Veggie Pad Thai

Simple recipe...thanks to Trader Joe's!

Veggie Pad Thai

1 box of Trader Joe's Pad Thai with sauce

1/2 of a white onion

1/2 cup of broccoli

1/4 cup edamame

1 can of baby corn

1/2 cup sliced mushrooms

(and/or any other veggies you might have: sprouts are great in this, but didn't have any tonight)

1 egg

1/4 cup crushed peanuts

2 tablespoons vegetable oil

Follow instructions on the back of the box for the noodles.

In a sautee pan add all the veggies and sautee for 3-5 minutes in oil until they are well cooked.  Scramble the egg in a separate pan and set aside. Once noodles have finished cooking add to veggies and mix in the sauce packet.  At the very end add the scrambled egg and crushed peanuts.

Tomato and Goat Cheese Salad with Basil Vinaigrette

Tomato and Goat- Cheese Salad with Basil Vinaigrette

(from Everyday Food Magazine # 54 page 132)

1/2 Cup packed fresh basil leaves, plus more for garnish

2 tablespoons olive oil

2 tablespoons white-wine vinegar

coarse salt and ground black pepper

3 ounces fresh goat cheese

3 medium tomatoes, cored and sliced crosswise about 1/4 inch thick

In a blender, combine basil, oil, vinegar, and 1 tablespoon water.  Blend until smooth, 2-3 minutes.  season vinaigrette with salt and pepper.

With a warm knife (wiped clean after each slice) thinly slice cheese.  Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste.

Coconut Cream-Cheese Squares

I found this on Tropical Traditions website when I first ordered their Coconut Flour.  I was a little skeptical about making them because the Coconut flour is very dense and I'm not used to baking/cooking with it yet.  But these turned out great.  I didn't have coconut oil so I just used canola oil. I added a chocolate topping to them too.

Coconut Cream Cheese Squares:

• 1 box (8 oz.) organic cream cheese (soften)


• 1 stick butter


• 1 cup organic coconut flour


• ½ cup organic whole sugar


• 4 large eggs


• 2½ tsp. organic vanilla extract


• 1 Tbsp. Virgin Coconut Oil

Pre-heat oven at 350 degrees F. Brush pan with coconut oil.

Beat butter and cream cheese in a mixing bowl with an electric mixer. Mix until light and fluffy. Add eggs one at a time. Beat well. Add sugar gradually, continue mixing. Add coconut flour and vanilla; beat until well blended.

Pour batter into a 11x7 inches rectangular pan (pre-greased, see above.)

Bake at 350 degrees F for 30 minutes.

Cool the pan on a wire rack for 10 minutes.

Chocolate Topping:

1/2 cup Dark Chocolate Chips

1 tablespoon of Butter cut in fours

1 table spoon of water

Add all ingredients to a microwave safe bowl.  Melt together in 30 second intervals, until completely melted.  Spread evenly over the top of the lightly cooled squares.  Once chocolate and squares have cooled completely, cut and enjoy.

Edamame Hummus and Corn Chips

The Edamame Hummus is from Ellie Krieger and the chips are mine.

Edamame Hummus:

• 2 cups shelled edamame, cooked according to package directions


• 1 cup silken tofu, briefly drained of excess liquid


• 1/2 teaspoon salt, plus more to taste


• 3 cloves garlic


• 1/4 cup olive oil


• 1/3 cup lemon juice, plus more, to taste


• 1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

Corn Chips:

Six Corn Tortillas

2 Teaspoons lime juice

1/2 Teaspoon sea salt

3 Table Spoons Veggie Oil

Cut the corn tortillas in half and then in thirds.  Place them on two non-stick cookie sheets.  In a small bowl mix together the remaining ingredients.  Brush the mixture over the tortilla chips.  Bake in a 350 degree oven for 12-15 minutes.  Let cool.