Spring Rolls With A Ginger Peanut Sauce

During the summer I love to have a dinner that is light and filled with many vegetables! I decided spring rolls would be the best option and they did not dissapoint! This was actually my first time making them and was surprised how easy they were! Of course I had to pair them with a sauce which made it even better and involved peanut butter (my favorite)!

Spring Rolls

-3 spring roll wrappers

-12 lettuce leaves (I did about 4 per wrap)

-1/2 green pepper

-1/2 avocado

-3 small carrots, chopped, or about 1/4 of a whole carrot

-1 tbsp sesame seeds (optional)

Peanut Ginger Sauce:

-1 tbsp coconut aminos

-1 clove minced garlic

-1/2 tsp lemon juice

-1/4 tsp ginger

-1 tsp sesame oil

-1/2 tbsp peanut butter

-1 tsp water

-1 tsp sesame seeds (optional)


1. Wash and cut all the vegetables.

2. Follow the package for the spring roll wrappers.

3. Fill the spring roll with all the veggies and roll.

4. Whisk the sauce ingredients together.

5. Cut the spring rolls in half, plate, and enjoy!

Peanut Crusted Tofu Pad Thai

Since it is nut butter week I thought I should try and make at least one savory dish! What is better than a pad thai dish! I have always loved pad thai dishes and think they are super easy to make and it turned out super delicious. Powdered peanut butter is the featured nut butter and it is great for sauces. Plus it has less fat than normal peanut butter but still great flavor!

Ingredients:                                            -1 pack extra firm tofu                         -1 tbsp coconut aminos                     -2 tbsp powdered peanut butter    -2 organic millet and brown rice ramen cakes or any pad thai noodles of choice                  -Vegetables of choice: I used broccoli, cauliflower, and carrots       -Optional: sesame seeds, cilantro, peanuts for topping


-3 tbsp coconut aminos                    -3 tbsp powdered peanut butter     -1 tsp honey                                             -juice of 1/2 lime                                     -1/2 tsp ginger powder                     -1 clove minced garlic

Directions:                                              1. Preheat oven to 400F. Press water out of the tofu and cut into cubes.                                 2. Drizzle with coconut aminos and coat in powdered peanut butter. Bake for 30 minutes. 3. While it is baking make the noodles and prep the vegetables. 4. Make sauce by simply whisking together the ingredients. 5. Add everything to a large pan until well combined.                          6. Top with the optional toppings and more coconut aminos if desired.

Peanut Butter Stuffed Pancakes

Another nut butter week post means it is going to be a good day! Who doesn’t love to make pancakes to start your day? Especially if they are stuffed with nut butter! I was nervous to see how they would come out but they tasted absolutely delicious! They were pretty easy to make and all the ingredients should be easily accessible! Have a good day and I suggest you make these now no matter if they are for breakfast, lunch, or dinner.


-1 cup white whole wheat flour
-1 cup water
-1 egg
-1/4 cup cacao nibs
-1 tsp baking powder
-1 tsp vanilla extract
-peanut butter
-coconut oil



-1 banana
-pure maple syrup
-peanut butter
1. Combine all the ingredients in a bowl. Spray coconut oil on a pan over medium heat. Pour about 1/4 cup of batter.
2. Put about 1 tsp of peanut butter in the middle. Top with a little more batter.
3. Flip when bubbles start to form. Repeat until all the batter is gone. Should make about 7 pancakes.
4. Top with banana, pure maple syrup, and peanut butter.