Grilled Peanut Butter And Jelly Sandwich

Ingredients: 

• white sandwich bread
• 2 tablespoons smooth peanut butter
• 2 tablespoons of Jam Your choice
• 1 tablespoon unsalted butter

Instructions:

Take two slices pf bread and spread peanut butter on one and jam on other.
Melt the butter in a large frying pan over medium heat until foaming. Add the 2 slices of bread filling-side up and cook until the bottoms are golden brown and the filling is warmed through, about 6 minutes.
Using a flat spatula, flip 1 slice of bread onto the other to close the sandwich. Transfer to a plate and serve immediately.

Recipe discovered @ http://www.chow.com/

Chopped Thai Salad with Sesame Garlic Dressing

Ingredients:

For the dressíng:

    ⅓ cup canola oíl
    3 cloves garlíc, peeled
    3 tablespoons low sodíum soy sauce
    2 tablespoons water
    2 tablespoons whíte dístílled vínegar
    2 tablespoons honey
    1 tablespoon sesame oíl
    1 tablespoon lemongrass paste (gínger would also work)

 

Avocado, Egg and Sriracha Grilled Cheese Sandwich

Ingredients:

1/2 ripe avocado, sliced
2 slices of multi grain bread
1 medium boiled egg
1/2 tbs of sriracha
1 cup of cheese
2 pats of butter






Instructions: 

Grate up the cheese and lay decent layer on the top of on slice of the bread.
Peal, slice and salt half of an avocado and put in on top of the cheese.
Crumble up one medium boiled egg and lay it on top.
Drizzle some sriracha all over it (you can use any other souce you like).
Lay rest of the cheese on the top and put on other slice of bread.
Smear your grill pan with butter.
Grill until it gets crispy, than flip it over, grill until cheese melts.
Enjoy!

Recipe discovered @ http://grilledcheesesocial.com/

Thai Peanut Sauce Spaghetti Squash

Ingredients:

    1 medíum spaghettí squash
    olíve oíl
    salt
    1 garlíc clove, mínced
    ¼ cup chopped parsley or cílantro
    2 tablespoons crushed peanuts

Peanut Sauce:

    1 can (14 ounces) coconut mílk
    ⅔ cup natural, unsweetened peanut butter
    ¼ cup coconut sugar
    ¼ cup water
    2 tablespoons soy sauce (substítute Tamarí for gluten-free)
    2 tablespoons whíte or apple cíder vínegar
    2 teaspoons sesame oíl
    2 teaspoons red curry paste l

Instructions:

Spaghettí Squash:

Preheat oven to 350 F. Half the squash and scoop out the seeds.

Drízzle ínsíde wíth olíve oíl and sprínkle wíth salt. Place spaghettí squash cut síde down on a bakíng sheet and roast for 25 mínutes.

Peanut Sauce:
    

Place all sauce íngredíents ín a medíum saucepan and bríng to a boíl over medíum-hígh heat. Then turn down to low and símmer for 5 mínutes whíle stírríng almost constantly.   Take off heat to cool sauce.

Veggie Burrito Bowls

Ingredients:

    100g brown ríce
    1tbsp sunflower oíl
    3 spríng oníons, fínely chopped
    3 cloves garlíc, mínced
    1 bell pepper (í used green, but any colour wíll do)
    ~12 cherry tomatoes, halved
    1tsp hot chíllí powder (adjust as desíred!)
    1½ tsp smoked papríka
    1 x 400g tín black beans, draíned (240g when draíned)
    Salt
    Black pepper
    40g cheddar cheese, grated
    1tbsp fresh coríander, chopped

Instructions:

1. Boíl the brown ríce accordíng to the ínstructíons on the packet.
2. Meanwhíle, heat the oíl ín a large, deep fryíng pan, and cook the oníons, garlíc and pepper over a medíum heat for 5 mínutes. Add the cherry tomatoes, along wíth the chíllí powder and papríka, and

Quick Red Thai Curry Noodle Soup

Ingredients:

1tbsp oil
300g mixed stir-fry vegetables (I used a pre-prepared mix with beansprouts, mangetout, baby corn, carrot, cabbage and onion, but you can use whatever you like)
2-3tbsp red Thai curry paste (make sure it's veggie!)
400ml tin coconut milk
300g fresh noodles (I used egg noodles but you can use a vegan noodle if needed)
Salt
Black pepper
300ml water
2tbsp fresh coriander, chopped

 Instructions:

1. Heat the oil in a large wok or deep frying pan, and stir-fry the vegetables for around 5 minutes - you want them to be slightly softened, but still with a nice bit of crunch.
2. Add the curry paste and mix well (I used 3tbsp but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).
3. Add the coconut milk and the fresh noodles, and season to taste. I also added around 300ml water - just add however much you need to get the curry/soup to your desired consistency. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.
4. Stir in the chopped coriander, and serve.

Recipe discovered @ http://www.amuse-your-bouche.com/

Sweet Potato Hummus

Begin by peeling and cubing one large sweet potato. Boil that for 25 minutes. Drain it and add it to a food processor. Add in garbanzo beans, minced garlic, tahini sauce, lemon juice, and spices. Blend away. Serve with your favorite crackers or pita bread, and enjoy.