Easy Broccoli Stir Fry

If you are looking a quick meal idea, this Easy Broccoli Stir Fry is it.  I was inspired to make this recipe by my Thai Peanut Sauce recipe.  I thought it would go really well with the broccoli since I sometimes put broccoli in my Peanut Noodle Stir Fry recipe.

I slightly tweaked the peanut sauce for this recipe.  It came out pretty yummy!

easy broccoli stir fry

I added peanuts for some crunch and extra protein.  If you wanted, you can stretch this meal by serving it over rice or quinoa.  As is, this Broccoli stir fry is vegan and gluten free.

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Slow Cooker Apple Butter

Slow Cooker Apple Butter.  I had about 8 apples to use up in the fridge, so I decided to attempt some slow cooker apple butter. I was so glad I did.  Not only was it super easy to make, but it let me use up all those bruised apples!

I added a little bit of sweetener to my apples because I wanted to make sure this was very different than my slow cooker applesauce.

I thought the small amount of sugar would help give it a thicker texture once cooked down.  I really do think it helped, but next time I am going to try it with no sugar at all and see how it turns out.

 

slow cooker apple butter

 

I know some of you are probably wondering if you can make this in the Instant Pot.  I did find this recipe online if you want to try it.

This wonderful apple butter will make your house smell amazing as it cooks!  It’s perfect to use as a spread or even as a dip. The possibilities are endless.

I plan on using this apple butter in an upcoming recipe too!

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5 Minute Banana Ice Cream (Vegan)

This 5 Minute Banana Ice Cream is LIFE CHANGING.  Seriously.  Sometimes you just get a craving for some ice cream.

I make banana ice cream when I get those cravings.  Most store bought ice creams are laden with additives, saturated fat, processed sugar and too many calories.

I have an ice cream maker, but sometimes I forget to put the bowl back in the freezer.  So when I have a sweet craving, I make this super easy vegan banana ice cream.

 

5 Minute Banana Ice Cream

I have a smoothie version of this as well.  My Tropical Smoothie Peanut Paradise is made in a similar way.

The best part of this recipe is that you don’t need an ice cream maker to make this.  I use my vitamix, but I have used a magic bullet in the past as well.

You will be surprised at how decadent this banana ice cream tastes.  You will feel like you are cheating!  Can it get any easier?  I have used this many times to curb a sweet craving.  It really works!

Looking for more banana ice cream recipes?

5 Minute Banana Ice Cream

5 Minute Banana Ice Cream

Prep Time 5 min Serves 1 serving     adjust servings

This stuff is so rich and delicious, it feels like you are eating real ice cream!

Ingredients

  • 2 peeled and frozen bananas
  • 2 T almond or peanut butter
  • 2 T almond milk
  • optional add ins: nuts, chocolate chips, fruit, coconut, cocoa powder

Instructions

  1. In a blender, , mix the bananas and the milk. You may need to cut the banana into chunks depending on how powerful your blender is.
  2. Once they are partly chopped up, add in the nut butter.
  3. Continue to blend until you get a soft serve consistency.

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Recipe Notes

You may not even need to add the milk at all, but I think it helps blend everything easier. Spoon ice cream into a bowl and stir in any additional ingredients you desire. That’s it!

Key Lime Larabars (Vegan and Gluten Free)

Key Lime Larabars.  I had a reader request a key lime larabar recipe.  I have got to say that I like these a lot.  I am not really a fan of key lime anything, but these little bars are good!

They reminded me of the Coconut Cream Larabars, which are like crack and also my favorite.  These larabars are so easy to make.  How can you not try them when they take only 5 minutes?

 

homemade key lime larabars

 

The taste of lime comes out real nice in the finish.  It’s a subtle taste.  I only used the juice of 1 lime, bit you can add more if you like.  Now I have one question.  Is there any flavor I am forgetting about?  I thought maybe the blueberry flavor.

What do you all think?

Key Lime Larabars

Key Lime Larabars

Prep Time 10 min

Ingredients

Instructions

  1. Process the cashews, coconut and almonds until they are a fine powder. 
  2. Then add the dates and lime juice until a dough forms.  If the dough looks a bit dry, you can add a few tablespoons of water to help it come together. 
  3. Line an 8×8 baking dish with parchment leaving enough room for some to come out the sides.
  4. Spread dough into the the dish.  It will be very stick and you may need to wet a spatula to help you. 
  5. Once the dough is evenly spread, press it down with your palms using the parchment paper. 
  6. Place in the fridge for a few hours to set.

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Simple Stir Fry

We had a lot of random veggies left in our fridge today.   Since I am going shopping tomorrow,  thought I would use them up.  The best way to do that is in a stir fry.  There are no rules really, just throw everything together with some sauce.  We love stir fries and have several on the blog already.  The Peanut Noodle Stir Fry is my husband’s favorite.

stir fry

As you can see from the picture, I added tofu to ours.  If you are going to use tofu, try to get an organic brand that is non GMO verified since 90% of the soy products in this country contain GMOs.  Feel free to add a protein of your choice if soy is not your thing.  I tossed in some black rice that we had laying around the fridge as well.  We usually make a big pot of rice every week and add it to various meals to stretch them out longer.

Simple Stir Fry

Simple Stir Fry

Ingredients

  • 1 pkg firm tofu
  • 4-5 cups of spinach (seems like a lot, but it cooks down)
  • 5 carrots cut in strips
  • 1/2 green or red pepper cut in strips
  • 1 cup sliced green beans
  • 2 cups cooked rice (I used black rice)
  • 2 T toasted sesame oil

For the sauce

  • 1/4 cup soy sauce or bragg's aminos
  • 2 T mirin
  • 1 tsp garlic powder
  • 1/2 T coconut sugar

Instructions

  1. Preheat the oven to 400.
  2. Drain the tofu and pat dry.
  3. Cut into cubes and place on a greased baking pan and bake for about 45 minutes.
  4. In a large sauce pan, on medium heat, cook the oil, peppers, carrots and beans until they soften.
  5. Then add the spinach, rice, sauce and tofu.
  6. Cook for another few minutes until everything looks well combined with sauce.
  7. Serve immediately or refrigerate for later.

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Marinated Vegetable Salad (Vegan & Gluten Free)

Marinated Vegetable Salad.  This is a dish we have been making for a long time.  We got the recipe from my mother-in-law.  I love cold salads.

I recently wrote 5 Quick and Easy Salad Ideas that included a lot of my other salad recipes.  They taste great and don’t take much effort at all.  My kind of recipe if you haven’t noticed by now!

 

Marinated Vegetable Salad

 

We used dried beans for the recipe and just soaked them all in one big jar overnight, and then boiled them in the morning for about 15-20 minutes until they became soft.

Then, we let them cool before putting this recipe together.  Dried beans are far cheaper and taste much cleaner too.  I never noticed that until I started eating them on a regular basis.

 

Marinated Vegetable Salad

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

Looking for more salad recipes?

 

Marinated Vegetable Salad

Marinated Vegetable Salad

Prep Time 10 min

Ingredients

  • 2 cups chickpeas
  • 2 cups kidney beans
  • 2 cups pinto beans
  • 2 cups corn (I used frozen)
  • 3 -4 T red wine vinegar
  • 2 T olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 3 green onions chopped
  • 3 stalks celery
  • 1/4 cup flat leaf parsley chopped

Instructions

  1. Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
  2. Add the beans and corn.
  3. Then, add the onions,celery and parsley and toss to coat.

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Recipe Notes

You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge.

Marinated Vegetable Salad