I love peanuts! ☺
This morning, I made a quick bowl of oats, and instead of stirring in peanut butter or sun butter as per usual, I added a spoonful of peanut flour! (+ cinnamon and banana)
The great thing about using peanut flour is that it yields the same great peanut taste but requires significantly less stirring! Wahoo!
I’m excited to start experimenting with baked goods, sauces, oats, smoothies and desserts with this amazing product! Trader Joe, you ROCK!
I also picked up some Echinacea tea for immunity boost! YAY!
Yesterday I had quite an adventure! I ate my weight in stir-fry… (recipe at bottom)
and I went back to that amazing Sustainable Restaurant that recently opened in a town nearby
[top to bottom] –Lemongrass-Ginger Tea, friend enjoying Pomegranate Iced Tea, Goat-Cheese/Mozzarella Whole Wheat Flatbread with Truffle-Honey, Banana Bread Pudding with Pistachio Gelato and Hazelnut Ganache
It was all amazing — and I really must get me some truffle-honey!
Oriental Orange Stir-Fry: (gluten free, vegan)
– Juice and zest of one (small) orange
– 2 T lemon juice
– 1/2 c water
– 2 T agave or brown sugar
– 3 T rice vinegar
– 1/2 t fresh minced ginger
– 1 t fresh minced garlic
– 1-1/2 T cornstarch
– 1 t GF soy sauce
– 1/4 t crushed red pepper flakes
– 2 t sesame oil
– 1 head broccoli
– 1 red or orange bell pepper
– 3/4 c snow pea pods
– 1 scallion, sliced
– 1 chicken breast, cubed + 1 T peanut flour
Toss chicken in flour, set aside. Combine first 10 ingredients, mix well, set aside.
Heat sesame oil in a Wok or a large frying pan. Cook chicken until tender. Remove from pan. Add vegetables and cook to desired degree, I cooked mine for about 6-7 minutes. They were still very crisp.
Add sauce, scallions and chicken to pan. Cook for 2-3 minutes until sauce is thick. Serve immediately over rice.
*To make vegan, simply omit chicken.