Check out these #peanutbutter Tagalongs from Ep. 68’s @caviarandbananas 👀! I’m always so focused on grabbing to go lunch here that I usually don’t even visit the #dessert / #pastry counter, but it looks like I have been sorely missing out. It’s past lunch and I could really go for one of these right now. Who’s with me? 🙋♀️#chseats#treats#letsdigin
Our mom went to Boston and brought us home SOO many new protein bars that we don't have in Canada. We are so excited to try these! Have any of you tried these protein bar varieties?! 🇨🇦 🇺🇸 #USA#Canada#CanadianGirls#Trying NewFood #ProteinBars
Making vegan fun and delicious! With seitan in peanut sauce 🍴Did you know that seitan is the perfect meat substitute and contains 28% protein?
1 pack (250 g) TerraSana soba noodles (13% protein)
1 jar (350 g) TerraSana seitan in tamarisaus (28% protein)
2 cloves of garlic
1 tsp TerraSana ginger puree
3 tbsp TerraSana peanut butter crunchy (29% protein)
2 el TerraSana tamari (14% protein)
1 tbsp TerraSana maple syrup
3 spring onions
2 tbsp TerraSana roasted sesame seed (21% protein)
Cut the vegetables.
Prepare the soba according to the instructions on the package. Rinse with cold water and spread over 2 plates.
Drain the seitan and keep the liquid.
Put a tablespoon of olive oil in a frying pan and fry the onion. Add the aubergine and cook over medium heat for 5 minutes. Add small amounts of seitan liquid in the last few minutes.
Squeeze the garlic and add it to the aubergine together with the ginger puree and the seitan. Fry 2 minutes.
Then add the peanut butter, tamari, maple syrup and the rest of the seitan liquid. Stir until the sauce has the right consistency.
Divide the aubergine mixture over the soba. Put a little olive oil in the pan and fry the leek for 2-3 minutes. Divide the leek over the plates and you're good to go!
Peanut Butter Chocolate Oatmeal No Bake Cookies! Happy FriYay!!
Sometimes you just need a cookie. These are super easy to make. Also a great (an healthier) alternative to store bought prepackaged sugary cookies.
1/2 cup peanut butter
1/4 cup cocoa powder
2 tbsp coconut oil
1/2 cup milk of choice
1/4 cup honey
2-3 cups quick oats
Combine peanut butter, cocoa powder, coconut oil, and milk in pan over medium heat. Stir until all ingredients are melted and combined. Remove from heat and add honey. Stir in oats 1 cup at a time. For more peanut buttery cookies use 2-2 1/2cups of oats. For more oatmealy cookies use 3 cups of oats. Place cookie batter by spoonful on parchment paper and put in refrigerator at least 30 mins.