[RECIPE] Veggie Stir Fry with Ginger Peanut Butter Sauce Plus Mighty Nut Giveaway

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2015_10_26_MightyNutThe first time I visited a Thai restaurant and saw peanut sauce on the menu I turned up my nose. My only real exposure to peanut butter was big spoonfuls straight from the jar and fluffer nutter sandwiches. I couldn’t imagine peanut butter with savory flavors like soy sauce, garlic and chilies but the thing is it works. The peanut butter provides a super creamy and nutty flavor and lends itself well to a combination of sweet, salty, and pungent flavors. Ever since this first encounter I have been in love with peanut sauce.
2015_10_26_MightyNut10I find that the thing with my peanut sauce is that I am always trying out new combination of ingredients. For last nights dinner I went a bit heavy on the ginger and I used Mighty Nut Powdered Peanut Butter from Peanut Butter & Co. This powdered peanut butter has all the protein, fiber and delicious taste of your standard jar of peanut butter but without all the oil. You can add it to a sauce or smoothie as I have or you can simply mix it with water to create a creamy spread.

Ginger Peanut Sauce
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Ingredients
  1. 3/4 Cup Mighty Nut Original Peanut Butter
  2. 1/4 Cup Reduced Sodium Soy Sauce
  3. 1 Tablespoon Vegetarian Fish Sauce or Tamari
  4. 1" Grated Ginger
  5. 1 Minced Garlic Clove
  6. 2 Tablespoons Maple Syrup
  7. 1/2 Cup Water
  8. 1 Tablespoons Lime Juice
  9. Dash of Chili Flakes - to your liking
Instructions
  1. Put everything into the blender and blend until smooth! Adjust seasonings to your liking.
Naturally Lindsay https://www.naturallylindsay.com/
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One of my favorite things to combine peanut sauce with is broccoli and tofu but since my tofu expired almost a month ago I decided to swap meaty button mushrooms for the tofu. I simply sauteed up onions, mushrooms and broccoli and tossed with a bit of the ginger peanut sauce. The sauce thickened right up when heated creating a delicious, creamy and saucy stir fry. I served it up with brown rice, some shredded green cabbage for a little crunch and extra sauce on the side. This sauce would also be great tossed with some soba noodles or as the sauce for a kale salad. Enjoy!

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Disclosure: This post is sponsored by Fit Approach and Mighty Nut. I was provided with product, as well as compensation, for this post, but all thoughts, recipes and opinions are 100% my own.

[RECIPE] Pumpkin Pie Chia Pudding Ft. Coconut Dream

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Dream - Pumpkin Chia Pudding -1
I know we are in pumpkin mania season right now and I couldn’t resist creating a recipe to ad to the mix. The great thing about this recipe is that you can really customize it to your liking. Not into pumpkin? Leave it out and up you’ve got pumpkin spiced chia pudding. Simple, easy and perfect as a breakfast or place it in a fancy glass and you have a great dessert.

Pumpkin Chia Pudding
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Ingredients
  1. 1 Plain or Vanilla Coconut Dream® Yogurt
  2. 1/4 Cup Chia Seeds
  3. 2 Tablespoons Pumpkin Puree
  4. 1 Teaspoon Pumpkin Pie Spice
  5. 1/4 Cup Maple Syrup, divided
  6. 1/2 Apple, cut into match sticks
  7. Sprinkle of Cinnamon
Instructions
  1. In a bowl combine the yogurt, chia seeds, pumpkin puree, pumpkin pie spice and two tablespoons of maple syrup. Cover and place in the refrigerator for at least 20 minutes but you could do this the night before if you'd like.
  2. Top the chia pudding with maple syrup, apple sticks and a sprinkle of cinnamon.
Naturally Lindsay https://www.naturallylindsay.com/
Dream - Pumpkin Chia Pudding

Disclaimer: Thank you to Dream for providing me with the coconut yogurt used in this post. No compensation was received. I was not required to write a post.

My First Dia & Co Subscription Box | October 2015

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Disclaimer: This post is not sponsored. I purchased my own box after finding out about it via a YouTube channel, EllkoNYC,  that I watch. Also side note the lighting isn’t great on these photos but I wanted to share my box before I need to make my final decision. 

All Dia & Co. links are referral links.

One of my goals for this year has been to buy clothes for myself that make me feel good no matter what the size on the tag says. I have honestly been struggling with this all year since the baby weight hasn’t come off as easily as I had hoped. Finally I decided that I just needed to do it. The yoga pants and old t-shirts just weren’t going to cut it anymore. After searching stores and leaving empty handed and frustrated I decided that I needed to stop the stress and try something else.

I debated giving  Stitch Fix another try but after having terrible luck with them in the past and worried that they wouldn’t have enough options in my size I searched for another option. I tried online shopping to reduce the stress of attempting to shop either on my own without someone to consult with or with my two littles in tow. Well that just proved to be stressful as well so I almost gave up and went back to my yoga pants and t-shirts, that is until I came across Dia & Co.2015_10_18_Dia&Co-Box1-5

Dia & Co. is a clothing subscription box for sizes 14-32. Each box is curated by a stylist at Dia & Co. based on your profile that you fill out when you sign up. In the profile you put all of your sizes, your style likes and dislikes and items/materials that you don’t want in your box. You pay a $20 styling fee each time you have a box sent to you and that $20 can be applied to anything you keep in the box (if you don’t keep anything you’re out $20). You also receive 20% of if you decide to purchase your entire box. 

So I have to say my first box was on point when it came to colors and styles that I like. I am torn on what to keep or whether I should keep it all or not. Here is what I received in my first box …
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Item 1: Reversible Shawl $36

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Item 2: Naked Zebra Draw String Dress $74.99

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Item 3: Junarose 3/4 Sleeve Chevron Top $59

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Item 4: Modamix (faux leather) Motorcycle Jacket $124

Item 5: Jessica Simpson Skinny Jeggings $69

Total: $362.99 

Total if I purchase all 5 pieces: $270.39

What should I keep?

All Dia & Co. links are referral links. If you would like to try a box for yourself I’d love for you to use my link. Thank you!

12-Weeks to a Happier and Healthier Life | Weeks 5 & 6

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I wish I had a grand update for this week but I don’t. I didn’t drink enough water, I did a total of about 70 minutes of barre3 (and that was only two days of actually working out) and I started The Orange Rhino Challenge but I’m back on day zero. So all those goals from last week are being moved to weeks 7 & 8. So let’s do this thing. 

Goals for Weeks 5 & 6 7&8:

  1. (Dietary Goal) Drink 64oz of water everyday. I had been drinking close to a gallon of water everyday for a few weeks but in the past two weeks I haven’t been filing my water jar as frequently as I should. So cheers to drinking more water.
  2. (Physical Goal) Do 10+ minutes of barre3 online each day. Let’s try this again. Anyone want to be my accountability partner?
  3. (Mental Goal) Read and start The Orange Rhino Challenge. Being a stay-at-home mom of two little ones can be rewarding and fun but also exhausting and frustrating (usually all in the same day). If you know me you know I have a bit of a fiery personality and while my goals is be a gentle and warm parent I have my moments where I can be short and lose my patience. The thing is I don’t want to be short or lose my patience. I want to be calm, warm and in control of my emotions. You can read more about the challenge here. 

To leave things on a positive note I attended The Hello Sessions and I just feel renewed. Ready to to take on all my goals and follow through with my projects. It was an amazing experience. So here’s to getting back on track on all accounts. 

Featured Photo Credit: Linnea Paulina for The Hello Sessions

Things Around The Internet | The Hello Sessions Edition

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Happy Friday everyone! I’m off to The Hello Sessions for the day and I am nervous to leave my littles for the entire day but I am so excited to meet so many wonderful people and to learn, get inspired and to just have a great time. We have a pretty jam packed weekend but I am sure I’ll find a few moments to peruse the internet and so will you so why not check out these wonderful bloggers and fellow The Hello Session attendees.

Have a great Friday! Share a link to a post from around the web that you are loving this week. 

Quitting Blogging?!?

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I first started blogging back in 2006, well if you don’t count that LiveJournal account I had back in high school. Since then, I have had my ups and downs with blogging. I have had times where I dedicated a lot of my time and focus on my blog and other times where it kind of fell to the wayside. We have gone through name changes and content changes and here we are back at this place where I don’t know what to do.

I love blogging.

I have a book full of post ideas, photos I dream of taking, and things I want to share, but finding the time to do all this has become my struggle. This isn’t meant to be a woe is me kind of post more of a post to share what I’m thinking and hopefully to get some input.

With a one year old and three year old life is pretty chaotic these days. In addition to the standard demands of parenting, we have decided to unschool/homeschool so of course there is a lot of time and focus on this part of our lives.

Speaking of time we recently moved to a new house and my husband now commutes 1.5-2 hours per day via public transit (one car family). That means he is usually gone from around 6/7am to 5:30/6pm everyday. By the time he is home it’s dinner, cleaning/playtime and then bedtime for the kids. This should be when I workout (haha) or make time to do blogging projects but instead I feel exhausted and sit on the couch or head to bed early. Weekends come and we are catching up on errands and chores or heading out on family adventures. This is our favorite time of the week (well maybe not the chores!) and a chance for us to catch up and enjoy family time together.

Basically I have been feeling like I don’t know where to go from here. You see blogging is kind of my thing that isn’t taking care of the kids or the house but it’s something I don’t find I get to put much creativity into lately. I guess a part of me is wondering for those of you who also have other demands (work, kids, house, partner, working out social life, etc) how do you balance things?

Ultimately I don’t want to quit blogging because I love it I am just in a situation right now where I don’t know how to find the balance and the time. I’m hoping that maybe I’ll leave The Hello Sessions (blog conference I am attending Friday) with a better perspective, some inspiration and hopefully come out of it feeling refreshed.

So no I am not quitting. I enjoy it too much. Rather I am in need of a bit of time management and focused blogging time because I have a lot of ideas. Tell me how do you find the balance?

RECIPE | Roasted Roots & Red Lentil Stew

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This past weekend we made a trip to the farmers market to do a bit of produce shopping for the week. I was excited to see all of the great Fall produce available and Edith was excited to pick things out and to pay for them herself (with mama and dada’s $). She ended up choosing a small purple top turnip, a rutabaga, two parsnips and a handful of carrots among other things. Since I hadn’t really planned any meals around these roots I decided why not roast them up. I had some red lentils and veggie broth on hand as well and thought it might make a really great stew – spoiler it did! 

Roasted Roots & Red Lentil Stew
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Ingredients
  1. 1 small rutabaga
  2. 1 small turnip
  3. 1 large carrot
  4. 1 large parsnip
  5. 1-2 teaspoons olive oil
  6. 2 cups red lentils
  7. 6 cups vegetable broth or water
  8. 2 bay leaves
  9. 1/2 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
Cashew Cream
  1. 3/4 cup filtered water
  2. 1.5 cups raw cashews
  3. 1-1.5 tablespoons lemon juice
  4. dash of salt
Instructions
  1. Preheat oven to 375F.
  2. Toss the root veggies with the olive oil and a dash of salt and pepper. Spread on to a parchment lined sheet pan and bake for 45-60 minutes, until veggies are tender.
  3. Pour the red lentils and water into a large pot and bring to a boil; reduce heat, cover and cook for 15 minutes or until lentils are tender.
  4. Add the roasted roots to the lentils and then using an immersion blender give it a quick blend.
  5. For the cashew cream: Blend everything together in a food processor until smooth.
  6. Add a few dollops of cashew cream to the lentils to add some creaminess.
  7. Garnish with a dollop of cashew cream and a sprinkle of green onions or chives.
Naturally Lindsay https://www.naturallylindsay.com/

This stew is great served up with rice, quinoa or just a big hunk of bread. We also served ours up with some steamed broccoli but you could pair it with a green salad or eat it on it’s own. Enjoy!