Almond Butter Stir Fry


Stir Fry is one of those dishes that’s packed with flavor, nutrients, and is ready in a flash. Perfect for those tired nights when you don’t know what to make for dinner.


There’s just something about the colorful veggies. Purple cauliflower, bright orange carrots, green broccoli… they’re such happy and friendly colors. You could totally switch up the veggies depending on what you’ve got on hand and what’s in season. Sugar snap peas, bell peppers, onions, and green beans would all be fabulous.


I like to add nut butters to bump up the protein in a dish, especially if I’m opting to keep it vegetarian (which I did for this dish, but you could definitely add meat, or keep it vegetarian and add some pan fried tofu). Also, I just like the taste. Today I used almond butter. It’s not quite as in your face as peanut butter is, yet it still brings the same nutty yumminess.


The sauce is whisked together before the veggies go in to the wok. Since they are cooked over fairly high heat, stirred almost constantly, and cook quickly, I don’t want to take chances with anyone burning while I whisk up the sauce.


They cook so fast that the veggies still retain their bright, beautiful colors.


Sauce is added and will just cook for a minute or two.


I like to toss the noodles (or rice or quinoa) with the veggies and sauce. That way I can make sure that they all get nice and coated.


And then it’s ready to be topped with almonds and some lemon juice. You could absolutely add chopped green onions, sesame seeds, and cilantro too.


I like using rice noodles with Stir Fry. Some don’t even require any cooking – they just warm up in a bowl of hot water. They stand up great to re-heating the next day too. Rice or quinoa – also great. Or how about fried rice? Yum! Or, how about rice noodles with a fried egg on top?! Now we’re talking… Of course it was great just the way I made it – topped with almonds and a good squeeze of lemon.

Happy Eating!

Almond Butter Stir Fry
Serves: 4
  • ¼ C almond butter
  • 1 t honey
  • 3 T to ¼ C water
  • 2 T lemon juice
  • ½ to 1 T liquid aminos (or GF soy sauce)
  • ⅛ t ground ginger
  • ⅛ t ground coriander
  • pinch cayenne
  • 2 T olive oil
  • 1-2 C broccoli, bite sized pieces
  • 1-2 C cauliflower, bite sized pieces
  • 1 C carrots (or celery), sliced on a bias
  • (sugar snap peas, bell peppers, onions, green beans would also be great)
  • to taste salt
  • to taste pepper
  • 1-2 C greens (or cabbage), chopped
  • 2 cloves garlic, diced
  • lemon slices, for serving
  • almonds, chopped, for serving
  • rice noodles, rice, or quinoa, for serving
  1. (Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
  2. Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
  3. (If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
  4. Serve topped with a squeeze of lemon and almonds.


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Gluten-Free Mac and Cheese with Veggies and Beans


Some nights I need something super simple for dinner. Mac and cheese is one of those meals that really hits the spot. It’s comforting, easy to make, and can be packed with veggies and protein.


Today I had a ton of broccoli on hand. I made “pasta” out of the stems yesterday, but the florets needed to be used up.


They’re tossed in the skillet, with some olive oil, salt, pepper, paprika, and cayenne for a hint of spice.


While the broccoli cooks, the sauce comes together (and the pasta boils away). My mission was gluten-free, so I used some ground up flax seeds soaked in milk, and blended chickpeas to thicken. The sauce wasn’t as smooth as I’ve ever had, but it tasted really good.




Added to the nicely thickened sauce is tons of grated gouda. This cheese is seriously good. I could have eaten that whole block on my own, if I had had crackers on hand. I guess it’s a good thing I didn’t.


I had bow tie pasta on hand. I’m a use what’s in the house kinda cook. But, if I was making this a second time, I might consider using fusilli or penne pasta (there are some delicious rice pastas out there).


Everything gets combined then sprinkled with a touch more paprika, cayenne, salt, and pepper. Just for fun. I like to let it stand for 5-10 minutes so everything can get good and set before serving. But, if you can’t wait, I understand.


This dish would work no matter what veggies are in season. In spring you could use asparagus or snap peas. In the summer you could try summer squash or bell peppers. When fall and winter come back around again, butternut squash, cauliflower, or kohlrabi would be nice. No matter what the veggies are, it’s great on its own. But, I also think that it would be great topped with a fried egg (isn’t everything?!) or with some cooked and chopped meat mixed in (ham, bacon, chicken, turkey, beef… pretty much anything would be tasty).

Happy Eating!

Gluten-Free Mac and Cheese with Veggies and Beans
Serves: 2-3
  • 1 T flax seeds, ground
  • 2 C milk (divided 3 T, then 1¾ C plus 1 T)
  • ½ C chickpeas (blended) or hummus
  • 1 t dijon mustard
  • 4 oz. pasta (any kind - rice pasta is great)
  • 1 T olive oil
  • 4 C broccoli (or cauliflower, carrots, kohlrabi, asparagus, snap peas, summer squash, bell peppers, or butternut squash)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • ½ t paprika
  • ¼ C reserved pasta water
  • 2 C gouda, grated
  • ½ C parmesan cheese, grated
  • paprika, cayenne, salt, and pepper for sprinkling
  • lemon slices for serving
  1. Mix ground flax seeds with milk. Let it stand for 15 minutes (it will get kinda gelatinous).
  2. Heat remaining milk and milk-flax mixture in a saucepan. Bring to a simmer and cook over low heat for about 15 minutes, until slightly thickened. Add chickpeas/hummus and dijon, stir to combine, and cook for about 5 minutes more.
  3. Cook pasta.
  4. Heat skillet, add olive oil, broccoli salt, pepper, cayenne, and paprika. Cook over medium or medium-low heat, stirring occasionally, for about 10 minutes.
  5. Add pasta water to sauce. Remove from heat. Whisk in cheeses. Taste and adjust seasoning if needed. Stir in pasta and broccoli. Top with a sprinkle of paprika, cayenne, salt, and pepper.
  6. Let stand for about 5-10 minutes. Serve with a squeeze of lemon.
Prep and cooking time includes active and inactive components.


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Turnip Hash with Bacon and Gouda


Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.


I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.


The veggies were cooked in the bacon grease and some olive oil.


They took less than ten minutes. This is a quick one to whip up.


Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.


And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.


I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.


Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash
Serves: 2
  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 C broccoli, chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving
  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.


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Gluten-Free Cornmeal Pancakes with Almond Butter and Apples


Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.


I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.

Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!


The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!


Everyone gets whisked together to make a not too thin, not too thick batter.


These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.


They cook a bit quicker than regular pancakes too. They just need about one minute on each side.


And then they’re ready to be topped with that almond butter.

Go for it!


You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. ;)


Happy Eating!

Cornmeal Pancakes with Almond Butter and Apples
Serves: 2
  • 1 apple, chopped
  • 1 t lemon juice
  • ½ C cornmeal
  • ½ t baking soda
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • ½ T maple syrup
  • 1 t coconut oil (plus more for cooking)
  • ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
  • almond butter, for serving
  • lemon zest, for serving
  • maple syrup, for serving
  • lemon juice, for serving
  1. Toss apples with lemon juice. Set aside.
  2. Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  3. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  4. Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.
Nutrition Information
Serving size: 4-5 small pancakes

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Zucchini Hot Dish using BFF eggs, evoo and cheese!

My grandma was one heck of a cook and baker!  She blessed us with the food and was good at keeping all the recipes.  One of my favorites she made was what she called Zucchini Hot Dish.  I decided to make it this afternoon because #1 I was craving it and #2 I had some squash I needed to use up.  Turns out this is a great recipe for using BFF’s products.  Ingredient list:

1 cup bisquick

1 cup rice (cooked)

3 cups zucchini (or any squash you can grate up)

5  eggs

1-2 green onions

2 TB oil

1/2 cup parmesan cheese

3 out of the 7 ingredients can/should be BFF products!  I used BFF eggs, BFF’s Grass to Gold Cheese, and BFF’s Extra Virgin Olive Oil.  I also swapped out the bisquick for pamela’s baking and pancake mix since we eat gluten free.

What to do:

Whisk the eggs, add cooked rice, shredded zucchini, cheese, onion, bisquick (or other flour substitute), and oil.  I added some garlic salt to this as well.  mix well and put in a big pie pan.  I sprinkled more cheese on top.  Bake at 375 for 40-45 min. This is what it comes out like…


This was our dinner tonight.  Cucumber, Tomato and Onion Salad with BFF EVOO and 18 year Aged Balsamic Vinegar! with our Zucchini Hot Dish! Yum!!

BFF dinner

I hope you enjoy this dish as much as our family does!

Benina :)

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