Rainy day weather is great for baking and filling your belly with delicious food, don't you think?

I had a craving for something sweet and peanut-buttery so I adapted a recipe from Oh She Glows to fill my craving. This recipe is quick, easy, gluten free, dairy free, sugar free... another relatively guilt-free snack! The 1/2 cup of protein provides a nice source of protein and the oats are great fiber.

Ingredients:

• 2 cups oats (certified gluten free if you are cooking for someone with a true allergy)
• 1/2 cup smooth, all natural peanut butter
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp ground flax
• your favourite jam

Directions:

1. Pre-heat oven to 350F.
2. Place oats in a blender and quickly pulse them so they are mostly ground but you have some larger pieces left. 
3. Mix oats, peanut butter, maple syrup, cinnamon, flax, salt in a large bowl.
4. Roll in to balls and place on a a baking sheet (I put parchment paper on mine). Use your thumb to gently press and make a small dent in the centre of the cookie.
5. Using a small spoon, put about 1/2 tsp of jam in to the centre of your cookie.
6. Bake for 11 (ish) minutes.
7. If you want to be fancy, drizzle with a mixture of softened peanut butter + a tsp of maple syrup + 1 tsp coconut oil. You can definitely skip this step and the cookies will be just as amazing!!

I have a new favourite site: cookieandkate.com. I've had an ongoing list of tabs on my computer with recipes that I've been waiting to try... and I'm passing on all the best ones to you. Tried, tasted, and true!

One of my favourite parts of fall is the abundance of squash, root veggies, and brussel sprouts. I was a brussel sprout hater in the past but have been happily converted in the past few years - thank goodness! Brussel sprouts are so good for you! Fiber, vitamin C, vitamin K, folate, and liver-loving compounds called Indole-3-carbinol. Give your body a treat tonight with this delicious recipe. 

Ingredients and Directions:
Tofu:

• One block extra firm tofu
• 1 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 2 teaspoons corn starch
  
  

1. Cut the block of tofu in long, flat rectangles. We are going to start by pressing the tofu to squeeze out the excess moisture - this ensures that we get a nice crispy tofu.
2. Wrap with papertowels or clean tea towels, place on a cutting board, and put something heavy like a cookbook on top. Let sit while the oven is preheating and you start on the sauce. Preheat oven to 400F.
3. Once pressed for at least 10 minutes, cut in to cubes.
4. Toss with olive oil, tamari, and corn starch in a large bowl.
5. Place on baking sheet lined with parchment paper and bake for 25-30 minutes on the top rack, tossing half way through.

Brussel Sprouts:

• 1 bag brussel sprouts
• 1.2 tsp olive oil
• pinch of sea salt

1. Trim the sprouts (cut off the nubby end, peel off the outer leaves and slice in two). 
2. Toss with olive oil in a bowl.
3.  Place the sprouts facedown on a baking sheet, sprinkle with salt and bake for 25-30 minutes, flip halfway through.

Brown Rice​ (cook this while the sprouts and tofu are baking)
1. Put 1 cup of brown rice and 2 cups of water in a small pot. 
2. Bring to a boil, then turn the heat to "low" and simmer for 20 minutes until the rice is fluffy and cooked.

Honey Glaze (cook this while the sprouts and tofu are baking)

• ​1/4 cup tamari or soy sauce
• 2 tbsp rice vinegar
• 3 tbsp honey (or maple syrup)
• 2 tsp sesame oil
• 1-3 tsp chili garlic sauce (depending on your spicy tolerance)

1. Whisk all ingredients together in a sauce pan, bring to a boil over medium heat. Stir often and reduce to about half the original amount.

Put it all together! Layer the rice, sprouts, tofu, drizzle with sauce and top with cilantro and toasted sesame seeds if you have them. Yum!!

Photo credit to: cookieandkate.com

"This tofu is amazing" said the Acadian meat and potatoes New Brunswick raised man. I swear! This tofu was just that good!
I've found a new website, cookieandkate.com. She has amazing vegetarian recipes that we have been enjoying. This recipe is fresh, delicious, gluten free, dairy free, full of nutrients, fiber, and liver-loving compounds in the cabbage. It is an easy one to whip up as well.

Ingredients and Directions:
Tofu:

• One block extra firm tofu
• 1 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 2 teaspoons corn starch
  
  

1. Cut the block of tofu in long, flat rectangles. We are going to start by pressing the tofu to squeeze out the excess moisture - this ensures that we get a nice crispy tofu.
2. Wrap with papertowels or clean tea towels, place on a cutting board, and put something heavy like a cookbook on top. Let sit while the oven is preheating and you start on the sauce. Preheat oven to 400F.
3. Once pressed for at least 10 minutes, cut in to cubes.
4. Toss with olive oil, tamari, and corn starch in a large bowl.
5. Place on baking sheet lined with parchment paper and bake for 25-30 minutes on the top rack, tossing half way through.

Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp apple cider vinegar
• 2 tbsp tamari or soy sauce
• 2 tbsp honey
• 2 tsp sesame oil
• 1/2 lime, juiced (get a real lime, not the bottled stuff!)
• 2 garlic cloves, minced

1. Whisk all ingredients together. If it is too thick, add a tbsp of water.

Mango Salsa:

• 2 ripe mangos or a cup of thawed frozen mango, diced
• 1 red pepper, diced
• 1/2 bunch of green onions, diced
• 1/3 cup chopped cilantro
• 1 jalepeno, minced
• 1/2 lime, juiced
• 1/8 tsp salt

1. Add all ingredients together and mix well. I added an avocado as well.

Put the wraps together!
1. Using cabbage or lettuce leaves, layer the mango salsa, tofu, and peanut sauce. Wrap and enjoy!

* We made some rice to add to the wraps, Tony is a hungry carpenter!!
** You could probably use chicken in these wraps too! I don't know how to cook it though :)