So I’m totally loving all of my fellow peanut butter lovers out there! Glad to hear so many of you were celebrating with me yesterday! I won’t leave you hanging on last night’s dinner any longer. I kind of threw this together on the spot, but lucky for you I kept up with my measurements! 🙂
Peanut Noodle Veggie Bowl: (serves 1)
Inspired by a recipe from All You Magazine
- 2 ounces dried spaghetti noodles
- 1/2 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1/2 cup shredded carrots
- 3 mini sweet peppers, cut into strips
- 1/2 tablespoon smooth peanut butter
- 1/2 teaspoon Bragg’s liquid aminos (or soy sauce)
- 1/8 teaspoon rice vinegar
- 1/4 cup cooked edamame
- 1 scallion, green parts only
1. Cook spaghetti according to package instructions. Once cooked, drain and rinse in cold water.
2. Heat oil in a medium skillet over medium-high heat.
3. Add minced garlic and saute for about 2 minutes.
4. Add vegetables and continue to cook until veggies are tender, but not browned.
5. Mix peanut butter, aminos (or soy sauce), and vinegar.
6. Combine veggies, edamame, and noodles and toss in peanut butter sauce until thoroughly coated.
7. Garnish with sliced scallion, green parts only.
The perfect way to round out the celebration of National PB Day!
Creamy, nutty noodles and garlicky veggies with the crisp bite of fresh scallions.
Breakfast this morning was OOIAJ with another peanut butter jar (guess I didn’t get enough yesterday), but this time a little different combo.
Peanut Butter & Pumpkin OOIAJ:
- Remaining 2 tablespoons or so of your favorite peanut butter jar
- 1/2 cup rolled oats
- 1/2 cup whipped cottage cheese (all out of yogurt)
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup pumpkin puree
- 1/2 tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
Combine all ingredients and allow to set in the refrigerator overnight to thicken. Add more milk in the morning if needed to thin a little. Top with granola (I used 1/2 pack of 18 Rabbits Granola). These were even THICKER than my jar yesterday! I loved it!!
After work, I got in a great workout in support of Team HEAB, but I was starving like Marvin afterwards! I burned off my pre-workout snack fast and needed some refueling!
So, what happens when you are absolutely famished and can’t make up your mind what you want to eat? A kitchen throw together of course!
First let me explain how I got here. The other day, I wanted to make a potato hash, but after I got a bit carried away with adding veggies, it kind of grew into a more of a hashbrown veggie bowl!
- 1 medium potato, grated
- 1/4 diced onion
- 1 cup sliced fresh mushrooms
- 1/4 cup grated carrots
- 1/4 cup grated zucchini
- 1/2 cup black beans
- Leftover stuffed bell pepper that had been hiding in the back of the fridge (oops!)
- Cheddar cheese for topping
- Mrs. Dash Southwestern Chipotle Seasoning
I started with the potatoes, sauteing them in 1 tablespoon of unsalted butter until brown and crispy. Then I added in all the other veggies, black beans, and chopped up stuffed pepper and cooked until heated through. Then I dumped half the mix in a bowl, cheesed and spiced it up and called it dinner!
I couldn’t decide if I wanted the left over hashbrown veggie bowl, an omelet, or a salad, so in true indecisive Heather fashion, I just went with all three! Please let me introduce you to my Breakfast Salad! Breakfast for dinner is fine by me any day!
What’s in a Breakfast Salad?
- 2 handfuls of fresh spinach
- 1 serving of hashbrown veggie bowl
- 1 pour, poke, and spread egg
- a sprinkle of cheddar cheese and more Mrs. Dash Chipotle
Ohhhhhh, this definitely hit the spot! I forgot how much I love salads with warm toppings. The spinach kept some of the fresh crunch, but also wilted in some parts and mixed with the melting cheddar cheese! It was a party of textures and flavors in my mouth! See what indecision can do for you? Haha!
What’s the best salad you’ve ever eaten? Do you ever top yours with unusual ingredients?