Hello friends!

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I hope you all had a wonderful weekend. Mine although not eventful was very good. For small reasons, but those are the best reasons right?

Matt and I spent an awesome Saturday together watching some pre-season football games and had amazing conversations. As simple as that sounds it was just what we needed I think. And Sunday while he was off doing his fantasy football draft, I took the liberty of treating myself to a pedicure.

Sometimes it’s the small simple things that make day’s marvelous.

But today to make it even more marvelous I have a recipe to share with you guys!

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I mentioned in my last post that I got some of my cooking mojo back.

It’s a slow process and I have found so many recipes that I want to make, so let’s hope I can keep with it and start cooking and being creative again!

I did tease you with one dinner that I made recently that was too good not to share.

It’s so simple to make, yet so delicious.

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Spicy Peanut Thai Chicken Stir Fry


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(serves 1)

– 4oz diced cooked chicken breast (I used Trader Joes pre-cooked chicken strips)

– 1 package angel hair tofu noodles (or regular angel hair pasta)

– 2 cloves garlic

– 2 cups veggies (I used 1/4 onion, broccoli, cauliflower, carrots and zucchini)

– 2 tbsp vegetable oil (or oil of choice, sesame seed oil would work as well)

spicy peanut sauce (see recipe below)

Optional Toppings:

– sesame seeds

– chopped peanuts

– sriracha

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Spicy Peanut Sauce


– 2 tbsp peanut flour (or PB2)

1/2 tbsp braggs liquid aminos

– 1/2 tsp sriracha (more or less depending on how spicy you want it)

– 2 tbsp water (more if sauce needs more thinning)

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– Prepare sauce by mixing all ingredients in a small bowl until well blended. Set aside.

– Heat vegetable oil in non-stick pan and add garlic and onion. Let cook for 5 minutes.

– Add mixed vegetables to pan and cook until softened (add water or braggs liquids aminos to pan if needed) *

– Once veggies are cooked add tofu noodles to skillet and cook for 5 minutes or until warm.

– Reduce heat and add spicy peanut sauce to pan and stir to coat chicken and veggies.

– Place on a plate, drizzle with more peanut sauce and sprinkle with sesame seeds, crushed peanuts and extra sriracha if using.

* Could steam veggies first and then add to skillet

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I love the spicy peanut sauce so I usually make an extra batch and use it for dipping, I also use extra braggs liquid aminos or soy sauce for more dipping too.
What can I say. I’m a dipper!

This dish is great because it can easily be modified for whatever veggies or pasta you have on hand. It can also be made vegetarian by substituting tofu or tempeh for the chicken.  I have plans to use both because anything in that sauce will be amazing.

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Well loves I hope you all have a great Monday.
Stay Marvelous.