Monthly Archives: September 2013

Vegan Peanut Butter Fudge

Vegan Peanut Butter Fudge(AKA Stop PMS In Its Tracks – Annette)

I was in the mood for something chocolate, but I have been on a diet.  So, to make it as healthy as possible, I created something of my own.  Annette confiscated my first batch since she liked it so much 🙂

Note: This only makes 1 serving.


  • 2 Tbsp. Chocolate PB2
  • 1 Tbsp. Honey (I prefer partially crystalized)
  • 1 Scoop Chocolate Protein Powder (1/2 a serving)
  • 1 Tbsp. Water
  • Handful of Vegan Chocolate Chips
  • Optional: 1 Tbsp. Chia Seeds (Gives it a crackle in your mouth, YUM!)

Peanut Butter Fudge Ingredients


  1. Mix all ingredients in a bowl except Chocolate Chips and Chia Seeds.
  2. If it appears watery, add more PB2 or Protein powder until it is like cookie dough.
  3. Fold in Chocolate chips and Chia Seeds if you desire.
  4. Enjoy directly from the spoon.

I haven’t tried it yet, but I am thinking about baking these to see if they would make good cookies.  If you do it before I do, let me know how it turns out!

Lemon Chia Seed Muffins

Lemon Chia See MuffinChia seeds are supposed to be good for you, so naturally my wife had a bag of them in the pantry.  I was looking for a dessert to make and when I saw we had a lemon cake mix it kind of made sense.


  • 1 Lemon Cake Mix
  • 1/2 – 3/4 Cup Chia Seeds
  • Egg Replacer for 3 Eggs
  • Coconut Oil (Follow Cake Mix for amount of oil, melted in microwave)


  1. Follow cake mix recipe substituting the eggs and oil for egg replacer and coconut oil.
  2. Add the Chia Seeds into the Mix and stir well. (Add more chia seeds if you think it needs it)Lemon Chia Seed Ingredients
  3. Place muffin papers in a muffin tin then fill about 3/4 of the way full with mix.
  4. Bake about 18 min (Varies depending on oven and temp used. Follow Cake mix recipe.)  Muffins are done when a toothpick comes out clean.

Vegan Chicken Teriyaki

Vegan Chicken TeriyakiThis is less a recipe and more meal instructions since the vegan chicken option is by Gardein.  My girls loved this recipe and I have to say I really like this new Teriyaki Chicken.


  • 2 Bags Teriyaki Chick’n Strips from GardeinGardein Teriyaki Chick'n Strips
  • 1 Can Baby Corn
  • 1 Can Straw Mushrooms
  • 1/2 Bag of fresh thin green beans
  • 1 Tbsp. Minced Garlic
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 2 Cups Dry White Rice (or Brown Rice or Mixed)


  1. Place Rice and appropriate amount of water (3 to 3 1/2 cups water) in Rice cooker.
  2. Rinse green beans and drain cans.
  3. Cut corn and green beans into 3/4 inch pieces and place in microwave safe bowl.
  4. Add straw mushrooms to bowl along with garlic, salt and pepper then stir. Veggies
  5. Add 3-4 Tbsp. of water to the bowl then cover with cling wrap.  Microwave for 7-8 min till green beans are tender.Microwave Veggies
  6. While this is cooking, sauté the Chick’n strips in a non-stick pan. Teriyaki Chick'n Strips
  7. Once the veggies are done mix them with the Chick’n strips in the pan and add Teriyaki sauce and stir to coat everything.
  8. Continue sautéing for about 1 1/2 min then remove from heat and stir.
  9. Serve in a bowl over rice with condiments like soy sauce, garlic chili sauce, and Srirarcha sauce.