Monkey and Me Kitchen Adventures

Healthy Peanut Butter Shortbread Chocolate Bars

Ameera and Robin — Wed, 10 Jun 2026 16:17:19 +0000

Healthy Peanut Butter Shortbread Chocolate Bars! Perfect for meal-prep snacks, afternoon cravings, or sharing at gatherings, these bars prove that healthier desserts can still shine with bold flavor and a irresistible texture.

Imagine a dessert that’s wholesome and indulgence, look no further, we’ve got these Healthy Peanut Butter Shortbread Chocolate Bars just for you. The crust is softly toasted, a lightly flavored peanut butter shortbread that bakes into a delicate, crumbly foundation. It’s followed by a luscious layer of silky chocolate, which coats the middle like a ribbon of goodness, creating a two-tier bite that’s as satisfying as it is wholesome.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This dessert soared into our new Top 10, and trust me, we devoured every square with gleeful enthusiasm. The journey from first bite to last crumb felt like a miniature, flavorsome triumph, proof that simple ingredients can deliver extraordinary results.

I’m genuinely excited to share this recipe because it checks all the boxes—easy to make, crowd-pleasing, and incredibly delicious. If you’re hunting for a dessert that feels celebratory yet approachable, give this one a try; you’ll understand why it earned its place in our favorites list and why I keep reaching for another square, again and again.

Tips for Success:

Flavor Profile: These Healthy Peanut Butter Shortbread Chocolate Bars are healthy, decadent and utter delicious! A lightly flavored peanut butter shortbread crust and topping with a layer of tasty chocolate in between makes for an amazing dessert.
Crust and Topping: The bottom crust and topping layers are made from the same mixture. The mixture is a semi-shortbread style type of crust with a crumble topping.
Crumble Topping: When pulling out the ¾ cup of mixture for the topping, do not pack it into the measuring cup. Just lightly put it into the measuring cup.
Almond Flour: Spoon the almond flour into the measuring cup, do not scoop or pack it in.
Parchment Paper Liner: Line the bottom of the baking dish with parchment paper.
Size of the Pan Matters: Do not use a pan larger than 8×8 or your dessert will be too thin
Removal from Pan: Make sure you run a sharp knife all along the edges of the pan that are not covered by parchment paper.
Peanut Butter: Be sure to use a natural peanut butter (unsweetened) that is runny and not thick and clumpy. We used a natural peanut butter where the only ingredients are peanuts and salt.
Almond Flour Substitutions: This recipe was designed to use almond flour. We have no substitutions to offer.
Peanut Butter Substitutions: This recipe was specifically created to use peanut butter. However, you can easily substitute with cashew butter, almond butter, or sun butter with the understanding that the flavor will change.

Leftovers and Freezing:

Leftovers will generally keep 5 days at room temperature in a covered air-tight container.

These bars freeze well.

Pantry Products:

Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Feel free to use your favorite chocolate chips.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

8×8 baking pan
Parchment paper
Food processor

If you try this tasty treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Peanut Butter Shortbread Chocolate Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 16-17 Minutes
Total Time: 26 Minutes
Yield: 9 Bars 1x
Category: Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

Imagine a dessert that’s wholesome and indulgence, look no further, we’ve got these Healthy Peanut Butter Shortbread Chocolate Bars just for you.

Ingredients

Dry Ingredients:

1 cup rolled oats, chopped
2 cups almond flour
Pinch baking soda
½ teaspoon sea salt *

Wet Ingredients:

¼ cup pure maple syrup
¼ cup natural peanut butter (runny) *
1 teaspoon vanilla

Other Ingredients:

¼ teaspoon baking powder
9 to 10 oz. semi-sweet chocolate chips (or dark chocolate)

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Instructions

Preheat the oven to 350 F. Place the oven rack in the center position.
Line the bottom of an 8×8 inch square baking pan with parchment paper. Set aside.
Place the rolled oats into a food processor, process for 10 seconds to break them up into very fine pieces, do not create oat flour, then place in a large bowl.
Place all remaining Dry Ingredients (including the chopped oats), to the large bowl, mix to combine.
Then add all the Wet Ingredients into the large bowl with the dry ingredients, stir until well mixed using a stiff spoon. At first, it will feel like it won’t come together but keep going, pressing the wet mixture into the dry mixture. It will eventually come together until it forms a crumbly mixture. The mixture will be somewhat crumbly but will stick together when pinched between your fingers. Test by pinching the dough mixture between your fingers, if it forms and holds together, then it is ready. If it falls apart when pinched, then add a teaspoon of water and mix again until crumbly, but not dry. Repeat by adding a little water and mixing until a crumbly mixture that holds together forms.
Remove ¾ cup (lightly filled) of the crumbly dough mixture and place into a bowl, set aside as this will become the topping.
Dump the remaining dough mixture into the parchment-lined 8×8 square baking pan. Evenly distribute the dough mixture across the bottom and then press firmly down to form an evenly tightly cohesive layer across the bottom.
Place in a preheated 350 F oven for 8 minutes until lightly golden brown.
While the bottom layer is baking in the oven, place the chocolate chips into a microwave safe bowl and microwave in 10 second intervals and stir until the chocolate chips are completely melted. Watch them carefully as you do not want to burn or scorch, set aside.
Take the ¾ cup of the crumby mixture and add ¼ teaspoon of baking powder, mix well. The mixture should still be crumbly, set aside.
Once the bottom crust has been in the oven for 8 minutes, remove from the oven, and immediately spread the melted chocolate evenly across the bottom crust.
Then sprinkle the crumble topping over the top of the chocolate layer allowing some of the chocolate layer to peak through.
Place the pan back in the oven for 8 to 9 minutes, then remove. The topping should be firm and set.
Allow the pan to completely cool to room temperature, then pop in the refrigerator for 15 to 20 minutes to allow the chocolate to fully set before slicing.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving: Makes 9 bars

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The post Healthy Peanut Butter Shortbread Chocolate Bars appeared first on Monkey and Me Kitchen Adventures.

Strawberry Rhubarb Pickled Jalapeno Salsa

Ameera and Robin — Sun, 07 Jun 2026 16:24:42 +0000

Strawberry Rhubarb Pickled Jalapeno Salsa! If you’re chasing vibrant fruit-forward salsa ideas for summer entertaining, this recipe ticks every box for freshness, zing, and crowd appeal.

This festive, flavorful Strawberry Rhubarb Pickled Jalapeño Salsa is a bright splash of summer you can’t resist. Bursting with fresh strawberries and tart rhubarb, it delivers a perfect balance of tart and sweet that wakes up every bite. The jalapeños add a gentle kick, while the pickling brine lightens everything with a crisp, tangy finish. It’s effortless to make, scalable for crowd-pleasing potlucks, picnics, and weeknight taco nights alike, and it stores beautifully in the fridge for quick snack-ready flavors all season long.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured this salsa with vigor and couldn’t get enough of the lively rhubarb punch meeting juicy strawberries in a bright, pickled jalapeño kiss.

If you’re a rhubarb lover, you’ll adore how its tangy glow mingles with the sweetness and a hint of heat, creating a salsa that’s simultaneously refreshing and deeply satisfying.

You gotta give this one a try, tuck it into your next cookout lineup.

Tips for Success:

Flavor Profile: This festive, flavorful, and easy Strawberry Rhubarb Pickled Jalapeno Salsa is full of amazing freshness that packs a delicious balance of tart and sweet.
Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
Why both Fresh and Pickled Jalapeno Peppers? We used both fresh jalapenos and pickled jalapenos as using both adds dimension to the salsa.
Pickled Jalapeno Peppers: We used Mezzetta Sliced Tamed Jalapeno Peppers (Medium Heat). Feel free to use your favorite pickled jalapeno peppers or make your own. Be sure to select mild or medium heat. You can use hot jalapeno peppers, but be prepared for a shot of heat with each bite.
Pickled Jalapeno Pepper Brine: This is the vinegary brine that comes from the jar of the pickled jalapenos.
Can I use Frozen Rhubarb instead of Fresh? Fresh rhubarb is best as it still maintains its crunchy integrity. Frozen rhubarb tends to lose some of its crunch.
Health Benefits of Rhubarb: Rhubarb is full of fiber, antioxidants, and Vitamin K. It is excellent for bone support and improves digestion. It is heart healthy. The red color comes from anthocyanins, which is a powerful anti-inflammatory compound. It does contain oxalic acid, so individuals who are prone to developing kidney stones should refrain from eating too much fresh rhubarb.
White Onions: Use white onions as they have a sweet and mellow flavor, you can substitute with sliced green onions (scallions) if you wish. Do not use yellow onions, those are best for cooking. You can also use red onions, if they are sweet without a real bite on the backend of the palate.
Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 3 days in the refrigerator. Store in a covered air-tight container.

This salsa does not freeze well.

Pantry Products:

Pickled Jalapeno Peppers: We used Mezzetta Sliced Tamed Jalapeno Peppers (Medium Heat). Feel free to use your favorite pickled jalapeno peppers or make your own. Be sure to select mild or medium heat. Watch the labels as they do come in hot which is a little hot for us.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large bowl

If you try this bold salsa, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Strawberry Rhubarb Pickled Jalapeno Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Total Time: 20 Minutes
Yield: 6 Cups 1x
Category: Salad
Cuisine: American
Diet: Vegan

Print Recipe

Description

This festive, flavorful Strawberry Rhubarb Pickled Jalapeño Salsa is a bright splash of summer you can’t resist.

Ingredients

Base Ingredients:

12 oz. finely diced fresh rhubarb (3 cups)
2 cups finely diced fresh strawberries
2 medium-sized fresh jalapeno peppers, seeded, finely chopped
½ cup finely diced white onions *
1 cup finely diced mini cucumbers
1/3 to 2/3 cup finely diced pickled jalapeno peppers *
2 Tablespoons pickled jalapeno pepper brine *
1 Tablespoon lemon juice
1 teaspoon lime juice
¼ cup pure maple syrup (+/-) *
Pinch to ¾ teaspoon sea salt (+/-) *

Serving Ideas:

Serve with chips, crackers, pita bread, or on tacos or sandwiches

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Instructions

Place all the Base Ingredients into a large bowl, mix well. Allow to marinate for 20 minutes at room temperature, then serve and enjoy! Refrigerate leftovers.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 8 to 10 (makes 6 cups)

The post Strawberry Rhubarb Pickled Jalapeno Salsa appeared first on Monkey and Me Kitchen Adventures.

Middle Eastern Seven Spice Chickpea Stew

Ameera and Robin — Wed, 03 Jun 2026 16:56:01 +0000

Middle Eastern Seven Spice Chickpea Stew! It’s heartwarming, nourishing, and deeply satisfying, an easy weeknight winner that also shines as a weekend centerpiece.

This Middle Eastern Seven Spice Chickpea Stew is a cozy, soul-satisfying bowl that brims with warming spices and hearty chickpeas. Each spoonful delivers a comforting hug of cumin, coriander, and cinnamon, balanced with bright tomatoes and a whisper of garlic and onions. This stew is a Middle Eastern staple enjoyed for breakfast, lunch, or dinner, making it a versatile addition to any menu.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This stew is a true Middle Eastern staple, and trust me, we devoured it. It sits beautifully on a breakfast plate or a cozy dinner, especially when you’re craving something savory, sugar-free, and packed with healthy goodness.

It’s the kind of dish you reach for when you want comfort food that nourishes the body and satisfies the senses. You gotta give this one a try, the combination of pantry-friendly ingredients, fragrant spices, and comforting texture makes it a memorable, crave-worthy staple for any food lover.

Tips for Success:

Flavor Profile: This Middle Eastern Seven Spice Chickpea Stew is a cozy stew filled with warming Middle Eastern spices and chickpeas. It is hearty, delicious, and comforting. This traditional stew is a Middle Eastern staple often eaten for breakfast, lunch, and dinner.
Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato paste and petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. If you prefer that tinny taste that is typically associated with canned tomatoes, feel free to leave it out or only add a pinch.
Warming Spices: Feel free to add additional spices or subtract spices to suit your personal tastes.
Middle Eastern Seven Spices: There are many different versions of Middle Eastern 7 Spice largely dependent on regional differences. The most common and consistent spices are allspice, cinnamon, coriander, cloves, cumin, and nutmeg. If you have Middle Eastern 7 Spice Blend in your spice cabinet, then feel free to use it and eliminate the cumin, cinnamon, coriander, allspice, nutmeg, cloves, chili powder. Hold off on the black pepper until you gauge the flavors via a taste test. Start with 1½ to 2 teaspoons and build from there.
Thickness of the Stew: If the stew becomes too thick, add ¼ cup (+/-) of water or vegetable broth until the stew reaches the desired thickness.
Tahini Substitutions: Feel free to substitute the tahini with your favorite nut or seed butter with the understanding that the flavor and texture may change accordingly.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This stew freezes well.

Pantry Products:

Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large skillet with a lid

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Middle Eastern Seven Spice Chickpea Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Yield: 5 Cups 1x
Category: Stew
Method: Stovetop
Cuisine: Middle Eastern Inspired
Diet: Vegan

Print Recipe

Description

This Middle Eastern Seven Spice Chickpea Stew is a cozy, soul-satisfying bowl that brims with warming spices and hearty chickpeas.

Ingredients

Base Ingredients:

1 large white onion, fine dice *
1 Tablespoon minced garlic
1 Tablespoon tomato paste
¾ cup low-sodium vegetable broth *
1 ¼ cups water
1 – [ 14.5 oz. can ] petite diced tomatoes, undrained
¼ teaspoon baking soda *

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin (+/-)
½ teaspoon coriander (+/-)
½ teaspoon cinnamon (+/-)
1/8 teaspoon allspice (+/-)
1/8 teaspoon cloves (+/-)
1/8 teaspoon nutmeg (+/-)
¼ teaspoon regular chili powder (+/-) *
Pinch to ¼ teaspoon black pepper (+/-)
¼ to 1 ¼ teaspoons sea salt (+/-) *

Other Ingredients:

2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed
2 teaspoons tahini *

Optional Toppings:

Chopped fresh cilantro (or fresh parsley)

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Instructions

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute. Add the Spice/Herb Mix and sauté, stirring constantly until fragrant, approximately 30 seconds.
Then add all the remaining Base Ingredients (except the baking soda) to the pot, stir to incorporate, bring to a boil, then add the baking soda, stir well.
Add the chickpeas, boil with a low-percolating boil for 10 minutes, stirring occasionally.
Add the tahini, boil with a low-percolating boil for 3 to 5 minutes, stirring occasionally.
Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several minutes.
Remove the pot from the stove, cover with a lid, and allow to sit for 5 minutes to allow the flavors to marry. Serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4 (makes 5 cups)

The post Middle Eastern Seven Spice Chickpea Stew appeared first on Monkey and Me Kitchen Adventures.

Strawberry Rhubarb Overnight Oats

Ameera and Robin — Sun, 31 May 2026 12:53:16 +0000

Strawberry Rhubarb Overnight Oats! Perfect for meal prepping, this recipe promises a satisfying, gluten-free-friendly option that loves your gut with wholesome ingredients and real fruit goodness.

Indulge in these Strawberry Rhubarb Overnight Oats, a breakfast treat that blends creamy oats with bright bursts of rhubarb and strawberries. Each spoonful delivers a harmonious mix of textures and flavors: the oats stay velvety and rich, while the rhubarb provides a tart punch and the strawberries offer natural sweetness. Packed with fiber, protein, and healthy fats, this make-ahead breakfast keeps you full and fueled all morning.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

A new family favorite!!! We simply could not get enough of these delicious overnight oats. If you love rhubarb and strawberries, then this one is for you! The creamy oat base mingles with tart rhubarb and sweet strawberries, delivering a breakfast that feels indulgent yet healthy.

This recipe shines for its convenience, prep the night before, wake up to a ready-to-eat cup of goodness. Your mornings will never be the same once you try this rhubarb-strawberry overnight oats, a crowd-pleasing addition to any busy weekday routine.

Tips for Success:

Flavor Profile: These Strawberry Rhubarb Overnight Oats are an ideal breakfast treat that is full of creamy deliciousness with pops of punchy rhubarb and sweet strawberries. Healthy and full of flavor, these overnight oats are full of fiber, protein, and healthy fats.
Rolled Oats: We used gluten free whole grain rolled oats. Feel free to used regular whole grain oats. Do not use instant oats.
Fast One Hour Method Alternative: We loved these oats so much that we found ourselves making them over and over again. We simply couldn’t wait for them to be ready overnight. So, we tested them using Quick Oats. They worked fantastic. You simply swap out the whole grain rolled oats for quick cooking rolled oats, then put them in the fridge and wait one hour. We used Bob’s Red Mill Gluten Free Organic Quick Cooking Oats.
Yogurt: Use an unflavored, plain plant yogurt or use a vanilla flavored, unsweetened plant yogurt. If using a vanilla flavored yogurt, you can leave out the vanilla or still add it for extra flavor.
Vanilla: If using vanilla flavored unsweetened yogurt, you can leave it out the vanilla or add it for extra flavor.
Maple Syrup Substitutions: Feel free to use your favorite sweetener, or none at all.
Sweetness: The beauty of this recipe is that you can taste the end product before serving. Feel free to ramp up the maple syrup if needed.
Fruit Separate from the Overnight Oats: We like to keep the fruit sauce separate from the overnight oats to keep both fresher longer, as when they are paired together in the same container in the fridge overnight, the fruit tends to ferment faster. In other words, do not assemble the overnight oats with the fruit sauce until ready to eat.
Cinnamon Puffed Quinoa (Granola) – Optional: We placed 2 tablespoons of puffed quinoa and ¼ teaspoon of cinnamon in a bowl and mixed well, then sprinkled the tops.

Leftovers and Freezing:

Leftovers will generally keep 3 days in the refrigerator. Store in a covered air-tight container.

These overnight oats do not freeze well.

Pantry Products:

Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain) in a kitchen test.
Gluten Free Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free in a kitchen test.
Gluten Free Rolled Instant Oats: We used Bob’s Red Mill Gluten Free Organic Quick Cooking Oats. Feel free to use your favorite instant or quick cooking oats in a kitchen test.
Yogurt: We used So Delicious Vanilla Dairy Free Vegan Unsweetened Coconut Yogurt Alternative. Feel free to use your favorite unsweetened plant yogurt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Glass container (for making the overnight oats)
For serving: Overnight oats glass mugs with lids (we used 4 pcs Set Vintage Coffee Mugs, Overnight Oats Containers with Bamboo Lids (feel free to use your favorite containers)

If you try this delicious sauce, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Strawberry Rhubarb Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 5 Minutes
Total Time: 5 Minutes (+Overnight Rest Time)
Yield: 3 Servings 1x
Category: Breakfast
Cuisine: American
Diet: Vegan

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Description

Indulge in these Strawberry Rhubarb Overnight Oats, a breakfast treat that blends creamy oats with bright bursts of rhubarb and strawberries.

Ingredients

Overnight Ingredients:

1 ¼ cup rolled oats *
1 ¼ cup unsweetened plain plant milk

Base Ingredients:

2 Tablespoons pure maple syrup (+/-) *
½ cup plain unsweetened plant yogurt (or vanilla yogurt) *
2 teaspoons vanilla *
1/8 teaspoon sea salt (+/-) *

Other Ingredients:

Strawberry Rhubarb Sauce

Optional Toppings:

Sprinkle granola

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Instructions

Place the rolled oats and unsweetened plain plant milk into a bowl, mix well, cover and refrigerate overnight.
Just before serving add all the Base Ingredients and mix thoroughly with the Overnight Oat mixture.
Divide the Overnight Oat Mixture evenly in the 3 jars.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 3

The post Strawberry Rhubarb Overnight Oats appeared first on Monkey and Me Kitchen Adventures.

Strawberry Rhubarb Sauce

Ameera and Robin — Sun, 31 May 2026 12:50:55 +0000

Strawberry Rhubarb Sauce! Wholesome ingredients come together in minutes, balancing tartness and sweetness for a versatile fruit sauce that can be prepared ahead for a quick breakfast or a luscious topping for desserts.

This Strawberry Rhubarb Sauce delivers a bright, tangy, sweet bite, making it the perfect fruity topping for overnight oats, yogurt, pancakes, or a warm drizzle over ice cream. Made with sweet strawberries and tart rhubarb, this homemade sauce bursts with natural fruit flavors and a glossy, spoon-worthy texture.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured this delicious sauce with overnight oats, and the result was nothing short of magical. It’s sooooooo GOOD!!!

You’ve gotta give this one a try—brighten your mornings with this fruit-forward drizzle that doubles as a topping for yogurt, pancakes, or ice cream.

Tips for Success:

Flavor Profile: This Strawberry Rhubarb Sauce is deliciously tangy and lightly sweet. It’s perfect for overnight oats, yogurt, pancakes, or served warm over nice-cream.
Sweetness: This sauce is lightly sweet. You can easily increase the sweetness by adding more maple syrup.
Fresh or Frozen Rhubarb or Strawberries: We used fresh strawberries and fresh rhubarb. You can easily use frozen fruit as well.
Rhubarb or Strawberries: This recipe is versatile. You can use all strawberries or all rhubarb. You may need to adjust the maple syrup accordingly.
Table Salt: You can use table salt if you do not have sea salt since it is just a pinch. We prefer sea salt over table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This sauce can be frozen.

Pantry Products:

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large skillet

If you try this delicious sauce, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Strawberry Rhubarb Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
Total Time: 20 Minutes
Yield: 2 Cups 1x
Category: Sauces
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Strawberry Rhubarb Sauce delivers a bright, tangy, sweet bite, making it the perfect fruity topping for overnight oats, yogurt, pancakes, or a warm drizzle over ice cream.

Ingredients

Base Ingredients:

2 cups diced rhubarb
2 cups diced strawberries
¼ cup pure maple syrup (+/-) *
Pinch sea salt *

Cornstarch Slurry Ingredients:

1 Tablespoon cornstarch (or arrowroot powder)
2 Tablespoons water

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Instructions

Place all the Base Ingredients into a large skillet, stir well, then heat on high to reach a rolling boil. Once boiling, then reduce the heat to medium-high, then cover with a tight-fitting lid for 4 to 5 minutes or until the strawberries and rhubarb are softened and perfectly tender.
In the meantime, make the Cornstarch Slurry by adding all the Cornstarch Slurry ingredients into a small bowl, whisk well until all the cornstarch has dissolved into the water. Remove the lid of the skillet, then add the slurry to the strawberry/rhubarb mixture, stirring constantly until the mixture has thickened, then once thickened, continue stirring constantly for 2 minutes.
Remove from the stove and allow to cool. Serve warm over nice-cream or serve cold over yogurt or overnight oats. Refrigerate leftovers.

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes 2 cups

The post Strawberry Rhubarb Sauce appeared first on Monkey and Me Kitchen Adventures.

Blueberry Crisp Blended Chia Pudding

Ameera and Robin — Wed, 27 May 2026 11:59:01 +0000

Blueberry Crisp Blended Chia Pudding! The result is a creamy, crunchy, rich breakfast treat or dessert that’s both easy to whip up and so impressive for blueberry crisp lovers craving a wholesome twist on a familiar favorite.

This Blueberry Crisp Blended Chia Pudding is a creamy classic chia seed pudding, elevated with plant milk and plant yogurt for that luxuriously silky base. Blend in juicy blueberries, chia seeds, a whisper of cinnamon, and a drizzle of maple syrup, and a kiss of vanilla. The star topping—an irresistible rolled oat and almond crisp—adds a satisfying crunch that contrasts beautifully with the velvety pudding.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This recipe marries the comforting nostalgia of blueberry crisp with the modern, health-forward appeal of chia pudding, making it a standout on any blog or cookbook page. I tested it on a bright Sunday morning, and the aroma alone had everyone in the kitchen hovering for a spoon. The pudding remains refreshingly light, while the crisp topping delivers a satisfying bite that keeps you coming back for more. If you’re chasing a breakfast or dessert that checks all the boxes—delicious, doable, and drop-dead gorgeous—this is the one to pin, share, and savor.

If you love blueberry crisp and chia puddings, then this tastiness is especially for you! We loved it.

You gotta give this one a try!

Tips for Success:

Flavor Profile: This Blueberry Crisp Blended Chia Pudding is a classic chia seed pudding consisting of plant milk, plant yogurt, blueberries, chia seeds, cinnamon, and maple syrup with a hint of vanilla and a tiny bit of sea salt to bring out the sweetness. Topped with a delicious rolled oat and almond crisp for a creamy, crunchy, rich, easy breakfast treat or dessert that is sure to impress blueberry crisp lovers everywhere.
Health Benefits of Chia Seeds: Chia seeds are packed with a ton of health benefits. They are packed with fiber, omega-3 fatty acids, and antioxidants, which can contribute to improved heart health, better digestion, and reduced inflammation. Additionally, chia seeds can aid in weight management, stabilize blood sugar levels, and support bone health.
Blue Color Vibrancy: The blueberries create a vibrant and beautiful blue color, but please note that the vibrancy tends to fade a little as it sits in the refrigerator.
Consistency: The texture is somewhat a cross between pudding and creamy porridge.
Sweetness: The good news is that you can taste the sweetness of the pudding to determine if you need to ramp up the sweetness. Feel free to ramp up the maple syrup as needed.
Taste Test Before Committing: The beauty of this recipe is that you can literally taste it before refrigerating to see if you need to add more maple syrup or cinnamon as you may wish to ramp up either.
Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
Why Add the Ingredients in the Order Presented? This is to prevent the chia seeds from sticking to the blades and clumping at the bottom of the blender. Additionally, it’s perfectly fine if you do not completely blend all the chia seeds.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.

This pudding does not freeze well.

Pantry Products:

Chia Seeds: We used Anthony’s Organic Black Chia Seeds. Feel free to use your favorite chia seed brand.
Yogurt: We used So Delicious Vanilla Dairy Free Vegan Unsweetened Coconut Yogurt Alternative. Feel free to use your favorite unsweetened plant yogurt.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

High-Speed Blender
Serving containers

If you try this wholesome chia pudding, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Blueberry Crisp Blended Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 3-5 Minutes
Total Time: 25 Minutes (+Rest Time)
Yield: 2 Servings 1x
Category: Breakfast
Method: Refrigerator, Stovetop
Diet: Vegan

Print Recipe

Description

This Blueberry Crisp Blended Chia Pudding is a creamy chia seed pudding, elevated with sweet blueberries and a topped with a tasty crisp.

Ingredients

Bottom Base Ingredients:

1 cup unsweetened plain plant milk (or vanilla flavored)
½ cup unsweetened plain plant yogurt (or vanilla flavored)
1 teaspoon to 2 Tablespoons pure maple syrup (+/-) *
1 cup fresh or frozen blueberries
¼ teaspoon cinnamon (+/-) *
1 teaspoon vanilla
Pinch sea salt
¼ cup chia seeds *

Crisp Topping Ingredients:

1/3 cup rolled oats
¼ cup sliced almonds
2 teaspoons pure maple syrup
½ teaspoon cinnamon (+/-)
Pinch sea salt *

Optional Topping:

Fresh or frozen blueberries

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Instructions

Place all the Bottom Base Ingredients (in the order presented) into a high-speed blender, blend until smooth and emulsified – approximately 1 minute, scraping down the sides about half-way through.
Pour and evenly divide the chia pudding into serving containers, cover and refrigerate for at least 2 hours or overnight.
Make the Crisp Topping by placing all the Crisp Topping Ingredients into a separate small bowl, mix well by hand, being sure to coat all the ingredients with the maple syrup and cinnamon. Then place into a skillet and toast over medium heat until crisp, approximately 3 to 5 minutes, stirring frequently to prevent burning.
Once crisp, immediately remove the crisp from the skillet (to prevent burning) and onto a plate to cool. Once the topping reaches room temperature, store in an air-tight container until ready to use.
When ready to serve, evenly distribute the Crisp Topping over top the chia pudding, then sprinkle with a few extra blueberries. When ready to eat, stir gently, mixing the layers. Enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 2

The post Blueberry Crisp Blended Chia Pudding appeared first on Monkey and Me Kitchen Adventures.

Pickled Jalapeno Avocado Corn Salad

Ameera and Robin — Sun, 24 May 2026 18:43:12 +0000

Pickled Jalapeño Avocado Corn Salad! Whether you’re topping tacos or dipping with tortillas, this recipe nails flavor, texture, and visual appeal.

This Pickled Jalapeño Avocado Corn Salad shines because of its bright, tangy kick from pickled jalapeño peppers, perfectly balancing the creamy avocado and sweet corn. Picture zesty green onions, juicy tomatoes, and a tangy lime dressing that ties every bite together in a refreshing, crave worthy bowl. The star here is the pickled jalapeño peppers that deliver a gentle heat and vinegary brightness that elevates every ingredient.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured this delicious salad in no time flat, and every bite reminded us why it’s perfect for sunny days and easy entertaining. Yasmeen loved it tucked into a flour tortilla wrap, turning lunch into a bright, handheld feast, while Dad reached for tortilla chips to scoop up those tangy, crisp bits with joyful gusto.

It’s sooooo good! Crisp corn, creamy avocado, and a lively kick from pickled jalapeños that lingers just long enough to make you reach for seconds. You absolutely gotta give this one a try if you’re chasing vibrant flavors, quick prep, and a crowd pleasing dish that feels both fresh and craveable.

Tips for Success:

Flavor Profile: This Pickled Jalapeño Avocado Corn Salad is a flavorful medley of Mexican flavors with a heavy accent on the “tamed” pickled jalapeño peppers.
Pickled Jalapeño Pepper Flavor: This recipe is all about those delicious pickled jalapeño pepper flavor. If you love pickled jalapeño peppers, then this recipe is just for you. If you are not a fan of pickled jalapeño peppers, then consider passing on this recipe.
Pickled Jalapeño Peppers: Be sure to select a “tamed” (mild/medium) brand of pickled jalapeño peppers. There are many brands on the market. Just be sure to select a jar that indicates “tamed” (mild) or medium.
Pickled Jalapeño Pepper Brine: This is the brine (juice) that comes from the jar of pickled jalapeño.
Fresh Jalapeño versus Pickled Jalapeño: Using fresh jalapeño will work, but you will have to use a vinegar for the brine; however, you will need to really work with the flavors. We do not suggest any substitutions as this recipe is all about those pickled jalapeño peppers.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly season this salad. Feel free to adjust accordingly.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

“Tamed” Pickled Jalapeno Peppers: We used Mezzetta “Tamed” Sliced Pickled Jalapeño Peppers-Medium Heat (Mild Heat Flavor). The Mezzetta brand indicates the word ‘tamed’ on the top of the label; however, it also indicates the word ‘medium’ on the bottom of the label. Feel free to use your favorite pickled jalapeño peppers brand or make your own.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Fine mesh strainer – to drain the corn (optional)

If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Pickled Jalapeno Avocado Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Total Time: 10 Minutes
Yield: 4 Cups 1x
Category: Salad

Print Recipe

Description

Whether you’re topping tacos or dipping with tortillas, this Pickled Jalapeño Avocado Corn Salad nails flavor, texture, and visual appeal.

Ingredients

Salad Ingredients:

3 medium avocados, chunked
1 – [ 15.5 oz can ] corn, drained
1 cup halved grape/cherry tomatoes
½ cup “tamed” pickled jalapeño peppers, fine chop
3 Tablespoons pickled jalapeño pepper brine *
½ cup sliced green onions (white and light green parts)
2 Tablespoons lime juice

Spice/Herb Ingredients:

¼ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coriander
Pinch to ¾ teaspoon sea salt (+/-) *

Optional Topping:

Finely chopped fresh cilantro

Serving Ideas:

With tortilla chips
In a wrap
On tacos
On a salad
On Mexican rice
In a buddha bowl

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Instructions

Place all the Salad Ingredients and all the Spice/Herb Ingredients into a large bowl, gently mix well to combine, then sprinkle the chopped fresh cilantro over top. Serve. Refrigerate leftovers.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: (makes 4 to 5 cups) Dependent on the size of the avocados

The post Pickled Jalapeno Avocado Corn Salad appeared first on Monkey and Me Kitchen Adventures.

Puffed Quinoa Oat Granola Bars

Ameera and Robin — Wed, 20 May 2026 16:39:34 +0000

Puffed Quinoa Oat Granola Bars! Perfect for mornings on the go, workout fuel, or an everyday indulgence, these granola bars offer balanced sweetness, wholesome ingredients, and a homemade charm that makes them a standout in any snack rotation.

These Puffed Quinoa Oat Granola Bars are absolutely delicious, a crave worthy breakfast and snack that will have you returning to again and again. Packed with light, crispy puffed quinoa, hearty rolled oats, a warm kiss of cinnamon, and pops of chopped pistachios and shredded coconut, they’re kept together by a luscious blend of peanut butter, Medjool dates, and maple syrup. The result is Chewy with a satisfying puffed quinoa crunch, delivering texture contrast in every bite.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These puffed quinoa oat granola bars are so freaking delicious! We absolutely devoured them and kept coming back for seconds and thirds. The bright, nutty flavors from the pistachios and coconut pair perfectly with the warm spice of cinnamon, while the maple and date sweetened binder adds a glossy, caramel like finish.

If you’re after a portable snack bar that doesn’t compromise on texture or taste, you’ve got to give this recipe a try. Trust me, once you bake and bite into these bars, you’ll be hooked and already thinking about your next batch.

Tips for Success:

Flavor Profile: These Puffed Quinoa Oat Granola Bars are absolutely delicious. Full of puffed quinoa, rolled oats, cinnamon, chopped pistachios, and shredded coconut are held together with a combination of peanut butter, Medjool dates, and maple syrup. Chewy, with a slight crunch, they make for a fantastic breakfast treat on the go or everyday snack.
Rolled Oats: Use whole grain rolled oats, not instant oats.
Homemade Crispy Puffed Quinoa: We purchased organic crispy puffed quinoa rather than making our own, simply for convenience. If you wish to make your own, you can follow Vegan Chef Mario’s YouTube video on How to Make Crispy Popped Quinoa. If you decide to make your own popped quinoa, we suggest using a Pre-Rinsed Dry Quinoa. See the Pantry Products Used section below for the Pre-Rinsed Dry Quinoa or if you wish, you can purchase the already puffed crispy quinoa to make it easier.
Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water and then chop. Because the dates may hold on to some water, this could make them gooier when chopping which is fine.
Chopping the Medjool Dates: Thoroughly chop the Medjool dates into small pieces. They will clump up and stick together while chopping, that is fine. The key is when placing them in the saucepan with the peanut butter, try to pull them apart as much as possible to separate them.
Peanut Butter Substitutions: Typically, almond butter is your best substitution. You can use other nut or seed butters with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This soup freezes well.

Pantry Products:

Roasted Pistachios: We used Wonderful Pistachios No Shells, Roasted and Salted. Feel free to use your favorite roasted and salted pistachios.
Crispy Puffed Quinoa: We used Z Natural Foods Organic Crispy Puffed Quinoa. Feel free to use your favorite puffed quinoa or make your own.
Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
Rolled Oats: Use whole grain rolled oats, not instant oats. We prefer Bob’s Red Mill Old Fashioned Gluten Free Rolled Oats (Whole Grain). However, Bob’s Red Mill Old Fashioned Rolled Oats (Whole Grain) work equally well. Feel free to use your favorite whole grain rolled oats.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs

Kitchen Equipment:

8×8 baking pan
Parchment paper
Medium saucepan

If you try these delicious bars, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Puffed Quinoa Oat Granola Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Total Time: 20 Minutes (+Rest Time)
Yield: 12 Bars 1x
Category: Breakfast, Dessert
Method: Refrigerator
Cuisine: American
Diet: Vegan

Print Recipe

Description

These Puffed Quinoa Oat Granola Bars are absolutely delicious, a crave worthy breakfast and snack that will have you returning to again and again.

Ingredients

Dry Ingredients:

1 ½ cup rolled oats
½ cup roasted salted pistachios, fine chop *
½ cup shredded coconut *
1 teaspoon cinnamon (+/-)
½ teaspoon sea salt (+/-) *

Wet Ingredients:

8 Medjool dates, pitted, finely chopped (5 oz., pitted)
¾ cup runny natural peanut butter
1/2 cup pure maple syrup
2 teaspoons vanilla

Other Ingredients:

1 cup puffed quinoa *

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Instructions

Line an 8×8 square baking pan with parchment paper, set aside.
Place the all the Dry Ingredients into a large bowl, whisk to combine.
Place the pitted Medjool dates onto a cutting board, chop into fine pieces, then place into a medium-sized pan.
Place all the remaining Wet Ingredients (except the vanilla) into the saucepan with the chopped Medjool dates. Heat over medium heat until hot, stirring constantly. Use the edge of a large spoon to separate the finely chopped dates (as much as possible) to spread them out within the mixture, approximately 3 to 4 minutes, then remove from the stove. Stir in the vanilla.
Add the peanut butter/date sauce, use a rubber spatula to get it all, to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients.
Then stir in the puffed quinoa, mix thoroughly with your hands to incorporate and to ensure everything is thoroughly coated and sticks together really well. If too dry, add an additional teaspoon of maple syrup to the mixture until it begins to stick really well. Repeat if necessary.
Dump the mixture into the parchment paper-lined 8×8 baking pan. Press the mixture evenly into the bottom of the pan. Then using a glass or cup (smooth bottomed) and press the mixture hard to thoroughly flatten the mixture. Place in the refrigerator for 30 minutes.
After 30 minutes, remove from the refrigerator and lift the mixture onto a cutting board. Cut in half, then cut each half into halves. You now have 4 squares. Cut each piece into 3rds, ending with 12 bars. Enjoy! Store the bars in the refrigerator or freezer.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 12 bars

The post Puffed Quinoa Oat Granola Bars appeared first on Monkey and Me Kitchen Adventures.

Fast and Easy Asian Cabbage Stir Fry

Ameera and Robin — Mon, 18 May 2026 20:50:23 +0000

Fast and Easy Asian Cabbage Stir Fry! Quick to assemble and delightfully satisfying, this weeknight dinner comes together in minutes, making it a reliable go-to for busy cooks who crave bold flavor without the fuss

This Fast and Easy Asian Cabbage Stir Fry hits the sweet spot with a bright, lightly seasoned Asian sauce that elevates every bite. Picture tender, ultra-thin ribbons of cabbage and crisp bell peppers sizzling, their colors flashing as they caramelize at the edges. The secret is a delicate, glossy sauce that clings just enough to coat the veggies, letting the fresh cabbage shine through in every mouthful.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured this tasty cabbage dish with gusto, savoring the crisp-tender crunch and the vibrant kiss of the Asian sauce in every forkful. It’s the kind of meal that feels both comforting and exciting, perfect for weeknights when you want something flavorful without spending hours at the stove.

You gotta give this one a try—the balance of bright vegetables, a whisper of sesame, and a light, glossy sauce makes it addictive, easy to customize with whatever veggies you have on hand, and endlessly crowd-pleasing.

Tips for Success:

Flavor Profile: This Fast and Easy Asian Cabbage Stir Fry recipe is all about thinly sliced tender-sauteed cabbage flavored with a tasty and light Asian sauce.
Asian Sauce: The sauce is light, yet flavorful.
Slicing the Cabbage: Slice the cabbage really thin similar to angel hair pasta. This will ensure it cooks quickly but will stir retain a tiny bit of crunch.
Cabbage Amount: We used 4 to 5 cups packed thinly sliced cabbage. This is generally about ¼ to 1/3 of a medium sized green cabbage.
Julienne sliced Red Bell Pepper: Julienne slice the red bell pepper into very thin strips.
Bell Peppers: You can use red, orange, or yellow bell peppers or a mix of all 3 colors equaling 1 bell pepper.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This soup freezes well.

Pantry Products:

Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.

Kitchen Equipment:

Large skillet

If you try this tasty dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Fast and Easy Asian Cabbage Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yield: 2 Servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Asian Inspired
Diet: Vegan

Print Recipe

Description

This Fast and Easy Asian Cabbage Stir Fry hits the sweet spot with a bright, lightly seasoned Asian sauce that elevates every bite.

Ingredients

Base Ingredients:

4 to 5 cups thinly sliced green cabbage *
1 red bell pepper, julienne sliced *
6 to 8 green onions, thinly sliced (+/-)

Sauce Ingredients:

2 Tablespoons reduced-sodium tamari *
1 Tablespoon rice vinegar
1 teaspoon tahini
2 teaspoons pure maple syrup (+/-)
½ teaspoon minced garlic
½ teaspoon minced ginger
¼ teaspoon cornstarch (or arrowroot powder)
1 teaspoon toasted sesame seeds (optional)

Optional Toppings:

Sliced green onions
Sprinkle toasted sesame seeds

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Instructions

Place all the Sauce Ingredients into a small bowl, whisk well, set aside.
In a large, deep skillet, place all the Base Ingredients, over medium-high heat, sauté for several minutes, then add the Sauce Mix and stir and toss until everything is evenly coated.
Sauté for several more minutes until the cabbage reaches the desired tenderness.
Serve and top with sliced green onions and a sprinkle of toasted sesame seeds.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 2

The post Fast and Easy Asian Cabbage Stir Fry appeared first on Monkey and Me Kitchen Adventures.

Healthy Lemon Pistachio Wheat Bran Muffins

Ameera and Robin — Wed, 13 May 2026 22:26:58 +0000

Healthy Lemon Pistachio Wheat Bran Muffins! Ideal for breakfast, a midday snack, or dessert, these muffins balance nutrition and crave-worthy taste in every bite.

These Healthy Lemon Pistachio Wheat Bran Muffins are a bright, nutrient-packed treat you’ll crave all week long. Made with wholesome whole wheat flour and hearty wheat bran, they deliver steady, satisfying energy with every bite, while a generous zing of lemon lifts the flavor to sunny, citrus-forward heights. Roasted pistachios stud the batter and top, adding not only a pleasant crunch but also a subtle, nutty complexity that perfectly complements the tangy citrus and toasty wheat notes. The result is a muffin that stays moist and tender, with a lightly sweet profile.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

Give us all the MUFFINS! Yasmeen’s favorite muffins are here, and lemon lovers will swoon. The lemon essence shines through in both zest and juice, while pistachios add depth that makes these muffins feel delicious and indulgent.

If you’re chasing a cheerful breakfast or a delectable dessert, these lemony muffins deliver with a personal, fan-favorite vibe—trust Yasmeen, you’ve got to give this one a try!

Tips for Success:

Flavor Profile: These Healthy Lemon Pistachio Wheat Bran Muffins are healthy and delicious, filled with whole wheat flour, wheat bran, lemony goodness, they are studded throughout with roasted pistachios. They are moist, lightly sweet, and have fantastic texture.
Sweetness: These muffins are lightly sweet.
Coconut Sugar: We used coconut sugar, but other dry sugars like date sugar, maple sugar or other dry sugars will work great in this recipe.
Oven Temperature Switch: Start the oven at 400F for the first 7 minutes, this allows the muffins to quickly crest and puff up creating that beautiful muffin dome.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. Do the same with the wheat bran.
Wheat Bran Substitutions: We have not tested any substitutions for the wheat bran. This recipe was specifically created to use wheat bran.
Whole Wheat Flour Substitutions: These muffins were specifically designed to use whole wheat flour and wheat bran. We do not have any substitutions to offer.
Gluten Free: This recipe is not gluten free. There are no substitutions to offer to make them gluten free. We have gluten free muffin recipes on our site. Use the search bar and type in the word ‘muffins’.
Resting the Muffins before Baking: Resting the muffin batter for at least 5 minutes (up to 10 minutes) before baking allows the flour to fully hydrate. This makes for a tender crumb.
Cookie Scoop or Ice Cream Scoop: If you have a medium-sized cookie scoop or a small ice cream scoop, use that to fill the muffin liners. Otherwise, after filling the batter, if the tops look a tad bit “choppy”, then try to smooth out the tops a little by using a warm, wet spoon to avoid the choppy peaks and valleys that may occur when dropping batter with a spoon as the batter is thick. This is not required, but it does help the muffins look prettier and rounder when using a spoon to smooth out the muffins. In other words, the muffins will rise, but they will keep pretty much the same form coming out of the oven as when you put them in the oven.
Health Benefits of Wheat Bran: Wheat bran is the nutrient-dense, hard outer layer of the wheat kernel, separated during the milling process. It is exceptionally high in insoluble fiber and packed with nutrients like magnesium, selenium, phosphorus, and iron. Often used to boost fiber intake, it has a light, flaky texture and a mild, sweet-nutty flavor. It can also help manage blood sugar, reduce cholesterol, support heart health, and aids in relieving constipation.
Wheat Bran Helps Relieve Constipation: Wheat bran relieves constipation by increasing stool water content making it easier to pass. It is highly effective. Because of wheat bran’s effectiveness it promotes the growth of bifidobacterium, a healthy bacteria found in the gut which is linked to a decreased risk of colon cancer.
Muffin Paper Liners: We used natural cupcake liners.
Muffins Sticking to Liners: Because we do not use oil on the Whole Food Plant Based Diet, the muffins will slightly stick to the paper liners after baking; however, the longer you wait to eat them (several hours), the less they will stick. They don’t stick enough to be concerned, but we do want you to know that they can stick and you will lose a tiny bit of the muffin to the liner.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days at room temperature. Store in a covered air-tight container.

These muffins freeze well.

Pantry Products:

Whole Wheat Flour: We used Sunrise Flour Mill Organic Heritage Whole Wheat Flour. Feel free to use your favorite whole wheat flour.
Wheat Bran: We used Bob’s Red Mill Wheat Bran. Feel free to use your favorite wheat bran.
Roasted Pistachios: We used Wonderful Pistachios No Shells, Roasted and Salted. Feel free to use your favorite roasted and salted pistachios.

Kitchen Equipment:

Muffin tin (holds 12 regular-sized muffins)
Paper muffin liners
Medium-sized cookie scoop (optional)

If you try these tasty treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Lemon Pistachio Wheat Bran Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 10-13 Minutes
Total Time: 30 Minutes
Yield: 12 Muffins 1x
Category: Breakfast, Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

These Healthy Lemon Pistachio Wheat Bran Muffins are a bright, nutrient-packed treat you’ll crave all week long.

Ingredients

Dry Ingredients:

½ cup coconut sugar (or other dry sugar) *
1 Tablespoon lemon zest
1 ½ cups organic whole wheat flour *
1 cup wheat bran *
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt (+/-) *
1 Tablespoon cornstarch (or arrowroot powder)

Wet Ingredients:

½ cup pure maple syrup
1/3 cup unsweetened applesauce
½ cup + 2 Tablespoons unsweetened plain plant milk
3 Tablespoons lemon juice

Other Ingredients:

1 cup roasted and salted pistachios, chopped, divided *

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Instructions

Preheat the oven to 400 F, center rack.
Line the muffin tin with 12 paper liners, set aside.
Roughly chop the pistachios, then divide in half, place one half into a separate bowl. Chop the other half into finer pieces. One half (rough chop) will be placed in the batter mixture, and the other half (finer chop) will be placed on top of the muffins.
Place the coconut sugar (or dry sugar of choice) into a small bowl, add the lemon zest. Pinch and rub the lemon zest into the sugar repeatedly for several minutes to infuse the lemon zest into the sugar, set aside.
Place the all the Dry Ingredients (including the lemon zest/sugar mixture) into a large bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix by hand to incorporate all the ingredients.
Stir in the ½ cup of roughly chopped pistachios.
Carefully and evenly spoon the batter into the 12 paper-lined muffin tin up to the top.
If needed, smooth out the tops with a wet, warm spoon.
Sprinkle the tops of the muffins with the finer chopped pistachios. Slightly press the chopped pistachios onto the top of the batter to adhere.
Allow to rest for 5 minutes (up to 10 minutes) on the counter.
Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F for 10 to 13 minutes or until the muffins are set and a toothpick comes out clean.
Remove from the oven and allow the muffins to cool in the muffin tin for several minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 to 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes 12 regular-sized muffins

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