Meet Andrea Aizlewood! Andrea is a stay at home mom with her toddler. She enjoys living a natural and healthy lifestyle and strives to help others to do the same.

Andrea is wanting to get started with sharing her love for healthy and delicious foods with the world! What better way to jump into the blogging world than to guest blog for me!? 😉

Once she get's her business going, I will be sure to update this post with all of her information.

Veggie Stir Fry
by Andrea Aizlewood

The main inspiration for this recipe comes from receiving all that extra rice when getting Chinese take out. So much work goes into harvesting every grain of rice. It is so crushing to throw any food away, especially rice. This is a quick and easy way to use up random veggies and leftover rice to make a healthy and filling meal for the family. It is also great to eat as a late night snack straight from the fridge or for a cold lunch the next day when you're on the go.

Tip: There is a term the French use, “mis en place” which means “putting in place”. It means to have all of the ingredients for the recipe and having them prepped and ready for cooking. Practicing mis en place ensures that you won't be half way through making your dish and realizing you are out of a key ingredient. It also ensures that you can execute without worrying about cutting or chopping while something is sitting and burning in the pan. Making this stir fry is a great way to practice prepping everything or mis en place.

Orange Sauce

¼ cup of sweet chili sauce
1 orange zested and juiced
2TBL Soy sauce or Tamari
1 tsp grated ginger
2 grated garlic cloves
1 tsp vinegar

Veggies

1 whole onion
1/3 cp mushrooms (I used baby portabella because it was the organic choice on sale)
1 cp shredded carrot
1 cp green beans, diced (You can use snow pea or sugar snap peas)
1 cp broccoli
½ cp purple cabbage
1 ½ – 2 cp of rice, already cooked (I used leftover rice from take out)
1 TBL cilantro

Method

Saute the onion and mushroom in coconut oil on medium low heat till caramelized.
Push to outer edges of pan.

Add carrots to middle of pan. Sautee till slightly tender. Mix with onions and mushrooms.
Push to outer edges of pan.

Add in green beans and broccoli. Sautee till tender. Mix with rest of veggies.

Add the cabbage, Rice, cilantro, and orange sauce and mix. Now eat!

This is my own personal recipe for my favorite kind of fudge – Peanut Butter & Chocolate! And of course, if you know me, you know I like EASY!

If you decide to bless yourself or your family with this fudge, show me a photo of your fudge, or even someone enjoying it! You can send me photo's on my Facebook Page HERE.

I cut my fudge a little early.. because I am a chocoholic who just cannot hold back from stuffing my face. 😉 Once a few people send me their photos, I will add them all to this post! Enjoy!!

Ingredients and Supplies
2 cups of sugar
1/2 cup of milk
1 cup of peanut butter
2 heaping tablespoons of cocoa (unsweetened)
1/2 tablespoon of butter (plus butter for greasing plate)
1 tablespoon of vanilla
1 dinner plate
large sauce pan
bowl

Step 1: Butter the plate completely.
Step 2:  Measure your peanut butter, vanilla, and butter out into a bowl. Set aside.
Step 3: Measure your sugar, milk, and cocoa into your sauce pan.
Step 4: On medium heat, bring your saucepan to a boil. Boil for exactly 4 minutes. (I used a timer)
Step 5: Empty bowl contents into your pan. Stir until well blended. Pour over your plate. Do not take your time! It will thicken up to harden quickly.
Step 6: Set aside until it cools completely. You can put it in the fridge to speed up the process. Slice it up and EAT! 🙂

Thank you Annamarie Wheeler for sharing your photo! Yummmmm!
Thank you Maria Call for sharing your beautiful photo's!

Thank you Annie Blue for sharing your photo's too! <3