I woke up one day earlier this week with a HUGE craving for one of those crunchy peanut butter granola bars (that came in a pack of two) that I always enjoyed as a kid. No idea where it came from, but the craving was strong.
I hunted around at the store to see if there was anything that was similar, sans gluten. I found something! Nature’s Path Organic makes a line of the crunch granola bars. Even more awesome, is they have a peanut butter one too! They are non-gmo (which of course I love!) and they dont contain any wheat. Because some are labelled as “gluten free” and some aren’t (these ones arent) I read the ingredients list over and over again just to be sure but they seem good to go! I don’t seen any gluten in there!
I know oats are a hit or miss for some people avoiding gluten but they seem to be okay for me.
I have tried the peanut choco flavour as well as the apple pie chia flavour and both are awesome! I hear the pumpkin pie one is really great too, and since its almost fall- I think that one will be making an appearance in my kitchen soon.
In my continuing efforts to eat more vegetables,I needed something extra that would help me on my journey.Peanut sauce was the answer.I buy frozen mixed vegetables (Asian Mix) or fresh prepared stir fry mix or if I am feeling very energetic I chop a variety of veg like broccoli,carrots,snow peas etc.Please feel free to use your favourite combos.
Once the vegetables are stir fried add the peanut sauce and cook for a minute more coating everything well.
You can also use this sauce for chicken,hot or cold rice noodles and as a marinade for any meat.The possibilities are endless.
PS. I made this peanut sauce last week with Asian stir fry vegetables and centre cut pork chops which I marinated in the peanut sauce overnight then baked them.My husband said this was a restaurant quality meal.I think that is good right?
2 tablespoons natural smooth peanut butter
2 tablespoons tamari or gluten free soy sauce
1 clove garlic, minced
1/4 cup water
1 tablespoon brown or white sugar
juice from half a lime
1/4 tsp red chili flakes (optional)
Microwave ingredients for about 30-40 seconds.
Did you know that Protein Shakes for breakfast are a great way to start the day. They are gluten free, nutritious and delicious and a good way to get a serving of vegetables in at the beginning of the day. When frozen berries are on sale I buy a few bags to have on hand in the freezer to make a quick breakfast. Another tip, when your bananas have seen better days, peel and slice them and put them on a parchment lined cookie sheet to freeze.When frozen put in a freezer bag to add to your shakes, whenever the mood strikes.
The shakes make a nice post workout drink as well.
Berry Protein Shake
1 cup of frozen berries
1 small banana
½ cup cottage cheese or greek yogurt
1 cup of spinach
Taste for sweetness and if needed add some Sugar or Honey or Maple Syrup.
Chocolate Peanut Butter Protein Shake
1 small banana
1 cup of spinach
1 tbsp of cocoa.
3 ice cubes (if banana is frozen omit the ice cubes)
1/2 cup of Almond Milk or Cow Milk(if too thick add extra milk)
¼ cup peanut butter or almond butter or sunflower seed butter
Taste for sweetness and if needed add some Sugar or Honey or Maple Syrup
Our peanut butter cookies!
So I did some baking again- shocker.
As time goes on you’ll come to realize that I have a baking problem. Anytime I want something sweet (which is often) I bake.
This time I had my husbands help, which I think is a first. We made peanut butter cookies then rolled them in cinnamon sugar.
I followed this recipe, which is just slightly different than the usual easy version on the side of most jars of peanut butter (peanut butter, egg, sugar) I find that adding the brown sugar gives it a really caramel-y taste. And they are more crispy than usual- which I personally like. Also we opted to roll them in cinnamon sugar instead of adding cinnamon to the dough.
Whipped them up from start to finish in less than a half hour.
Try them as a treat this weekend!
I decided to make my first recipe post a really rich and decadent one.
It’s a peanut butter chocolate cake. Admittedly, its mostly store bought stuff (no shame here) so its quick to whip up and pretty impressive at a party.
Basically the cake is two layers of gluten free chocolate cake, with homemade peanut butter icing and crunched up butterfinger in the middle, then iced with french chocolate frosting, more butterfinger and peanut butter cups- YUM!
- 1 box gluten free chocolate cake mix (our fav is Hodgson Mills)
- 1 container chocolate icing (or you could make your own, I like the french chocolate Betty Crocker kind just fine)
- 1 package of Peanut Butter Cups
- 2 Butterfinger chocolate bars
- For the Peanut Butter Frosting:
- 1.5 cups sifted powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- Bake the cake according to the recipe on the box. use two same shaped pans- as these will become the two layers of the cake
- For the peanut butter frosting: beat all ingredients together until smooth
- Crumble the Butterfinger (I put mine in a baggie and beat it with a rolling pin)
- Put one layer of the cake on a cake stand or plate
- Layer with peanut butter frosting
- Layer with crumbles of Butterfinger
- Put the next layer of cake on top (I usually shave it with a knife so it sits more level)
- Ice the entire cake with the chocolate frosting- sides and all
- Top with the rest of the Butterfinger crumbles
- Cut Peanut Butter Cups in half and decorate the top, anyway that you would like