I am stupid proud of this video haha for the challenges I took on and the 5 hours it took me to edit this! I had a blast through it all! I hope you guys enjoyed it too! All my love…
R E C I P E S:
MUESLI:
– 3 Cups Oats
– 1 Cup Puffed Rice
– 1 Cup Puffed Kamut
– Sliced Almonds
– Raisins
– Cinnamon
– Add whatever extra stuff you want!
(I have a few other muesli recipes that I will be testing out in future videos! This was just my first attempt)
Bake oats and cinnamon on a baking sheet for 5-10 minutes in the oven on 375 (f). Place back in bowl and mix in other ingredients. Voila!
LUNCH BOWL:
– Tofu
– Broccoli
– Rice
– Avocado
SAUCE:
– 1 Tablespoon peanut butter
– A dash of tahin
– splash of lime juice
– splash of soy sauce
– splash of maple syrup or agave syrup
– 1 Tablespoon Water
Combine all the sauce ingredients together and mix thoroughly.
This one is pretty self explanatory but heat up your rice and broccoli. Coat the tofu in the peanut sauce and heat up in the frying pan. Combine everything together in a bowl and mix to perfection!
SESAME GINGER NOODLES:
– 1 Pack of Rice Noodles
– 3 cups of baby bok choy
– thinly sliced green onion
– sesame seeds to top (optional)
SAUCE:
– 2 Tablespoon Ginger (finely chopped)
– 2 Garlic Cloves (finely chopped)
– 2 Tablespoon Soy Sauce
– 2 tbsp maple syrup
– 1 tsp sesame oil (we didn’t have sesame oil and couldn’t afford it (why is a tiny bottle of sesame oil $8?!?!?!) so we skipped this step)
– 1 tsp crushed red chillies
Wash your bok choy, and chop into quarters. Set aside. In a small bowl, mix your sauce ingredients together, and set aside. Boil your rice noodles according to package directions, until soft. In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes. Next add in your bok choy, mixing well. Reduce heat to low and add in your rice noodles. Toss together and serve immediately.
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