I’ve got 17 irons in the fire and have been a super busy girl today! Everything from a mega Kinko’s morning with tons of printing and faxing, which is possibly the most expensive place ever to print and fax documents but my little in-home printer and fax machine just was not up to the task I had at hand, to doing a little at-home yoga session to Monday phone calls up the wazoo! I have been going in fifth gear all day!
But I stopped dead in my tracks when I realized that another recipe of mine was published! My Post about my Last Published Recipe Is Here.
But today, this is a picture of my No-Bake Vegan Peanut Butter Chocolate Chip Coconut Oil Protein Bars That’s On The Tropical Traditions Site!
The recipe Tropical Traditions used is for my No-Bake Vegan Peanut Butter Chocolate Chip Coconut Oil Protein Bars
My No-Bake Vegan Peanut Butter Chocolate Chip Coconut Oil Protein Bars are Super Fast and Easy and many of you have written to me telling me you’ve made them, or a similar version, and I am glad to hear you’re getting your homemade bar groove on!
And for those of you who aren’t big on Coconut Oil or don’t have it, you can make these bars without coconut oil: No-Bake Vegan Peanut Butter Protein Bars
The addition of the coconut oil makes them solidify and hold together just a little better which is great but if you don’t have a coconut oil, don’t let that stop you from making these!
Big Thanks to Pam who tipped me off before I even knew it! The Last Time I had a recipe published, Pam tipped me off, too! I posted about my Last Published Recipe Here.
It was for my Vegan Gluten-Free Pancakes The Recipe is Here.
I do want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny’s Grand Slam Breakfast. There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here! And so does Kris!
So yesterday’s Highlights of the Week Post certainly sparked some attention after I posted about the Hazards of Bulk Bins!
For me personally, I won’t be purchasing bulk anything (I was never huge on it anyway). Although I believe the food supply system is far from safe, even when buying pre-packaged items you can still encounter less than sanitary things, or from unwashed produce that’s been handled by dozens of others, those are inherent hazards of simply not growing your own food. If you must rely on others for your food sources, and 99.9% of us do, then there is some inherent food safety and health risks.
However, knowing the cross-contamination issue from an allergen perspective that is present in the bulk bins to knowing the hazards that are present such as dead insects, dust, and debris, and still purchasing items that way….well, that’s not something I am ok with. Click Here to Read About The Hazards I mentioned in That Post.
Here was a comment from NYSoonerGirl:
But, I know everyone’s comfort level is different and for all the people who believe our immune systems are meant to be challenged and that a little dirt never hurt anyone, that’s cool for you, just not for me. But let’s get off the Salmonella Highway now and move along! Other than Bulk Bins, I also posted in my Highlights of the Week Recap About Everything from Natural “Gatorade” using Coconut Water
To Cookie Dough Reviews
and Gave You My Thoughts How It Compares to my Raw Vegan Cookie Dough Balls!
To Lots of Dessert Recipes Such As… Raw Vegan Chocolate Coconut Snowballs
Raw Vegan Apple Crumble
And Raw Vegan Coconut Oil Chocolate
And There Was a French Press Tutorial
It was a busy and fun week and I hope that you Enjoyed the Highlights & Recap Post!
Moving Along to This Week… When I was out on one of my grocery runs, I picked up this Luna Bar. After nearly a year of reading about it, I still had not tried the Chocolate Peppermint Stick action. Til Today.
What the heck was I waiting for? This bar rocks! It tastes just like a Thin Mint Girl Scout Cookie and from what I can tell it’s vegan and gluten free (I am not sensitive enough to the trace gluten in oats for that to be an issue. The Gluten in Oats Is Tackled in This Post at the Bottom and Why I don’t Purchase Certified GF Oats)
On one of my recent Blogger Meetups At Whole Foods, I bought Skylar some Sesame Tofu. And she fell in love with it!
I am fairly intolerant to soy and try to minimize my consumption of it, and haven’t made tofu in years, so after perusing the beautiful Gliding Calm’s site and being inspired by all that tofu, I figured I’d pick up a package and give it a whirl! Averie’s Sesame Ginger Maple Baked Tofu 1 Tbsp Ground Ginger 1/4 Tsp Cayenne Pepper 1/4 Tsp Black Pepper 1/8 c Sesame Oil 1/8 c Maple-Agave blend (mine is from TJ’s, but use whatever combo you have or desire) 2 Tbsp Apple Cider Vinegar Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg’s Liquid Aminos/Soy Sauce, to Taste Optional: bake and/or garnish with sesame seeds
Instructions & Baking Info Blot the tofu with paper towels (or if you’re as cool as Anna, you own a tofu press) & Slice into Uniform Sizes
Combine all ingredientsin a small bowl, stir…
….and Pour Over Tofu Slices. I had also sprinkled some extra ginger on them before applying the sauce.
Bake at 425F for 35 Minutes
I flipped the tofu slices over once, halfway through baking (at about 17-18 minutes).
After 35 Minutes
Scott likes the well-done parts
And Skylar loved them!
And I popped the extras in a container to store in the fridge for gran-n-go snacks. I’ve been giving Skylar a slice here and there as snacks and she’s digging it! Woo-hoo for toe-food tofu loving toddlers!
