping.



Poached eggs in tomato sauce3

Hey guys, I’m back! It’s been a very busy month, and I feel like I’ve been on quite a hiatus from the blog. My apologies!  But I’m back with a stellar recipe that you should make tonight! It’s perfect for this snowy Monday (btw, snow in the last week of March? What’s up with that?!). I bet you already have the ingredients. And trust me, it’s easier than it sounds.

I’ve been wanting to try poaching an egg for almost a year now. Last year, around this time, Bon Appetit magazine featured all different ways to make eggs. And of course, one of them was poaching. But I was nervous to try it. I’ve heard it’s really hard, and I thought I needed special equipment.  I’ve  been in the kitchen when my brother-in-law, aka Poach Master Pat, has stood over a pot of hot water, cursing as egg yolks have opened, whites have not held together, and end results have not been as desired– aka more solid than gooey. But I have to give Pat credit, he’s gotten the poaching down. We don’t call him Poach Master Pat for nothing. So not only have I been afraid to try poaching eggs– I’ve also been lazy. Why poach them myself when we have a Poach Master in the family?

But last night I was feeling ambitious.  So I sat down to Google how to poach an egg and came across a recipe for poaching eggs in tomato sauce. I had all of the ingredients on hand and decided to just go for it. It also looked a lot easier than poaching an egg in a pot of water, which, don’t worry, I still intend to try soon enough. I served the eggs on warm toast with a side of sauteed, shredded brussel sprouts.


Poached eggs in tomato sauce

Poached eggs in tomato sauce2


  • 1 can of diced tomatoes, drained (mine already had onions and roasted garlic in the can, but you could use plain)
  • 1/4-1/2 cup of tomato sauce (plain tomato sauce from a can), optional
  • 1 garlic clove, minced
  • 2 tbsp of olive oil
  • A dash of crushed red pepper, optional
  • A dash of cumin, optional
  • 3-4 eggs
  • your choice of bread, toasted (I used an Ezekiel sesame bun since that’s what I had in the freezer)


Puree your diced tomatoes in a food processor or blender until relatively smooth.

Heat olive oil in a large skillet over medium heat. Add garlic and saute for about 30 seconds, or until fragrant. Add the pureed tomatoes. If using, add the tomato sauce. (It looked like I did not have enough sauce in the pan to poach the eggs from my tomatoes alone. So I added a bit more from a can I had in my pantry. The bottom of the pan should be covered by about an inch or two of sauce.) Add cumin and crushed red pepper. Stir well.

Continue to heat the sauce until it is hot and a bit bubbly.

In a small bowl, crack 1 egg. You cannot use eggs with broken yolks here, so crack the eggs in a bowl first so that you can ensure you do not have broken yolks or egg shells. Transfer the egg into the pan. Repeat with remaining eggs.

You can push the egg whites gently back together in the pan. Cover with a lid and let simmer over low to medium heat for about 5 minutes. Do not leave them in the pan for too long or your yolks will set. When you remove the cover, the egg whites should be set and the yolks should still be pretty jiggly. Remove from heat, but leave in the pan for a few more minutes.

Serve with eggs on the toast and extra sauce on the side.

Note: You could also use this as a starting point for many other recipes. Like huevos rancheros, or instead of toast, serve over wilted greens. There are many different possibilities! Get creative! And share in the comments below. 

Recipe adapted from