Category Archives: My Creation

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!

Chocolate Peanut Butter Pie

Chocolate Peanut Butter PieI was hungry for dessert last night, specifically chocolate and peanut butter.  Instead of going out and buying some ice cream, I decided to throw together a pie.  It turned out incredibly good.  (Since my wife is out of town it leaves the pie all to me.  Bad for my diet…)



  • 1 Cup Old Fashion Oats
  • 1/4 Cup Brown Sugar
  • 3 Tbsp. PB2 Chocolate (PB2 is a peanut butter powder e.g. no oil)
  • 20 Drops Stevia
  • 1/2 Cup Rice Milk


  • 1 – 5.25 oz. Cook & Serve Chocolate Pudding
  • 1 Cup Chocolate Chips
  • A little sugar free chocolate syrup to drizzle on top…


  1. In a pie pan mix crust ingredients together.
  2. Press into pie pan like a normal crust.Pie Crust
  3. In a sauce pan, cook the pudding per the directions.Cook Pudding
  4. While it is cooking spread the chocolate chips on top of the pie crust.Crust Chips
  5. Once pudding is done, cool for 5 min in pan.
  6. Pour pudding into pie covering the chips.
  7. Refrigerate the pie for 2-3 hours.
  8. Enjoy (because I certainly am!)

Black Bean & Tomato Soup

Black Bean & Tomato Soup

I needed a quick meal the other day and my wife had mentioned seeing a recipe for a black bean soup.  She didn’t have the web address handy, so I improvised this recipe.  It turned out pretty tasty!

Soup Ingredients:

  • 1 Large Can Black Beans
  • 1 Large Can Rotel Tomatoes or Petite Dice Tomatoes (I’d go with the Rotel Tomatoes with chilies but the kids don’t all like spicy.)
  • 1/3 Medium Onion
  • 1/2 Bell Pepper
  • 1 Tbsp. Minced Garlic
  • Salt  & Pepper to taste
  • 2 Tsp. Chili Powder
  • 1 Cup Vegetable (or Chicken) Broth

Add Ins:

  • Cheese
  • Garlic Chili Sauce
  • Cooked Rice (2 cups uncooked works well with this much soup.)


  1. If you are making rice start it now. (I love my rice cooker, saves so much time and effort.  Plus I never get burned rice 🙂 )
  2. Place all soup ingredients in blender and blend until smooth. (If you have a Vitamix, you can skip the next step by just turning it up to high and letting it heat up like any normal Vitamix soup.)BlackBeanSoupPrep
  3. Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
  4. Ladle into bowls and add any, all, or none of the suggested add-ins.  Enjoy!

Gazpacho Salad

GazpachoSaladMy wife has been doing the Omnitrition diet.  She asked me to make her something different using acceptable foods from her list.  This spicy vegetable salad is what I came up with:


  • 1 Medium Onion
  • 4 Roma Tomatoes
  • 3 Celery Stalks
  • 1 Large Cucumber
  • 1/2 Bunch Asparagus (You can add to yours if you like extra crunch)
  • 2 Tbsp. Garlic Chili Sauce (More or Less depending on how spicy you want it)
  • 1 Tbsp. Minced Garlic
  • 1/2 Tsp. Sea Salt
  • 1/2 Cup Apple Cider Vinegar


  1. Wash your veggies!SetupGazpacho
  2. Slice onion into 1/8 inch rounds or half moons or even dice depending on how you like your onions.  Place in large Tupperware bowl with lid.
  3. Peel and then dice the cucumber, then add to bowl.
  4. Dice two of the tomatoes and add to the bowl.
  5. Peel the celery to get rid of strings.  Then dice and add to bowl.
  6. In a blender, put the remaining two tomatoes, salt, garlic, garlic chili sauce, and vinegar.  Blend until liquid.
  7. Pour over the veggies.
  8. Put lid on the bowl and chill for a couple hours to let the veggies marinade.  Stir or shake up a couple times during this time.

If you look at the pictures you will see asparagus as well.  Annette said that everything else soaked up the juices, but the asparagus, which remained hard.  This is why I left it out of this version of the recipe.


Rice Congee

RiceCongeeAt the urging of our adopted daughter, I started making this yummy breakfast food after our trip to China last year.  It is a wonderful hearty rice soup that’s good hot or reheated a couple days later.  Our Chinese daughter likes it with a little Sriracha spicy sauce (I do too, it gives it a nice kick).


  • 3/4 Cup Diced Mushrooms
  • 1 1/2 Cups Diced Onion (1 Medium Onion)
  • 1 Tbsp. Minced Garlic
  • 4 Cubes Chicken Bullion (You can use vegetable bullion to make this recipe Vegan, but it wont taste the same.)
  • 1 Tbsp. Soy Sauce
  • 1 Tsp. Sea Salt
  • 1/4 to 1/2 Tsp. Black Pepper (modify to your taste)
  • 7-8 Cups Water
  • 5 1/4 Cups Cooked Rice (Either frozen or directly from the Rice Cooker)


  1. In a large stock pot, sauté the mushrooms and onions with some cooking spray (or water for lower calories).
  2. Add in the Minced Garlic when the onions and mushrooms are about half cooked.
  3. Add the rest of the ingredients to the pot.
  4. Bring to a rolling boil for 5 min stirring occasionally.
  5. Taste and add more salt, garlic, pepper or soy sauce to your liking.  (It should taste like a chicken, onion, rice soup.)

Note: It will thicken some as it cools and especially in the fridge as the rice absorbs the liquid.