Easy Turkey Rollups

In my last post titled, “Lean Abs“, I mentioned making good choices for meals and snacks. My easy turkey rollups are perfect for snacks, lunches or picnic finger foods. Not only are these rollups great for children, they are great for children to assemble. Fun, easy, and healthy? What is there to lose? I used Tofurkey for the demo, but feel free to use carved turkey, or any other sliced meat. They can also be wrapped in lettuce. Check out this quick video on how to put them together:

A Saucy Stirfry

Recently I was drooling over one of the creations from The Saucy Queen, so I asked her how I might order some of her famous hot sauce. She obliged and sent me to intensityacademy.com. I was amazed! I ended up getting 3 different sauces: Karrot Karma, Garlic Goodness, and Chai Sweet Chili. All have a nice and unique flavor, and I am still discovering many good uses for them. I love the fact that these sauces are made with unique and wholesome ingredients and are very low in sodium. This recipe is product-specific, but if you have another store-bought Asian stir fry sauce you’d like to use, that will work as well!

Below is my review of all 3 sauces:

Serves: 2

Cook Time: 10 to 15 minutes


  • Chai Sweet Chili sauce from intensityacademy.com
  • 1 cup french green beans
  • 10 to 12 asparagus spears
  • 1 cup bean sprouts
  • 1 cup chow mein noodles
  • 5 to 7 ounces of protein cut in 1 inch chunks (I used firm tofu)
  • 21 seasoning
  • 1 tsp minced garlic
  • sea salt
  • soy sauce
  • Oil
Instructions1. In a large skillet, heat oil to medium high settings and add garlic. Once well heated, add protein of choice and cook with 1/4 tsp sea salt, tsp 21 seasoning, and 1 tsp soy sauce.

2. Once protein is cooked/browned, toss in chow mein noodles, and 2 TBSP water to help make the noodles tender. Cook for 2 to 3 additional minutes.

3. Next, after cutting green beans and asparagus spears into 1 inch long pieces, add to stir fry mixture and continue to toss and mix for 2

All About Balsamic Vinegar

If you’ve been following my blog posts, you’ll have noticed that an item I use very often in my dishes is balsamic vinegar. This vinegar’s rich dark color is a nice indication of its equally rich and dark flavor. It’s a flavor enhancer, base for sauces and marinades, and an extra dimension of flavor. It can be your secret ingredient in stir-fry dishes, and it can also work to lower the amount of salt needed in a dish. Many have grilled peaches or other stone fruits with this vinegar, and topped it with a delicious reduction which thickens and becomes even more powerful in flavor. My preference is aged balsamic, so I use a good quality 8 year and it really lasts a long time! I highly recommend adding this to your pantry as soon as possible.

Below is my latest video discussing aged balsamic vinegar. Please subscribe to my YouTube channel for weekly posts!