It is SO HARD during the holidays to eat healthy, isn't it?? What is it about the season that makes us (me included!) think that it's a free-for-all? Well this year I have been super-intentional about making sure The Hubster and I don't constantly indulge, but rather try to make healthy foods that taste rich and delicious; like we're not missing out.

So for Meatless Monday (which does NOT sound rich and delicious, does it?) I decided to make something souper-rich (see what I did just there?) with an Asian flare. And this low-almost-no carb meatless dish did NOT disappoint! Hot soup on a cold day! PS This is so easy it shouldn't taste like the indulgence we experienced!

CARAMELIZED ONION AND EGG DROP SOUP

1 onion, halved, both halves sliced thinly

3 tbs extra virgin olive oil (evoo)

1 tsp sea salt

pepper

32 oz box chicken broth

1/4 cup soy sauce

3 green onion, chopped coarsely

3 eggs

1 tbs water

2 tbs sesame oil

Sprinkle evoo into a soup pot and heat on medium-high for about one minute. Add onions, stir, and let them cook, untouched, for about three minutes. Sprinkle with sea salt and pepper to taste, stir, and let them cook, untouched, for another three minutes. Stir, and let cook, untouched for another five minutes. or until caramelized and brown. Pour chicken broth and soy sauce over onion and bring to a boil, add green onions then turn heat down to low. Cover and let simmer for 20 minutes and turn heat back up to medium. Whisk eggs and water in a separate bowl until well-blended and a little frothy. Slowly pour into the soup mixture, whisking the soup as the eggs go in. Cook an additional minute or two. Turn off heat, add sesame oil and gently stir. Serve with garlic sesame not-bread sticks.

NOTES: I garnished with chopped parsley, but cilantro would also work here, or no garnish at all would still be yum!

GARLIC SESAME NOT-BREAD STICKS.

(a variation of Fat Head Dough)

3/4 cups almond flour

2 tbs cream cheese

1 1/2 cups shredded mozzarella

1 tbs garlic powder

pinch of sea salt

1/2 tsp pepper

1 egg

1/4 cup sesame oil

sesame seeds

Preheat oven to 375 degrees. In a bowl, add almond flour, cream cheese, mozzarella cheese, garlic powder, sea salt, and pepper. Microwave for one minute. Stir and microwave another 20 seconds. Add egg and stir until egg is blended into dough. place between two pieces of parchment paper (see notes) and shape into a rectangle about 1-inch thick. Remove top piece of parchment paper and bake for about fifteen minutes or until just golden brown. Spread sesame oil over top of baked dough, sprinkle with desired amount of sesame seeds and bake another five minutes. Take pizza cutter and slice into bread sticks. DIP INTO CARAMELIZED ONION AND EGG DROP SOUP!!

NOTES: Parchment paper is key here. I've tried this with foil and it is sorely disappointing. PARCHMENT PAPER. Trust me.

This combo is PERFECT and comforting for this cold holiday weather as well! Merry Christmas!

I am all about staples. Some people have one, some have a handful. They're the go-to's. You know.....it could be your spaghetti and meatballs. Or maybe it's the chili you make every winter. Perhaps it is your mac-n-cheese with the recipe you got from your grandmother. I have staples, too! One of them happens to be mini-turkey patties with pan gravy over rice with a side salad. It is definitely one of my go-to's in a pinch and a staple when I just can't think of something new to make. HOWEVER COMMA, this particular night I had some Asian leftovers to get rid of - and you know me and leftovers!! So here's what I did: I made the staple, but with a twist. I created a new-but-old-go-to-staple!

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MINI-ASIAN TURKEY PATTIES

2 pnds ground turkey

1/4 cup oats

1 egg

1 tbs sea salt

1 tsp pepper

1 tbs garlic powder

1 tbs cumin

1 tbs Chinese five-spice

1/8 cup soy sauce

2 tbs extra virgin olive oil (evoo)

4 tbs extra virgin olive oil (evoo), for cooking

Mix everything down to second evoo in a bowl until just combined (see notes). With the side of your hand, score the meat mound into eight equal parts. Roll each one and flatten to a small patty. Sprinkle the four tablespoons of evoo into a pan and heat on medium for one minute. Place four patties at a time into pan and cook for 8 - 10 minutes on each side, or until cooked through and brown on each side. Let rest on paper towels and serve with pan gravy over rice.

NOTES: Do not mix too much or the meat can get tough. I use organic turkey for this recipe and it does seem to make a difference in flavor. I sauteed mushrooms and added atop the patty with gravy for a super-delish punch!

ASIAN BROWN PAN GRAVY

turkey patty bits and juices in the pan

2 tsp almond flour

1/2 tsp cornstarch

2 tsp brown sugar

4 tbs soy sauce

1 cup of your favorite broth (I use my home-made vegetable stock, but chicken broth works here as well)

sea salt, to taste

pepper, to taste

1 tbs butter

In the same pan the patties were cooked in on medium heat, pour almond flour, cornstarch, and brown sugar and cook for one minute. Turn up the heat to medium-high, add soy sauce and broth and bring to a boil, whisking constantly until thickened. Add sea salt and pepper. Remove from heat, add butter and stir, and let sit one minute before pouring over turkey patties and rice.

NOTES: I cooked the rice like usual, and once it was cooked just added a little diced red pepper, soy sauce and Chinese five-spice. For the salad, I used leftover baby bok-choy and Chinese radish and just added a little ground ginger and ketchup to some mayo and mixed it in with lettuce and green onion. SO YUM. And leftovers gone. Waste not, want not!

DROP IT LIKE ITS HOT

STAPLE IT - WITH A TWIST