Spaghetti Squash Stir Fry with Creamy Peanut Sauce | Oil Free, Gluten Free, Vegan

I love not following recipes, don’t you? This is just a crazy good experiment of mine inspired by Healthy is a Verb and Ambitious Kitchen.  Came out pretty bomb.  I have no idea what the exact measurements are, I was just throwing stuff together.  Feel it out, and make it with whatever veggies you like. With V day coming up, this is the perfect one to share with your hubby.  Or, save the rest for later gator! Have fun!


The Stir Fry

  • 1/3 cup water, (keep a glass of water close by, this is used to prevent sticking to pan without added oil)
  • 1/3 small onion, thinly sliced
  • 1 garlic clove, grated finely using cheese grater or minced
  • 1 small chunk of fresh ginger, also grated finely
  • 1/3 head of broccoli with stem, chopped
  • 2-3 red cabbage leaves, chiffonade
  • 1/3 red bell pepper, thinly sliced
  • 1/3 cup of mushrooms, rough chop
  • 2 leaves bok choy, thinly sliced, stem and all!
  • 1/2 roasted spaghetti squash, scraped
  • 1/2 orange
  • 1/2 lime
  • 1/4 cup almonds, chopped (I totally forgot about these until after I took pic and ate some of it, makes a great crunch!)
  1. If you haven’t roasted your squash yet, prehead oven to 400*F. Cut it in half the long way and place it open side down on a parchment lined baking sheet and bake for ~45 minutes or until soft
  2. In a large frying pan over medium to high heat, heat the water, onion, garlic, and ginger, about 3-5 minutes, mixing often
  3. Throw in the broccoli, cabbage, bell pepper, and mushrooms, let it get happy for another 2 minutes
  4. Next comes the bok choy and mix another minute, feel free to add water if needed
  5. Scrape out half of the spaghetti squash (keeping seeds- yum love squash seeds!) and mix that in
  6. Mix in ~1/2 cup of peanut pinto sauce and mix until well combined
  7. Peel orange and cut it into slices perpendicular to the way the sections go to make nice little orange pieces like in the picture. Makes for a delish orange, peanut, gingery kind of asian vibe
  8. Mix in orange chunks, and top with lime to squeeze and crushed / chopped nuts. YUM!

Peanut Pinto Sauce

  • ~1/2 cup dry pinto beans, soaked for 6 hours and boiled for ~30 minutes, [or feel free to use canned no salt added pinto beans, drained and rinsed (I like Eden’s brand the best, if using Eden’s, drain, but no need to rinse)] 
  • ~1/4 cup of peanut butter (the kind with one ingredient only: Peanuts. if there are “hydrogenated oils” on the ingredients label, toss it)
  • ~2 Tbsp maple syrup
  • ~1 cup boiling water (from cooking beans)
  • juice of ~1/2 lime*

Blend all ingredients in a high speed blender until smooth.  Not sure about the measurements but I think it would be hard to make this combo taste bad. Hope you’re hungry!

*I put lime or lemon juice on everything, for flavor, for peak iron absorption, and it makes me feel amazing!


Nut, Ginger, and Chocolate Radiance Bars

Your search for a healthy crowd-pleasing holiday treat ends here. These are perfectly sweet and satisfying with a warming hint of ginger, and an irresistible combination of crunch and chocolatey creaminess.  Please watch the recipe video from for the original recipe.  It is my favorite recipe video of all time, beautiful videography ❤ and the recipe is truly delicious.


Makes about 24 bars

  • 10 coconut date rolls
  • 2 tablespoons unrefined coconut oil
  • 1 cup raw almond butter
  • 1 tablespoon fresh grated ginger
  • 1 cup puffed millet
  • 1 handful walnuts, chopped
  • ½ cup raw pumpkin seeds
  • 1 pinch salt
  • 3.5oz 60% dark chocolate
  • 1/3 cup unsweetened coconut flakes
  1. Watch video
  2. Combine date rolls together by smushing them with a fork on a plate and add to a medium saucepan over low heat with coconut oil, almond butter, and grated ginger. Mix well to combine
  3. Add in millet, walnuts, pumpkin seeds, and salt and mix well
  4. Line a 13” x 9” pan with parchment paper and press mixture evenly into pan
  5. Melt chocolate and spread over the top. Sprinkle with coconut flakes.
  6. Cover and freeze for about an hour. Cut into 24 bars. Store in the freezer or refrigerator.


1 Bar (based on 24 bar yield):
Calories 140
Protein 3g
Carbohydrate 8g
Total Fat 12g
Fiber 2g
Cholesterol 0mg


Why these bars make you radiant?

  • Sweetened with fruit with vitamins, minerals, fiber, and antioxidants; preventing blood sugar spike and crash which ultimately prevents depression, fatigue, and cravings for more sugar
  • Coconut oil, although the gold standard saturated fat source, should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some unrefined high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. *read more about coconut + coconut oil in article below!
  • Almonds are high in the antioxidant vitamin E, which protects cell membranes from damage; preventing disease, inflammation, muscle soreness, and keeping skin glowing preventing wrinkles
  • Ginger is well known for its powers of healing indigestion and migraine headaches. Ginger also has potent anti-inflammatory properties
  • Millet is a whole grain, a complex carbohydrate helping to maintain stable energy levels throughout the day. It also has protein, fiber, vitamins, and minerals
  • Walnuts contain the essential omega-3 fatty acids, which convert to the most abundant fatty acid in our brains, DHA. Omega-3s in the diet improve focus and cognitive function, and they have also been shown to decrease inflammation leading to heart disease.
  • Raw pumpkin seeds are a fabulous source of minerals like zinc, which is important for immune system function as well as formation of proteins and DNA. Pumpkin seeds also have vitamins like the antioxidant vitamin E mentioned previously.
  • Dark chocolate contains flavonoids, which are part of a group of antioxidants known as polyphenols. These flavonoids may decrease oxidation (damage) from LDL cholesterol and lower blood pressure. Also, chocolate contains many minerals like calcium, magnesium, iron, and potassium



*Coconut Oil Info:

“Few foods have been at once as maligned and acclaimed as coconut oil. Because it’s the most concentrated source of saturated fat in the food supply—even higher than lard or butter—some view it as a notorious health villain. Not surprisingly, it rests atop the “avoid” column of mainstream healthy-heart-food lists.

Others view coconut oil as a fountain of youth and the greatest health discovery in decades. These advocates claim that coconut oil can provide therapeutic benefits for Alzheimer’s disease, dementia, cancer, diabetes, digestive disturbances, heart disease, high blood pressure, HIV, kidney disease, osteoporosis, overweight, Parkinson’s disease, and many other serious conditions. So what’s the truth?

Based on the available science, coconut oil is neither a menace nor a miracle food. Coconut oil should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. On the other hand, whole coconut should be treated in much the same way as other high-fat plant foods—enjoyed primarily as a whole food. As such, it’s loaded with fiber, vitamin E, and healthful phytochemicals, and has powerful antimicrobial properties.

The relative health effects of coconut oil consumption remain somewhat uncertain. Some people believe that eating coconut oil does no harm because it’s cholesterol-free; others claim it’s harmful because it lacks essential fatty acids. But we can’t ignore the fact that in many parts of the world where coconut and coconut oil are the principal sources of dietary fat, the rates of chronic disease, including CAD, are low. There is one major caveat: the benefits seem to apply only when coconut products are consumed as part of a diet rich in high-fiber plant foods and lacking processed foods.

The people of the Marshall Islands provide a poignant example. The traditional Marshallese diet employed a wide variety of coconut products, which furnished an estimated 50 to 60 percent of total calories. Seventy years ago, when this diet was standard fare, diabetes was pretty much unheard of. When their indigenous diet gave way to a Western-style diet of processed foods and fatty animal products, diabetes rates escalated even though coconut products continued to be featured prominently in the diet.

Coconut oil is so often blacklisted by health-care providers mainly because approximately 87 percent of its fat is saturated. Many people imagine saturated fat as a single tyrant that clogs arteries, but different types of saturated fats exist. They contain fatty acid chains whose lengths contain from 4 to 30 carbon atoms. Depending on the length of the carbon chain, these fatty acids have very different effects on blood cholesterol levels and on health.

The most common saturated fatty acids are lauric acid, myristic acid, palmitic acid, and stearic acid. Their carbon-chain length and main food sources are:

  • lauric acid (12 carbon atoms): coconut, coconut oil, palm kernel oil
  • myristic acid (14 carbon atoms): dairy products, coconut, palm oil, palm kernel oil, nutmeg oil
  • palmitic acid (16 carbon atoms): palm oil, animal fats
  • stearic acid (18 carbon atoms): cocoa butter, mutton fat, beef fat, lard, butter

Saturated fatty acids with 12 to 16 carbon atoms increase LDL cholesterol levels, while 18-carbon stearic acid doesn’t. However, stearic acid isn’t completely off the hook; some evidence shows high intakes could adversely affect other CVD risk factors, such as lipoprotein(a) and certain clotting factors.

As it happens, approximately three-quarters of the fat in coconut oil comprises saturated fatty acids known to raise blood cholesterol levels: 15 percent is saturated fatty acids with small carbon chains (6 to 10 carbon atoms), 47 percent is lauric acid, 18 percent is myristic acid, 9 percent is palmitic acid, and 3 percent is stearic acid. Case closed?

Well, not exactly. The predominant fatty acid, lauric acid, does raise total cholesterol, but it appears to raise HDL cholesterol to an even greater extent than LDL cholesterol, favorably altering the ratio of HDL to total cholesterol. In addition, lauric acid is converted in the body into monolaurin, a powerful antiviral, antifungal, and antiseptic compound—and coconut oil is among the richest food sources of lauric acid. There’s also evidence that coconut products have anti-inflammatory and antioxidant activity. However, the compounds responsible (which include a variety of phytochemicals, such as phenolic acids) are largely eliminated when coconut oil is refined.”

– See more at:

Perfect Protein Pancakes | Light, Fluffy, Gluten Free, Vegan

Perfect Protein Pancakes


As the sun comes, up he rises. He carefully places a tender kiss on her cheek, and makes his way to the kitchen.  While the pan is sizzling, the sweet smell of fresh pancakes tickle her nose.  She tip-toes to the kitchen and slowly hugs him from behind.  He laughs and squeezes her hand.  They take their plates to the back porch, watching the wind over the water while her legs lay over his.

Give love this national pancake weekend ❤ That is just one of my zillions of fantasies / ideas for a recipe video series one day.  I hope you try these. I have honestly never been so pleasantly surprised with a finished product.  Eggless and flour-less, I was expecting something dense. These are light, and cakey, like all famous pancakes should be.

Makes about 6 pancakes, serves 2-3. One serving (2 pancakes) has about 345 calories and 10 grams of protein.


  • 2 tablespoons chia seeds, soaked in 6 tablespoons water, (or try soaking in plant milk)
  • 2 perfectly ripe bananas, mashed
  • 1/2 cup cooked white quinoa
  • 1 – 1 1/4 cup rolled oats, ground into flour
  • 4-5 dashes of cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 cup blueberries (I used dried) and 1/2 banana for topping


  1. Stir the chia seeds into water and allow it to sit until it forms a gel
  2. Grind oats into a flour
  3. Mash bananas in a large bowl
  4. Add quinoa, chia gel, oat flour, cinnamon, vanilla, and baking soda to the bowl. Mix until well combined
  5. Spread coconut oil over skillet on medium heat
  6. Form pancakes with 1/3 cup, place blueberries and sliced bananas on top of pancakes, and flip when ready to flip. It is ok to spread them so they are round but try not to squish / flatten them.
  7. Serve with maple syrup and hugs ❤

Nutrient Breakdown: Based on 1 dried blueberry and banana pancake without syrup

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Peanut Oatmeal Raisin Energy Bites | 5 Ingredients – Gluten-Free – Vegan

Peanut Oatmeal Raisin Energy Bites


Need a pick-me-up?  These are the perfect little ball of energy.  And, honestly, something about unsalted dry roasted peanuts and raisins makes my heart sing.  If I had cocoa powder or maybe vegan chocolate chips, those would throw these balls out of this world! So, take what I made, and make it even better! xx

Makes 8 balls, about 90 calories each


  • 1/2 cup dry rolled oats
  • 1/2 cup raisins
  • 1/4 cup dry roasted unsalted peanuts
  • 2 tablespoons ground flax
  • 1 tablespoon maple syrup

Optional additions to try:

  • 1/2 teaspoon lime juice
  • 1/2 teaspoon vanilla
  • 1 Tbsp cocoa powder
  • 1/4 cup vegan chocolate chips
  • 1/4 cup toasted coconut


  1. Blend ingredients in a high speed blender or food processor S blade until well combined
  2. Using 1 Tablespoon to measure, roll into balls, and store in the fridge.  Or, freeze for later!
  3. Spread the love! ❤

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