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Recipes
Asian Glazed Chicken (C1)
By Peggie
Pour over chicken and bring to a boil
- Brown in a pan sprayed with olive oil non stick spray:
- 3 boneless skinless chicken breasts
- Mix together the following:
- 1 cup water
- 1 Tbsp hot sauce (I used Franks)
- 1/2 cup reduced sodium soy sauce
- 1/2 cup balsamic vinegar
- 3 tsp agave
- 3 cloves garlic (I used minced)
- 1 tsp ginger (I used purée from the jar)
Triple Berry Smoothie
By Peggie
Strawberries, blueberries, and raspberries blend with low-fat vanilla yogurt to create this sweet smoothie with a b...
- ½ cup (120 ml) water
- ½ cup (120 g) vanilla yogurt
- ½ cup (85 g) red grapes
- ½ cup (75 g) frozen strawberries
- ½ cup (75 g) frozen blueberries
- ½ cup (60 g) frozen raspberries
VEGAN BANANA MUFFINS
By Peggie
Perfectly moist vegan banana muffins with a gorgeous bakery-style domed top
- 2 cups (250g) All Purpose Flour*
- 1/2 cup (100g) Brown Sugar
- 1/2 cup (100g) White Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 3 Medium Ripe Bananas (10.5oz/300g peeled weight, about 1 and 1/3 cups mashed)*
- 1/2 cup (120ml) Vegan Buttermilk
- 1/4 cup (60ml) Coconut Oil (Melted)
- 2 Tbsp Applesauce
- 1 tsp Vanilla Extract
- 1 cup (100g) Walnuts (Chopped), plus more to add on top
Protein-Packed Buddha Bowl
By Peggie
Preheat oven to 400ºF(200ºC)
- Marinade
- 2 tablespoons vegetable oil
- 1/2 teaspoon sesame oil
- 1 teaspoon hot sauce
- 2 teaspoons thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 8 ounces tofu
- 1 sweet potato, peeled and cubed
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon oil
- Salt, to taste
- Pepper, to taste
- 1 cup chickpeas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 cup carrots, shredded
- 1 1/2 cups quinoa, cooked
- 1 cup greens
- 1 avocado, sliced
- Juice of 1 lemon
Meatball curry
By Peggie
Heat 2 tablespoons oil in a large pot over medium heat
- 3 tablespoons oil
- 1 box (1.36 kg.) frozen meatballs (approximately 140 meatballs)
- 2 medium-sized onions, roughly chopped
- 1 inch ginger, finely chopped
- 3 cloves garlic, roughly chopped
- 1.5 tablespoons PT Curry Powder
- 2 medium-sized tomatoes, roughly chopped
- 3/4 cup water
- Salt to taste
Tiny Taco Salads
By Peggie
Preheat oven to 350 degrees
- 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
- 6 oz. extra-lean ground beef (4% fat or less)
- 1 tsp. taco seasoning
- 1/2 cup refried beans
- 1 1/2 cups shredded lettuce
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 2 tbsp. sliced black olives, chopped
- 6 tbsp. chopped tomatoes, chunky salsa, or pico de gallo
- 1/4 cup light sour cream
Beef Tenderloin Tacos with Blue Cheese & Onion Spread
By Peggie
In a small bowl, combine sour cream, whipped cream cheese, crumbled blue cheese, onion, milk and pepper
- 3/4 cup sour cream
- 1/3 cup cream cheese, whipped
- 1/4 cup crumbled blue cheese
- 2 tbsp minced onion
- 2 tbsp milk
- pepper, pinch
- 2 lbs beef tenderloin roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp chopped basil leaves
- 1/2 tsp cracked pepper
- 1 clove garlic, crushed.
CRUNCHY ASIAN RAMEN NOODLE SALAD
By Peggie
This delicious Crunchy Asian Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette…and tastes abso
- SALAD INGREDIENTS:
- SALAD INGREDIENTS:
- SALAD INGREDIENTS:
- 1 1 bag 1 (16-ounce) bag coleslaw mix
- 1 1 bag 1 (16-ounce) bag coleslaw mix
- 1 1 bag 1 (16-ounce) bag coleslaw mix
- 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
- 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
- 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
- 1 1 1 cup shelled and cooked edamame
- 1 1 1 cup shelled and cooked edamame
- 1 1 1 cup shelled and cooked edamame
- 1 1 1 avocado, peeled, pitted and diced
- 1 1 1 avocado, peeled, pitted and diced
- 1 1 1 avocado, peeled, pitted and diced
- 1 1 1 mango, peeled, pitted, and julienned (or diced)
- 1 1 1 mango, peeled, pitted, and julienned (or diced)
- 1 1 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 1/2 1/2 cup thinly-sliced almonds
- 1/2 1/2 1/2 cup thinly-sliced almonds
- 1/2 1/2 1/2 cup thinly-sliced almonds
- 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
- 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
- 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
- Asian honey vinaigrette (see ingredients below)
- Asian honey vinaigrette (see ingredients below)
- Asian honey vinaigrette (see ingredients below)
- ASIAN HONEY VINAIGRETTE
- ASIAN HONEY VINAIGRETTE
- ASIAN HONEY VINAIGRETTE
- 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/4 1/4 1/4 cup honey (or your desired sweetener)
- 1/4 1/4 1/4 cup honey (or your desired sweetener)
- 1/4 1/4 1/4 cup honey (or your desired sweetener)
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup rice vinegar
- 2 2 2 teaspoons soy sauce
- 2 2 2 teaspoons soy sauce
- 2 2 2 teaspoons soy sauce
- 1/4 1/4 1/4 teaspoon toasted sesame oil
- 1/4 1/4 1/4 teaspoon toasted sesame oil
- 1/4 1/4 1/4 teaspoon toasted sesame oil
- pinch pinch of salt and black pepper
- pinch pinch of salt and black pepper
- pinch pinch of salt and black pepper
VEGAN EGGNOG
By Peggie
Rich, creamy and boozy vegan eggnog
- 3 cups (720ml) Coconut Milk*
- 1 cup (240ml) Coconut Cream*
- 1/2 cup (75g) Raw Cashews
- 2/3 cup (130g) White Sugar
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 3/4 cup (180ml) Bourbon*
Honey Paloma
By Peggie
In a cocktail shaker add tequila, grapefruit juice, lime juice, honey syrup, and ice Rim serving glass with salt
- 1.5 ounces tequila
- 3 ounces of fresh grapefruit juice
- 1/2 ounce of lime juice
- 1.5 teaspoons of honey syrup
- top with grapefruit soda
- 1/2 cup of ice
- Garnish with a grapefruit wedge