Recipe of the week

[RECIPE] Veggie Stir Fry with Ginger Peanut Butter Sauce Plus Mighty Nut Giveaway

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2015_10_26_MightyNutThe first time I visited a Thai restaurant and saw peanut sauce on the menu I turned up my nose. My only real exposure to peanut butter was big spoonfuls straight from the jar and fluffer nutter sandwiches. I couldn’t imagine peanut butter with savory flavors like soy sauce, garlic and chilies but the thing is it works. The peanut butter provides a super creamy and nutty flavor and lends itself well to a combination of sweet, salty, and pungent flavors. Ever since this first encounter I have been in love with peanut sauce.
2015_10_26_MightyNut10I find that the thing with my peanut sauce is that I am always trying out new combination of ingredients. For last nights dinner I went a bit heavy on the ginger and I used Mighty Nut Powdered Peanut Butter from Peanut Butter & Co. This powdered peanut butter has all the protein, fiber and delicious taste of your standard jar of peanut butter but without all the oil. You can add it to a sauce or smoothie as I have or you can simply mix it with water to create a creamy spread.

Ginger Peanut Sauce
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Ingredients
  1. 3/4 Cup Mighty Nut Original Peanut Butter
  2. 1/4 Cup Reduced Sodium Soy Sauce
  3. 1 Tablespoon Vegetarian Fish Sauce or Tamari
  4. 1" Grated Ginger
  5. 1 Minced Garlic Clove
  6. 2 Tablespoons Maple Syrup
  7. 1/2 Cup Water
  8. 1 Tablespoons Lime Juice
  9. Dash of Chili Flakes - to your liking
Instructions
  1. Put everything into the blender and blend until smooth! Adjust seasonings to your liking.
Naturally Lindsay http://3.232.172.97/
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One of my favorite things to combine peanut sauce with is broccoli and tofu but since my tofu expired almost a month ago I decided to swap meaty button mushrooms for the tofu. I simply sauteed up onions, mushrooms and broccoli and tossed with a bit of the ginger peanut sauce. The sauce thickened right up when heated creating a delicious, creamy and saucy stir fry. I served it up with brown rice, some shredded green cabbage for a little crunch and extra sauce on the side. This sauce would also be great tossed with some soba noodles or as the sauce for a kale salad. Enjoy!

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a Rafflecopter giveaway

Disclosure: This post is sponsored by Fit Approach and Mighty Nut. I was provided with product, as well as compensation, for this post, but all thoughts, recipes and opinions are 100% my own.

[RECIPE] Pumpkin Pie Chia Pudding Ft. Coconut Dream

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Dream - Pumpkin Chia Pudding -1
I know we are in pumpkin mania season right now and I couldn’t resist creating a recipe to ad to the mix. The great thing about this recipe is that you can really customize it to your liking. Not into pumpkin? Leave it out and up you’ve got pumpkin spiced chia pudding. Simple, easy and perfect as a breakfast or place it in a fancy glass and you have a great dessert.

Pumpkin Chia Pudding
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Ingredients
  1. 1 Plain or Vanilla Coconut Dream® Yogurt
  2. 1/4 Cup Chia Seeds
  3. 2 Tablespoons Pumpkin Puree
  4. 1 Teaspoon Pumpkin Pie Spice
  5. 1/4 Cup Maple Syrup, divided
  6. 1/2 Apple, cut into match sticks
  7. Sprinkle of Cinnamon
Instructions
  1. In a bowl combine the yogurt, chia seeds, pumpkin puree, pumpkin pie spice and two tablespoons of maple syrup. Cover and place in the refrigerator for at least 20 minutes but you could do this the night before if you'd like.
  2. Top the chia pudding with maple syrup, apple sticks and a sprinkle of cinnamon.
Naturally Lindsay http://3.232.172.97/
Dream - Pumpkin Chia Pudding

Disclaimer: Thank you to Dream for providing me with the coconut yogurt used in this post. No compensation was received. I was not required to write a post.

[Recipe] Individual Italian Plum Crumble | V+GF

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Italian Plums

I think my favorite time of the year to visit the farmers market is just at the end of summer when it starts to get a bit cooler and the produce is starting to change to apples and squash and you get the last of the summer fruits. This week the littles and I headed to the Hollywood Farmers Market and we found ourselves coming home with an abundance of fruit including some beautiful fresh and dried Italian plums.

Italian Plums-5

While I could have just left them alone and enjoyed snacking on them throughout the week I had a craving for some really yum crumble. I didn’t want anything to sweet or heavy, just a really light crumble that highlighted these delicious Italian plums. Since I find that plums and almonds are fantastic together I thought let’s break out the almond meal for this one and along with a few other ingredients a delicious crumble was formed. Italian Plums-3

Italian Plum Crumble
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Filling
  1. 10-12 Italian plums, pitted and sliced
  2. 2 tablespoons coconut sugar
  3. 1 teaspoon vanilla
Topping
  1. 3 tablespoons coconut sugar
  2. 2 tablespoons gluten free rolled oats
  3. 4 tablespoons almond meal
  4. 3 tablespoons coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Toss the plums with the coconut sugar and vanilla and evenly fill six lined muffin cups.
  3. Stir together the coconut sugar, oats and almond meal. Add in the coconut oil and crumble together.
  4. Top each of the plum cups with the crumble topping.
  5. Place in the oven and bake for 20-22 minutes until lightly browned.
  6. Allow to cool for at least 10 minutes before enjoying. Serve with your favorite vanilla frozen dessert.
Naturally Lindsay http://3.232.172.97/

Italian Plums-2

 

Of course no crumble is complete without some vanilla “ice cream” with it. Especially when the crumble is still warm enough to melt the ice cream as you eat it and you end up with this creamy sauce at the end that you could just drink up. Needless to say with the help of my parents all of the crumbles are gone and I’m hoping that this Saturday there will be more Italian plums for me to make this crumble again. Screen Shot 2015-09-08 at 7.06.29 AM

[RECIPE] Chickpea Scramble for One

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[RECIPE] Chickpea Scramble for One | via @runwithtongs
I am for sure a savory breakfast person. I love scrambles, avocado toast, chickpea crepes, tofu rancheros, bagels…basically anything that falls on the savory spectrum. The thing is I don’t always love to have a tofu scramble so instead I have been swapping beans for tofu. In this recipe I used chickpeas because I think they just give a really great texture and give a good bulk to the scramble.
[RECIPE] Chickpea Scramble for One | via @runwithtongs

Chickpea Scramble for One
Just double, triple, ect. for more people

Ingredients:

1 teaspoon olive oil
1/2 of a small onion, diced
1/4 of a bell pepper, diced
3-4 mushrooms, sliced
3 stalks of kale, de-stemmed and shredded
1/2 cup chickpeas, drained and rinsed, mashed a bit with the back of a fork
1/2 teaspoon garlic powder or 1 clove of garlic
1/4 teaspoon thyme
1/4 teaspoon oregano
1/2 tablespoon nutritional yeast
1/2 tablespoon coconut aminos or reduce sodium soy/tamari/shoyu
black pepper to taste

Directions:
Heat the oil in a medium pan over medium-high heat. Add the onions and cook for 3-4 minutes and then add the peppers and mushrooms; saute for 3-4 minutes. Add the kale, chickpea and spices; stir to combine. Add in the coconut aminos and black pepper and cook until all veggies are tender.
Serve with avocado!

[RECIPE] Chickpea Scramble for One | via @runwithtongs

So simple and so delicious! [RECIPE] Chickpea Scramble for One | via @runwithtongs

Are you a savory or a sweet breakfast person? 

[Recipe] Dairy-Free Chocolate Protein Shake with a Hint of Honey Vanilla Almondmilk

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[Recipe] Dairy-Free Chocolate Protein Shake with a Hint of Honey Vanilla Almondmilk - @RunningWithTongs

Disclaimer: This post is sponsored by Almond Breeze Almondmilk.

We have been having some crazy hot days around here and when it’s 80F I really have no desire to cook or really spend any amount of time in my hot kitchen. So, whenever that happens I bring out the blender and start whipping up smoothies and shakes. This week Neil and I were all about the chocolate “[almond]milk shakes”. 

Our milkshake bases always start with a heap of frozen bananas and a non-dairy milk from there we like to mix it up depending on what we have on hand or are in the mood for. This week we had a carton of Almond Breeze Almondmilk in the Hint of Honey-Vanilla flavor so that is what we used as our liquid for our shakes. We also added in some chocolate protein powder and in this particular one a chocolate peanut butter but most of the time we use almond butter. 

[Recipe] Dairy-Free Chocolate Protein Shake with a Hint of Honey Vanilla Almondmilk - @RunningWithTongs

Dairy-Free Chocolate Protein Shake
Serves 2-4 (depending on how hungry you are)

Blend until completely smooth. 

*Tip 1: Freeze your bananas when they are super spotty because that is when they are the sweetest and easiest to digest. 

**Tip 2: For a shake start with 16oz of almondmilk and add more as needed. If you are more into a smoothie/thinner consistency than start with more almond milk. 

I found the Almond Breeze Almondmilk in the Hint of Honey-Vanilla to give this smoothie a subtle extra sweet taste. I tasted it on it’s own as well and it’s sweet but a much more mellow sweet – perfect for smoothies and shakes. 

[Recipe] Dairy-Free Chocolate Protein Shake with a Hint of Honey Vanilla Almondmilk - @RunningWithTongsWhat’s your favorite warm weather breakfast? 

Are you a thick smoothie/shake fan or a thin? 

WIAW | Vegan Lactation Cookies | Featuring Blue Diamond Almonds

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WIAW | Vegan Lactation Cookies | Featuring Blue Diamond Almonds
Disclaimer: This post is sponsored by Blue Diamond Almonds.

It seems that everyone we know is either pregnant for the first time or second time or are just having their babies. Today I am meeting up with an old friend who just had baby boy #2 and since I believe that if you visit with a new mama in the first 4-6 weeks postpartum that you must bring food and/or do something to help around the house. That being said I decided to bake cookies because who doesn’t love cookies and I may have wanted a few for myself. 

WIAW | Vegan Lactation Cookies | Featuring Blue Diamond Almonds While these are lactation cookies you don’t have to worry if you eat them you won’t suddenly start lactating it just means they are filled with ingredients that help mamas milk supply. All it means for you men, kids and non-breastfeeding women is that you’ll be enjoying some nutrient dense cookies that are really good anytime of the day. I actually think they would be the perfect breakfast cookie.

This recipe was inspired by How Sweet Eats Lactation Cookies, which you could always veganize if you wanted (I have and they are insanely amazing). So why didn’t I just make How Sweet Eats? Well they are a little higher in fat and sugar than I was interested in this time around. Although I think she is spot on to add the chocolate chips and if I had any I would have added them as well. Either way I think these are yummy and fingers crossed so does my mama friend. 

WIAW | Vegan Lactation Cookies | Featuring Blue Diamond Almonds Dark Chocolate Almond Lactation Cookies

Ingredients:

3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 super ripe medium bananas
1 cup coconut sugar
14-15 sticky medjool dates (if yours are not soft soak them in warm water for 20 minutes before or sub 1/2 cup coconut sugar)
7 tablespoons Earth Balance
2 teaspoons vanilla
1/3 Blue Diamond Oven Roasted Dark Chocolate Almonds, chopped
1/3 cup coconut flakes
1/3 cup chocolate chips (optional)

Directions:

Preheat oven to 350F.

In a large bowl whisk together the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon and salt.

In the bowl of an electric mixer fitted with the paddle beat the bananas and dates together until mashed. Add in the Earth Balance, coconut sugar and vanilla and beat until creamed together.

Slowly add in the dry ingredients and beat until just combined. Then stir in the almonds and coconut flakes.

Scoop out 1-inch balls of dough and place on a cookie sheet and bake for 10-14 minutes or until golden on the bottom. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
WIAW | Vegan Lactation Cookies | Featuring Blue Diamond Almonds

WIAW: DIY Smoothie Bowls

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Okay so I know I am late to jump on the smoothie bowl train but over the last year I have just fallen in love with them. There is a local spot called Kure that makes the best acai and smoothie bowls I have ever had. They are super creamy and topped with berries, bananas, granola and most importantly cinnamon; seriously just something about that cinnamon that makes the bowl so good. The problem is we no longer live close to Kure so now I have to make my own.

Smoothie Bowl

DIY Smoothie Bowl:

So a smoothie bowl has two main components a base which is basically a thick smoothie, a spoony -a smoothie that needs to be eaten with a spoon and a topping(s). 

For bases I love:

  • frozen bananas, strawberries, almond butter, almond milk + optional add-in’s of vanilla protein powder and/or acai powder
  • frozen bananas, mango, pineapple, coconut manana and coconut milk + optional add-in’s of spirulina powder and/or baby spinach
  • coconut water, kale, almond butter, coconut sugar and banana

Toppings I love:

  • Fresh Berries
  • Banana
  • Mango
  • Chia Seeds
  • Bee Pollen
  • Hemp hearts
  • Slivered Almonds
  • Honey
  • Cinnamon 
  • Granola

For the bowl pictured:

Base:
– 2 frozen bananas
– 1 juicy mango
– 8 oz coconut juice
– 1 heaping handful of baby spinach

Toppings:
– chia seeds
– hemp hearts
– bee pollen
– slivered almonds
– pinch of cinnamon

What is your favorite smoothie combination? Do you ever make smoothie bowls? If yes, what are your go to toppings? 

Here is another recipe for one of my favorite acai smoothie bowls. 

Tip: let your bananas get super spotty before peeling and freezing. Waiting until their super spotty makes them super sweet and helps us to better digest them.