Fresh Tofu Summer Rolls with Peanut Dipping Sauce

Hey what do you know, another spring roll and peanut sauce recipe! This one is special though because I modified it slightly for any FODMAPers out there. But it’s still vegan and family friendly. These things are seriously so good I could eat them every day.

See, don’t those look good!?
These are so versatile and you can really put anything you want in them. I made these with tofu, rice noodles, lettuce, cucumber and cilantro to make them FODMAP friendly. But you can use cabbage, carrot, avocado, mango, the list goes on and on!

And the peanut sauce is just this sauce here minus a few ingredients. It’s still every bit as delicious.

I won’t list the amount of ingredients I used because it’s totally up to you and how many rolls you want to make. You can make just a few rolls for yourself or 30 because you are bringing these to a party (excellent idea by the way). I made these with a lot of noodles because I had some noodles I was trying to use up. But sometimes I don’t use any noodle and I just use cabbage or lettuce.

Tofu Summer Rolls
Rice paper wrappers
vermicelli rice noodles, prepared
lettuce, sliced up
tofu, prepared
cucumber, peeled.
cilantro, leaves only

Begin by preparing all your ingredients. Cook the tofu, cook the noodles according to the directions on the package. Peel a cucumber and then use the vegetable peeler to peel off thin strips of cucumber. It’s the fastest way I’ve found. Slice up some lettuce and pluck some cilantro leaves off the stem. Arrange an assembly line for yourself in this order: noodles, tofu, lettuce, cucumber cilantro. Then get out a large cutting board to use as your assembly station. Last, fill a large bowl up with hot water from the tap. It doesn’t have to be scalding hot since you will be putting your hands in it after all.
Now it’s time to begin. Take a rice wrapper and submerge it in the hot water for a few seconds until it becomes soft but before it turns into unruly mush. Lay the wrapper out on the cutting board. In the bottom third of the wrapper place about 1/4 cup of noodles then above the noodles make a line of tofu. Then add the lettuce and cucumber on and top with a few leaves of cilantro. Fold the sides in first, then fold the bottom up and roll it up like a burrito. Place on a plate and start on the next. It can be a little time consuming at first but it goes quick and it’s worth it.


FODMAP Friendly Peanut Sauce
1 cup boiling water
1 cup peanut butter
1/4 cup coconut oil
1 tablespoon lime juice
2 tablespoons tamari

In a saucepan boil 1 cup of water. Add the peanut butter and coconut oil and stir until smooth. Add the remaining ingredients. Store in the refrigerator.

And last, here is the true vision of relaxation.


Happy Wednesday!


Raspberry Lime Vinaigrette Dressing

Have you ever wanted to enjoy the hot summer weather and feel the sun on your face while at the same time having the comfort of air conditioning to keep you cool?

Of course. We all have. But Lilly has it perfected.

Sun on the face, air conditioning on the back. That dog is too funny.

I have a salad dressing recipe today that is really delish and really, really easy to make. For the past couple months I’ve been buying a Raspberry Lime Vinaigrette from the grocery store but the first two ingredients are water and sugar and then somewhere down the list it has raspberry puree and raspberry juice. But it was a tasty dressing so I kept buying it. Sigh.

Now I can make a similar version with no added sugar in a few minutes. Just throw everything in the magic bullet (or blender), blend for a few seconds and voila, a flavorful, healthy dressing that will last a week or two (depending on how much salad you eat).

By the way, I’ve been eating this salad for about 2 weeks straight and I’m still loving it. I know, I am so boring…spinach, baby greens, strawberries, red onions, maple pecans and this dressing.
Those pecans on there are SO good. I’ll have to share that recipe. My mom makes them for me and I have a really hard time not eating 30 pecans before dinner. 🙂

Raspberry Lime Vinaigrette Dressing
12 ounces fresh or frozen & thawed raspberries (I used fresh but next time will use frozen to save $)
1/4 cup grapeseed oil (Grapeseed oil is very mild tasting so it’s great in salad dressing. You can substitute a different oil but it will taste different)
3 tablespoons lime juice (bottled is fine)
1 teaspoon balsamic vinegar
1/2 teaspoon salt
pinch of pepper
2 tablespoons water (or more to thin to desired consistency)

Place all ingredients in a magic bullet or blender and blend until smooth. Store in the refrigerator.

Rosemary Oven Fries (fodmap & vegan)

Everyone has had french fries before so these really don’t need much explaining unless you need me to explain that FRENCH FRIES ARE REALLY TASTY! And when they are baked in your very own oven with some fresh rosemary they will come out crispy and delicious and WAY better than a deep fried fry.

I have always loved sweet potato fries but I had never made oven fries with a regular ol’ potato. That is until I learned that sweet potatoes are bad news for folks with FODMAP sensitivities but regular potatoes are ok. Also, ketchup = poison for FODMAPers since it’s made with apple cider vinegar, garlic and usually high fructose corn syrup.

Now, you will notice in the picture I sprinkled these fries with parmesan cheese. Please don’t hate on me yet. Hear me out. First of all, I thought I would have a better chance of someone pinning this recipe to Pinterest if the picture had cheese on it. I have noticed the cheese covered recipes are quite popular on Pinterest. Actually, the reason I sprinkled cheese on there was for the FODMAPers! Folks with FODMAP sensitivities are very limited in what they can eat and it would be pretty darn impossible to eat a strictly plant based diet and get enough nutrients. Plus they can’t have ketchup so they need something to put on their fries!

Anyway, you don’t HAVE to put cheese on these. Ok, moving on.

The secret to a crisp oven fry is spacing the fries on the baking sheet. You want each fry to have as much air touching it as possible. So space them out and lay some cross ways on top of others, kind of like making a fire.


I made a hashbrown version of these too. Also very, very good.


This recipe is just for 1 potato. Multiply it as desired.

Rosemary Oven Fries
1 potato cut into french fry sized strips
a little olive oil
a dash of salt to taste
a dash of pepper to taste
3-4 tablespoons fresh rosemary, chopped
1/3 cup freshly grated parmesan cheese (OPTIONAL)

Preheat oven to 500˚F. Line a baking sheet with parchment paper. Slice the potato up into french fry sized slices, leaving the peel on (or you can peel them if you want). Place the potato strips in a large bowl. Drizzle with a little olive oil, sprinkle with a little salt and pepper and then add the chopped rosemary. Use your hands to get the oil and seasonings distributed evenly onto the potato. Spread the potato strips onto the prepared baking sheet. Bake for 15 minutes or until browned and crispy. Remove from oven and if desired, sprinkle with cheese.

Have a fantastic weekend!

No Bake Cookie Cups (FODMAP & vegan)

I’m finally done with my yoga teacher training program! Woo hoo! It only took me a year (sarcasm). Most of the other students in my program did it in 1 semester. But I’m finished and it feels SO GOOD! Now I’ll finally have more time to post all these recipes I have stockpiled!

Let’s get to it, shall we?

I debated if I should call these treats “cookies” or “granola bars”. I didn’t think anybody would believe these all chocolate things were granola bars. But at the same time, they don’t have the massive amount of corn syrup or sweetened condensed milk most no bake cookies have. Well, either way, they are a delicious treat perfect for taking with you on the go. They are FODMAP friendly too! Store them in the fridge or freezer and thaw one out whenever you need a tasty morsel!

No Bake Cookie Cups

1/2 cup peanut butter
1/3 cup sugar + 2 tablespoons almond milk (or 1/3 cup honey if you aren’t fodmap)
1/4 cup coconut oil
2 tablespoons cocoa powder
1 1/2 cups old fashioned oats
1/2 cup enjoy life chocolate chips (or your favorite chocolate chip)
muffin pan liners

In a medium saucepan over low heat melt the peanut butter, sugar, almond milk (or honey) and coconut oil and stir until combined. Add the cocoa powder and stir again. Remove from heat and add the oatmeal and stir. Last, add the chocolate chips. They will melt fast.
Spoon the mixture into a lined muffin pan, filling as full as you would like. Store in the refrigerator.

Lilly goes on walks nearly every day unless it’s too hot for her. We live at the top of a hill so she’s always really fast fairly quick on the way down the hill, but on the way back home she is sooooo slooooow. Then as soon as we get home she collapses on the cold tile floor.


Have a great week!

Birthdays and Closets

I have been kind of a bozo blogger lately. Not that I haven’t been doing stuff…I just haven’t been doing anything terribly interesting!

But I’ll write about it anyway and show pictures of my closets. Who doesn’t want to look inside other people’s closets!?

That reminds me: the parade of homes is going on right now.

My hubby turned 33 last week! I got him this awesome cake from city cakes (yum) and had them decorate it with a paraglider. So cute. But being a klutz, I picked the cake up, walked to my car, tried to carefully set the cake IN the car but instead dropped it upside down. DOH!
There wasn’t too much damage though 🙂

A couple days earlier Miss Lilly turned 10! I got her a special bone for her birthday but she had no interest in it and just whined for one of her regular bones. Diva.

This is exciting. I ordered prints of all our wedding and honeymoon pictures AND put them in a photo album. And THEN we picked out our favorites and framed them and now we have pictures on our walls! That might not sound too mind blowing but for us it seemed like a big deal. It makes me wonder though, how many pictures of yourself should you have hanging in your own home?

And then I went on a closet cleaning spree. When I moved into my husbands house we just kind of unloaded everything but didn’t really get it organized.
So check this out!

First, we got this shoe rack from Lowe’s and put all our shoes in the garage! My shoe collection is pretty pitiful.

Then, I organized my husbands closet where he keeps all his paragliding and speed flying gear.

Then I worked on the upstairs closets. When I moved in I put all my clothes in the guest room closet. The closet in the master bedroom had his clothes and boxes and boxes of paperwork and business stuff.

I took a big step and moved all my clothes into the master bedroom closet:

And now the guest closet has everything else.

I recycled one of my husbands fancy storage boxes. It appears it expired in 2010 🙂

Now there’s just one closet left, but I’m scared to go in it. Look…it’s like a black hole!

Was that boring or what? Sorry. I swear I have good recipes on the way.
Have a great weekend!