Hey folks!

I hope everyone had a great weekend!  As you know the past couple of days for me have been quite full with the FitBloggin' conference which you will hear more about very soon!  I can't believe in over a year of blogging, yesterday was the very first day that I didn't post one!  It was SOOO hard not to do so.  It was about 2:00 a.m. and I was about to actually post a little blurb from my iPhone.  However, I began falling asleep with my hands on the keys and I knew then it was time for me to wave the white flag and succumb to the sandman calling me!  It's HARD to break such a wonderful habit, but as I enter into a second year of veggin' with you guys and embark on new projects,  I don't want to overwhelm myself and get burned out!

So, I've decided that when I can blog I will and when I have other projects,deadlines and other miscellaneous commitments that supercede, I'll cut myself a break.  I still anticipate being able to post most days of the week, at least that's my goal.  I just hope as I'm evolving and growing that you will still check in with me and keep reading!  I love you all and I feel a huge obligation to keep bringing you as much content as I possibly can. This blog (and soon to be website) will still be closest to my heart and my top priority. So, are you with me?!  Great! :-)

Now on to a yummy sounding recipe from a great site I found called The International Vegan Union- !  I had some chinese food tonight so I was inspired to find a good recipe to share with you guys.  Check it out!


From: Vegan Core

Recipe By: Joanne Hush, Classic Chinese Cooking, pg 186;

Serving Size: 60 Preparation Time :0:45


10 ounces fresh spinach

1 tablespoon peanut oil

1 garlic cloves -- minced

1/4 cup onion -- minced

10 water chestnuts, minced -- rinsed drained

1 pound won-ton wrappers (about 60)

salt & pepper -- to taste

Wash the spinach thoroughly and trim any tough stems.

Drain, then dry with paper towels or a salad spinner.

Coarsely chop and set aside.

Place a wok over medium-high heat.

When it begins to smoke, add the peanut oil, then the garlic and onion.

Stir-fry 30 seconds.

Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes.

Transfer the vegetables to a bowl and season with salt and pepper.
When the filling has cooled slightly, form the won tons.

Dip you fingers in warm water and moisten the entire surface of a wrapper.

Place 1 teaspoon of filling in the center of the wrapper and fold it in half.

Press the edges to seal.

Bring the ends together and moisten with water; press to seal.

Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

NOTES : Makes 60 won tons.

Won tons may be frozen after being shaped.

Place on cookie sheet with sides not touching in the freezer.

When completely frozen place in plastic air tight bag.