Tag: peanut butter

Chocolate PB “Milkshake”

Chocolate PB “Milkshake”

I’ve been reading the book “Someday, Someday Maybe” by Lauren Graham. Yes, Lorelai Gilmore- love her. I finished the book last night, and stayed up much later than I should have- I had to finish the book though!! Lots of coffee is on my agenda this morning. Anyone else have any good book recommendations? I’m reading the Happy Project now- I’ll let you all know how it is!

Books aside, this recipe is one of my favvvvvorite and easiest things to make. It tastes so good, and it is packed with protein and nutrients. I drink it after an intense workout such as cycling, hot yoga, or HIIT.

Ingredients

1 Banana (frozen preferred, but I never have any bananas frozen so I throw in 3-4 ice cubes instead)

1/2 scoop Chocolate Protein Powder (I use Quest, but whichever powder you prefer- or even Cacao powder!)

1/2 to 1 tbsp Organic Peanut Butter (Depending on how nutty you like it)

2 biiiiiiiiiiiiiiiiiig handfuls of Spinach

1 c. Unsweetened Vanilla Almond Milk

Directions

Put all ingredients in a blender, blend, and enjoy!

See, I told you super easy! You will think you are drinking a Reese’s Peanut Butter Cup milkshake with how yummy this is. You can also add in some Vanilla Extract if you don’t have Vanilla Almond Milk!

It's such a satisfying treat that is still so good for you!
It’s such a satisfying treat that is still so good for you!

Chocolate Peanut Butter Breakfast Smoothie

Chocolate Peanut Butter Breakfast Smoothie

Chocolate any time of day? For me, yes. My sweet tooth can sometimes (98% of the time) get out of control. When I am able to find recipes, such as this smoothie one, that satisfy my sweet tooth without a ton of calories/fat/sugar/whatever else- I’m a happy camper. This smoothie tastes like someone threw a Reeses’ Peanut Butter Cup in a blender. Yeah, not joking.

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For my smoothies in the morning, I like to add some oatmeal. I find it adds substance and makes the smoothie more of a meal. Between the protein powder, peanut butter and oats, I’m not worried about feeling hungry any time soon. Who am I kidding? I never stay full… for any normal person, this would keep you satisfied for hours.

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With the banana in there, you get that smooth, creamy texture. When I’ve made this smoothie before, I have also substituted half an avocado for the banana. It gives it the same taste/texture. If you happen to not have bananas, but have half an avocado to spare- I suggest trying this!

If you don’t have protein powder, don’t worry. You can use unsweetened cocoa powder or cacao powder. I use half a scoop of protein powder, so that would equal roughly 1-2 tbsp of powder.

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Below you’ll find the printable recipe for this smoothie!

Chocolate Peanut Butter Breakfast Smoothie

Ingredients

  • 1 Banana
  • 1/2 scoop Chocolate Protein Powder
  • 1 tbsp Peanut Butter
  • 1/4 c. Oats
  • 3/4 c. Milk
  • 4 Ice Cubes

Instructions

  1. In a blender, combine all your ingredients. Blend and enjoy!
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Thai Steak Salad with Peanut Butter Sriracha Dressing

Thai Steak Salad with Peanut Butter Sriracha Dressing

Is there anything peanut butter cannot pair well with? I am starting to think the answer is no. Ok, I guess I’m not really starting to think that cause there are probably gross pairings, but STILL. So. Many. Good. Pairings. Peanut butter & banana, peanut butter & chocolate, peanut butter & Oreo’s (praise to you Hallie and Annie), peanut butter & celery, peanut butter & Sriracha. Waiiiiiit, say whaaaaaaat? Uh huh. Peanut butter and Sriracha. I’m just recently exploring this wonderful pairing, but let me repeat to you- it is wonderful.

The sweet, the nutty and the spiciness all comes together for a party. Yes, I did just call it a party. If you are thinking I’m crazy for liking this combination- try it. It all started when I was watching the show “The Best Thing I’ve Ever Ate”. This woman on the show was saying that one of the best things she’s ever eaten was a peanut butter sriracha croissant (oh yes, don’t you all worry…. I will develop something like this). Then, I was itching for some Thai/Asian inspired foods. I FINALLY FINALLY found a restaurant with Pad Thai I like off their menu (yeah, I order the absolute most basic thing off Thai restaurant menus. I just love it so much.)

Then perusing Pinterest (you can follow me here!) I came across an Asian Steak Salad. I thought “Oh wow. I need to make my own version of that.” Now we are here! The salad is pretty basic when it comes to vegetables. I used a spinach & kale mixture for the greens. Then I topped it with some green pepper, broccoli, radishes, edamame and shaved carrot. On top of all that I put some fresh grilled strip steak. No marinade for the steak… with strips you really don’t need to marinade. Plus with this salad dressing I’ve created, you don’t need anymore flavor. You don’t want flavor overload.

If you followed that entire train of thought- you’re a trooper. So thanks for that!!!!

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So this salad is (from bottom to top)

Greens- of your choice

Veggies- of your choice

Protein/Meat- of your choice

My Peanut Butter Sriracha Dressing- find the recipe below!

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Peanut Butter Sriracha Dressing

Ingredients

  • 1 tbsp Soy Sauce
  • 1 tbsp Vinegar
  • 1/2 tbsp Peanut Butter, creamy
  • 1/2 tsp Sriracha
  • Juice of 1/4 Lime
  • Dash of Ginger

Instructions

  • Put all of your ingredients in a bowl and whisk until combined thoroughly. Top it on this salad, or any dish of your choice. Enjoy!

Notes

This was enough dressing for 1 salad. My salad was a base of 2 handfuls of greens. If you are making a salad on a bigger or smaller base- you will need to half, double, tripe, etc. the recipe.

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Banana Peanut Butter Muffins

Banana Peanut Butter Muffins

I have TOTALLY been slacking with posts. I didn’t even post my 12th cupcake for the 12 cupcakes of Christmas!!!!!! Ah!!! I told myself I was going to be productive and post throughout the holiday….. well, obviously that didn’t happen.

My 12th cupcake was a cupcake wreath. You could use any cupcake you want to make this. All you need is 12 cupcakes (of your choice), and vanilla buttercream or cream cheese frosting dyed green. Melted red chocolates (to make into a bow- I slacked and didn’t do that) and “fun” sprinkles as I like to call them. (aka those different colored sprinkles)

You can find any cupcake recipe on my blog or the internet.

Here is where you can find my vanilla buttercream and here is where you can find my vanilla cream cheese frosting!

Here is a tutorial on how to make chocolate garnishes!

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Ok, let’s get to the actual point of this post. These super yummy and healthy (yes!!!! healthy!!!!) banana peanut butter muffins. The only unhealthy thing in these is the all-purpose flour I used. I should really invest in some other flour.

These make for a great grab and go breakfast. They are packed with protein (peanut butter + greek yogurt + an egg), they have no sugar in them (Truvia Brown Sugar baking blend!!!) and they have ground flaxseed (hello, superfood!)

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A note for when you bake these: I would just grease the pan instead of using muffin liners.

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If you do use muffin liners, be sure that the muffins are COMPLETELY cooled before peeling them off. I was too anxious in this picture and it came off on the liner.

Here is what you need to make these delicious muffins!

Banana Peanut Butter Muffins

Ingredients

  • 1 c. Flour
  • 1/2 c. Ground Flax-seed
  • 1/2 c. Oats
  • 1 tbsp Baking Powder
  • 1 Ripe Banana
  • 1/4 c. Peanut Butter
  • 1 egg
  • 1/4 c. Plain or Vanilla Greek Yogurt
  • 1 c. + 2 tbsp Unsweetened Vanilla Almond Milk

Instructions

  • Preheat your oven to 350 and either line 15 muffin tins or grease 15 muffin tins
  • In a small bowl, combine all of your dry ingredients. That includes: flour, flax-seed, oats and baking powder. Whisk or sift together.
  • In a large bowl, combine all of your wet ingredients. That includes: banana, peanut butter, egg, Greek yogurt, vanilla almond milk and brown sugar (not a liquid/wet ingredient, but still include it)
  • Beat your wet mixture on slow and slowly add in your dry mixture.
  • Beat on slow-medium speed until just combined. Fill your muffin tins about 3/4 of the way full
  • Cook for 18-20 minutes. Enjoy!
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