Ingredient: roasted peanuts


Kung Pao Chicken

Serve with cooked Jasmine rice-

A Cooking Light recipe of Kung Pao Chicken was my original trigger to want to test an at-home version of the popular Chinese dish found at all US Chinese restaurants. When I looked at the CL version’s ingredients something seemed amiss (namely I doubted that red pepper flakes could recreate an authentic recreation) so I immediately went to Bee Yinn Lo’s website, Rasa Malaysia, my favorite Asian recipe site. I am glad I did, as I learned that Kung Pao is actually an authentic Chinese dish (and not a made-for-American-tastes recipe) and this is the authentic version.

I have followed her recipe as closely as possible, although I did not have a couple ingredients (but I used close substitutions), scaled the heat back a bit (just enough so my 10 year old would eat it) and the result is authentic, fresh and a keeper that I would like to regularly make when Chinese food cravings strike or for friends at a Chinese takeout-themed dinner party perhaps.

All Seasons, American, Contains Nuts, Dairy Free, Dessert, Desserts, Gluten free, Raw, Sugar Free, Vegan, Vegetarian

Sweet and Salty Nutter Balls

My husband likes Lara Bar’s Uber bars and one day he brought home a box of “Roasted Nut Rolls”. I liked the name so I flipped to the ingredients and decided I wanted to make a simple version at home. These were a huge hit with my gym friends (great for both pre- and post-workout) as well as a sweet treat, snack or quick, grab-and-go breakfast for my family.