Stir fry is one of those delicious easy dishes where you can use anything in your fridge and freezer! Tofu broccoli stir fry is full of protein and healthy vegetables combined with a spicy, sweet, and tangy sauce that brings everything together.
1 block tofu
1/3 c egg whites
3 tbsp soy sauce
1 tsp agave
1 tsp sesame oil
1 tbsp ginger garlic paste
2-3 tbsp sambal olek
2 tsp sesame oil
3 c frozen broccoli
1 c frozen peas
1/2 c frozen corn
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp agave
Heat a wok with oil and chop the tofu. Throw the tofu in the pan, and once it has browned, add the soy sauce, agave, and sesame oil. Now set the tofu to the side and cook your egg whites through. Throw your egg whites to the side with the tofu.
Now add some more oil to the pan, and add your onions, zucchini, ginger garlic paste, and sambal olek to the pan. Let them cook for about 5 minutes, and add the frozen vegetables, soy sauces, agave, and lime. Cook until the vegetables are no longer frozen, and there is no water in the pan. This should be about 5-10 minutes.
Now add the tofu and egg white back into the pan, give it a toss, and it’s ready to serve!
Banana bread is one of my most favorite recipes. This banana bread is moist and delicious, and with the chocolate chips, it’s to die for. Like most of my other recipes as well, it took me a lot of experimenting to get this recipe right. My banana oat choco bread is easy, delicious, and heavenly; your coworkers, family, or friends will love it so much they will be begging for your more!
3 large ripe bananas
1 tsp lime juice
8 tbsp (1/2 stick) butter soft*
1/2 c white sugar
1/2-3/4 c brown sugar
1/2 c evaporated milk*
2 tsp vanilla extract
1 c all purpose flour (AP)
1 c bread flour (if unavailable, use AP)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
1 c rolled oats*
3/4 c chocolate chips*
3/4 c walnuts*
Preheat your oven to 325 F and butter 2 small bread pans with the wrapper from your butter, non-stick cooking spray, or oil.
Cream your butter and sugars together in a large bowl; mash your bananas separately. Now add together along with the rest of the wet ingredients. Combine well.
Place a sifter over the bowl containing your wet ingredients. Begin measuring out your dry ingredients into the sifter and sift into the wet ingredients. If you don’t have a sifter, just combine the dry ingredients in another bowl and then dump them into the wet ingredients. (I just find a sifter easier to clean and, hey, your dry ingredients are sifted now!) Go ahead and throw in your add ins as well.
Now take a spatula, fork, wooden spoon, your hands, whatever you have and mix everything together. DO NOT OVER MIX. If you over mix, your banana bread will not be moist; pretty much just don’t work too hard.
Now, pour your batter into the pans as evenly as possible and place in the oven to bake for approximately 45 minutes. Or you can dump the batter into 1 large pan and bake around 1 1/2 hours.
Depending on your oven, you may want to pull out the banana bread sooner or later, so begin checking your banana bread at the 30 minute mark. You can insert a tooth pick into the bread to see if it is cooked in the center. If it comes out clean you’re good; if dirty, you need to bake your banana bread some more. I do this with a fork or knife as I don’t keep toothpicks around, and it seems to work just fine.
Alright, once your delicious Banana Oat Choco Bread is done, it’s ready to eat. It is recommended to let any bread cool before you eat it, but I can never wait that long. I don’t think it hurts the integrity of the bread at all to eat it sooner either, so enjoy!!
P.S. This bread is delicious with some extra butter, peanut butter, or tahini on it!!
*Substitute these ingredients for whatever you enjoy or can eat. I made this recipe with flax eggs instead of real ones, and it turned out fantastic as always! Also, as you can tell, there are no chocolate chips in mine because I was out, which is incredibly sad.
Banana oat pancakes are my go-to recipe whenever I feel like having pancakes. Why are they my go-to? They’re delicious, fairly healthy, simple, and hey, you can use that banana on your counter that’s about to rot! This recipe is pretty basic, but it has my specialty quirks.
1 ripe banana
1/2 c rolled oats
1 egg or flax egg (2tbsp ground flax and 4 tbsp hot water)
1 tbsp ground flax seeds*
1 tbsp chia seeds*
1/2 tsp cinnamon*
1/2 tsp vanilla extract*
salt to taste*
maple syrup/honey/agave/berry compote/nutella*
So this is pretty easy; blend everything together just until it’s combined. Now let the batter sit for 10-15 minutes, and then you’re ready to cook some delicious pancakes! If your batter appears too thin, it will thicken while you wait; if your batter looks too thick, add some milk or water until its slightly thinner.
When cooking the pancakes, you can use a non-stick skillet or use a bit of oil or butter, so they don’t stick. They should only need to be cooked a few minutes on each side until they’re ready. I will say if you make them smaller, they’ll cook through better and faster. The tell-tale sign for flipping them is when bubbles start to appear around the edges and throughout the pancake.