Honey Peanut Veggies Stir Fry – It’s peanut butter day!!!

Honey Peanut Veggies Stir Fry

Honey Peanut Veggies Stir Fry - Tartine & Maple

So today is peanut butter day!!! yep, that’s right! I discovered recently that there is a food “holiday” almost every day! Yesterday was pie, tomorrow is Irish Coffee (why didn’t it fall on a week-end…), and today is peanut butter!

I mean we could talk all day about or favorite things made with PB, or how we just like to eat it out the jar. But here a few things to know about PB:

– It was used hundreds years ago by the Aztec Native Americans

– On the healthy side, Peanut butter (and peanuts) provides protein, vitamins B3 and E,magnesiumfolatedietary fiberarginine,[7] and high levels of the antioxidant p-coumaric acid.

– BUT, Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids that are thought to be a cause of atherosclerosiscoronary heart disease, and stroke. So go with Natural PB!!! I made the switch a year ago, and I love it!!!

Of course there are tons, I mean loads of baking recipes with PB, but it is also very tasty in savory dishes! In my recent search for new veggie recipes, I came across this one from Carrie On Vegan. Of course I didn’t follow it to the T, but just not even thinking about what I was doing, I ended up with a very tasty veggie stir fry! Even hubb and the kids devoured it!! WIN!

Everyone enjoys PB day!!!

Everyone enjoys PB day!!!

There are no real measurement there, because I didn’t intended to make this recipe for the blog, and as any stir-fry, it’s open to your own creativity!

So in my stir fry, I had:

1/4 onion sliced

2 celery stalks

about 1 cup of shredded white cabbage

1 carrot, sliced

a few broccoli florets

3 big kale leaves, chopped

For the sauce:

1 tbsp natural PB

1 Tbsp honey

1 Tbsp balsamic vinegar

1 Tbsp soy sauce


In a wok or large pan, star your stir fry: preheat with a tsp of oil, then add veggies in the order listed. Cover with a lid for a few minutes to steam the veggies.

In a bowl, add the ingredients for the sauce, put in the microwave for 30 sec to soften the PB and honey and stir. Add to the stir fry and blend well. Cook for another 2 min and serve! Add some Tabasco for an extra kick!

Could work very well with a beef or chicken stir fry, and served with plain rice.

Enjoy Your PB night!

That's me enjoying my PB night...

That’s me enjoying my PB night…



Related post:

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The cabbage soup diet, 3 days in!

cabbage soup

There, I’m doing it, the cabbage soup diet! Yeah, well I say I was going to try it!!! Even if it is all folklore, and I don’t really need to loose so much weight (2-3 pounds would make me feel better), the need to feel cleaner from the inside is my motivation. Not sure if it is actually true, but some say surgeons used to give this diet to patient before heart surgery, because it is supposed to unclog your system from bad fats and all that stuff. Honestly, the whole month of December, all the way until yesterday morning (had my work holiday party last night, and had way too much to drink, so perfect timing to clean up the alcohol too remaining in my system), I have made no concessions!!!

Several friends, with whom I have shared my intentions about this diet, have argued that I really don’t need to lose weight. And fine, I am far for overweight, but even though, not fitting in any of your pants is just not acceptable anymore! It gets to your moral, and your wallet! Let’s face it; it’s cheaper to buy the ingredients for the soup than a new wardrobe!

So there it goes. I got the information and recipe from this web site: http://www.cabbage-soup-diet.com/. Now, in black is the original recipe, and in red my changes.

  • 6 large green onions
  • 2 green peppers
  • 1 or 2 cans of tomatoes (2 used)
  • 3 carrots
  • 1 container (10 oz. or so) mushrooms (didn’t have fresh, used one can of mushrooms, rinsed)
  • 1 bunch of celery (used half of one bunch, not so fan of celery, which was already plenty for me!)
  • half a head of cabbage
  • 1 package spice only soup mix (In the US, Liptons is a good choice) (didn’t used that)
  • 1 or 2 cubes of bouillon (optional) (didn’t used that)
  • 1 48oz can Low Sodium V8 juice (optional) (didn’t used that)
  • Season to taste with pepper, parsley, curry, garlic powder, etc. (added a lot of fresh grinded black pepper, half a bunch of fresh parsley, which adds its share of health benefits!)
  • Other things added/changed:
  • I also added 2 teaspoons of Better Than Bouillon Organic Beef Base for added taste. Love that stuff, it has so much flavours without all the MSG usually found in cubes of bouillon.
  • Finally I added a bit of dried laurel, rosemary, basilica and savory, can’t be hurting…
  • The recipe said to add 8 to 12 cups of water, but I didn’t have enough room, so I added more water after cooking.
  • The recipe is telling you to use non-stick spray to sauté the onions, but I have to disagree. Cooking spray contains soy lecithin, soy fatty acids and propellants, which I really prefer to replace by a teaspoon of good olive oil… but that’s just me

Now, making the soup, I’m pretty sure you can manage without my instructions… or visit the above site if you need them. Just remember to cut your veggies small enough to be able to eat them easily after cooking. It is not recommended to blend the soup. The action of chewing your food does help making you feel fuller.

Another disagreement with the recipe: It says to cook your soup for 2 hours!!! What a waste of time and good nutriments! I cooked it in a pressure cooker for 20 min after the whistle started, and it turned out perfect! The veggies are cooked enough, there is a remaining crunch to the celery, and I feel like I saved some of the vitamins by not overcooking…

This soup is really not bad I have to say! I didn’t added salt at all since there is some in the beef base, and it wasn’t lacking! I also added a few drops of tabasco to my bowl, and it was much better than anticipated!

So now, it’s been 3 days, how is it going…

If you read on the site, you’ll see that each day, you get to eat certain food, along with the soup.

1st day: fruits. Not bad, love fruits, was a pretty good day! Plus recovering from a hangover, eat so fresh all day was quite satisfying! Every time I felt hungry, I would just eat more fruit!

day 2 lunch


2nd day: vegetables. Not as fun. Not that I don’t like veggies, but rather have fruits, that’s my sweet tooth! Plus veggies without salt or seasoning, huh, kinda hard for me! I did cheat and used a teaspoon of olive oil (authorized cheat …) with lemon juice for topping to my salads, but still… oh, and you’re allow to one baked potato for dinner! Let me tell you, I never savoured a baked potato this much ever in my life!!! It was so good, I kept aside a half to eat later, while hubby was having his chocolate nightly snack, so I wouldn’t cave! That’s right, he ate chocolate in front of me? Rude don’t you think?

Those 2 days, were my days off, and I didn’t do much, beside a nice walk to the park with the kids, even managed to take a nap! So things were good…

3rd day: veggies and fruits. The food wasn’t the problem, but going to work was… I felt so tired all day!!! Not hungry though, and I brought enough soup and fruits to satisfy my hunger, but I was drained! Lack of sugar? Proteins? Starch? Not sure, but today was though. While preparing dinner for the kids, I caved and had a piece, tiny piece of their baked salmon… It smelled so good!!! Oh well, at least it’s not chocolate!

Tomorrow, bananas and milk, I’m pretty excited about that to be honest! Sweet bananas and fresh cold milk… hummmmm.

Keep you updated later this week, wish me luck!

Make sure to read the wrap up! The cabbage soup diet: the wrap up!



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Quinoa Tabouleh, best side to your BBQ!

Quinoa Tabouleh

Usually prepared with bulgur or couscous, Tabouleh is amazing with quinoa! Quinoa has so much goodness to it, if you haven’t tried it yet, now is time!

This side dish is the perfect addition to your BBQ feast; refresing, healthy and zesty, everyone will enjoy a scoop of it, really, everyone! It answers to pretty much all kinds of diet: vegan, dairy free, gluten free… and more, but none the less, amazingly tasty!

Very easy to prepare, but must be done in advance!

Enjoy the rest of your summer!

Ingredients: for a dozen guests, as a side dish

  • 1 & 1/2 cup quinoa
  • 2 & 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup golden raisins
  • 1/2 red onion finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, diced
  • 3 or 4 tomatoes, diced
  • 1/2 t Tabasco
  • 1 t salt
  • 1/2 t pepper


  • The day before, or morning of, cook your quinoa in the water; on high until it starts boiling, then 10 min on low, covered. If water is left after that, remove all excess with a strainer. Do not over cook, the quinoa will absorb other liquids later!
  • Let the quinoa cool to room temperature, then add lemon and oil. Refrigerate overnight, or until completely cold.
  • Once cold, add to the quinoa all the remaining ingredients. season to taste. Refrigerate again for at least another 2 hours before serving.
  • Serve really cold, as a side dish. Best done the day before, so all the flavors marinate together. Your vegetables won’t get soft until the 2nd or 3rd day.

Find the easy to share, print and e-mail recipe on my Recipage.

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Post publishing updates:

September 6th: This recipe was featured on the top 6 savory recipes of  Whatcha’ Whipped Up, from the delicious blog: DJ”s Sugar Shack! Thank you so much!!!