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This dip recipe is perfect for chips, veggies, pretzels or any other vessel to get it into your mouth. Trust me, it ain't got nothin' on store bought chip dip! The best part is, it's only 5 ingredients! This dip is perfect for any party or to have in the fridge for a quick snack. It's hella addicting. I might have eaten the entire first batch to myself in 3 days :) "This dip is best made the night before, as it gives the flavour time to develop. Trust me, you won't regret the time commitment" Caramelized Onion & Dill Dip Makes about 1 cup What you'll need: 1 tbsp olive oil 3 medium onion, thinly sliced 1/2 cup mayo 1/2 cup greek yogurt 1 tsp dried dill 1 lemon, juiced Salt & pepper, to taste Fresh dill, for garnish (optional) Terra Vegetable Chips, for serving Steps: Add 1 tbsp of olive oil to a large frying pan over medium heat. Add 3 thinly sliced onions to the pan and stir to coat in the oil. Cook onions until caramelized, stirring only once every 5-8 minutes. Caramelized onions are golden in colour and have a jammy texture. Truly caramelized onions take time sometimes up to an hour. Don't rush this step as this the base flavour of the dip. Once the onions have caramelized transfer them to a large bowl and allow them to cool completely. Once the onions are cool, stir in 1/2 cup mayo, 1/2 cup greek yogurt, 1 tsp dried dill and the juice of 1 lemon. Mix thoroughly and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours for the flavour to develop. Overnight is even better. Remove from fridge, give it a stir, garnish with fresh dill, if desired. Serve with your favourite chips, veggies &/or pretzel sticks. Snack on, my friends!

This dip recipe is perfect for chips, veggies, pretzels or any other vessel to get it into your mouth. Trust me, it ain't got nothin' on store bought chip dip! The best part is, it's only 5 ingredients! This dip is perfect for any party or to have in the fridge for a quick snack. It's hella addicting. I might have eaten the entire first batch to myself in 3 days :) "This dip is best made the night before, as it gives the flavour time to develop. Trust me, you won't regret the time commitment" Caramelized Onion & Dill Dip Makes about 1 cup What you'll need: 1 tbsp olive oil 3 medium onion, thinly sliced 1/2 cup mayo 1/2 cup greek yogurt 1 tsp dried dill 1 lemon, juiced Salt & pepper, to taste Fresh dill, for garnish (optional) Terra Vegetable Chips, for serving Steps: Add 1 tbsp of olive oil to a large frying pan over medium heat. Add 3 thinly sliced onions to the pan and stir to coat in the oil. Cook onions until caramelized, stirring only once every 5-8 minutes. Caramelized onions are golden in colour and have a jammy texture. Truly caramelized onions take time sometimes up to an hour. Don't rush this step as this the base flavour of the dip. Once the onions have caramelized transfer them to a large bowl and allow them to cool completely. Once the onions are cool, stir in 1/2 cup mayo, 1/2 cup greek yogurt, 1 tsp dried dill and the juice of 1 lemon. Mix thoroughly and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours for the flavour to develop. Overnight is even better. Remove from fridge, give it a stir, garnish with fresh dill, if desired. Serve with your favourite chips, veggies &/or pretzel sticks. Snack on, my friends!

Warm up with a bowl of this ultra creamy, comforting & a little bit spicy chili. It's a perfect option for Superbowl Sunday or meal prep! This white chicken chili recipes is perfect for the people (like me) who aren't fans of traditional chili. I find the acidity in tomato sauces hurts my stomach so I generally avoid if I can, plus I much prefer creamy sauces anyway! This dairy-free chili will be a crowd pleaser at your Superbowl party! Serve it along side some of my appetizers recipes like Everything Snack Mix, Chicken & Mango Rice Paper Rolls w Peanut Sauce and Prosciutto wrapped Asparagus Cigars & you'll be getting asked to host again next year! White Chicken Chili (Dairy-free) Makes 2 Litres What you'll need: 1 lb ground chicken 2 medium onions, diced 4 garlic cloves minced 1 jalapeno, minced (remove the seeds for less heat) 2 tsp ground cumin 1/2 tsp paprika 1 tsp dried oregano 1/4 tsp cayenne pepper 2 cups chicken broth 1 540ml can white beans (white kidney beans, cannellini beans or navvy beans), drained and rinsed 1 can creamed corn 1/4 cup chopped fresh cilantro + more for garnish 1 lime, juiced + more wedges for serving Steps: Add 1 lb ground chicken to a large pot or dutch oven over medium heat, crumbing into pieces as it cooks. When the chicken is almost cooked through add 2 diced onions to the pot. Cook until the onions are translucent then add 4 cloves of minced garlic, 1 minced jalapeno, 2 tsp ground cumin, 1/2 tsp paprika and 1/4 tsp cayenne. Cook for 1 minute, stirring constantly. Stir in 2 cups of chicken broth and bring to a boil. While you're waiting for the mixture to come to a boil transfer 1/2 the can of drained and rinsed white beans to a blender or food processor. Blend until smooth. When the pot is boiling, add the pureed and the whole beans to the pot along with 1 can of creamed corn. Simmer for 20 minutes. After 20 minutes, remove from heat, stir in 1/4 cup chopped fresh cilantro & the juice of 1 lime. Ladle into bowls & serve with lime wedges, extra cilantro and avocado if desired. Enjoy my friends!

Fresh herbs, pomegranate, roasted squash, pistachios, optional feta cheese, I mean what's not to love about this quinoa salad? Am I right? This quinoa salad recipe is far from boring! The flavours are middle eastern inspired and pair perfectly with my Perfect Rack of Lamb with Sumac Yogurt. This salad keeps well in the fridge for 3-4 days! Which makes it a great make ahead lunch idea to make all your co-workers jealous! Best Quinoa Salad Recipe Serves 4 What you'll need: 1 small butternut squash, peeled & cut into 1 inch cubes 1 tbsp + 2 tbsp extra virgin olive oil 3/4 cup quinoa (I used tri-colour but white is great too!) 1/3 cup pomegranate seeds 1 cup chopped fresh herbs, any combo you like (I used cilantro, mint & dill) 1 lemon, zested & juiced Salt & pepper, to taste Handful pistachios, roughly chopped Crumbled feta cheese, optional (but delish!) Steps: On a parchment lined baking sheet toss the cubed butternut squash with 1 tbsp of olive oil and bake for 20 minutes. Meanwhile, bring a medium pot of water to a boil. Once boiling, add in 3/4 cup quinoa and cook for 9 minutes if it's white quinoa or 11 mins for tri-coloured. Drain water well, transfer quinoa to a large bowl and allow to cool (I usually put it in the fridge while I prepare the remaining ingredients) Add cooled squash to the bowl with the quinoa along with 1/3 cup pomegranate seeds, 1 cup chopped fresh herbs, the zest & juice of 1 lemon, 2 tbsp olive oil, handful chopped pistachios, season with salt & pepper and crumble in some feta cheese if desired. Mix it up and enjoy! Enjoy, my friends!

This middle eastern inspired rack of lamb recipe is the perfect meal for any special occasion. The crispy, garlicky, lemony breadcrumb coating on the lamb paired with sumac yogurt is perfection! This recipe is in my top 5 favourite recipes of all time! The first time my person tried it, he took one bite and said "Oh WOW" and then proceeded to eat 6 chops :) Perfect Rack of Lamb with Sumac Yogurt Serves 2-3 What you'll need: 1 tbsp grapeseed oil (or other high smoke point oil) 1 rack of lamb Salt, to taste 3 tbsp dijon mustard 1/2 cup panko breadcrumbs 1 garlic clove, gated 1 lemon, zested 1 tbsp fresh thyme leaves or ½ tsp dried 2 tsp olive oil Sumac Yogurt 1/2 cup greek yogurt 1 garlic clove, grated Juice of ½ lemon 1/2 tsp sumac 1/2 tsp salt Steps: Remove lamb from the fridge 30 mins before planning to cook. Preheat oven to 425 degrees F Pat the lamb rack dry with a paper towel. Season all over with salt. Heat a cast iron skillet or a heavy bottom skillet over med-high heat. Add 1 grapeseed oil to the pan. Once oil shimmers, add lamb rack & sear for 3-4 mins on each side. In a medium bowl combine 1/2 cup panko, 1 grated garlic clove, zest of 1 lemon, 1 tbsp fresh thyme leaves (or 1/2 tsp dried) & 2 tsp olive oil. Set aside. In a medium bowl whisk together 1/2 cup greek yogurt, 1 grated garlic clove, juice 1/2 lemon, 1/2 tsp sumac and 1/2 tsp salt. Set aside until ready to serve. Prepare a baking tray large enough to hold the lamb rack with parchment paper. Set aside. Once the lamb is seared on both sides transfer it to the prepared baking tray and brush meat with 3 tbsp of dijon mustard. Pat panko breadcrumb mixture all over the lamb. Roast lamb for 12-18 minutes or until a thermometer inserted into the centre of the rack reads 130 degrees F for medium rare. Remove from the oven & transfer to a cutting board. Allow to rest for 8-10 minutes before slicing into chops Spoon sumac yogurt into the centre of a serving platter. Arrange lamb chops on top of the yogurt. Serve remaining yogurt alongside the lamb at the table. Enjoy, my friends!

Free & simple ways you can support your favourite content creators, whether it's on their blog, Instagram, Pinterest, Tik Tok &/or Facebook. The online content world isn't always an easy one to understand. Content creators rely heavily on their audience to help them gain traction in this industry. The more engagement (searches, views, likes, comments and shares) a piece of content gets, the higher it gets bumped up in the algorithms on search engines & social media platforms. This is why content creators often ask a question in their videos or captions and remind readers to SAVE, SHARE or HIT THE FOLLOW BUTTON. I created this FAQ blog post as I get a lot of repeat questions from my readers about how I make money as a creator and what they can do to support me. FAQs What is the difference between a content creator & an influencer? They are sometimes used interchangeably, but it really depends on the context of the work they are doing. Brands will typically call a creator an influencer if they are working with them for sponsored content, as the creator is influencing people to buy that brands product. Personally I don't love the term 'influencer' and I know a lot of creators feel this way too. Especially creators (like myself) who have credentials to back up our claims. There is a BIG difference between a registered dietitian & a self proclaimed wellness expert. The same goes for professionally trained chef & a self taught food blogger. When I am doing freelance recipe development for a brand I am usually referred to as a creator as the content I'm creating is for the brand's use, not for use on my platforms. Can you explain what 'Sponsored Content' is? Sponsored content is when a brand pays an influencer to promote their brand/product or service. Brands typically like to work with influencers that are considered 'Micro-Influencers' which is a creator with between 10K-50k followers on a single social media platform. This is why 'Nano-influencers' (like myself) will say things like "Click the follow button for more tips like this" in their videos/reels because the more followers they have, the more likely brands are to want work with them. As a reader, how can I support my favourite content creators? For content creators 'engagement' is king. 'Engagement' is any type of interaction with a piece of content. On social media platforms such as Instagram, Facebook & Tik Tok, the highest regarded types of engagement are SAVES, SHARES & COMMENTS. The algorithms pushes content to more people if there is a lot of engagement happening on that post. Which puts that creator in front of the eyes of more people that might not have seen them otherwise. Which in turn could lead to more followers, sales, brand deals etc. SAVES Save delicious looking recipes, your favourite kitchen hacks or how-tos SHARES Share a kitchen hack or recipe you tried to your stories & tag the creator. Share a cool kitchen tip to your friends/family through a direct message. COMMENTS Comments encourage interaction among creators & other readers. It's a great way to show a creator that you're loving what they are posting. Even something as simple as "Omg def gonna make this!" goes a long way. AFFILIATE LINKS Creators/influencers will 'link' products in blog posts and/or Instagram stories and other social media posts. When readers purchase products using these links the creator gets a small percentage of the product purchase price. When I say small % I mean small, it is usually no more then 5%. These purchases typically don't add up to a whole lot, but it's still nice as a creator to get a little cheque every once in a while. Some examples of my affiliate marketing blog are My Favourite Kitchen Tools & My Top 5 Cookbook Recommendations. How do you make money? Currently my main source of income is from my private chef clients. I work for them 4 days /week. My goal though, is to be a full-time creator by summer 2022. I also make money through freelance recipe development & sponsored content for brands. Once my blog starts getting enough page views, I will be able to monetize my blog through paid ads. This is typically where most food bloggers make the bulk of their income, but it often takes years to get enough traffic to your blog in order to qualify to run ads on your website. How long does it take you to develop a recipe? This really depends on the recipe. Sometimes it's only 1 or 2 tests and the recipe is good to go. Other times, especially when I'm creating recipes for brands you're testing 4-5 times. The thing a lot of people don't realize is that to truly test a recipe properly, you should only be changing 1 ingredient or ratio of said ingredient per recipe test. How much time do you spend on creating content? Almost all of my spare time, if I'm being honest. I'm I'm not working for my private chef clients, I am almost always working on something for my blog, social media or a brand partnership. I do still spend time with my partner, friends/family but I am very strategic about how I spend my time and energy. Even though I'm over a year into the content creation "game" I'm still considered a newbie, so like any new entrepreneur I need to put in the work/time to achieve my goals. Do you have team members? I WISH! haha. I am currently a 1-women-show. All of my blog posts, Instagram reels, videos, photos, tik toks, captions, recipes, how-tos & classes are all created 100% by me. I really appreciate you taking the time to read this post. I hope it helped to shed some light into the content creation biz and how you can continue to support your favourite creators. Do you have more questions? Feel free to shoot me a message! As always, I appreciate you!

A delicious vegan curry with sweet potatoes & coconut milk. The perfect meal for a cold day to warm your insides and fuel your body. When I originally published this recipe on my Instagram page back in February 2020 it was a show-stopper and now I'm bringing it to the blog! I can't wait to hear your thoughts! "I'm obsessed with using full-fat canned coconut milk in curries. It add such a beautiful richness to the dish." Feel free to substitute any type of greens you have on hand. I've made this dish with kale & swiss chard and it was equally as delish! Vegan Chickpea & Spinach Curry (Chana Saag) Serves 2-3 as a side dish What you'll need: 2 tbsp olive oil 1 medium onion, small dice 1 tbsp grated ginger 1 tbsp grated garlic 2 tbsp curry powder 1/2 tsp cayenne (optional) 2 medium sweet potatoes, peeled & cut into 1 inch cubes 2 cans full fat coconut milk 1 can chickpeas, drained & rinsed 10 oz container baby spinach, roughly chopped 1 lemon, zested & juiced Handful chopped cilantro Salt & pepper, to taste Steps: Heat 2 tbsp olive oil in a large pot or dutch oven over medium heat. Add 1 diced onion and saute for 3 minutes. Add 1 tbsp grated ginger, 1 tbsp grated garlic, 2 tbsp curry powder and cook for 1 minute. Add in 2 peeled & cubed sweet potatoes and 2 cans of coconut milk, season with salt & pepper. Stir and bring to a boil. Cover and reduce heat to a simmer and cook for 12-15 minutes or until sweet potatoes are tender, stirring occasionally to prevent sticking to the bottom of the pot. Remove cover, stir in 1 can of chickpeas & 1o oz chopped baby spinach, cook for 5 minutes. Turn off the heat, stir in the juice & zest of 1 lemon & 1 handful of chopped cilantro. Taste and adjust seasoning. Serve with rice, cauliflower rice or naan. Enjoy my friends!

These tools are my all-time favourites! I use all of them on the regular while doing recipe development, cooking for my private chef clients and entertaining my family & friends. I know you're going to love them too! After my appearance on Toronto's morning show Breakfast Television my inbox & DMs were FLOODED with messages requesting a list of all of my favourite kitchen tools. You can watch the replay of my 'back-to-basics' knife skills segment here "I love making peoples lives in the kitchen easier & less complicated." I am adding to this list as time goes on, but if you don't see something that you're after I'm always just an email or a DM away. Nothing brings me more joy then connecting with all of you, so don't be shy! You can rest assured that I would never recommend a product that I do not already use myself. "I live in a small 1 bedroom apartment. I do not have the space for kitchen gadgets & trust me it's way easy to stick with the basics! No one likes to clean a garlic press, am I right? AND YOU DO NOT NEED AN AVOCADO KNIFE!" All my favourite kitchen tools are categorized below for your browsing pleasure. I'm confident you will love them as much as I do! Chef Jill's Fav Kitchen Tools Knives Wustof Classic Chef Knife - the knife I use most often at work! Wustof 7 Piece Starter Knife Block Set - Perfect for someone who's just moving out on their own or someone that doesn't spend a lot of time in the kitchen but needs a decent set of knives. Set includes a paring knife, utility knife, bread knife, chef knife, honing steel, kitchen shears & knife block Wustof 3 Piece Knife Set - The classic 3-piece set. This set does not come with a block. I recommend buying a magnetic knife strip. Includes chef knife, bread knife, paring knife Zwilling J.A. Henckels Chef Knife - A more affordable knife option Victorinox Santoku Chef Knife - If you prefer a santoku style knife. Small Kitchen Appliances Ninja Blender - to say I'm obsessed with this blender would be the understatement of the year! The blade goes all the way up the pitcher so it blends everything so easily, without having to push anything down. I literally got rid of my food processor! Rice Cooker - stop trying to cook rice in a pot, get a rice cooker already! They have a warming function! Instant Pot - Such a time saver when you want to make pulled beef/pork/chicken. The BEST! Small Wares Kleva Sharp Knife Sharpener - my favourite knife sharpener of all time! OXO Y-Peeler - my personal preference is a y-peeler. I feel like you have more control. OXO Swivel Peeler - if you prefer swivel style peelers Microplane - for zesting citrus , grating garlic & ginger, finely grating hard cheeses like parmesan Pots & Pans All Clad 2 Piece Set Non-Stick Frying Pans - my most favourite pans EVER! All Clad 12" Stainless Steel Frying Pan w Lid - everyone needs 1 frying pan that is oven safe! Lodge 10.5" Cast Iron Skillet - If you're like me and partial to cast iron, this baby is for you! Odds & Sods Glass Mixing Bowls - I love me some clear glass mixing bowls! Salt Keeper - this is one of my most favourite pieces in my kitchen. Food Scale - for more accurate baking! Bartender Set - I'm beyond obsessed with the look of this set! Red Wine Glasses - these are one of my prized possessions! I know the price tag is steep but I feel like a boss when drinking from them! So... worth it! That's all I got for now. I hope you found this list helpful! I will update as I discover the culinary worlds' latest & greatest! Happy shopping, my friends! As an Amazon Associate I earn from qualifying purchases such as the links above. The small commissions that I receive from these sales supports the maintenance of this blog & me as a creator, to continuing to provide you with all the delicious content! I appreciate your support ❤️.

This one is for all the pickle lovers! It's got some veggies, it's creamy, filling & packed full of flavour! The combination of dill pickles & bacon is NEXT LEVEL! Last year my Dill Pickle Salad recipe went VIRAL. It was my first viral recipe & I was so stoked to see that there were other die-hard pickle lovers out there, just like me! This dill pickle soup recipe is dedicated to all of my pickle loving fans! You are MY PEOPLE! Loaded Dill Pickle Soup Makes 2 litres What you'll need: 1/2 lb. bacon, diced 2 medium onions, diced 3 garlic cloves, minced 1 small cauliflower, cut into small florets 3 medium russet potatoes, peeled & cut into 1 inch cubes 2 1/2-3 cups chicken stock 1 1/2 cups dill pickle brine (from the pickle jar) 1/2 cup heavy cream 3 large dill pickles, diced Black pepper, to taste (you likely won't need any salt because the pickle bring is salty enough) 1/4 cup chopped fresh dill Sliced green onion, for topping Steps: Crisp 1/2 lb. of diced bacon in a large pot over medium heat. Once the bacon is crispy, transfer the bacon bits to a bowl lined with paper towel & set aside. Drain the bacon grease from the pot then add 2 diced onions to the pot, cook until translucent. Add in 3 cloves of minced garlic and cook for 1 minute. Add the florets of 1 small cauliflower to the pot, along with 3 medium diced russet potatoes. Add 2 1/2 cups of chicken stock and 1 1/2 cups of pickle brine to the pot. Stir to combine and bring to a boil. Once boiling reduce to a simmer and cook for 12-15 minutes or until potatoes and cauliflower are tender. Transfer a few ladle-fulls of the soup to a blender and blend until smooth. (Alternatively, you can use an immersion blender to blend the soup up a bit. If using an immersion blender don't blend the soup completely smooth, you still want a lot of chunks.) Once you've blended the ladle-fulls, add the contents of the blender back into the pot. At this point, if you find the soup too thick you can add in the remaining 1/2 cup chicken stock, keeping in mind that once you add the cream it will get thicker. Stir in 1/2 cup heavy cream, 3 chopped large dill pickles, crispy bacon bits and black pepper, to taste (you likely won't need salt as the pickle brine is very salty), bring back to a simmer. Simmer for 5 minutes stirring often. Remove pot from heat, stir in 1/4 fresh chopped dill. Ladle soup into bowls, garnish with more chopped dill & green onion, if desired. Soups up, my friends!

This sheet pan salmon recipe is perfect for a weeknights but fancy enough for a weekend meal! The creamy whipped feta steals the show and takes this typical sheet pan meal to the next level! Sheet Pan Salmon & Broccoli with Whipped Feta Serves 4 What you'll need: 1 lrg head broccoli, cut into florets Olive oil 4 Salmon fillets Salt & pepper, to taste Whipped Feta 200g feta cheese 1/4 cup greek yogurt 2 tbsp olive oil Water to thin Green onion, cilantro or dill, for garnish Lemon wedges, for serving Za'atar, optional Steps: Preheat the over to 425F Scatter the broccoli florets on parchment lined baking sheet. Drizzle with some olive oil. Pat the salmon fillets dry with paper towel. Place the salmon fillets on the sheet pan with the broccoli. Drizzle the fillets with olive oil. Season both the broccoli and salmon with salt & pepper. Roast for 15 minutes. While the salmon & broccoli are cooking make the whipped feta by combining 200g feta, 1/4 cup greek yogurt & 2 tbsp of olive oil in a food processor or small blender. Blend until smooth. Add 1 tbsp of water at a time, if necessary to make it thin enough to blend. To serve, smear some of the whipped feta on the bottom of each plate, plate 1 salmon fillet and broccoli florets on top. Garnish with fresh herbs & za'atar, if using and serve with lemon wedges to squeeze over top. Enjoy my friends!

This Dill Pickle Salad recipe is the perfect make-ahead salad recipe for BBQs, work/school lunches or an easy dinner side dish! This recipe went viral on Instagram with over 2000+ saves, 500+ shares & over 20K views! I receive so many messages like "OMFG I'm obsessed with your Dill Pickle Salad! I make it almost every week! My kids love it too!"I LOOOOVE getting msgs like this because nothing brings me more joy then being able to help you get into the kitchen & preparing healthy meals that your family is obsessed with! "OMFG I'm obsessed with your Dill Pickle Salad recipe! I make it almost every week! My kids love it too!" I simplify this recipe by using President's Choice Kale Slaw but if you're a real go-getter you could totally slice your own cabbage, carrots, kale etc. This salad is best made at least a couple hours before it's eaten & gets even better as it sits. Dill Pickle Salad Serves 4 as a side What you'll need: Dressing 1 lemon, juiced 3 tbsp dill pickle brine (from the jar of pickles) 1/3 cup greek yogurt (or sour cream) 1/3 cup mayo 1 tsp dijon mustard 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried dill Salad 1 bag President's Choice Kale Slaw 1 cup shredded cheddar cheese 1 cup chopped dill pickles 1/3 cup chopped fresh dill 3 green onions, thinly sliced 1 big handful pretzels, crushed Steps: In large bowl whisk together the juice of 1 lemon, 3 tbsp pickle brine, 1/3 cup greek yogurt, 1/3 cup mayo, 1 tsp dijon, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried dill. To the bowl all 1 bag of President's Choice Kale Slaw, 1 cup shredded cheddar cheese, 1 cup chopped dill pickles, 1/3 cup chopped fresh dill & 3 sliced green onions. Mix thoroughly to coat the slaw in the dressing. Cover and refrigerate until ready to eat. When ready to eat, toss in the crushed pretzels & serve! Enjoy my friends!

A 'tastes better then take-out' meal that's ready in under 30 minutes! 🤯🤯 These peanut noodles are perfect for meatless Monday and you might even be able to trick your meat-loving family into thinking the crumbled tofu is ground meat ;) These Thai-inspired, completely vegan tofu peanut noodles are going to be a staple in your house, trust me! So are so freaking good! "Peanut butter should be a food group" -My person My person is legit peanut butter obsessed. Just last week I was over at his place and he had not 1 but 2 empty peanut butter jars in the recycling! Some might say, that is dedication! If ramen noodles aren't your jam, you can totally substitute them for rice noodles or even soba noodles. We are pretty versatile around here 😁. Serve 'em up with my super simple Roasted Sesame Bok Choy and you've got yourself a complete meal! Tofu Peanut Noodles Serves 3 What you'll need: 1 package extra firm tofu 200g instant ramen noodles Peanut sauce 2 tbsp brown sugar 1/4-1/2 tsp chili flakes (depending on your spice tolerance) 1 tbsp sesame oil 3 tbsp soy sauce 2 tbsp lime juice 1 tbsp rice vinegar 1/3 cup natural peanut butter 3 tbsp water 2 garlic cloves, grated 1 thumb size piece of ginger, peeled & grated (about 1 tbsp grated) 1 tbsp sesame oil 1 red bell pepper, thinly sliced 1 large carrot, julienne 1/4 cup chopped roasted peanuts For serving Fresh cilantro Lime wedges Steps: Wrap the block of tofu in paper towel and place a heavy pan, like a cast iron skillet on top. This is to help get out as much moisture as possible so you can get some crispy tofu. The longer you do this, the better, but I usually just do this while I mix up the sauce ingredients & chop the veg. While the tofu is pressing, whisk together 2 tbsp brown sugar, 1/4-1/2 tsp chili flakes, 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1/3 cup natural peanut butter, 3 tbsp water, 2 cloves of grated garlic & 1 tbsp grated ginger in a large measuring cup. Remove 1/3 cup of the sauce from the measuring cup and set aside. Bring a large pot of water to a boil & cook 200g of instant ramen noodles according to package directions. Save 1/4 cup of the noodle cooking water and drain the rest. If you're serving this with my Roasted Sesame Bok Choy get that in the oven now! Heat 1 tbsp of sesame oil in a large frying pan over med-high heat. Remove tofu from the paper towel. Crumble the tofu into the frying pan, then add 1 thinly sliced rell bell pepper & 1 large julienne carrot and cook until the tofu is golden brown & crispy. Once the tofu is crispy, add 1/3 cup of the peanut sauce to the pan, stir to coat & cook for 2 minutes. Add the cooked ramen noodles to the frying pan with the tofu & veggies. Pour in the remaining peanut sauce along with the 1/4 cup reserved noodle cooking water. Use tongs to stir in the sauce to coat the noodles. Cook for 2 minutes then sprinkle in 1/4 cup chopped roasted peanuts. Divide noodles into bowls, serve with fresh cilantro leaves & lime wedges to squeeze over top. Serve with Roasted Sesame Bok Choy. Enjoy you noods!