Okay, I virtually always like the things I cook. Even if something I whip up may be disgusting, the fact I made it makes it my baby and I feel I am required to like it. But this…this dish is AMAZING. I seriously feel like you could find it in a restaurant. It’s nutty, creamy and delicious.
I used this recipe almost verbatim: Soba Noodles with Shrimp, Snow Peas & Carrots — with a few exceptions…
1) I realized after I had started that I only had half the amount of shrimp I needed. So I pan-fried a diced chicken breast in sesame oil and added it to the mix at the same time as the sauce. I strongly recommend it!
2) I accidentally used snap peas instead of snow peas — but it was still delicious!
3) I forgot to add the cilantro which was sad but I have plenty of leftovers that I will load up with the stuff.
4) I think I added close to an extra cup of grated carrot which I think made it even better so I would totally recommend doing so.
5) I used these super cool soba noodles I found at my local health food store:
They’re 95% buckwheat and 5% sweet potato! How cool is that!? If you can track them down I can practically guarantee you will love them. Enjoy!!
Well, any recipe that involves peanut butter is good by me!This recipe is nice because it isn’t too heavy on the peanut butter so you get that nice nutty flavor without it being too rich. I didn’t have any flax seeds on hand so I made some alterations to the original recipe but they still turned out great. They’re a great way to kick off your day!
Peanut Butter Banana Muffins
- 1 1/2 cups whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar (I used Splenda)
- 2 tablespoons oil (I used grapeseed)
- 6 tablespoons peanut butter
- 2 ripe, mashed bananas
- 2 eggs (lightly beaten)
- 1 cup water
1. Preheat oven to 350 degrees and place muffin cups in muffin tin.
2. Combine flour, oats, baking soda, baking powder and sugar in a large bowl.
3. In a medium bowl combine peanut butter and oil. Add banana and mix well. Stir in eggs and water.
4. Add wet ingredients to dry ingredients and mix well.
5. Scoop batter evenly into muffin cups. Place in oven and bake for 20-25 minutes. Remove and let cool – or if you’re me, snag one to eat for breakfast right away!
Hey all! That guest blog I mentioned I was doing a little while ago is now posted and I couldn’t be more thrilled. So if you’re interested in a delicious recipe for peanut butter oat balls please visit IndyRealtyQueen and check it out. Hope you like it!
I am extremely honored and excited to announce that I have been asked to guest blog for IndyRealtyQueen. I’m going to be blogging about some delicious peanut butter oat balls I created a few days ago. They’re the perfect on-the-go snack and pre or post workout fuel. The recipe will be posted on her blog next Sunday September 11th so stay tuned! And here’s a little preview of what’s to come: