Shrimp Stirfry with Peanut Sauce

Some days require comfort food.

My dayhome was closed for an extra day over the long weekend and I had to take both my toddlers to work. They’re cute, but maaaaaannnnnn, it takes literally three times as long to do ANYTHING with two toddlers in tow.

They were both bored after an hour of being in the office, and even though we took a few hours in the afternoon to go home and nap before finishing up work for the day, by the end of the day they were both whining, bored and cranky.

Not to mention my husband had been gone for nearly two weeks, so I’ve been solo parenting the two of them and I felt a little whined out. Not to be confused with wined out, because if anything, I probably haven’t been drinking ENOUGH of it for all the work, housework, parenting and socializing I’ve been doing.

At the end of the day I was so ready for something quick, delicious and comforting. Except I wanted something pretty easy because I was also ready to just be done with doing anything hard.

I had to strap Norah to my back to get things done but all in all it only took like 30 minutes so I wasn’t too fussed about it.

Peanut Sauce

1/2 cup peanut butter
1/2 cup water
1 tbsp soy sauce
2 tbsp lime juice
1.5 tbsp curry paste (NOT curry powder)
1 tbsp fresh grated ginger
3 cloves garlic, minced

Mix all ingredients on medium heat in a sauce pan. Add more water as needed to get the consistency you like. Put on low heat stirring occasionally when you make the stirfry.

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Stir Fry

24 Shrimp
1 Tbsp Coconut Oil
Rice Noodles (I used 1/3 of the pack I had? I have no idea how much. Really however much you think you need)
1/2 Red Pepper
1/2 Orange Pepper
1/2 Yellow Pepper
1 cup chopped broccolli
Salt
Garlic Powder
Soy Sauce
Chopped Green Onion

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In a large pan put about 1/4 cup of water and the broccoli. Cover and let steam for three or four minutes to soften up. Add coconut oil, peppers, and salt and garlic powder to taste. Once the veggies are soft add  the shrimp and the prepared rice noodles You can either soak them for a few hours or throw them in a pot of boiling water for three or four minutes.

Add just a dash of soy sauce when you add the noodles. Stir fry for about three minutes, turning often to cook the shrimp. Pull off the stove and mix in the peanut sauce, top with the onions and enjoy!

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Notes: You can use any type of noodle or veggie or protein in the stir fry. You could use rice or quinoa instead of noodles also. Don’t let me tell you how to live your life. Everything is delicious covered in peanut sauce.

I store the left over peanut sauce in a mason jar in the fridge for about a week. It’s a good veggie dip, it’s cool in quesadillas with chicken and bean sprouts and spicy cheese…basically it goes well on anything. I even eat it on toast.

Maple Glazed Pumpkin Pie Rollups

I love fall.

Signed,
Everyone.

I won’t go through the list of reasons I love fall. The sweaters, the boots, the pretty leaves, the pumpkin everything.

Fall is basically the best. Maddi asked if we could cook this morning and I checked and we had three cans of pumpkin to get through so I figured we should start using it up. She loves to help in the kitchen so I wanted to keep it really simple. This was quick, super easy and super yummy.

Ingredients
1 can of Pillsbury Crescent Rolls

Filling
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tbsp maple syrup

Glaze
1/2 cup icing sugar
1 tbsp maple syrup
1 tbsp milk

Preheat oven to 350.

Mix filling ingredients and place into roll ups and … You guessed it. Roll them up.

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Bake for 15 minutes.

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While they bake whisk the glaze up and place in a zip lock bag. When the rolls are golden brown pull them out of the oven and glaze. Just cut off the corner of the zip lock bag. 

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These are so good I’ve already had two with my coffee.

Clean Eating Tikka Masala

Do you ever make something so good for supper you wish you could eat it all day every day?

This. This recipe. It is so good. I have a feeling it will be making a weekly appearance at my house. I don’t even care that it’s too spicy for my kid to eat, she can have something else. This is my new favorite thing, other than my new pulled pork recipe that I’ll post later!

I love healthy, but I hate feeling like I’m missing out. Clean versions of some foods just don’t hit the mark (most cookies, I’m looking at you), but this recipe was so tasty. It was creamy, it was awesome and I absolutely want to kiss Rebecca at My Natural Family for the recipe inspiration (which I tweaked a little as follows!) because I’m going to eat this ALL THE TIME.

I would also like to point out that Maddi and I grew the jalapenos that I used in this recipe. Which, if you know me is impressive because my thumbs are as black. I planted exactly three plants this year, the basil died immediately, and my tomato plant is producing tomatoes but they have yet to grow red and half the leaves on the plant are dead. My jalapenos though…they rock. They are spicy delicious little morsels and I’ve successfully harvested a whole bunch of them, and it’s still growing!

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My wee jalapenos.

Ingredients
  • 1 Cup greek yogurt
  • 2 tbsp lime juice
  • 4 tsp cumin divided
  • 1 tsp cinnamon
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp black pepper
  • 2 tsp ground ginger
  • 6 tsp salt divided
  • 2 chicken breasts cubed
  • 1 Can chickpeas rinsed and drained
  • 3 tbsp tomato paste
  • 1 Can coconut milk
  • 3 Tbsp butter
  • 3 Garlic cloves chopped
  • 1 Jalapeno
  • 2 Tbsp honey
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Instructions
  1. Mix greek yogurt, lime juice, ½ cumin, cinnamon, cayenne, black peppers, ginger, paprika and ½ salt for chicken marinade.
  2. Add chicken cubes and marinade in refrigerator for 1-24 hours.
  3. Cook chicken and marinade in a skillet over medium heat until cooked through.
  4. Meanwhile, melt butter in saucepan and add peppers, honey and garlic. Sauté while adding remaining cumin and salt.
  5. Add tomato paste and coconut milk.
  6. Reduce heat to low, add chicken and chickpeas and simmer until sauce thickens.
  7. Serve over rice.
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Wanted to eat so badly all I have is an Instagram pic!

 

The Cucumber Mint Salad was so tasty, I’ll make sure to post the recipe soon. It was the perfect thing to cut the heat! It is so light, crunchy and refreshing.

Also, props to all the moms who have the time/patience to not only parent, but cook, blog and actually take good pictures. You’re the real heros!

Happy Birthday Maddi!

Dearest Maddi.

I can’t believe you are about to be two. You’ve grown so much in the last year, and so much has happened. I almost can’t believe you are the same baby that I gave birth to.

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You are so smart. You know your own name, a lot of letters, and you try to count to ten. Mostly you go “One, Four, Seven, Eight, Nine, TEN!” We are working on it. You will sing half of the alphabet, but only at day home for Candis.

You’re fierce. You know exactly what you want, and you have no qualms about fighting with me until you get it. In my heart I know that it is because you are a leader, just like your Mom. During the day though it can be exhausting, and sometimes I don’t always handle it well. I hope you know that when I apologize to you for yelling, I really mean it. I never want to hurt your feelings or crush your beautiful, strong spirit.

You’re so loving. You always have a bear with you that you are hugging, and kissing. You start each morning off by kissing Norah on the head and giving her a big hug and telling her that she is so, so, cute. You love talking to your Aunties and Uncles and Grandparents. Right now you have a special spot for Grandpa Pat. You two are the best of buddies. When I was pregnant with you people would ask me what I was the most excited for about being a mom. My answer was always “When Maddi will tell me she loves me.” And you do, every day, and every day it fills my heart.

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Brushing the bears hairs.

You are hilarious. Truly a funny lady. To you everything is “Black, like Darth Vader!” You pretend to see monsters and make the most surprised face, and then run, run as fast as you can to hide from them.

You love to sing, and dance. You have a few favorite songs. Juicy Wiggle and New Thang by Redfoo, Foxy Lady by Jimmi Hendrix, Shake It Off by Taylor Swift, and Uptown Funk by Bruno Mars. You have hilarious dance moves. I love to watch you.

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Being pretty sweet

You love puppies, but you are hesitant to pet them. You love to play outside, and you have a very special pair of “bug shoes” (red, lady bug rubber boots) and you wear them with absolutely everything. You love that you get to use toothpaste on your toothbrush, and we read your “Poop Book” every night. You love to pick up rocks, and flowers, and splashing in puddles. You love Star Wars, and The Hobbit, because you think Bilbo is your Uncle Matt. You love the Minions, Frozen, Lego Movie and Beymax.

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Wearing your favorite Bug Shoes!

You’re so busy, but every once in a while you climb into my lap and give me big cuddles. I cherish those moments so much. You’re growing altogether to fast. I wish I could bottle the moments and save them, but I am so privileged to watch you grow into the beautiful young lady you’re becoming.

 

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Sleeping on Mom’s pregnant belly.

Love, Mom.

Nutella Coffee

Have you ever had a really good idea and just had to share it with the world?

Here’s a picture of my morning.

530: My 7 week old poops up the back of my favorite white and light grey chevron onesie. Commence loud crying as I change her. Being awake makes her realize she’s hungry. She’s livid I won’t let her sit in her poop jammies. More crying.

540: Jammies changed, poop sprayed with stain remover, that I know won’t remove the poop stain. Boob in baby mouth.

600: Maddi wakes up an hour early. Runs downstairs (did I mention I was sleeping on the couch because that’s where Norah sleeps the best?)

601: Maddi demands milk, oatmeal, and The Lego Movie.

602: Maddi is yelling because she has to wait until the baby is done nursing.

So on and so fourth.

By the time I went to make my coffee I realized I was out of any sort of sweetener. Before I had a full blown meltdown, including dropping to my knees and screaming “WHYYYYY” as I wept, I realized I had Nutella. Which I proceeded to put into my coffee with cream.

I’m not even mad about waking up to poop way early. I am a genius. This is a mom win.

Spinach Turkey Meatballs and Sweet Potato Pasta

In case you were wondering. I didn’t die. I haven’t blogged for about 8 months, but I got pregnant and had another baby and blogging was one of the things to fall by the wayside.

Now that my little peanut Norah is almost two months old (uh, how did that happen, I just went into labor yesterday…) I find myself with a little more free time! With only me at home and two under two, at least until Sunday when Maddi turns two (again, how did that happen, she was just born last week I thought), it’s hard to find meals that are quick, healthy, kid approved and most importantly, tasty.

Luckily for me, and thanks to a picture on Pinterest that stuck out in my memory when I was grocery shopping, I’ve come up with a great one. So good, in fact, it’s been making an appearance at least once a week in my house. The meatballs are juicy and tasty, and the “pasta” sneaks in an extra serving of veggies for us.

Spinach Turkey Meatballs (Makes about 15 small meatballs)

1 lb ground turkey
1 large handful spinach, chopped
1/2 medium onion, chopped
1 tbsp garlic powder
1 tbsp Italian seasoning
Salt & Pepper

Preheat Oven to 350. Mix all ingredients together in a bowl. When mixed, roll into balls. Place into preheated oven for approx. 20 minutes.

That’s it! It really is so easy. I never use binders in my meatballs, or burgers. I just don’t think they need it.

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So, so delicious!

Sweet Potato Pasta (Makes 1 adult and 1 toddler sized serving)

1 large sweet potato
1-2 tbsp olive oil
1 tsp garlic powder
1 tsp rosemary
1/2 tsp cayenne pepper

Preheat frying pan to medium heat. While the pan is heating I put the sweet potato through my veggie spiralizer. If you don’t have one sweet potato hashbrowns would be just as good. Throw the spirazlied potato in the pan, drizzle with olive oil, add the spices and fry until they are tender. It only takes about 15 minutes.

Seriously, this is one of the quickest and easiest meals I make and my kid LOVES it. She will pack in at least four meatballs when I make it.

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Bonus picture of the reason I haven’t been blogging. My heart❤

Nacho Stuffed Sweet Potatoes

Nachos are my favorite.

My ultimate, all time, I need you in my mouth RIGHT NOW favorite. I am never not craving nachos.

Alas. Being pregnant with baby number two (wee!) means I probably shouldn’t stuff my face with nachos all the time. Soooo, I decided to make nachos healthy.

We also try to do meatless Monday in our house, and this is one of the recipes my meatitarian husband actually approves of.

It’s seriously the easiest recipe, and hits the nacho craving on the head.

Ingredients.

4 Sweet Potatoes
1 Onion
1 Red Pepper
12 Cherry Tomatoes
Black Olives (to taste, I like lots)
Pickles Jalapenos (to taste, again, I like LOTS)
Shredded cheese (about 1 cup, divided)
1/4 cup cilantro

Bake 4 sweet potatoes for 1 hour 15 min at 400 (Or until they are soft all the way through), scoop out the middles into a bowl. In the bowl with the middles the middles finely chop and add all vegetables and half of the cheese.  restuff potatoes and top with cheese and bake again till the cheese is melted. Easy. And frigging delicious.

Also, I know my photography sucks. I just wanted to eat it.

Yummy.

Yummy.