Peanut Stir Fry

Hey there! Stir frys are actually awesome, in case you didn’t know. They’re loaded with veg (one of my favourite things), have a delicious sauce (another one of my faves), and this one has peanut butter (my ALL TIME favourite thing). This stir fry is also pretty much fool-proof and can be served with any type of grain you’d like; rice, brown rice, quinoa, noodles, we’re making it work.

If you really need to, you can also switch out some of the veggies I used as well. Snap peas, red onion, and even cauliflower would work in here. And if you want to add in some cooked chicken or beans for protein then go ahead! What I’m saying is, this stir fry is really versatile and works with pretty much anything.

This sauce is OFF THE HOOK though. You’ve got creamy peanut butter, spicy sriracha, and a little salt from the soy sauce. So good. Enough talk. Let’s get to the stir fry.

Peanut Stir Fry

Serves: 1-2

Total Time: 30 minutes


For the Stir Fry:

  • 1 tbsp olive oil
  • 1/2 a white onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 4 small mushrooms, sliced
  • 1/2 a head of broccoli, cut into small florets
  • 1 carrot, sliced
  • Green onion for topping (optional)

For the Sauce:

  • 1 tbsp creamy natural peanut butter
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1/2 tsp ground ginger
  • 1/2 tsp maple syrup
  • 1/2 tsp sriracha
  • Sprinkle of red chilli flakes
  • 2 tbsp water (or more if you want a thinner sauce)


  1. Mix together all of the sauce ingredients in a small bowl and set aside.
  2. Heat the olive oil in a large pan over medium heat. Add in all of the sliced veggies and cook until they’re tender, about 8-10 minutes. Add water to the pan if it starts to dry out, and stir often to prevent burning.
  3. Once the veggies are soft, add the sauce and cook for another minute. Make sure that all of the vegetables are evenly coated.
  4. Remove the pan from the heat and serve the stir fry with noodles, quinoa, or by itself. Top with sliced green onion.

Enjoy this healthy and delicious meal idea! See you Wednesday;))

Yours Truly,


Simple Bok Choy Noodles

Hello there;) Today’s recipe is super simple and quick to make. I usually don’t work with bok choy a whole lot, but it’s a really delicious vegetable and is super versatile. It works great in soups, in stir frys and even just steamed as a side dish. This noodle dish allows the bok choy to shine by only using garlic and soy sauce to flavour it. It’s great for a quick weekend lunch or light dinner. Hope you enjoy!

Simple Bok Choy Noodles

Serves: 1

Total Time: 15 minutes


  • 1 serving of cooked lentil or whole wheat spaghetti noodles
  • 1 tbs olive oil
  • 2 stalks of bok choy (regular sized, not baby)
  • 1 clove of garlic, minced
  • 1 tbs soy sauce
  • Chopped peanuts, for serving (optional)


  1. Remove the leaves from the bok choy stems and chop them into strips. Next, chop the bok choy stems like you would a celery stalk, into about a centimetre wide chunks.
  2. Heat the olive oil in a pan over medium heat. Add in the bok choy stems and cook for about 6 minutes, until slightly browned and softened.
  3. Add in the garlic and leaves, cooking for an additional two minutes, until the leaves are wilted.
  4. Place the cooked noodles into the pan and stir in the soy sauce, removing from the heat. Serve in a bowl with chopped peanuts.

So simple yet so good! Have a great week everyone.

Yours Truly,