Peanut Udon Stir-Fry

Well there was no shortage of drama at our house last week. Lilly had another brush with death. This time I really thought she was going to be a gonner.

I came downstairs Tuesday morning to make coffee and greet Lilly, but instead she was in her bed and couldn’t stand and was shaking like crazy. I thought for sure she must have had a stroke because her head was tilted to one side and she had no motor skills whatsoever. Her eyes twitched back and forth really fast and when she tried to stand she would fall down. It was so terrifying. I of course was in tears, sure my dog was dying. Luckily my husband is much more calm and rational and called the vet and kept telling me not to count her out until we heard what the vet had to say.

An hour later we were at the vet’s office and I was expecting the worse and completely sure this was it for Lilly. The vet checked her out and then said it looks like “Old Dog Vestibular Syndrome” and that she would be just fine. Huh? Apparently it’s like dog vertigo and has to do with the inner ear and it goes away within a couple weeks. Most dogs make a full recovery and there’s no treatment for it.

Oh, ahem. My dog is fine. Or she will be anyway.

She started getting better pretty quickly. It’s been 6 days and now she’s basically like a tiny little drunk walking around the house. She stumbles quite a bit and she’s kind of demanding and you have to remind her to drink water and eat. But otherwise, she’s pretty much back to her old self.

Ok, I just have to share a couple Lilly photos then I’ll talk about this Stir-Fry, which is amazing and oh so comforting and it’s vegan and FODMAP friendly and filling and yummy.

This is a picture of Lilly on the day I got her (almost 10 years ago to the day!). I lived in a condo in Los Angeles so I made a little potty patch for her. She hated it and never once used it. She has never liked grass. So then I got a dog litter box and she loved it. She used a litter box for the first 4 years of her life.

Cutest thing ever, right?

She loved bubble baths when she was younger. And playing in the ocean.


Ok, let’s talk Stir-Fry, one of my favorite topics. I’ve still been spiralizing everything in sight. This meal is really easy to make and you can use any vegetables you like! This recipe will provide lunch for the week and only takes about 30 minutes to put together.

Peanut Udon Stir-Fry
1 8 oz package udon or soba noodles (or brown rice noodles or brown rice)
1 16 oz package tofu, cooked (feel free to double the tofu if you like)
2 large carrots, spiralized (or other vegetables)
4 zucchini, spiralized (or other vegetables)
1 Tablespoon coconut oil

1 can coconut milk (light or regular)
1/2 cup peanut butter
2 tablespoons tamari
2 tablespoons rice vinegar
2 teaspoons red pepper flakes

First, start the noodle cooking process. In the meantime, dice up the tofu and get it cooking in some coconut oil (my oil of choice these days).
While the noodles and tofu cook, spiralize or chop whatever vegetables you want to use and set aside.
Make the sauce by combining all the sauce ingredients in a sauce pan and heating over medium heat and stirring until smooth. Remove from heat and set aside.
Now the noodles and tofu should be done. Rinse the noodles and set aside. Put the tofu in a bowl and set it aside too.
In the large frying pan used for the tofu, sauté the vegetables in coconut oil until desired tenderness is achieved.
Last, toss everything together in a large pot, bowl or whatever you have large enough to hold it all. Heat through and serve or store in the fridge for lunches.

Have a great week!


Chunky Guac

I’ve been busy the last few weeks which has made me kind of a dead beat blogger. I have at least 4 recipes to post but I haven’t had the time to post them! So enough about that, let’s just get to the food!

This recipe was inspired by something I saw on Pinterest. Pretty much every idea I have these days is inspired by Pinterest. If you aren’t on there, you need to be! Sorry this isn’t the best picture. I’m still awful at photographing food, mainly because I lack patience. Every time there’s a good picture on my blog it’s because my husband took it. I was unsupervised here…ugh. You’ll just have to take my word that it is extremely delicious (as is all guacamole, am I right?). I was quite honestly in too big of a hurry to start eating this. I always say, I’m an eater, not a photographer!


The chunks of avocado are pretty fun. I personally don’t care for tomatoes so I didn’t include them in my version of this recipe, but if you like them then by all means, add ’em in! I’ve decided you can really do no wrong with avocados, cilantro, red onion, garlic and lime juice. It’s good no matter what.
I have pretty big plans for this stuff. Mainly, stuffing it in my mouth faster than you can say, “hey, there’s a pug!”.


Ha! Oh that pug…

We got a fence a couple weeks ago! Even though we live in a townhouse, in our community you are allowed to fence in your yard which is rare and exciting. We debated if we should do it or not but in the end decided it will be nice in the winter because we won’t have to go outside with Lilly every time she needs to do her thing. Also, we can have a garden now!

Here’s what the space looks like.

It’s bigger than it looks but it was hard to photograph. That’s my kale plant in that pot. It has been producing more kale than I can eat all summer.

As soon as the fence was installed it took Lilly approximately 10 seconds to figure out she could just crawl under the fence and get to freedom. She doesn’t look like she would be very ambitious or fast with…anything, but she low crawled under that fence so fast I didn’t even see it happen! She’s smarter (and more agile) than she looks I guess 🙂 So we got some of those metal mini-fence things you get from Lowe’s to fill that gap under the fence. She still walks the perimeter every day looking for high spots. I got to witness her escaping once and it was the cutest thing. To be honest, I’m impressed. This is also what makes me terrible at dog discipline.

Chunky Guac
2 ripe avocados, chopped into small dice
1/4 cup chopped cilantro leaves
3-4 tablespoons diced red onions
2 tablespoons lime juice
1/4 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (optional but fun)

Combine all the ingredients except for the avocados and pepper in a medium mixing bow. Add the avocados and stir to incorporate everything. Garnish with cayenne pepper. Store in the fridge with plastic wrap smooshing everything down so it doesn’t turn brown.

Alrighty, have a good week and I will have another recipe to post soooooon!

Vegan Cheese Sauce with Zucchini Noodles

Oh married life is so great! I know I’ve been a bad blogger lately but it’s only because my husband and I are always on the go and having fun! Last Tuesday we celebrated our 3 month anniversary! We thought we were a pretty big deal having been married for 90 days now 🙂 We went to see one of my husbands favorite rock bands in concert and stayed up waaaaaaaay past our bed time. It was such a fun way to celebrate. It was also the first concert I’ve been to in a really long time. Rock concerts are funny. I totally fit in. Not.

Now it’s fall and life is busy! We don’t even have kids and life is busy! I can only imagine what it must be like to have little ones starting back in school. My husband is a full time college student though (starting his third year!) so I’m definitely feeling the transition into fall.

I got a new spiralizer about a week ago and I’m loving this thing! Its such a great and easy way to get more vegetables! It turns vegetables into noodles. It’s so cool. I use it on zucchini, cucumber and carrots and my veggie intake has definitely increased! I have wanted one of these for a long time but I don’t like spending money, especially if its something I’m not going to absolutely use a lot. This is worth it though. It’s very small and we’ve been using it almost every day.


That huge pile was 2 zucchini. All you do is stick the vegetable in the spiralizer and start twisting and you end up with beautiful noodles. One end does thin noodles (good for carrots) the other end does thicker noodles (good for zucchini noodles). Then I heat some coconut oil in a large pan and sauté the zucchini until desired texture. I know some people will just go for it raw and put sauce on the raw “noodles”. I’m not that hard core yet so I like to cook mine and then add them to actual pasta. They cook down soooooooo much. This week I used 4 large zucchini and they cooked down to just a couple cups.

This weeks recipe is straight out of one of my favorite vegan cookbooks, Appetite for Reduction. This is their “Easy Breezy Cheezy Sauce” recipe which I’ve wanted to try for a long time. Oddly enough I had all the ingredients on hand and I wanted to make a pasta sauce so I would have something to put on all my zucchini noodles. I did make a couple slight modifications.
This sauce gets its yellow color and “cheese flavor” from nutritional yeast. Nutritional yeast is weird. It’s a powder or flake you get in the bulk section of health food stores. It’s not a regular yeast like what you use to make bread. It’s actually a great source of B vitamins AND it’s a great source of protein, a complete protein at that.
I will say however, that I have had real cheese before in my life and nutritional yeast cheese tastes absolutely nothing like real cheese. Not even close. Vegans really need to stop saying this stuff tastes “just like cheese”. This sauce is finger lickin’ good, just don’t dive into it expecting it to taste like cheddar.
This meal is really quick to throw together. I would say the whole thing took less than 30 minutes to make and it will give me lunch for 5 days.


And last. If you eat dry rice paper wrappers, they will stick to your lips and make you look silly. Just ask Lilly.


Vegan Cheese Sauce with Zucchini Noodles

1 pound brown rice pasta
2 zucchini, spiralized into noodle shape
2 teaspoons coconut oil
3/4 cup nutritional yeast
1/4 cup flour
2 teaspoons granulated garlic
2 teaspoons onion flakes
1/8 teaspoon ground turmeric
1-2 tablespoons broth powder (I used rapunzel vegetable broth. It was very salty so start with a little ad add more if needed)
2 cups water
1 teaspoon prepared yellow mustard (I used grey poupon)

First get the water started for the pasta. While you wait for the water to boil heat the coconut oil in a large skillet over medium-high heat. Spiralize the zucchini and then throw it in the heated pan. Be sure to use a splatter cover if you have one! Cook the zucchini as you desire. It’s totally up to you how crunchy or un-crunchy you like it.
While the pasta cooks, make the sauce. In a mixing bowl combine the nutritional yeast, flour, garlic, onion and broth. Add in the water and whisk until smooth. Pour the mixture into a sauce pan and heat over medium-high heat stirring often for about 5 minutes. Once it boils reduce the heat and stir for another 5 minutes until thick and smooth. Add the mustard and taste to see if it needs more broth.
Add in the cooked pasta and zucchini.

Have a great week!