2medium sized flatbreads or 1 large prepared flatbreadstore bought or using your favorite recipe
1teaspoonminced ginger or ginger powder
1chicken breastcooked and sliced
1red bell pepperthinly sliced
2medium carrotsshredded (or ½ cup of carrot matchsticks)
2green onion stalkssliced
Lime wedges for serving
Cilantro for garnish
Preheat the oven to 375 degrees.
Prepare the flatbread and place on a baking pan lined with foil.
In a medium bowl, whisk together the peanut butter and water until smooth. Add in the remaining peanut butter sauce ingredients and combine. Spread a thick layer of the sauce over the flatbread, saving ¼ aside for drizzling at the end.
Spread a layer of the sliced chicken across the top of the peanut sauce. Pile on the red bell pepper, carrot shreds, green onions, and mozzarella cheese.
Bake the flatbread for 8-10 minutes until the cheese is melted. Drizzle the remaining peanut sauce on top of the pizza. Sprinkle on fresh cilantro, crushed peanuts and a squeeze of lime.
This vegan power plate with grilled tofu is great for a filling but refreshing meal. It is best when eaten warm, but also great cold. A 30 minute meal for 2 or double the recipe to meal prep lunches for the week.
1c/190g brown rice
1c/75g shredded purple cabbage
1large/85g Persian cucumberor other edible skinned cucumber
½lb/250g firm tofu
Zest 1 lime
1tbsp/15ml soy sauceor Tamari for gluten free
2tsp/10ml sesame oil
1tbsp/15ml rice vinegar
½tsp/1g ground pepper
1tbsp/15g sesame seeds
2tbsp/30ml lime juice
1tsp/5g brown sugar
1tsp/5ml sesame oil
Start rice cooking:
Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.
Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.
While rice is cooking, marinate tofu:
Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.
Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.
Cut the tofu into 6 – ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.
Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.
Cut vegetables while tofu is marinating:
Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.
Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.
Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.
Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively – a regular baking sheet lined with foil will work.
Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.
Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.
Make dressing while tofu is cooking:
Peel and finely mince ginger and garlic.
Combine all ingredients in a dish and mix vigorously.
Place half of cooked rice on each plate. Add half of vegetables (except onions) onto each portion.
Drizzle with dressing. Add 3 slices of cooked tofu to each plate and garnish with green onions.
Best warm, but can also be enjoyed cold. Keep dressing and tofu separate if meal prepping. Best if eaten within 2-3 days due to vegetables going dry.
2-1/4ccake flour Can use all-purpose flour if you don’t have cake flour on-hand.
8ozcream cheese softened
3/4craspberries freshplus additional to decorate the tops of cakes if desired.
Preheat oven to 350 degrees.
Lightly spray an 11 x 17 lipped cookie sheet or jelly roll pan with non-stick cooking spray. Line bottom with parchment paper cut to size. Respray lightly.
Mix butter and sugar until combined. Scrape bowl often.
Add eggs and mix until combined.
Mix in milk and vanilla until combined.
Add, flour, salt baking powder and mix on medium speed for about 2 minutes, scraping bowl often.
Pour into prepared pan. Bake on center rack of oven for approx. 12-15 minutes, until lightly browned and a toothpick inserted in center comes out clean.
Cool on wire rack.
Using a 2-1/4 inch (or size of your choice) cookie cutter, cut circles from cake. If using a 2-1/4 inch size, you should get 20 circles. Be sure to cut each one close together.
Mix cream cheese and butter until creamy. Scrape bowl often.
Mash raspberries and add to cream cheese/butter mixture. Mix on medium speed until thoroughly combined.
Add powdered sugar in small amounts, mixing after each until desired consistency. Depending on the juiciness of your berries, you may need to add additional powdered sugar.
Using piping tip of your choice (I used a large open star tip) pipe icing on half of the cakes. Top each with another cake, pressing down lightly. Pipe top of cake and decorate with an additional raspberry if desired.
I personally LOVE a good Cajun pasta – the great thing is, you can add any ingredients that you like. Don’t like broccoli? Add mushrooms instead! The possibilities are endless and also delicious! Hope you enjoy!
Start by unwrapping and cutting the caramels into quarters.
Melt butter and place in a large bowl. Add the sugars an
d vanilla and using a hand mixer, mix
for about 1 minute until well mixed and has become lighter in color.
Add the eggs and beat for 1 minute longer.
Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
It will look dry at first, but it will come together.
Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
Preheat oven to 350 degrees
Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
If you don’t have a cookie scoop, you can drop by heaping tablespoon.
Sparingly sprinkle some of the coarse salt on top of each cookie.
Place in the oven and bake 12-15 minutes until cookies are golden.
They should still be a bit soft and will continue to set when the cool.
Store these in an airtight container at room temperature.
The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.
If you have a family event coming up or a get together, this will be a hit. It tastes even better than it looks, if that’s possible 😉 It’s a delicious treat for a Sunday Brunch or an easy treat to make for a party!