Peanut Butter Yogurt Pie
Rich and creamy peanut butter pie in an Oreo crust. Made with just Greek yogurt and peanut butter, the tart peanut butter filling is loaded with healthy fats and protein. No-bake and simple prep make it a must-try!
Prep time: 10 minutes
Cook time: N/A
- 32 ounces vanilla Greek yogurt (I’m partial to Chobani)
- 3/4 cup smooth peanut butter
- 9-inch crust of your choice (Oreo, graham cracker, etc.)
In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or whipped cream, if desired.
Nutrition stats per slice (1/10 of pie): 270 calories, 14g fat (3g sat), 22g carbohydrate (14 g sugar, 2g fiber), 14g protein
1 part raw sesame seeds
1 part raw, hulled hemp seeds
1 part chlorella (or spirulina if it’s easier to find)
1 part ground chia seeds
1 part raw, ground almonds
1 part raw cacao powder (or regular cocoa, although the nutritional content will vary)
an appropriate amount of ground cinnamon (optional)
ditto for vanilla powder (optional)
Mix all of the ingredients together in a bowl and place into a container. Store in the fridge.
note: Just use the cinnamon and vanilla powder in appropriate amounts. Like if you do 1/4 cup measurements of everything, use a tbsp of each or so.
Chickpea salad, hard boiled egg, avocado, heirloom tomatoes, mozzarella balls, wasa crackers and lemon. Soooo good.
Cinnamon Apple Quinoa Parfait
[time to update on the past feasts so I can get around to putting up current ones. we didnt take any pics for the earliest ones but dont worry, better pictures coming soon! these photos i scanned from the books.]
ingredient: kidney beans
dishes: southwestern hummus + pita chips; spicy beans on baked sweet potato
this first week happened sort of as an accident, when I used 5 cans of kidney beans in one meal. we quickly associated it with iron chef and have been picking a new ingredient every week ever since. the hummus was really delicious and made a whole ton. it had just the right amount of heat too. the recipe called for dried beans but i used canned so they didnt have to soak overnight. pita chips are super easy to make yourself and you can then control exactly whats on them [most packaged ones have a crazy amount of salt]. the sweet potato thing was also really good. definitely felt like a winter meal.
-3 13oz. cans kidney beans
-1/3 cup freshly squeezed lime juice
-6 cloves roasted garlic*
-1/2 cup tahini
-1/2 cup water
-2 tbsp minced cilantro leaves
-2 canned chipotle chiles in adobe sauce, seeded + chopped
-1 tsp sea salt
-2 tbsp olive oil
First roast garlic: preheat oven to 400 degrees F. cut off top 1/4th of a head of garlic and drizzle exposed cloves with olive oil. Loosely wrap trimmed head in foil and place in oven 30 mins. unwrap foil and roast 10 mins longer. remove from heat, cool, and remove cloves from skins.
In a food processor combine lime juice, roasted garlic, and tahini, and process til smooth. stop motor, scrape down sides of bowl, add beans, and process til pureed. with motor running, slowly pour in water until mixture is thinned to a dip consistancy. add cilantro, chipotles, and salt; pulse until incorporated. transfer to a serving bowl and drizzle with olive oil. serve at room temperature.
For pita chips: preheat oven to 325 degrees F. line baking sheet with baking parchment. split pitas in half to make 2 rounds. brush the inside with olive oil and sprinkle with seasoning of your choice. cut each round into 8 wedges and place, seasoned side up, in a single layer on baking sheets. bake until crisp and golden brown, 10-15 mins. let cool before serving.
Spicy Beans on Baked Sweet Potato
-3 orange sweet potatoes (1 lb each)
-1 tbsp olive oil
-1 large onion, chopped
-3 cloves garlic, crushed
-2 tsp ground cumin
-1 tsp ground coriander
-1/2 tsp chili powder
-13oz. can chopped tomatoes
-1 cup veggie stock
-1 large zucchini, cubed
-1 green pepper, cubed
-10oz. can corn kernels, drained [i used 1+1/4 cup frozen corn instead]
-2 13oz. cans red kidney beans, rinsed and drained
-3 tbsp chopped fresh cilantro
-sour cream and grated cheddar to serve [we obviously left this part out]
1. preheat oven to 415 degrees F. rinse sweet potatoes and pierce with knife. place them on baking tray and bake 1-1+1/2 hours, until soft.
2. heat oil in large saucepan and cook onion over medium heat for about 5 mins, stirring occasionally, until very soft and golden. add garlic and spices and cook, stirring, for 1 min.
3. add tomato and stock, stir well, then add vegetables and beans. bring to a boil, then reduce heat and simmer, partially covered, for 20 mins. uncover, increase heat slightly, and cook for further 10-15 mins or until liquid has reduced and thickened. stir in the cilantro just before serving.
4. to serve, cut the sweet potatoes in half lenghtwise. spoon the veggie mixture over the top. add a dollop of sour cream and spinkle w/ graded cheese [or dont and its vegan and still very tasty!]
Peter Piper’s pickled peppers are unappetizing. Allow your tongue to twist itself around this wonderful mosaic of colours and textures instead.
Buried within the recesses of these sweet red peppers are a mixture of pearly ancient grains, purple legumes, and leafy greens. Surrounded by a moat of spice-plenty tomato sauce, this meal is an impressive monument of flavour and charm.
The dairy can be omitted if you are vegan, however we strongly encourage sealing these capsicum capsules with a stringy, gooey, generous heap of cheese. You’ll utter a guttural and embarrassingly audible groan of satisfaction when you eat this. It’s love at first bite.
Quinoa Stuffed Peppers
- 1/2 cup quinoa
- 4 red bell peppers
- 1 teaspoon olive oil
- 1 onion, diced
- 2 handfuls fresh spinach
- 4 mushrooms, diced
- 1 can kidney beans
- mozzarella cheese, grated, to taste (optional)
Cumin-Spiked Tomato Sauce
- 1 can crushed tomatoes
- 2 tsp cumin
- 1 tbsp sugar
- 1 1/2 tbsp paprika
- 2 tsp italian herbs
- Chili flakes, to taste
- a few dashes montreal steak spice
- salt, to taste
Combine 1 cup water with 1/2 cup quinoa and bring to boil. Crank heat down to low and let simmer for about 10 minutes, or until the grains are translucent.
Meanwhile, take off the tops of the peppers and de-seed them. Bring a large pot of water to a boil and cook the peppers for five minutes. Drain and let cool.
While the peppers are cooling, heat the olive oil in a large frying pan. Sauté the onions until translucent, then add the mushrooms and cook until tender. Add the kidney beans and spinach, and continue to sauté until the spinach has wilted. Add the cooked quinoa and remove from heat.
Meanwhile, make the sauce. Simmer all ingredients until warmed through.
Place the peppers upright in a casserole dish. Stuff them to the brim with the quinoa and vegetable mixture, then coat them with ladles upon ladles of sauce. Bake at 350 degrees for 20 minutes.
After 20 minutes has passed, sprinkle cheese on top and broil for an additional two to five minutes.
Spice up your life.
This quick and easy recipe of Falafel Burgers tastes great on a pita or crumbled over a salad with feta cheese.
How to Store Vegetables Without Plastic
Cherry Almond Quinoa Breakfast Cookies
click image for recipe
Heres my inspiration for a really great way to incorporate kale into my diet. I just hope it tastes as good as it looks.