Thai Chicken Zoodles with Spicy Peanut Sauce

imageLooking for a flavorful meal…well you can stop looking now.  T.W.O. is spicing up your night with this Thai Chicken Zoodles recipe with homemade Spicy Peanut Sauce. It’s even healthy, but nobody needs to know that! Happy cooking!


-2 tablespoons of grape seed oil
-1 lb. of chicken breast (seasoned with Salt, Pepper, Garlic Powder and Chili Flakes)
– 2 zucchini, julienned peeled
– 1 yellow squash, julienned peeled
– 1 large carrot, spiraled
– 1 red pepper, julienned
– ¼ cup of fresh cilantro, diced
– ¼ cup of green onions, diced

Spicy Peanut Sauce:
– 1 garlic clove, minced
– 4 Tablespoons of Justin’s peanut butter (natural)
– Juice from 1 Lime
– 3 Tablespoons of low sodium soy sauce
– 2 Tablespoons of fresh cilantro, diced
– ½ teaspoon of ground ginger
– ¼ teaspoon of red pepper flakes

1. In a bowl, mix together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
2.  Heat bbq and cook the seasoned chicken breast until down.  Remove and cubed.  Cover and set aside.
3. In large bowl, mix zoodles, squash and carrot noodles. Add in chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce.  Toss until noodles are coated.
4. Plate and serve!

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And Yes, we used a Talenti container to make our Peanut Butter Sauce…who else uses these containers???

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Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

DSC_0957Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?!  Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced

For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)

1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth.  Add more or less water depending n desired consistency.  Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.


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Happy cooking!

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Peanut Butter Rice Crispy Treats


Rice Crispy Treats – – they are good! Good is the key word.  T.W.O. wants to make them FANTASTIC!  So what we are going to do is add peanut butter, coconut oil, chia seeds and peanut butter cups.  Thanks to Justin’s Peanut Butter we were able to make a good dessert a FANTASTIC dessert!

Peanut Butter Rice Crispy Treats

– 4 cups rice crispy cereal
– 3 Tablespoons chia seeds
– 2/3 cups Justin’s creamy Peanut Butter
– 1/3 cup coconut oil
– 1/3 cup pure maple syrup
– 2 teaspoon vanilla extract
Justin’s Peanut Butter Cups
– 3/4 cup chocolate, melted


  1.  In a large bowl, combine rice crispy cereal and chia seeds.
  2. In a microwave safe bowl, add peanut butter, coconut oil, maple syrup and vanilla.  Cover and heat for 2-3 minutes or until all the ingredients are melted.  Stir occasionally during the cooking time to make sure you don’t overcook.
  3. Pour peanut butter mixture over the cereal and chia seeds.
  4. Transfer to a parchment paper lined Pyrex.
  5. Drizzle with melted chocolate and chopped Justin’s Peanut Butter cups.
  6. Place in freezer until set.  When it’s ready, use a large knife to cut into squares.
  7. Plate and serve!

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Peanut Butter Granola


T.W.O. has enjoyed starting our mornings off with fruit and yogurt- either Greek or Icelandic yogurt. But there has been one thing missing- granola! So we decided to make out own, healthy version of the nutrient-rich topping! And guess what they decided to flavor the oats with? Yes, that is right- Peanut Butter! It’s just one of the items always in our cabinet- and restocked very often! This dish is not only great to top your yogurt with, but also a great addition to smoothies, cereal, ice cream or just as it is! Plus, it is so easy to make!


-4 cups rolled oats
-1/2 cup chia seeds
-3/4 cup peanut butter*
-1/4 cup coconut oil (melted/liquid)
-1/2 cups of agave syrup

*T.W.O. loves using Justin’s original peanut butter- so delish!


Preheat oven to 350°F. In a bowl, place peanut butter, agave syrup, melted coconut oil and heat up for 15 seconds in a microwave. Mix until the peanut butter mixture is smooth.



Place the oats into a large size bowl and stir in the peanut butter mixture. Combine together (using your hands might make it a little easier!). Make sure to leave some big clusters.


Spread out the granola on a parchment-lined cookie sheet. Place into the oven and bake for about 15-20 minutes, or until golden brown. (The granola might feel soft at this time, but it will harden up once you leave it out at room temperature) Make sure to mix up the granola while in the oven so it bakes evenly. You don’t want just the edges to be brown!



After the granola has reached room temperature and harden, you can enjoy it the way you want! Store the granola in an air-tight Ziploc bag or container.



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