Tag Archives: peanut

Creamy Chocolate Date Candy

I don’t know what to call these, but for real, they taste like candy. I swear it’s like eating a twix or snickers, or something I remember from childhood. I can’t put my finger on exactly what these taste like, but they taste like a candy bar. I’m sure I’m not the first person to come up with this, but here’s my story: I’m in the final weeks of pregnancy, and I read some studies about the benefits of eating dates for natural cervix dilation and even shortened labor lengths. Debatable sure, but there are a couple of studies out there that made me say, shoot, worth a try! This means eating 3 large medjool dates every day from 36weeks onward. I mean dates are delicious, but they get really old really fast when you eat them every single day! And with my glucose intolerance, I am tasked with eating these instead of other fruit in my diet, and pairing them with some protein/fat to help delay their sugary release into my bloodstream! So I’ve been eating them with a lot of peanut butter, almond butter, pecans walnuts, and pistachios. Lately, I’d say in the last week or so, my craving for chocolate and sweets in general has suddenly skyrocketed, and sticking to my diabetic diet is becoming increasingly difficult. So in my boredom with eating the same old, the fact that I’ve hopefully got only a week left to go, and in light of my intense chocolate cravings, I came up with a chocolatey modification of my typical nut butter/date snack.

Here’s all I did: Cut open several medjool dates and remove the pit. Fill this opening in the middle with peanut butter or almond butter (while both are good, I prefer the peanut butter ones by far!). Then I popped these into the freezer for about an hour. Next I put some 80% dark chocolate into the microwave, stirring about every 10 seconds until melted (for a total of about 40seconds but depends on the amount of chocolate and your microwave). Then I rolled the dates in the chocolate and returned them to the freezer to set. I recommend storing in the fridge to keep everything intact and from melting! These are delicious and decadent, and not diabetic friendly, but if we compare them to a Twix or snickers bar, these are packed full of micronutrients, antioxidants, vitamins, minerals, no preservatives or fake foods, and way less refined sugars. So, I call this a win :). YUMMY.

Creamy Leek and Peanut Soup

Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)

You need:

2 leeks, sliced

3 cloves smashed garlic 

About 3/4 cup rinsed split peas

1/2 large cabbage, ribboned

3 stalks chopped Celery

3 medium sweet potatoes, cubed

2tbs turmeric

1tbs ginger

1 tbs blackstrap molasses

1 tbs dijon mustard

1 tbs liquid aminos

1 tsp black pepper

1/2 tsp crushed red pepper flakes

2tbs fresh thyme

8 cups water

2 Zucchini sliced

2 tbs Pb

Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.

Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.

Turn off heat and add your sweet potatoes, split peas, cabbage, and water.

Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes!  Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.

Serve with rice or farro and enjoy!

Vegan GF Pad Thai 

Mmmm yeah, peanut sauce, right? That creamy spicy mix. That with a mix off veggies and some pan fried tofu, and I could eat this for every single meal, and I have 🙂 spaghetti squash for noodles ensures this is both gluten free, and a great source of vitamins and healthy carbs only. Doesn’t get much better, in my opinion!
Ingredients:
-1 medium spagetti squash, (steamed via microwave 10 min or oven roasted whole x45 minutes at 350)

-1/2 container extra firm tofu (8oz), pressed to remove water 

-1/2 yellow onion sliced

-4 cloves garlic, minced

-1 large carrot sliced

-6 large mushrooms sliced

– about a handful of chopped broccoli

-1/2 red bell pepper, sliced
For garnish:

-1 large handful cilantro

-3 chopped green onions

-1/2 lime

-1/4 avocado sliced
For the sauce:

-1/2 cu PB

-2 TBS honey 

-1 tsp sesame oil

-1tsp vinegar (apple cider)

-1tsp olive oil

-1 tsp soy sauce

-1/2 cup water as needed to thin

-1.5 tsp ginger

-generous shake crushed red pepper
1. Steam/roast that spagetti squash, cut in half, scoop out seeds, scoop out spagetti flesh and let cool

2. Slice tofu into thin (1/4 in) squares and press water out of tofu.

3. Spray pan with coconut oil and pan fry the tofu on medium heat until just browned, set aside on paper towel to cool.

4. Saute all non-garnish veggies in sesame oil until tender crisp, set aside.

5. Toss spagetti squashe with veggies and tofu.

7. Prep garnishes

8. Make sauce combining all sauce ingredients in the warm skillet, adding water as needed to thin.

9. Then pour sauce over your bowl of goodies and toss well!

10. Garnish with the items listed above, you could also add crushed peanuts and additional crushed red pepper if you wish.

Also pictured are some turkey meatballs I made and simmered in the same peanut sauce, for my big meat eater 😉

Enjoy!!!
   
    
    
    
    
    
    
    
    
    
    
    
 

Spicy Green Bean Tofu Saute

Delicious and simple, the key to this recipe is the marinade. Tofu is like a sponge for flavor, and soaking in this marinade goes miles to liven up this dish! I am a fool for spicy food, peanut anything, and asian inspired meals. Just another twist on my “pseudo-asian-stir-fry” 😉

Make your tofu marinade mixing:
1tbs peanut butter (optional but awesome)
1tsp honey
1/2 cup liquid aminos
1/4 cup apple cider vinegar
1/2 tsp dijon mustard
1 tsp crushed red pepper
1/4 cup water
1/2 tsp sesame oil
ginger 1/2 pinkie minced
garlic 4 cloves minced
1/4 large yellow onion sliced

14oz tofu cubed and pressed
marinate for 2+ hours

4 oz fresh mushrooms sliced
14 oz fresh of frozen thawed green beans

On high with coconut oil spray, pan fry your tofu, removing each piece from the marinate. Once flip halfway to make both sides brown evenly. Once tofu has a nice crisp surface, remove and set aside. Add your marinade to the pan with your mushrooms and green beans. Stir fry until veggies are tender crisp and serve over rice! Add additional crushed red pepper or hot sauce of choice.

Enjoy!

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Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!

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