Peggie's profile page
Recipes
Teriyaki Chicken Skewers
By Peggie
Preheat grill to medium heat
- 1 1 1-inch lb (455 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1 1 cup (240 mL) soy sauce
- 3/4 3/4 3/4 cup (165 g) brown sugar
- 1 1 1 tablespoon sesame seed
- 1/4 1/4 1/4 cup (25 g) green onion, chopped
- 1 1 1-inch pineapple, diced into 1-inch cubes
- EQUIPMENT
- 4 4 20 skewers bamboo skewer, soaked in water for 20 minutes
Kiss on the lips
By Peggie
Pour mango schnapps, peach schnapps and mango juice over ice in a blender
- 2 oz mango schnapps
- 2 oz peach schnapps
- 8 oz mango juice
- 1 cup of ice
- grenadine
- orange wheel
- chunk of mango
Taco Spaghetti
By Peggie
Preheat oven to 350 degrees
- 8 ounces spaghetti
- 1-1/4 pounds lean ground beef or ground turkey
- 1 (1-oz) package taco seasoning
- 2/3 cup water
- 1 can (10.75-oz) cream of chicken soup
- 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
- 1 (8-oz) package Velveeta cheese, cubed
- 1-1/2 cups shredded cheddar cheese
ASIAN CHICKEN CRANBERRY SALAD
By Peggie
Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once
- 2 small bags of coleslaw mix (about 12 cups)
- 4 cups rotisserie chicken, finely chopped
- 1 1/2 cups toasted sliced almonds (or cashews)
- 1 1/2 cup dried cranberries (I used Orange Cranberries from Trader Joe’s)
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (found in the bulk aisle at grocery store - optional)
- 1 1/2 cups chopped cilantro
- 1/4 cup black sesame seeds
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic, chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
Coquilles St. Jacques
By Peggie
Prepare white sauce according to package, set aside
- 1/2 lb seafood (scallops, shrimp, crab meat, etc)
- 1/4 cup white wine
- 1 pkg. Club House White Sauce mix
- 1/2 of a medium onion
- 4 potatoes
- butter
- mozzarella cheese
- salt and pepper to taste
Blueberry Microwave Mug
By Peggie
In a small mug, whisk together flour, sugar and baking powder until combined
- 6 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp baking powder
- 5 tbsp almond or soy milk
- 1 tbsp oil
- 2 tbsp frozen blueberries
THE ULTIMATE VEGAN CHOCOLATE SAUCE
By Peggie
Smooth and velvety vegan chocolate sauce
- 1 cup (240ml) Coconut Cream
- 1/4 cup (60ml) Maple Syrup*
- 1/4 cup (50g) Sugar
- 1/2 cup (42g) Cocoa Powder (Unsweetened)
- 2 Tbsp (30g) Tahini
- 1 tsp Vanilla Extract
- 1/2 cup (88g) Vegan Chocolate or Chocolate Chips
CHICKPEA SALAD
By Peggie
This beautiful Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite
- 1 avocado
- 1/2 fresh lemon
- 1 can chickpeas , drained (19 oz)
- 1/4 cup sliced red onion
- 2 cups grape tomatoes , sliced
- 2 cups diced cucumber
- 1/2 cup fresh parsley
- 3/4 cup diced green bell pepper
- DRESSING
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cumin
- salt & pepper
Almond Espresso Balls
By Peggie
Whip up this recipe for Almond Espresso Engery Balls
- 1 cup all-natural smooth almond butter
- ¼ cup raw honey
- ¾ cup dry old-fashioned rolled oats
- 1 scoop Café Latte Shakeology
- ½ cup raw sliced almonds
Zucchini Brownies
By Peggie
Recipe for zucchini brownies: Preheat oven to 350F, and line a 9×13 baking dish with parchment paper
- Frosting:
- 1/2 cup shredded zucchini (100g)
- 1/3 cup applesauce (80g)
- 1 cup plus 2 tbsp water (270g)
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal (18g)
- 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
- 3/4 cup cocoa powder (65g)
- 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup xylitol or sugar of choice (150g)
- 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
- 1/2 cup mini chocolate chips, optional
- 1/2 cup cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g)
- 1/2 cup virgin coconut oil, melted (75g)