As you’ve probably seen on my Facebook posts, I am now a proud mom of four adorable puppies. For the longest time, we always maintained two. But as I unwittingly followed Facebook feeds of Pomeranian breeders, I instantly gained access to adorable puppies looking for a forever home. Truffle is a puppy Pom that I got from North Carolina and Tofu is a year old Pom from Russia. He was imported by a breeder here and was meant to be a show dog until his teeth started overcrowding, which, I was informed was a big no-no in AKC standards.

Anyhooo…How do these furry babies equate into my present kitchen?  The first two pups, Cookie and Mochi, always hang around in the kitchen. They know very well that when I cook, scraps of food fall to the floor, so they’re always on a look-out. Naturally, when the two newer ones joined us, they caught on to that as well. So I now have four dogs, yipping at my heels every time I cook. Oh joy!

I once saw a video of a Pom breeder and it was a scene in her kitchen where she had almost a dozen fluff balls running around. I thought that was the coolest thing! I only have eight more to go to have my dream kitchen. Ha!!!

Enough of my puppy insanity…. Let’s get cooking! I am on week 3 of my low-carb cooking. I’ve been having lettuce/cabbage, fruits and sashimi. Surprisingly, it’s almost painless. I have discovered a slew of flavored vinegars and spices which jazz up the dish without bringing on the calories. I am, however, close to being sick of raw salmon and tuna (let’s not even go on how expensive those are ).

Innovation is the mother of necessity — said by some philosopher who was tired of paying $29/pound of sashimi-grade tuna.  So I will whip up the next best thing — lean turkey. Here is my Cilantro-Lime Turkey Wrap.

It will look soup-y and you will feel like you’re doing it all wrong. Don’t despair, it WILL dry up. As it dries, it will concentrate the flavor of lime. This is really needed because when you work with super-lean meats, the low amount of fat makes it difficult to hold flavor. Hence, you need to cook in the flavor.

Check-out my folded plate. Got it for $12 at Home Goods. So pretty! It makes up for the atrocity of my wrap. I still haven’t figured out how to separate cabbage leaves without tearing, so I always end up with odd pieces that make it difficult to wrap well.

If you can stand to lose a pound or two, this is a good dish. Very flavorful, calorie-friendly, cooks fast and uses only one pan! In my book, it can’t get any better than that.