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.



Ramen UpgradeSo, it’s that time of year. And no, I’m not talking about the holidays. I’m talking about the time of year when evvvverrryone and their mother is sick. You know what I mean. The lines at the pharmacy are suddenly longer than the lines at FAO Schwartz. Friends are canceling plans with you because they are “sick.” Your head hurts so badly you want to cry. People in your office are following you around with a can of Lysol. You’re meeting with your boss and have such a violent coughing fit that your eyes tear up and she hands you a cough drop and begs you to asks you if you need to leave to get a drink. Your desperate late night texts turn from pathetic attempts at flirting into requests for someone to please please puhlease bring you NyQuil. I mean, this is what happens to everyone. Right?

Needless to say, I’ve been feeling under the weather this week. So I haven’t had much of an appetite. And there’s really only so much Lipton’s Soup Secrets (extra noodle) that one person can eat. Last night, I had a fleeting thought that I was feeling better and wanted to eat something solid. But right now my cupboard looks like I’m on a serious pantry diet. For those of you who don’t know, the pantry diet is when you are either so broke or so fat that you refuse to go grocery shopping and limit yourself to only eating what’s left in your pantry. I don’t think this really works if you are trying to lose weight because normally all I have in my pantry is carbs. Unless of course your pantry is empty and you eat nothing. Then I’m sure you’re guaranteed to drop a few pounds. All while saving a few pennies.

Annnyway, in my moment of hunger, I remembered a simple and delicious Ramen upgrade that a friend and I made when we were “rained in” during Hurricane Sandy. All it requires is soy sauce, Siracha (or something similar), peanut butter, and wait for it… Ramen noodles. Shocking ingredient, I know. Fortunately, I had all of those things in my pantry last night. Plus some frozen shrimp, celery, and carrots. When my friend and I made this, we included green onions and cilantro, and he added chicken to his. So clearly, you can experiment¬†with your add-ons as long as you have the 4 main ingredients mentioned above.


ramen upgrade 2


  • 1 package of Ramen noodles (I used shrimp flavor)
  • 1 tablespoon of soy sauce
  • 1.5-2 tablespoons of peanut butter (chunky or smooth)
  • 1 teaspoon of Siracha (or however much you want)
  • optional ingredients:
  • 1 small carrot, shaved thin
  • 1 celery stalk, cut in thin slices
  • dash of ginger and garlic
  • 5 frozen shrimp tails, cooked according to package directions


Cook Ramen according to package instructions. However, add the seasoning packet at the same time that you add the noodles (rather than waiting until after they are done boiling for 3 minutes).

At the last 30 seconds of cooking, add carrots and celery.

Once the noodles are done, drain most of the liquid. It’s better to leave a little more liquid than you think you will need. You can always dump a bit more out if it’s too watery.

Add peanut butter, Siracha, soy sauce, and ginger and garlic (if using) and mix well, until the peanut butter is completely melted and you have a nice creamy coating of sauce on your noodles.

Add the cooked shrimp tails and enjoy!