Browsing Tag

peanut butter

Tasty

Morning Shake

May 7, 2014

ChiaSeed

Last week I shared my Lemon Water recipe… today I wanted to share with you my “take to work breakfast shake.”  My mom put this recipe together and it is so easy and delicious! The best part? You make the night before and don’t have to worry about prepping anything the day of!

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Morning Shake

  • 2 Tablespoons Chia Seeds
  • 2 Tablespoons Hemp Seeds
  • 2 Tablespoons PB2
  • 12 oz Almond Milk
  1. Simply put all ingredients into a glass container and shake!
  2. Let sit overnight and enjoy in the morning.

Notes:

  1. A mason jar is a great container, as well as the Nut Milk jars that Whole Foods sells (simply enjoy their in-house vanilla almond milk and clean out the container).  I also found that Juice Shop uses the same bottles… so if you are in the city, you can snag one of those as well! I just fill the almond milk to almost the top (still need room to shake).
  2. Buy your chia seeds at Costco… you get way more bang for your buck (as usual).
  3. What is PB2? It is basically dehydrated peanut butter, thus removing most of the fat from it – only 45 calories a serving! If you don’t like peanut butter, this shake may not be for you… although they do have a chocolate PB2 that may taste more chocolatey than peanut butter, but I haven’t tried it yet.
  4. Make sure to make this the night before.  The seeds need time to be submerged in liquid, so that you can get the full nutrients.

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Check out my other favorite morning beverages here, here and here!

Tasty

Gluten Free Peanut Butter Cookies

March 5, 2014

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In preparation for our annual family vacation, the Feezor females have kicked healthy eating into over drive – gotta get swimsuit ready!  That being said, I still have a major sweet tooth, and sometimes it just cannot be denied.

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I have been on the prowl to figure out a great dessert option that is quick, easy and has a little bit less guilt factor.  I introduce you to – the Gluten Free Peanut Butter Cookie – created by the very talented Shockingly Delicious!  I’m telling you, with 5 ingredients, and no usual gluten free baking ingredients (you know what I’m talking about – aarowroot starch, xanthan gum, tapioca flour – WHO HAS THIS IN THE PANTRY?!), this is a great way to fight a craving before you walk down to 7-11 to binge out on Snickers Bars and Skittles.

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GF Peanut Butter Cookie

via Shockingly Delicious

  • 1 egg
  • 1 cup sugar
  • 1 cup creamy peanut butter (I used organic TJ’s)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  1. Heat oven to 350 degrees.
  2. Blend above ingredients in a Kitchen Aid mixer until well mixed (about a minute or so).
  3. Use a cookie scoop to portion cookie dough to a Silpat or parchment lined cookie sheet.
  4. Using fork tines, press the usual “peanut butter cookie crosshatch” pattern into the tops of the dough balls.
  5. Sprinkle course sugar (I used raw brown sugar).
  6. Bake for 11 minutes and let cool on baking pan for 5 minutes or so (they are really fragile until they have cooled down).
  7. Let cool completely on a rack and store in airtight container.
  8. Allow yourself to eat one cookie… as to not completely botch your attempt at dieting.

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Now go make them and tell me that you would even know they are gluten free…

Tasty

Thai Night

February 17, 2014

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I realized that with all of the sunny winter days California has had these past few months, slow cooking meals haven’t been on my radar.   When the weather took a turn a couple of weeks ago, I was excited to get back in my “winter groove” of crock-pot cooking!  Here as a Thai inspired menu I put together for Sunday dinner:

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Skinny Pina Coladas

  1. Pour rum into a low ball glass with 1 large ice cube.
  2. Top with lime juice, stir and enjoy!

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Crockpot Curried Thai Short Rib Tacos with Mango Salsa

Recipe via Half Baked Harvest 

Short Ribs

  • 3 lbs beef short ribs, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 cup sweet thai chili sauce
  • 1/2 cup soy sauce
  • 1 tablespoon thai red curry paste
  • 1 teaspoon fish sauce
  • 1 head butter lettuce and/or small tortillas

Mango Salsa

  • 1 mango, diced
  • 1/2 small jalapeño, seeded & diced
  • 1/2 lime, juiced
  • 1/2 cup cilantro, chopped
  • 4 green onions, chopped

Thai Peanut Sauce

  • 1 (14 oz) can lite coconut milk
  • 3/4 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon thai red curry paste

Instructions:

  1. Heat olive oil in a heavy bottom pan and brown/sear short ribs over medium-high heat (about 1 minute for each side).
  2. Remove ribs and transfer to the crock-pot bowl.
  3. Add garlic, ginger, sweet thai chili sauce, soy sauce, thai red curry paste and fish sauce to crock-pot bowl/ribs.  Cover and cook on low for 8 hours (5-6 on high). The key is to make sure the meat is falling off of the bones when you remove them.
  4. While the ribs are cooking, make the mango salsa but mixing all the ingredients listed about together in a bowl.  Season to your liking and store in the fridge until ready to serve (I recommend doing this in the morning as well… it will only taste better the longer the flavors can meld).
  5. Make the peanut sauce by heating coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste in a medium sauce pan over medium heat.  Bring to a low bowl and stir until sugar has dissolved, peanut butter has melted and you are left with a smooth peanut sauce.  Store until you are ready to eat.
  6. Once the ribs are fully cooked, remove from the crock-pot and shred with a fork.  Feel free to put meat back into crock-pot with sauce (if you aren’t a “sauce” person, or like your meat a little drier than you can skip this step).
  7. Serve meat with lettuce (for lettuce cups) or tortillas (for tacos), and top with mango salsa and peanut sauce.
  8. Garnish with chopped peanuts and cilantro.

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