Peanut Lime Sauce with Chicken and Rice Noodles

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It’s very rare that I actually measure ingredients when I prepare dishes, but I was determined to make this recipe easily replicable. I served it with chicken, rice noodles, and vegetables {see below} but you could also use it as a dipping sauce! Either way, this easy no-cook peanut sauce is adaptable and pretty dang delicious!

Serves 1.

Peanut Lime Sauce
  • 2 tbsp smooth or crunchy peanut butter
  • 1 tsp sesame oil
  • juice of 1/2 lime
  • 2 tsp soy sauce {I use gluten-free Tamari}
  • 1-2 tbsp peanuts
  • 4 tsp olive oil
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1-2 small clove of garlic
  • 1 tsp finely grated fresh ginger
  • Several dashes of cayenne pepper

Combine all ingredients; stir or blend in Magic Bullet until well-mixed. Store in fridge until needed.

Chicken & Rice Noodles
  • Julienned carrots
  • Chopped jalapenos
  • Thinly sliced onions
  • Cilantro
  • Sesame seeds
  • Sriracha

Prepare chicken using this method or buy a rotisserie chicken if you’re pressed for time! Prepare rice noodles according to package. In a small skillet, saute carrots, onions, and jalapenos over medium with olive oil until tender. If desired, heat peanut sauce in skillet.

Layer rice noodles, chicken, and vegetables in bowl; pour peanut sauce over; and garnish with cilantro, sesame seeds, and sriracha.
  • For best results, leave sauce in refrigerator overnight. This will allow the flavors to blend completely
  • I bought a rotisserie chicken, tore it into pieces, and let it sit in the sauce overnight to marinate. You could do the same with chicken breasts
  • You could also garnish with basil or mint
  • This dish can be served hot or cold; I prefer it hot
  • Make it vegetarian just by leaving off the chicken

peanut butter apple smoothie

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I was recently caught in a predicament: should I enjoy a refreshing smoothie or apple slices dipped in peanut butter? {Yes, I know…first world problems!}. Then I was struck by a brilliant idea- what if I were to combine the two? I took to the internet to find out if my idea was so ingenious that no one in the history of Google had discovered it.

But I soon discovered Grad Gastronomy and instantly related to the author’s pithy words: “I had an apple, and thought, ‘I like peanut butter on apples and I like smoothies, so why not try to combine the two?’ I did and it was yummy.”

Thus, I did too and indeed, it was yummy.

  • 1/2 an apple, cored and cut into small pieces {I used a pink lady and left the peel on- that’s where all the fiber is}
  • 1 1/2 tablespoons of peanut butter
  • 8 ounces of soymilk

Combine in a blender; enjoy!

rice cakes: a gluten-free snacker’s dream

Before I started trying to eat gluten-free, I hadn’t had a rice cake since elementary school. But why not?! They’re cheap, versatile, and while not a nutritional super-food, they’re definitely not a calorie bomb (not that I count calories anyway).

Via Wikipedia

They’re a fantastic base for toppings because they don’t have an overwhelming flavor. Here are a few ideas for toppings:

  • Cream cheese {my breakfast staple} with or without cucumber
  • Cheddar cheese
  • Peanut or almond butter and banana {via Carlee}
  • Pizza-style {via Quaker Oats; a good alternative to my gluten-free “chicken parm“}
  • Hummus and turkey
  • Avocado, havarti, and tomato slices
  • Tuna salad
  • Seven layer Mexican dip
  • Roasted red pepper or Romescospread
  • Almond butter and shredded coconut
  • Honey and peanut butter