I love crispy tofu and I love peanut butter. Enter a savory, Thai-inspired dish with both, made grain-free by using “riced” broccoli and cauliflower in place of traditional white rice. To me, this is comfort food at it’s finest, perfect for dark or cold winter days when I’m craving something rich and savory, yet wholesome. While this type of “rice” isn’t considered low-FODMAP, I can tolerate small amounts of both every so often, as is present in this dish. But please assess your own tolerances and adapt using regular rice instead if needed (see note below).
This breakfast bowl is cold, green take on the Peanut Butter Banana Smoothie recipe. This breakfast bowl comes together quickly since all ingredients are added to the blender at once, and is a perfect option for busy mornings. Topping with homemade or grain-free granola (recipe coming soon!) and blueberries adds delightful texture, color, and crunch. It’s also a great way to get in your first serving of healthy greens!
Some morning I just want and need something that is quick and easy to make but is tasty and satisfying. Two of my favorite foods are peanut butter and bananas and they complement each other so well! I created this simple smoothie recipe to combine those ingredients. The raw cacao nibs provide a crunch and the cinnamon, a dash of spice!