This month I am participating in the Brown-Bag Challenge where the Food Network’s Healthy Eats blog is teaming up with fellow food bloggers to host a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. You can join here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
Yesterday, I had a sudden craving for soup – the weather was distinctly fall-like and an idea for sweet potato peanut sauce I never got around to making last year popped in my head. I still had leftover steamed sweet potato and some broccoli, so combined the two with some almond milk, tamari, crushed red pepper and 1/4 cup 12% fat dark roast peanut flour. I love it – 1/4 cup has 12 grams of protein and a nice strong peanutty flavor. I have both the light roast and dark roast, which I bought when I was looking for a replacement for the Trader Joe’s peanut flour. To replace the Trader Joe’s peanut flour, I find equal parts of the light and dark roast (both 12%) achieves the same flavor. For this soup, though, I really wanted a strong peanut flour, and this worked so well, I am going to actually play around with developing a real recipe.
In addition to the soup, I had the last of my curried quinoa, some sliced celery and figs, and the last of the roasted okra. The soup, though, was definitely the star of the show.
General Disclosures & Disclaimers