Archive | April, 2013

Entree: Red Mango Curry Stir Fry with Tofu

22 Apr

This recipe was inspired by my boyfriend’s wonderful grandparents who have mastered the art of Thai cooking. Feel free to adjust spices, types of vegetables, or anything else and enjoy!!

















~2 TB coconut oil
2 cloves garlic (or 2 frozen garlic “cubes” from Trader Joe’s :))
~2 TB fresh grated ginger
1 package firm tofu, cubed
1/2 bell pepper, sliced
2 carrots, peeled and cut into strips
~1 handful green beans (I used frozen beans)
2 mangos, diced (thinly cut off the peel, cut large pieces avoiding the pit, then cube the large pieces)
1/2 small yellow onion, sliced
1 – 2 TB fish sauce
1 – 2 TB red curry paste
coconut milk (less = stir fry, more = soupy curry, whichever you prefer except with more coconut milk you will need more spices)
A few sprigs of fresh Thai Basil

1. Bring coconut oil, garlic, and ginger to high heat in a large fry pan.
2. Once mixture is incorporated, add tofu and cook for a few minutes.
3. Next, add green beans, bell pepper, and carrots and stir for a few minutes.
4. Add mangoes and stir.
5. Add onions and stir.
6. Mix coconut milk and curry paste together in a bowl and then add to the pan.
7. Stir in some thai basil.
8. Serve with jasmine rice or rice noodles!


Dessert: Peanut Butter & Banana Scones

18 Apr

Wow, what an easy snack to make!

These scones were actually inspired by my favorite food blog:

I tweaked it a little to make it gluten free and packed with protein, because honestly I’ve been craving scones at work almost every day lately…

You can make these scones with any flavors you want, just make sure you add sweetness (so that it doesn’t just become great bread) and flour as you go so that the bread consistency doesn’t change. They should be able to NOT stick to floured wax paper when you are ready to form circles. Too sticky might lead to odd cookes 😉












3.25 c gluten free all-purpose baking flour

1/3 c brown sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

1.5 tsp cinnamon

3/4 c unsweetened apple sauce

2/3 c rice milk

2 tsp vanilla extract

1 ripe banana, mashed

3/4 c peanut butter

mini semisweet chocolate chips


  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon with a fork.
  3. Add applesauce and thoroughly mix with your hands for a few minutes.
  4. Add rice milk, vanilla, peanut butter, and bananas and mix again with your hands until everything is evenly distributed.
  5. Mix in chocolate chips.
  6. Transfer dough to an oiled large piece of wax paper, coating the sticky dough with excess flour before placing.
  7. Cut the dough into wedges using a large knife and more flour.
  8. Transfer wedges to a greased cookie sheet, making sure that none touch each other.
  9. Bake for 10-12 minutes.
  10. Top with agave, coconut, or other sweet things and enjoy!

Entree: Mexican Rice

10 Apr

IMG_5806 IMG_5809 IMG_5815 IMG_5817 IMG_5819 IMG_5822 IMG_5830


One quart low sodium vegetable broth (32 fl oz)
2.5 cups rice&quinoa blend
1TB minced garlic
1TB cumin
1TB oregano
1/2 tsp chili powder
Olive oil
1 clove garlic, minced
1/2 yellow onion, diced
One can diced tomatoes, drained
One can yellow corn, drained
One can black beans, drained
One lime
Salt and pepper

1. Bring a medium saucepan with vegetable broth, garlic, cumin, oregano, and chili powder to a boil.
2. Once boiling, stir in the quinoa/rice mixture, cover, and reduce heat to low. Continue to keep an eye on the quinoa/rice stirring occasionally and adding water if needed. Quinoa/rice is cooked once it becomes tender, so taste test after about 30 minutes.
3. In a separate pan, about 10 minutes before the quinoa/rice is cooked, heat olive oil and garlic on medium-high.
4. Once oil is hot, cook the diced onions for a few minutes.
5. Next, add beans and corn to the pan and stir for a few minutes.
6. Finally, add the tomatoes and cooked rice/quinoa. Incorporate all ingredients.
7. Bring the pan down to low temperature and add the juice of one lime along with salt, pepper, and more cumin and oregano if needed.
8. Serve with some Mexican-inspired chicken, tortilla chips, or toppings such as salsa, avocado, and fresh cilantro.
9. Enjoy!