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

Ingredients:

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)

Directions:

  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,

Olivia

Beet and Parsley Salad

Hi there! I wanted to start by letting you know that this is my 200th post!! Crazy how time flies! I’ve loved every minute of working on this site, and I want to thank you guys for all of your support. Your likes and comments mean so much! To celebrate, I’ll be posting my top ten favourite recipes sometime this weekend, so be sure to check that out;)

Today I have a very colourful and fresh recipe to share- Beet and Parsley Salad! Other than roasting the beets, this recipes calls for very little prep and is a perfect lunch or side dish. I even used pre -roasted beets to cut down on prep time. Fresh herbs are great to work with and bring so much flavour. Paired with the earthy beets they really get a chance to sing! This salad is even better when it sits overnight in the fridge because it allows it to marinate in the dressing (which is a delicious combo of fresh lemon juice, red wine vinegar, and olive oil), but feel free to enjoy it right after you whip it up. Honestly, I wouldn’t blame you.

Beet and Parsley Salad

Serves: 4

Total Time: 10 minutes (using pre-roasted beets), 30 minutes (roasting the beets included)

Ingredients:

  • 1 beet
  • 1 tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red bell pepper, diced
  • 3/4 cup packed parsley leaves (I used the flat-leafed Italian variety, but the curly leafed kind would work too)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Directions:

  1. If roasting the beet, peel it and dice it into small cubes. Preheat your oven to 400 degrees Fahrenheit, toss the beets in some olive oil on a parchment lined baking sheet, and roast for about 25 minutes. Remove from the oven and let cool completely before tossing with the salad.
  2. If you’re using a pre-roasted beet, make sure that it’s diced into small cubes. Toss the beet chunks in a bowl with the tomato, parsley, onion, bell pepper, lemon juice, olive oil and red wine vinegar.
  3. Season to taste with salt and pepper and enjoy!

**optional: let the salad sit in the fridge overnight in the fridge to marinate in the dressing**

Thank you so much for reading! Stay safe and I’ll see you again this weekend with my top ten favourite recipes;))

Yours Truly,

Olivia;))