Monkey and Me Kitchen Adventures

Chocolate Pistachio Puffed Quinoa Crunch Bars

Ameera and Robin — Wed, 01 Jul 2026 16:25:22 +0000

Chocolate Pistachio Puffed Quinoa Crunch Bars! If you’re feeding a crowd or just your busy weekday schedule, these bars offer portable nourishment with a luxe, dessert-worthy finish, making them a standout in any snack lineup.

These Chocolate Pistachio Puffed Quinoa Crunch Bars are absolutely delicious, and they’re designed to satisfy both your morning cravings and your afternoon sweet tooth. Imagine a generous mix of puffed quinoa for a light, airy pop, hearty rolled oats for texture, and a handful of chopped pistachios for a satisfying bite. The binding trio of almond butter, Medjool dates, and a drizzle of maple syrup brings everything together with a natural sweetness and a caramel-like depth. Crowned with a glossy layer of chocolate and extra chopped pistachios, each bar delivers a chewy-to-crunchy contrast that’s perfect for a busy breakfast treat or as a go-to snack on the run.

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

Hi there, Ameera here!

These healthy treats are so delicious that you’ll reach for them again and again. We can’t get enough of the way the pistachios provide a buttery kick against the rich chocolate and oaty, puffed quinoa base.

You gotta give this one a try; whether you’re fueling a busy morning, craving a post-workout bite, or simply wanting a delicious, naturally sweet snack, these bars check all the boxes.

Tips for Success:

Flavor Profile: These Chocolate Pistachio Puffed Quinoa Crunch Bars are absolutely delicious. Full of puffed quinoa, rolled oats, and chopped pistachios, are held together with a combination of almond butter, Medjool dates, and maple syrup, then topped with a luscious layer of chocolate and chopped pistachios. 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.
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.
Weight of Medjool Dates: The weight of the Medjool Dates with pits was 6.2 oz; pitted was 5.8 oz.
Chopping the Medjool Dates: Thoroughly chop the Medjool dates into small pieces. They will clump up and stick together while chopping, that is fine. They may end up in a massive sticky lump of date paste, which is fine. The key is when placing them in the saucepan with the almond butter, try to pull them apart as much as possible to separate them and evenly distribute them in the almond butter/maple syrup sauce.
Pressing the Bars Down: This recipe is easy to make; however, pressing the mixture in the 8×8 pan does require some patience. Once you dump the mixture into the 8×8 pan, press it down hard with good stiff spatula. Then take a piece of parchment paper and lay it over top of the mixture and press hard with your hands trying to create an even well-compacted solid layer. Use a smooth bottomed glass or measuring cup and press down hard. Once you create that really solid, hard-packed layer, place it in the refrigerator while you melt the chocolate.
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.
Almond Substitutions: Typically, cashew 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 7 to 10 days in the refrigerator. Store in a covered air-tight container.

These bars freeze 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.
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.
Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. You can use your favorite dark or semi-sweet vegan chocolate.
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.

Chocolate Pistachio Puffed Quinoa Crunch Bars

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 (+30 Minute Rest Time)
Yield: 24 Bars 1x
Category: Dessert
Diet: Vegan

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Description

These Chocolate Pistachio Puffed Quinoa Crunch Bars are absolutely delicious, and they’re designed to satisfy both your morning cravings and your afternoon sweet tooth.

Ingredients

Dry Ingredients:

1 cup rolled oats
1 cup roasted salted pistachios, chopped (divided) *
1 ½ cups puffed quinoa *
½ teaspoon sea salt (+/-) *

Wet Ingredients:

9 Medjool dates, pitted, finely chopped *
2/3 cup runny [raw] almond butter *
1/3 cup pure maple syrup
1 teaspoon vanilla

Other Ingredients:

9 to 10 oz. vegan chocolate chips, melted *

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Instructions

Line an 8×8 square baking pan with parchment paper, set aside.
Chop the pistachios, then remove 1/4 cup and set aside for the topping. Place the remaining chopped pistachios into a large bowl.
Place the all the Dry Ingredients (with the chopped pistachios) 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. See Tips for Success notes on chopping the dates.
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 distribute them throughout the mixture, heat approximately 2 to 3 minutes, then remove from the stove. Stir in the vanilla.
Add the almond butter/date sauce, use a rubber spatula to scrape up all the sauce, to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients.
After mixing well, you may find that you may need use your hands to thoroughly incorporate everything 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 with the maple syrup if necessary. Your hands will be very sticky, get as much back into the bowl as possible before washing your hands for the next step.
Dump the mixture into the parchment paper-lined 8×8 baking pan. Press the mixture evenly into the bottom of the pan. Then use a square of parchment paper and lay it over top of the mixture to press it hard to create a solid cohesive layer. Use a glass or cup (smooth bottomed) and press the mixture hard (keeping the square of parchment paper on top) to thoroughly flatten the mixture. Press hard to ensure a solid cohesive layer. Place in the refrigerator until you melt the chocolate.
In the meantime, melt the chocolate chips in the microwave for 30 seconds, then stir vigorously. Microwave and stir in 10 second intervals until the chocolate is completely melted, then remove the pan from the fridge and pour the melted chocolate evenly over the entire surface. Spread evenly. Then sprinkle the top with the ¼ cup of reserved chopped pistachios. Place in the fridge or freezer for 30 minutes or until the chocolate layer is completely set and solid.
After 30 minutes, remove from the refrigerator and lift the solid bar onto a cutting board. Cut in half, then cut each half into halves. You now have 4 squares. Cut each piece into 3rds, then cut each of the bars in half, ending with 24 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: 24 bars

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The post Chocolate Pistachio Puffed Quinoa Crunch Bars appeared first on Monkey and Me Kitchen Adventures.

Healthy Greek Rice Bean and Olive Skillet

Ameera and Robin — Sun, 28 Jun 2026 15:58:38 +0000

Healthy Greek Rice Bean and Olive Skillet! This Whole Food Plant Based recipe celebrates simple, wholesome ingredients without sacrificing flavor, making it an ideal weeknight dinner or meal-prep winner.

This Healthy Greek Rice Bean and Olive Skillet is a cozy, crowd-pleasing entrée that delivers both heartiness and bright, Mediterranean vibes. Bursting with fluffy rice and protein-rich beans, every bite savors the perfect balance of aromatic spices and a briny tang from sun-kissed green olives. Expect a satisfying spoonful of texture from tender beans to chewy rice all wrapped in a vibrant skillet.

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, briny dish! If you love olives, then you will love this dish! The balanced seasoning—garlic, oregano, and a kiss of lemon—creates a warm, comforting aroma that makes it impossible to stop at one serving.

Perfect for meal-prep or a quick weeknight dinner, this dish delivers on both nutrition and flavor, delivering that crowd-pleasing, olive-bright profile that fans of Mediterranean fare will adore.

Give it a try, and you’ll be hooked on the briny, comforting goodness.

Tips for Success:

Flavor Profile: This Healthy Greek Rice Bean and Olive Skillet is hearty and delicious. Perfectly seasoned, brimming with rice and beans, and full of briny tang from the green olives, this Whole Food Plant Based nod will delight your tastebuds.
Spanish Pimento Stuffed Green Olives: This dish is all about those briny Spanish Pimento Stuffed Green Olives. This recipe is specifically designed to feature them. There are no substitutions. If you are not a Spanish pimento stuffed green olive lover, then consider skipping this recipe.
Cannellini Bean Substitutions: Feel free to substitute the cannellini beans with your favorite white bean such as Great Northern, chickpeas, etc.
Left Over Rice: Left over (refrigerated) rice works best in this skillet dinner as the rice has had a chance to solidify its starches in the refrigerator creating a better rice texture in this stew.
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 grape/cherry 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.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly flavor this dish. For most palates, we felt 1 teaspoon worked well.
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 5 days in the refrigerator. Store in a covered air-tight container.

This dish 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.
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 flavorful skillet, 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 Greek Rice Bean and Olive Skillet

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 4 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Greek Inspired
Diet: Vegan

Print Recipe

Description

This Healthy Greek Rice Bean and Olive Skillet is a cozy, crowd-pleasing entrée that delivers both heartiness and bright, Mediterranean vibes.

Ingredients

Base Ingredients:

1 medium yellow onion, fine dice
1 Tablespoon minced garlic
2 Tablespoons tomato paste
1 cup low-sodium vegetable broth *
1 cup water
2 Tablespoons nutritional yeast
14 grape/cherry tomatoes, halved
¼ teaspoon baking soda *

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ to 1 teaspoon sea salt (+/-)

Other Ingredients:

1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
½ cup Spanish pimento stuffed green olives, chopped
¾ cup cooked and refrigerated brown rice (or rice of choice) *
1 Tablespoon lemon juice

Optional Toppings:

Chopped fresh parsley

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Instructions

Add all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
In a large stock pot, sauté the diced onions over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
Add the minced garlic and tomato paste to the skillet, continue to sauté over medium-high heat, stirring constantly for 1 minute.
Next add all the remaining Base Ingredients (except the baking soda), the Spice/Herb Mix, stir well, and bring to a boil. Once boiling add the baking soda, stir well, then immediately lower to a low-percolating boil. Boil with a low-percolating boil for 5 minutes.
After 5 minutes, stir in the cooked rice, cannellini beans, chopped olives, and lemon juice. Simmer for an additional 7 to 10 minutes.
Remove the pot from the heat, cover with a lid, and let sit for 4 to 5 minutes undisturbed to allow the flavors to marry.
Top individual servings with a sprinkle of chopped fresh parsley. Enjoy with pita, crusty bread, flatbread, and/or with a simple side salad.

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: 4 (makes 4 cups)

The post Healthy Greek Rice Bean and Olive Skillet appeared first on Monkey and Me Kitchen Adventures.

Healthy Orange Cranberry Wheat Bran Muffins

Ameera and Robin — Thu, 25 Jun 2026 14:51:42 +0000

Healthy Orange Cranberry Wheat Bran Muffins! Perfect for meal-prep mornings, these muffins are naturally crowd-pleasers and pair beautifully with coffee or tea, making them an ideal addition to your healthy bakery repertoire.

These Healthy Orange Cranberry Wheat Bran Muffins are a wholesome, flavorful breakfast option that delivers both nutrition and crave-worthy taste. Crafted with hearty whole wheat flour and wheat bran, these muffins showcase bright orange zest and juice for a sunny citrus note, while dried cranberries add bursts of tart sweetness in every bite. The result is a moist, lightly sweet muffin with a satisfying texture.

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

Hi there, Ameera here!

We totally fell in love with these tasty muffins! A total winner that blends wholesome ingredients with bright flavor. The orange aroma is irresistible, and the cranberries provide joyful pops of tart sweetness. The wheat bran adds a hearty bite while keeping the muffins moist and satisfying.

If you’re searching for a muffin recipe that’s both nourishing and delicious, this one is a must-try that will keep you coming back. Give it a go, bake a batch, and watch them disappear in no time!

Tips for Success:

Flavor Profile: These Healthy Orange Cranberry Wheat Bran Muffins are healthy and delicious, filled with whole wheat flour, wheat bran, orange goodness and studded throughout with dried cranberries. 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. There are many gluten-free muffin recipes on our site, simply type ‘muffins’ in the search bar to locate our gluten free muffins.
Orange Juice: You can use freshly squeezed or unsweetened store-bought orange juice. If using freshly squeezed, you may need an extra teaspoon of orange zest to really bring the orange flavor forward.
Why Roughly Chop the Cranberries: This is optional; however, it does make for a wonderful distribution of cranberries throughout the muffins and makes for a great mouthfeel.
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.

Kitchen Equipment:

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

If you try these wholesome muffins, 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 Orange Cranberry Wheat Bran Muffins

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 17-20 Minutes
Total Time: 40 Minutes
Yield: 12 Muffins 1x
Category: Breakfast, Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

These Healthy Orange Cranberry Wheat Bran Muffins are a wholesome, flavorful breakfast option that delivers both nutrition and crave-worthy taste.

Ingredients

Dry Ingredients:

½ cup coconut sugar (or other dry sugar) *
1 Tablespoon orange 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 + 1 Tablespoon unsweetened plain plant milk
¼ cup + 1 Tablespoon orange juice *
1 teaspoon lemon juice

Other Ingredients:

3/4 to 1 cup dried cranberries, rough chop, 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 dried cranberries, set aside.
Place the coconut sugar (or other dry sugar) into a small bowl, add the orange zest. Pinch and rub the orange zest into the sugar repeatedly for several minutes to infuse the orange zest into the sugar, set aside.
Place the all the Dry Ingredients (including the orange zest/sugar mixture) into a large mixing bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
Stir in nearly all the roughly chopped dried cranberries (saving a small amount for decorating the tops.
Carefully and evenly spoon the batter into the paper-lined muffin tin up to the top.
If needed, smooth out the tops with a wet, warm spoon.
Sprinkle the tops with a few chopped dried cranberries, press down gently onto the batter to ensure they adhere to the batter.
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 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

The post Healthy Orange Cranberry Wheat Bran Muffins appeared first on Monkey and Me Kitchen Adventures.

Fresh Asparagus Pea Almond Salad

Ameera and Robin — Sun, 21 Jun 2026 14:58:14 +0000

Fresh Asparagus Pea Almond Salad! This wholesome salad is simultaneously delightful and refreshing, a perfect candidate for a seasonal lunch or a light, vibrant side.

This Fresh Asparagus Pea Almond Salad bursts with bright, garden-fresh flavors that sing in every bite. Picture tender asparagus spears, baby sweet peas, and lightly toasted almonds mingling with a lemony, minty dressing that feels like summer. Beyond its vibrant taste, this salad is a nutrient powerhouse: the asparagus delivers folate and fiber, the peas bring plant-based protein and vitamins, and the almonds add healthy fats and minerals, making it a wholesome, immune-supporting dish you’ll want to revisit 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!

This salad is so refreshing and delicious, you’ll want it on repeat all summer. Dad devoured it, and I caught him reaching for seconds with a big smile. We all loved how the bright citrus, mint dressing brightens every bite while the crunch from the almonds adds a satisfying texture.

If you’re searching for a light yet satisfying dish that showcases fresh produce and simple, clean flavors, you’ve found it. Give this one a try and taste how easy it is to turn everyday ingredients into a standout, crowd-pleasing salad.

Tips for Success:

Flavor Profile: This Fresh Asparagus Pea Almond Salad is full of bright, fresh flavors. It’s the perfect salad for spring and summer. Tender fresh asparagus, baby sweet peas, and toasty almonds come together in a lemony fresh minty dressing that is both delightful and refreshing.
White Onions: Use white onions as they are sweeter and are excellent for cold salads. You can replace with green onions or red onions if desired.
Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
Blanching the Asparagus: A super quick 10 second blanch wakes up the color and flavor of fresh asparagus without losing all the fantastic health benefits. Be sure to immediately drain off the water and run under cold tap water until completely cold, then drain well.
Serving after Refrigerating: When serving after refrigeration, remove from the refrigerator at least 10 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Tahini tends to thicken during refrigeration.
Make Ahead: This salad can be made ahead and travels well. Mix really well right before serving to ensure all the ingredients are thoroughly coated with the dressing. For maximum presentation, do not mix in the toasted almond slices until right before serving.
Asparagus Benefits: Asparagus is filled with a host of health benefits including vitamins, minerals, and antioxidants. It is rich in Vitamin K, Folate, and Vitamin B. It is high in potassium and helps reduce blood pressure. It also boasts high levels of Vitamin C, Vitamin E, and glutathione.
Frozen Baby Sweet Peas: We used frozen baby sweet peas as they are smaller and create a great mouth feel along with the asparagus. Do not used canned peas, they will be too mushy.
Peas Benefits: Green peas are full of plant-based protein, dietary fiber, and essential vitamins like A, C, and K. Peas are low on the glycemic index, and help prevent sugar spikes.
Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted slightly.
Dried Mint: We used dried mint simply because we have it in our pantry 24/7. You can substitute with fresh mint if you wish. You may need to increase the amount.
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 5 days in the refrigerator. Store in a covered air-tight container.

Like most salads, this salad cannot be frozen.

Pantry Products:

Frozen Baby Peas: We used Birds Eye Frozen Baby Sweet Peas. Feel free to use your favorite frozen baby sweet peas.
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:

Whisk (or fork)
Tea kettle (or pan) for boiling water
Large Skillet (for toasting the almonds)

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.

Fresh Asparagus Pea Almond Salad

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 1 Minute
Total Time: 21 Minutes
Yield: 5 Cups 1x
Category: Salad
Method: Stovetop
Diet: Vegan

Print Recipe

Description

This Fresh Asparagus Pea Almond Salad bursts with bright, garden-fresh flavors that sing in every bite.

Ingredients

Base Ingredients:

3 ½ cups (14 oz.) sliced fresh asparagus, cut into ¼ inch pieces
½ to ¾ cup finely chopped white onions
½ cup toasted sliced almonds
1 cup frozen baby sweet peas, thawed

Dressing Ingredients:

1 Tablespoon tahini *
3 Tablespoons lemon juice (+/-)
1 Tablespoon red wine vinegar
2 teaspoons pure maple syrup (+/-) *
2 teaspoons dried mint
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch to 1 teaspoon sea salt (+/-) *

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Instructions

Toast the almond slices by placing them into a dry skillet, toast over medium heat for several minutes, stirring constantly to prevent burning until lightly golden brown, then immediately dump onto a plate to cool.
Wash and cut the asparagus into ¼ inch pieces cut on a diagonal. Place into a large bowl, cover with boiling water for 10 seconds, then immediately drain and rinse with cold water until all the asparagus is cold, drain well, then place into a large bowl, set aside until Step 4.
Prepare the dressing by placing all the Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, refrigerate until ready to use.
Add all the Base Ingredients (including the cold blanched asparagus and cooled and toasted almond slices) into the large bowl.
Pour the Dressing over the salad mixture, toss well to thoroughly coat all the ingredients. Cover and allow to sit 10 minutes, then 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: 5 (makes 5 cups)

The post Fresh Asparagus Pea Almond Salad appeared first on Monkey and Me Kitchen Adventures.

Turkish Delight Bliss Balls

Ameera and Robin — Wed, 17 Jun 2026 22:40:48 +0000

Turkish Delight Bliss Balls! These no-bake delights come together in minutes, making them the ideal quick energy boost to power you through that mid-afternoon slump until your next meal.

Turkish Delight Bliss Balls are a deliciously indulgent, perfectly balanced treat that hits sweet, salty, and chewy notes in every bite. Picture lush pistachios, sweet dates, and rich coconut all rolled into bite-sized morsels that taste like a dessert and a snack in one. Packed with natural sugars, healthy fats, and fiber, they satisfy cravings without derailing your day. Whether you’re prepping a week’s worth of snackable goodness or looking for a crowd-pleasing dessert bite, Turkish Delight Bliss Balls are irresistible and portable.

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

Hi there, Ameera here!

These bliss balls are to die for, a true snack-time treasure that disappears from the plate in minutes. We devoured them in no time flat, savoring the chewy dates, toasty pistachios, and coconut’s rich kiss with every bite.

If you’re hunting for an easy, crowd-pleasing treat that reads as both wholesome and indulgent, you’ve found it! You gotta give this one a try!

Tips for Success:

Flavor Profile: These Turkish Delight Bliss Balls are perfectly sweet, salty, and utterly delicious, filled with pistachios, dates, and coconut. They are easy to make and are the perfect pick-me-up to help you power through until your next meal. Perfect as a snack or treat. When most people think of Turkish Delight, they think of is a soft gelatin type of confection. These bliss balls are not a gelatin-type of confection/candy; these are truly a bliss balls with Turkish flavors of pistachios, dates, and coconut.
Taste the Mixture: The beauty of these tasty Turkish Delight Bliss Balls is that you can taste them before fully committing to shaping them into balls.
Medjool Dates/Water: 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, drain off any excess water, pat dry, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, they may create a slightly stickier mixture than anticipated and you may not need the water at all. You may need to adjust by adding a tad bit more of shredded coconut.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed for this recipe. This recipe is a perfect play on sweet and salty. If concerned, start with a pinch and increase from there. We felt ¼ teaspoon was prefect.
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 10 days in the refrigerator. Store in a covered air-tight container.

This bliss balls freeze well.

Pantry Products:

Roasted Pistachios: We used Wonderful Pistachios No Shells, Roasted and Salted. Feel free to use your favorite roasted and salted pistachios.
Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Food processor
Small (1 Tablespoon) cookie scoop (optional)

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.

Turkish Delight Bliss Balls

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
Yield: 20 Bliss Balls 1x
Category: Dessert
Cuisine: Turkish Inspired
Diet: Vegan

Print Recipe

Description

Turkish Delight Bliss Balls are a deliciously indulgent, perfectly balanced treat that hits sweet, salty, and chewy notes in every bite.

Ingredients

Base Ingredients:

8 Medjool dates, pitted
1 cup shredded coconut *
2/3 cup roasted salted pistachios *
1 Tablespoon + 2 teaspoons pure maple syrup
1 teaspoon vanilla
¼ teaspoon sea salt (+/-) *
1 to 2 teaspoons water (see notes) *

Optional Topping:

3 Tablespoons roasted salted pistachios
2 Tablespoons shredded coconut

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Instructions

Make the Topping to roll the balls in by placing 3 Tablespoons of pistachios and 2 Tablespoons of shredded coconut in a food processor and finely chop by pulsing on and off until a fine dry mixture forms. Remove from the food processor, place in a small bowl, and set aside.
Place the pistachios into the food processor and pulse on and off until roughly chopped, about 8 to 10 pulses. Do not overly process as they will get processed again in Step 3. Step 2 is just to break them up a little.
Then add all the remaining Base Ingredients (except the water) into the food processor (with the chopped pistachios) and process until the mixture starts to comes together.
Test the “dough mixture” by pinching and rolling it to see if it holds together easily. Roll it in a ball if needed to test. If too dry or doesn’t hold together enough, add 1 teaspoon up to 2 teaspoons of water. Continue adding 1 teaspoon of water until the dough holds together nicely when test rolling. If too wet, add an additional teaspoon of shredded coconut.
When the “dough” holds it shape easily, scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll into a firm ball and set on a plate. Repeat until all the mixture has been rolled into balls.
Then roll all the balls into the topping mixture and set on a plate.
Place the plate in the refrigerator or freezer for 20 minutes or until very firm.
Once firm, move to an air-tight container, then store them in the refrigerator. They also freeze well.

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 20 balls

The post Turkish Delight Bliss Balls appeared first on Monkey and Me Kitchen Adventures.

Lemon Arugula Couscous Salad

Ameera and Robin — Sun, 14 Jun 2026 13:13:36 +0000

Lemon Arugula Couscous Salad! Perfect for picnics, potlucks, and everyday summer gatherings, this vibrant salad shines as a go-to dish that travels beautifully and steals the show at any table.

This delicious Lemon Arugula Couscous Salad bursts with fresh lemon sunshine in every bite. Tender, fluffy couscous is tossed with peppery baby arugula, crisp white onions, and juicy tomatoes, all harmonizing with a lemon-forward dressing that feels light, bright, and refreshingly zingy. Each mouthful delivers a clean citrus glow, balanced by the peppery bite of arugula and the satisfying bite of tender grains.

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

Hi there, Ameera here!

We thoroughly enjoyed this light and refreshing summer salad, and it quickly became a repeat-worthy favorite around the table. The lemony dressing brightens every forkful, while the arugula adds a peppery kick that wakes up the palate.

If you’re looking for a crowd-pleasing, healthy side (or a satisfying main on a light lunch), you gotta give this one a try!

Tips for Success:

Flavor Profile: This delicious Lemon Arugula Couscous Sald is full of fresh lemony deliciousness. Tender couscous, chopped baby arugula, white onions and tomatoes are mixed with a delightfully lemon-flavored dressing that is light, bright, and refreshing.
Amount of Pearl Couscous: The bottom line is to use 3 cups of cooked pearl couscous. We noted that the different brands of pearl couscous are slightly different in sizes which results in a different cooked measurement. The bottom line is that you only want to use 3 cups of cooked couscous. If unsure, boil 2 cups of uncooked couscous and measure out 3 cups. If you have extra, then save for soups and salads. Do not be tempted to place the extra cooked couscous in the salad to avoid a dry salad.
Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
Sumac: The sumac is optional; however, we loved it with its lemony flavor that perfectly accents the freshness of this salad.
Baby Arugula: The baby arugula adds a very slight bitter element flavor profile to this delicious salad which is perfectly balanced with the couscous. Do not substitute with regular arugula, use baby arugula.
Health Benefits of Baby Arugula: Baby arugula is a nutrient dense leafy green packed with Vitamins A, C, and K while boasting folate and calcium. It’s full of antioxidants supporting overall immune system.
Baby Arugula Substitutions: This recipe was designed to use baby arugula as one of the main ingredients. We do not have any substitutions to offer.
Make Ahead: This salad can be made ahead and travels well. If you wish to have maximum presentation, keep the couscous, chopped baby arugula, chopped white onions, and chopped grape tomatoes in separate containers, and mix together right before serving. Do not dress the salad until ready to serve.
Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted. We prefer the flavor with red wine vinegar.
Toasted Almond Slivers: To toast the slivered almonds, simply place in a dry skillet and toast over medium heat until lightly golden. Stir the almonds constantly to prevent burning, as soon as they are golden, move to a plate to prevent burning as the almonds could burn if left in the hot skillet.
Almond Sliver Substitutions: Feel free to substitute using your favorite nuts like toasted pecans, pistachios, pinenuts, or walnuts.
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 5 days in the refrigerator. Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

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:

Stockpot for boiling the couscous
Skillet (for toasting the almonds) – optional

If you try this flavorful 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.

Lemon Arugula Couscous 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
Cook Time: 8 Minutes
Total Time: 18 Minutes
Yield: 6 Cups 1x
Category: Salad
Method: Stovetop
Diet: Vegan

Print Recipe

Ingredients

Base Ingredients:

1 ½ to 2 cups uncooked pearl couscous (3 cups cooked) *
1 cup finely chopped white onions
3 cups finely chopped baby arugula
1 cup quartered grape tomatoes

Dressing Ingredients:

3 Tablespoon lemon juice (+/-)
1 Tablespoon red wine vinegar
1 Tablespoon + 1 teaspoon tahini *
2 teaspoons pure maple syrup (+/-) *
2 teaspoons sumac (optional)
1 teaspoon lemon zest (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch to 1 ¼ teaspoons sea salt (+/-) *

Optional Topping:

¾ cup toasted almond slivers *

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Instructions

Boil the couscous according to package directions, rinse really well in cold water until completed cold, drain really well, then place in a large bowl.
In the meantime, prepare the Dressing by placing all the Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
Add all the remaining Base Ingredients into the bowl along with the cooked and cooled couscous.
Pour the Dressing over the salad mixture, toss well to thoroughly coat all the ingredients, allow to sit for 10 minutes for the flavors to marry, then sprinkle the top with toasted almond slivers (optional), 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: 6 (makes 6 cups)

The post Lemon Arugula Couscous Salad appeared first on 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 5 from 1 review

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

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 5 from 1 review

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

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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

Print Recipe

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.