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Recipes
Buddha Bowls
By Peggie
Healthy, hearty, and hella good
- 1 large sweet potato, peeled and cut into 1/2" cubes
- 1 large red onion, diced
- 4 tbsp. olive oil, divided
- kosher salt
- Freshly ground black pepper
- 2 c. baby spinach
- 1 lb. Boneless Skinless Chicken Breast
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1 small garlic clove, minced
- 1 tbsp. soy sauce
- 2 tbsp. smooth peanut butter
- 1 tbsp. honey
- 1/4 c. lime juice
- 1 tbsp. sesame oil
- 1 tbsp. Chopped cilantro
- 1 tsp. Toasted sesame seeds
- 1 avocado, thinly sliced
- 4 c. cooked brown rice
Bacon Scallops with Garlic Butter Sauce
By Peggie
Crispy bacon that meets tender, melt-in-your-mouth scallops, topped with the most delicious garlic butter sauce
- 4 slices bacon, diced
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley leaves
Chocolate Peanut Butter Rice Treats
By Peggie
In a sauce pan, combine and mix the peanut butter and marshmallows over medium heat, stirring constantly
- 2 cups peanut butter
- 3 cups marshmallows
- 3 cups crispy rice
- 1 1/2 cups chocolate candies
- 2 cups chocolate chips. melted
3-Minute No Sugar Microwave Jam
By Peggie
Put the berries in a large glass bowl
- 1 1 1 cup berries (raspberries, blueberries, blackberries, or a mix) rinsed
- 1 1 1 cup berries (raspberries, blueberries, blackberries, or a mix) rinsed
- 1 1 1 cup berries (raspberries, blueberries, blackberries, or a mix) rinsed
- 1/4 1/4 1/4 tsp corn starch
- 1/4 1/4 1/4 tsp corn starch
- 1/4 1/4 1/4 tsp corn starch
CREAMY VEGAN CHICKPEA CURRY
By Peggie
This delicious vegan chickpea curry is creamy and perfectly spiced
- For Serving:
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Garam Masala*
- 1/2 tsp Cumin
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/4 tsp Cayenne Pepper
- 2 15oz (425g) Cans Chickpeas (Drained)
- 1 14oz (400ml) Can Chopped Tomatoes
- 1 14oz (400ml) Can Coconut Milk
- 1 Tbsp Coconut Sugar*
- Sea Salt and Black Pepper (To Taste)
- Basmati Rice or Cauliflower Rice
- Fresh Cilantro
Pineapple Coconut Cashew Rice
By Peggie
Drain pineapple juice from crushed pineapple in a measuring cup
- 1 1/2 cups uncooked long grained rice, rinsed and drained
- 1 20 oz. can, crushed pineapple chunks in pineapple juice NOT syrup
- 1 13.5 oz. can unsweetened coconut milk (I like Chaokoh)
- 3 tablespoons sweetened coconut flakes
- 1 tablespoon Thai red curry paste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Garnish
- 3 tablespoons lime juice more or less to taste
- 1/2 cup salted roasted cashews
- 1/2 cup chopped cilantro
- freshly cracked salt and pepper to taste
Mexican-Style Shredded Turkey Soup
By Peggie
Heat the oil in a large pot
- 1 tbsp Extra Virgin Olive Oil
- 1 medium Onion, chopped
- 1/2 medium Green Bell Pepper, chopped
- 2 cups Mushrooms, diced
- 4 cloves Garlic, minced
- 2.5 cups Turkey, cooked and shredded
- 4.5 cups Low Fat/Low Sodium Chicken Broth
- 1 can (14.5oz) Diced Tomatoes
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Salt (or to taste)
- 1 tsp Ground Black Pepper
- 1 tbsp Cilantro
Pumpkin Crunch Cake18
By Peggie
Preheat oven to 350°F. Butter a 9x13 inch baking pan
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped Fisher Pecans
- 1 cup unsalted butter, melted
- Order Ingredients
100 Calorie Chocolate Cake
By Peggie
Preheat oven to 350 degrees F, and grease an 8-in square or round pan
- 1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
- 6 tbsp cacao or unsweetened cocoa powder (30g)
- 1/2 tsp each: baking soda and salt
- 3/4 cup granulated sugar of choice or xylitol (140g)
- 1/2 cup mini chocolate chips, optional
- 1/4 cup yogurt of choice, such as vegan So Delicious (60g)
- 3/4 cup water (180g)
- 1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g) - For a nut-free cake, try my Vegan Chocolate Cake Recipe
- 2 tsp pure vanilla extract (8g)
Cinnamon Honey Butter
By Peggie
Cinnamon Honey Butter is a fast and easy make-ahead topping for your fresh baked rolls this Thanksgiving or Christm...
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup powdered sugar
- 1 cup honey
- 2 teaspoons cinnamon