Cranberry Chai Smoothie

Fall in Jacksonville, FL is a bit schizophrenic.  For example:

Three days ago the high was 71 degrees.

Yesterday is was 89 (90 with the heat index)...and Bo asked me if I wanted to go to the beach.  

Yes...it is mid-October and we talked about going to the beach!

Some people might be thrilled with a mid-October day that is 89 degrees.  

Me?!

I miss the Aspen leaves changing to bright yellow in Santa Fe.  

Source

I miss dressing in layers.  

(My poor scarves, coats, and boots are gathering layers of dust.)

I miss wanting hot oatmeal in the morning.  

I miss craving pumpkin pie and cranberry sauce.  

Oh wait, I still crave those things...even when it is 90 degrees outside!   

So what is the solution to both respecting weather schizophrenia AND quenching my food cravings?!

Why, a smoothie of course!

But not just any smoothie.  

This smoothie is cold enough to cool off even the hottest summer day, AND is exploding with antioxidant-rich fall flavors.

WIN-WIN!

Cranberry Chai Spice Smoothie
Serves 1

1 very ripe frozen banana
1/2C unsweetened vanilla almond milk
1/4C Oregon Chai Sugar Free Chai Tea Latte Concentrate
1/4C homemade cranberry sauce (I used half stevia, half sugar)
1/2tsp xantham gum
3 dashes of cinnamon
3-5 ice cubes

Directions:

• Place all ingredients into a high speed blender.
• Pulse a couple of times to begin blending ingredients.
• Blend on high for 30-60 seconds until fully incorporated.
• Serve chilled, and topped with chunks of homemade Cranberry Orange Bread (Optional, but HIGHLY recommended!).

Bo and I can't seem to get enough of the Cranberry Orange Bread that I made.  In case you were wondering, I did make a few changes to the recipe, including:

• using White Whole Wheat flour;
• reducing the sugar to 3/4C;
• using lemon peel in place of the orange peel (Hey, I use what I have on hand!);
• substituting Smart Balance for shortening;
• leaving the cranberries whole instead of chopping them;
• not adding nuts; OH and,
• cooking it for 1 hour and 15 minutes (instead of 55 minutes...it took FOREVER to cook through!).

This bread has an incredibly delicious muffin-like texture that Bo and I loved!  We have eaten this bread simply with butter, crumbled it over yogurt, crumbled it over ice cream, and now used it as a topping for a smoothie.  In fact, I can't wait to go to the grocery store this weekend to buy several more bags of cranberries just so that I can bake another loaf!

So, if fall is having a difficult time coming out where you live, think about smoothies.  They are the perfect marriage for warm weather and fall flavors. :)

Question of the Day:

Do you ever make your own smoothies?  If so, what are some of your favorite flavor combinations?

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Deluxe Banana Split Soft-Serve

Last night I was craving - of all things - a banana split from Dairy Queen.  I don't know about you, but I have wonderful memories of heading to Dairy Queen after school, or on the weekends, or with my mom, for a special ice cream treat.  Sometimes I ordered a Chocolate Dip Cone, other times I ordered a Peanut Buster Parfait (come on...you know you remember it!), every once in a while I would order an Oreo Blizzard; but undoubtedly - at least eight times out of ten - I ordered a Banana Split!  There was just something about the combination of vanilla soft-serve, strawberries, cherries, peanuts, and chocolate syrup that made my taste buds go crazy!

And although Bo and I didn't head out to a Dairy Queen last night, YOU BETTER BELIEVE I got my banana split fix!

To start, I used my recipe for Homemade Peach Compote to create a delicious - but healthy - strawberry sauce.  I honestly think that I could have eaten this straight out of the jar with a spoon and been pretty happy!

Then the real work fun began!  I:

• whipped together a decadent chocolate sauce;
• chopped some salted peanuts; and
• got out all of the ingredients for my favorite Secret Ingredient Soft-Serve.  

After preparing all of the separate components of the Banana Split, it was time to assemble my delectable masterpiece.

Seriously...doesn't that look SO good?!

Deluxe Banana Split Soft-Serve
Serves 2

For the Strawberry Compote:
15 strawberries, diced
1/2T cornstarch
2 packets stevia
2T maple syrup
2T water

For the Chocolate Syrup:
2T dark chocolate chips
1/2tsp coconut oil

For the Banana Soft-Serve:
2 frozen bananas
2T almond milk (or milk of choice)
1/2 tsp vanilla extract

For Garnish:
salted peanuts, chopped
maraschino cherry, optional

Directions:

• For the Strawberry Compote: Toss the diced strawberries with the cornstarch to coat.  Place the strawberries, stevia, maple syrup, and water in a small saucepan; bring to a boil.  Reduce heat to medium; continue cooking at a low boil for 5 minutes.  Use a potato masher to mash the strawberries (until a jam-like consistency is formed).  Pour into a small jar and refrigerate until cooled and set.
• For the Chocolate Syrup: Place the chocolate chips and coconut oil in a small bowl.  Heat - in 30 second increments - in the microwave until fully melted and incorporated.  Keep warm until ready to serve.
• For the Banana Soft-Serve: Place the frozen banana chunks in your food processor; process for 1-2 minutes until bananas are broken up and beginning to smooth out.  Add the almond milk and vanilla extract and process until smooth.
• Next, spoon 2-4T (depending upon taste and preference) of the Strawberry Compote into the food processor with the Banana Soft-Serve.  Pulse a couple of times until the compote is swirled into the soft-serve.
• Note: At this point - depending upon whether or not your soft-serve is beginning to get too soft - you may need to freeze it for 5-10 minutes to re-harden.
• Pour the soft-serve into small bowls, drizzle the chocolate syrup on top, and garnish with the chopped peanuts and cherry.
• Enjoy IMMEDIATELY as the soft-serve will melt quickly!

I was even nice enough to make one for Bo too!  

Go ahead - admit it - I have that "Wife of the Year" award in the bag. ;)

Question of the Day:

Do you like traditional banana splits?  If not, what is your favorite ice cream treat?!

Blessings,
Ally and Bo

Banana Melon Smoothie

Everybody knows that breakfast is my favorite meal of the day.  I mean, honestly, the proof is in the pudding, right?!  I have more breakfast recipes on my blog (thus far) than any other type of recipe.  Granted, most of these recipes include oats; but what can I say?  I LOVE oatmeal.

But today's post has NOTHING to do with oatmeal.

Nope, there isn't an oat in sight.  

You see, yesterday morning I was craving something different for breakfast.  By 7:30AM it was already H.O.T. outside (over 95 degrees, with the heat index!).  Needless to say, I wasn't in the mood for my regular hot tea or hot chai.  Instead, I had an overwhelming craving for a smoothie.

But not just any smoothie...

...I wanted to incorporate the sweet, juicy, freshness of melon!

Sweet and bursting with flavor, this smoothie is the perfect way to start a summer morning off with a BANG!  The frozen banana makes it creamy, the flax gives it staying power (along with fiber, antioxidants, and healthy omega-3's), and the melon simply makes it delicious.  Feel free to use cantaloupe, honeydew, or any type of specialty melon.

Banana Melon Smoothie
Serves 2

1 large banana, broken into pieces and frozen
1 heaping C of melon (I used cantaloupe)
2T ground flax
1/4C orange juice
1/4C Unsweetened Vanilla Almond Milk

Directions:

• Add the banana, melon, flax, orange juice, and almond milk to your blender.
• Blend on the lowest speed first, and then gradually increase the speed.
• Continue blending for 1-2 minutes until thoroughly smooth.
• Serve chilled, as a snack, or alongside your breakfast of choice!

I decided to add flax meal to the smoothie for a number of reasons, but primary because flax contains significant amounts of fiber, antioxidants, and omega-3 fatty acids.  It is also high in B vitamins, which is important for someone like me who doesn't receive those vitamins from animal protein.  If you want to learn more about the benefits of adding a tablespoon of flax to your morning smoothie, oatmeal, etc., just read here.

Question of the Day:


What is your favorite summer drink?  Is it iced coffee? A milkshake?  A smoothie?  Iced tea?  Orange juice?   Tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Banana Cream of Wheat

As evidenced on my Recipage, I have a profound love of all things oatmeal.  In fact, I eat oatmeal for breakfast approximately five days a weeks.  As for the other two mornings, I usually end up making pancakes, french toast (both vegan, of course), or a tofu scramble.  Regardless, oatmeal in practically any form is my tummy's friend:

Peanut-buttered.

Jellied.

Biscoff-ed.

Nutted.

Spinached.

Kaled.

Coconuted.

Dotted with fruit.

You name it, and I love it on, or in, my oats!  

But believe it or not, there are times where I need a little change of pace...when I need to take a short reprieve from even my most favorite of foods.  In those times, good old-fashioned Cream of Wheat is my favorite go-to substitute.

The past couple of mornings I have worked to perfect a Cream of Wheat recipe for the blog.  It took three tries, but on the third morning I hit the jackpot!

Silky-smooth, buttery-rich, and semi-sweet like a Banana Cream Pie, this Banana Cream of Wheat will hit the spot first thing in the morning.  Don't skip the Smart Balance and creamer!  They are important ingredients in creating the pudding-like texture of this guiltless breakfast treat.

Banana Cream of Wheat
Serves 1

1 1/2 C water
pinch of salt
3 heaping T Cream of Wheat
1 banana, halved and thinly sliced
2 stevia packets
1 T Smart Balance (or butter)
1 T soy creamer (or regular, plain-flavored creamer)


Directions:

• Place the water and pinch of salt into a small saucepan.
• Bring to a low boil.
• While the water is waiting to boil, microwave half of the sliced banana for one minute.  
• Use a fork to whisk the microwaved banana until it reaches an egg-like in consistency.  
• Set aside.
• Once the water/salt begin to boil, add the Cream of Wheat.
• Immediately reduce heat and, using a whisk, mix together.
• Add the eggy-banana, stevia, butter, and creamer to the Cream of Wheat mixture.
• Once slightly thickened, pour into a large bowl.
• Top with the remaining half of the sliced banana, and serve immediately.

Next time - a rutabaga recipe that you WON'T. WANT. TO. MISS.  Seriously, this is one of the best things that I have eaten in months...maybe years (and Bo agreed)!  Cheap, delicious, and mouth-wateringly good, you have to come back for this recipe!

Question of the Day:


Do you like Cream of Wheat?  I find that a lot of people don't.  If not, I am 99% sure that you could substitute oatmeal for the Cream of Wheat in this recipe!

Blessings,
Ally and Bo

Spring Green Overnight Oats

"Do you like green eggs and ham?"

"I do not like them, Sam-I-am.  I do not like green eggs and ham!"

"Would you like them here or there?"

"I would not like them here or there.  I would not like them anywhere."

"I do so like green eggs and ham!  Thank you! Thank you, Sam-I-am!"

Well, since almost all of my cooking is vegan, today's post is not about eggs or ham.  But don't let that disappoint you!  Today's post IS all about green food...and not just any normally green food either.  Today's post is all about green oatmeal!

Angela from Oh She Glows has done it again!  

After reading her most recent post on the topic of Green Monster Overnight Oats, I was inspired!  

As evidenced on my Recipage, I love to eat oatmeal in the morning...especially if it is cold.  But sometimes my same five to six combinations can get a little stale.  So although I didn't have all of the ingredients on hand to make Angela's Green Monster Overnight Oats, I did have something green (kale!), and knew that I could work with what I had to make a NEW delicious breakfast combination.  I find that adding peanut butter (or in this case, PB2) to almost anything is a good idea, and a little drizzle of honey doesn't hurt either.  In the end, my recipe looked a little bit like this:

1 part Oh She Glows' recipe + 2 parts the ABC blog's creativity = 

1 astonishingly delicious bowl of spring green overnight oats!

Spring Green Overnight Oats
Serves 1

1 handful of kale, stem removed
1 very ripe banana
1 1/2 T ground flax
1 C almond milk
1/2 C water
2 stevia packets
4 T PB2 powder, divided
1/3 C oats
honey, for garnish

Directions:

• Blend together the kale, banana, flax, milk, water, stevia, and 2 T PB2.
• In a medium Tupperware container, add the oats.
• Pour the green smoothie mixture over the oats, and stir to combine.
• Allow the oats to thicken in the refrigerator overnight.
• In the morning, mix the remaining 2 T PB2 with 1 1/2 T water.
• Garnish your Spring Green Overnight Oats with PB2 and honey!

Hmm...mmmm...good!  Doesn't that bowl of oats just look delicious?!  If you are scared of green foods for breakfast, don't let the color keep you from enjoying one of the BEST bowl of oats I have had in a long time!

For more of the ABC blog's PB2 recipes click here!

Question of the Day:

What is your favorite way to eat your greens?!  ( i.e. In a smoothie?  Along with dinner?  In a casserole?  In your oats?  In a salad?)

Blessings,
Ally and Bo

Mee Maw's Banana Bread (Veganized)

ANNOUNCEMENT: Check out the Recipage link on the top toolbar!  Now, you don't have to go to a separate web page to get all of the ABC blog recipes because they are right here, embedded in the blog itself!  Every recipe that has been posted on the blog can be found there...have fun exploring!

Now, back to our regularly scheduled programming!

Although my Mee Maw (for those of you that might not have heard the name "Mee Maw" before, that means "grandmother" in the South) died almost ten years ago, she lives vividly on in my memory.  She was a very unique kind of a lady...there was no one, and never will be anyone, like my Mee Maw.  She was one-of-a-kind, and I mean that in the best way possible.

One thing about my Mee Maw that I will never forget was her love of food.  For someone that actually ate very little in terms of portion size, she loved food!  Whenever we would go out to a restaurant, she rarely ordered anything other than an appetizer or side dish.  However, she filled her plate by taking a small portion of everyone else's order!  Ahhh...what a character she was!

Mee Maw didn't cook a lot.  When she did it was usually something very simple: cabbage and onions, steamed vegetables, soup, etc.  Nothing very fancy.  Nothing very complicated.  Just simple, unadulterated food.  She also rarely baked.  But there was one thing that I do remember her baking, and eating, on a regular basis: banana bread.

Mee Maw's banana bread is different from almost every other banana bread recipe I have tried.  For one, it has pecans; and two, it is a deep caramel-brown color.  The bread itself doesn't rise very much, so it isn't your typical fluffy breakfast bread; but the rich banana-caramel flavor is out-of-this-world good!

Since becoming a vegan last spring, there haven't been that many foods that I have missed.  However, banana bread was one of them.  I had tried other vegan banana bread recipes, but they weren't up to par with Mee Maw's recipe from my childhood.  So, on my last trip home to Alabama, I asked my mom for a copy of my Mee Maw's recipe.  Thankfully she had two copies on hand, and she ended up giving me the recipe card that was handwritten by Mee Maw herself.  Needless to say, that recipe card will always be cherished.

Warm, soft, and full of yummy bananas, you can't tell that this famous family recipe has been veganized!  With its rich caramel color and pecan crunch, this bread is great spread with butter, honey, or peanut butter.  It is the perfect breakfast bread!

Mee Maw's Banana Bread (Veganized)
Serves 8-10

2 very ripe bananas
2 Egg Replacer eggs
3/4 C Succanat
1/2 C Earth Balance, melted
1 3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 C pecans, chopped
3 tsp water

Directions:

• Preheat the oven to 350 degrees.
• Beat the bananas until they are egg-like in consistency.
• Note: Sometimes I place the bananas in the microwave for a few seconds to accelerate this process.

• Add in the Egg Replacer eggs, sugar, and melted butter.
• Mix until incorporated.

• In a separate mixing bowl, combine the flour, baking soda, baking powder, and salt.
• In 2-3 increments, add the wet mixture to the dry mixture and combine thoroughly.
• Fold in the chopped pecans and water.

• Pour the dough into a greased bread pan, and distribute it evenly.

• Bake for 35-45 minutes, depending upon your oven and desired consistency.  
• Note:  Because this recipe has been veganized (and therefore could, theoretically, be eaten raw), I prefer to bake my loaf 35 minutes - leaving a very slight doughy texture in the center of the bread.  If, however, you prefer a firmer loaf, I would suggest baking it between 42-45 minutes.

Next time - an "inspirational musings" post!

Question of the Day:

What is your favorite kind of morning bread: banana bread, croissant, muffin, scone, toast, etc?

Blessings,
Ally and Bo

Saturday Adventures

I knew I had a busy morning ahead, so I started my Saturday with this:

What is it, you ask?!  Why it's Peanut Butter and Banana Overnight Oats, of course!

Peanut Butter and Banana Overnight Oats
Serves 1

1/2 C oats
1 1/2 C liquid (water, milk, a combination thereof, etc.)
pinch of salt
2 stevia packets (or 2 tsp sugar)
1/2 tsp vanilla extract
1 small banana, sliced (or 1/2 large)
2 T peanut butter (I used homemade)

Directions:

1. Add oats, salt, and liquid to a medium saucepan and heat over medium-high heat for 2-3 minutes until beginning to bubble.
2. Turn down heat to low.
3. Add stevia and vanilla extract.  Stir until smooth.
4. Pour into a Tupperware, or other container, and store in refrigerator overnight.
1. Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
5. In the morning, stir in a splash of milk to loosen the oats.
1. Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
6. Place the sliced banana on top of the oats, and drizzle peanut butter on top.
7. Enjoy!  Elvis would have loved this bowl of oats!

After devouring this bowl of PB&B oats, Bo and I headed to the Corpus Christi Farmer's Market Fall Arts & Crafts Fair to do some Christmas shopping. 

Although it was pretty overcast and blustery, over 50 vendors showed up to display their food and/or crafts!  Bo and I were pretty impressed with some of the stuff up for grabs!

  

We ended up buying several Christmas gifts for our family and friends, but just in case some of you are reading, I can't show them here! :)

Later that afternoon, after returning home for some lunch and a little down time, Bo and I decided to go play golf.  This go 'round I played the role of caddy by driving the cart, holding his clubs, and manning the pole flag.  It was just a little too windy for me to feel comfortable hitting the ball, but next time I am definitely going to have to get back in on the action!

I completely forgot my camera for that outing, so there aren't any pictures from that part of our day. :(  Oh well, there is always next time!

For dinner, I decided to make something simple, quick, and easy: stir-fry!

Asian Stir-Fry with Peanut Sauce
Serves 2

1 broccoli crown, chopped
1 yellow onion, diced
1 red bell pepper, diced
1 small carton of button mushrooms, chopped
1 tsp grapseed oil (or other oil)
salt and pepper (to taste)
1 block of firm tofu, cubed (or other meat such as chicken, beef, etc.)

Directions:

• Heat oil over medium heat.
• Add onion and stir-fry until beginning to sweat and soften.
• Add bell pepper and broccoli, and stir-fry for 3-5 minutes.
• Add mushrooms, and stir-fry for 7-10 minutes.
• Season lightly with salt and pepper.
• Note: The peanut sauce has soy sauce/tamari in it and is quite salty.  Be careful not to over-salt this dish.

• While vegetables are stir-frying, heat a medium saucepan over medium-high heat and spray with non-stick cooking spray.
• Once the saucepan is heated through, add the cubed tofu.  Allow to brown on the first side before rotating.
• Continue rotating tofu once every 5-7 minutes until tofu is browned on all sides.
• Note: This step can be a nuisance, but the end-product is well worth your effort!

• Once tofu is browned, add to the vegetable mixture.
• Toss vegetable/tofu mixture with Peanut Sauce (see recipe below) until fully coated.

• Serve over brown rice.

Bo and I both agreed that the Peanut Sauce made this dish!  Without it, it is a bit boring and a bit "flat" in terms of taste.  So, if you are going to make this dish, I would strongly recommend making the sauce to go along with it!

Peanut Sauce
Serves 2

1/4 C PB2
1 T rice vinegar
1 T sesame oil (or other light oil)
2 T tamari (or soy sauce)
2-3 T water (I used 2T)

Directions:

• Mix all ingredients together until smooth.
• Pour over stir-fry and serve.

As you all know, I LOVE regular peanut butter, but PB2 is particularly good for recipes like this because it is peanut butter in powder form.  As a result, it mixes very easily into sauces and dips and creates a smooth, slightly thick, consistency.  It is perfect for sauces such as this one, because it sticks to each individual vegetable and piece of tofu.  If you can find it, I would strongly suggest investing in some PB2.  It is great to have on-hand in your pantry!

Sadly, we didn't have any leftovers from dinner. :(  I guess it was just too good!

Question of the Day:

Did you have any adventures this Saturday?  If so, I would love to hear all about them!

Blessings,
Ally and Bo