Categories
Asian Bowl Dinner Lunch Salad Sauce, dip & salsa

Tofu Bowl with PB Sauce

Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.

And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.

1 tbsp lime juice
1 tsp apple cider vinegar
1 tbsp Japanese soy sauce
2 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tbsp grated fresh ginger
Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.

Categories
Asian Bowl Dinner Fruit & Berries Gluten Free Lunch

Mango Peanut Curry

I don’t make curries often enough! And when I finally did, apparently I forgot to write down the recipe… This sweet and spicy curry roughly includes onion and garlic, red curry paste, coconut milk, peanut butter, mango chutney, potatoes and carrots, lime and fresh mango. I served it with basmati rice, green soy beans, coriander and salted peanuts. Definitely need to recreate this one and measure it properly this time!

Categories
Breakfast Dessert Fruit & Berries Gluten Free Lunch Ovenbaked

Baked Sweet Potato with Granola

My friend @livingwith4fromscratch has such an inspiring feed. She’s also a mum of four, and has children with major food allergies. Has this stopped her from cooking delicious food? No way! And let’s just say we definitely share a love for loaded salad bowls.

I wanted to try something new to me, and my eyes were immediately drawn to her post with baked sweet potato with fillings. So I baked a sweet potato at 200 C for about 45 minutes, and stuffed it with home made Chunky Monkey Granola, peanut butter and a drizzle of coconut cream. It was beyond delicious! I know it doesn’t look too pretty on picture, but trust me on this one. Why not try it as a luxurious weekend breakfast or a treat-yourself-lunch?

Categories
Bowl Breakfast

Chocolate Porridge

I’ve seen lots of people posting chocolate oats, and imagined it must be heavenly to start the day like that. So this weekend I tried making my rye porridge with a generous amount of cacao, served it with my Chunky Monkey Granola (see recipe earlier in my feed), frothed oat milk and a drizzle of peanut butter. And I grabbed a spoon and tried the first bite… and went “Meh…”. I can’t believe I didn’t love it! First time I’ve turned down chocolate, maybe? Well, it was worth a try!

Categories
Fruit & Berries Gluten Free Platter

Fruit Platter

Let’s boost those vitamins and say no thanks to more winter colds. Thank you very much! We devoured this vitamin bomb platter made with mango, pineapple, pear, satsumas, blueberries, redcurrants, and peanut butter for dipping, and hope that this will keep us in good health until Christmas, at least.
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Hope you’re all having a lovely weekend!

Categories
Bowl Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Stir Fry & Peanut Butter Sauce

I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, I cut whatever veggies I found that needed to be used up in thin strips. Carrots, red cabbage, mushrooms, haricot verts and fresh pineapple. I stir fried it quickly on high heat, and added cooked somen noodles at the very end. Ready to serve in less than 20 minutes!

Categories
Bowl Breakfast Fruit & Berries

Porridge with Kiwi& Granola

It wasn’t until last year that I learnt to like porridge. Or let’s put another way – I realised that the toppings were everything! With fruits, nut butter and spices, that porridge got a whole lot better.
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And now I’m going to the next level – eating it with granola and frothed oat milk. Heavenly! (Check out the Chunky Monkey Granola a few posts back, it’s delicious.) In this bowl I’ve also got kiwi, nergi (kiwi berries) and peanut butter. Because going next level is obviously about adding *more* toppings!

Categories
Breakfast Dessert Pancakes

Chocolate PB Pancakes

I’m glad this shot isn’t on video. Peanut butter dripping everywhere except where I wanted it to, bananas sliding off the hot pancakes, cacao powder going all over the place. Oh, the mess I made! And taking actions shots without a tripod, is not something I would recommend… But despite this kitchen chaos, the pancakes were delicious!

2 ripe bananas
3 dl plain flour
3 tsp baking powder
1 tsp white vinegar
a pinch of salt
3 tbsp cacao
2 tbsp crunchy peanut butter
0,5 dl oil
2 dl oat milk

Mix all the ingredients in a food processor until the batter is thick and smooth. Fry on medium heat in a little oil until golden brown on both sides. Serve with banana, PB mixed with a splash of oat milk until runny, and sliced almonds and cacao powder.

Categories
Breakfast Fruit & Berries

Porridge with Caramelised Banana

It’s definitely getting too cold for smoothie bowls in the morning now. Good thing that the alternative is pretty good too. I don’t like oat meal, so I make my porridge with rye instead. Then I add a heaped spoon of crunchy peanut butter and banana slices that I’ve quickly heated up in a pan with a pinch of brown sugar until golden on both sides. To top it off I add some roasted coconut flakes and cold oat milk.

Categories
Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Banana Peanut Butter Smoothie Bowl

Peanut nutter is seriously addictive. The jars should come with warning labels. My 2-year-old eats it on sandwiches, except he doesn’t eat the bread. He licks the peanut butter off and asks for more. Social convention is the only thing stopping me from doing the same.

Another way of indulging is adding it to a smoothie. This is simply frozen banana, PB and oat milk blended until super creamy and smooth. Topped with home made peanut butter granola, quinoa puffs, cacao nibs and frozen blackberries, it’s the ultimate breakfast treat for PB junkies like me and my son.