Tag Archives: peanut butter

Blueberry Chia Pudding

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I have a confession to make: I don’t really *gasp* LOVE chia pudding. I know it’s super trendy and healthy and all that good stuff, but I just have a hard time getting on board. When Peanut Butter and Co. put out the call for an #eatclean recipe using their new Mighty Nut powdered PB, I figured it was the perfect opportunity to give chia pudding another shot.

Blueberry Chia Seed Pudding Sweet Potato Bites

Given that we are in the dead of winter and spring/and summer produce is still a few months away, I decided that blueberries would be the best bet for this pudding (banana would also be good too!). I think the best part about this blueberry chia pudding is that the ingredients are simple: blueberries, chia seeds, Mighty Nut, almond milk & any toppings of your choice.

I decided to go with the original Mighty Nut flavor for this recipe, and was pleasantly surprised at how nice it blended with the chia and the blueberries. Plus, with 6g of protein in each serving, it makes for a delicious afternoon or evening snack.

Go MIghty Nut PB

Thanks Mighty Nut for helping me give chia pudding another shot.

Blueberry Chia Pudding (makes 1 serving)

Ingredients:

3 tbsp chia seeds

2 tbsp Mighty Nut powdered PB

1/2 cup almond milk

1 cup blueberries

Shredded coconut (optional)

Directions:

Mix all your ingredients in a mason jar or bowl and stir well. Place in the fridge for at least 2 hours or overnight. Add toppings, and enjoy!

Thanks to Peanut Butter and Co. for sending me some Mighty Nut for this #EatClean recipe! Check out the all of their Mighty Nut flavors at mightynut.com.

Baked Maple PB Pumpkin Oatmeal

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The minute the calendar hits October 1st, I start breaking open the cans of pumpkin and don’t look back until at least December. And since Southern California hasn’t quite gotten the memo that it’s fall yet, I’ll consider my pumpkin recipes an offering to the fall weather gods. Starting with this baked maple pb pumpkin oatmeal.

I’ve teamed up with Peanut Butter and Co. and Bob’s Red Mill (two of my favorite brands) to help celebrate #Oatober! But since I love oatmeal so much, pretty much every day is #Oatober for me.

Yumsquad-oatober-sweetpotatobitesI decided to combine three of my favorite things: oats, peanut butter and pumpkin into a delicious breakfast dish that is the perfect leisurely weekend breakfast that can then be reheated into leftovers for the week. This recipe is simple, requires minimal ingredients, and is oh so delicious.

maple-baked-pumpkin-oatmealI used Mighty Maple peanut butter in this, but regular PB would do just fine. If you are feeling a bit more decadent, I think Dark Chocolate Dreams would make an excellent choice…but then again, when is chocolate peanut butter not a good idea?

Baked Maple Pumpkin Oatmeal

Ingredients:

1/2 cup Mighty Maple Peanut Butter

1/2 cup canned pumpkin

2 cups Bob’s Red Mill Gluten-Free Oats

1/4 cup almond milk

1 egg

1 tsp cinnamon

1 tsp vanilla

1/4 tsp baking powder

1/4 tsp salt

Directions:

Preheat your oven to 350F.

In a large mixing bowl mix your pumpkin, egg, almond milk, vanilla and peanut butter until all is well blended. Gently fold in your oats, salt, baking powder and cinnamon and continue to mix.

Fold your mixture into a greased baking dish and place in the oven for 25-30 minutes.

maple-baked-pumpkin-oatmealRemove from the oven, eat and enjoy! Leftovers will keep in the fridge for 2-3 days.

maple-baked-pumpkin-oatmealThanks Peanut Butter Co. and Bob’s Red Mill for sending me the delicious goodies!

Pumpkin Spice Peanut Butter Muffins

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Tap…tap…is this thing on? Apologies for the radio silence as of late. Things have been going well with work and between that, gearing up for football season and spending time with my friends and family, I haven’t had as much time to blog lately. But I had to pop in to tell you about some delicious pumpkin spice peanut butter muffins and an AWESOME giveaway.

As I’ve mentioned before, I’m a member of Peanut Butter and Co.’s Yum Squad. And I have to say, they know how to treat their Yum Squad members good. So when this beauty showed up on my doorstep, to say I was excited would be an understatement.

pumpkin spice peanut butter muffinsYes, that is PUMPKIN SPICE PEANUT BUTTER.  Peanut Butter and Co. combined two of my favorite things into one incredible jar of deliciousness. I’m also known as a serial coffee mug purchaser (it’s a problem), so getting the adorable #PSiloveyou mug was just icing on the cake.

Instead of just eating the pb straight from the jar (which by the way is totally acceptable in my book), I decided to pretend that it wasn’t 90+ degrees in SoCal and baked pumpkin spice peanut butter muffins with it.

Pumpkin Spice Peanut Butter MuffinsThe great thing about the pumpkin spice peanut butter is that it has just a hint of sweetness with a delicious pumpkin flavor.  I didn’t end up adding any extra sugar to my muffins because the sweetness was perfect.

These muffins are grain-free, dairy-free, and the perfect fall treat. Now if only the weather would cooperate…

Pumpkin Spice Peanut Butter Muffins (adapted from this recipe)

Makes 12 muffins

Ingredients:

1 cup Peanut Butter and Co.’s Pumpkin Spice PB

1/2 cup canned pumpkin

2 egg whites

1/3 cup water

1 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1/4 tsp salt

1/4 tsp baking soda

Directions:

Preheat your oven to 350F. Line a muffin tin with paper liners.

Whisk all of your ingredients together in a bowl. Gently pour your batter into the lined muffin tins.

Bake for 15 minutes, cool and enjoy!

And now the fun part.  Peanut Butter and Co. is kind enough to offer a #PSiloveyou box to one lucky winner!  All you have to do is tell me your favorite pumpkin recipe and enter below.

a Rafflecopter giveaway

Ends on 9/21/15 at 12AM PT. Open to US residents only.

Red White and Blueberry Popsicles

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Can you believe it’s already August?  As per usual, summer just seems to be flying by and the end of the year will be here before we know it.  It’s been quite hot and humid here in good ol’ SoCal, and I’ve found one of the best ways to cool off is with a frozen treat like these red white and blueberry popsicles I created a few weeks ago.

red white and blueberry popsiclesSince I am a member of Peanut Butter and Co.’s Yum Squad, there is never a shortage of delicious peanut butter in our house.  90% of the time the PB is used in some sort of baked treat or eaten straight out of the jar (I’m looking at you, Dark Chocolate Dreams), but this time I wanted to do something different, so popsicles it was.

I decided to use Peanut Butter and Co.’s White Chocolate Wonderful as my base, and added in frozen berries, strawberry jam, and a little almond milk to create my red white and blueberry popsicles.  I wasn’t completely sure that peanut butter would work as a base, but these turned out SO GOOD. It was basically like eating a delicious frozen pb&j on a stick.

red whilte and blueberry popsiclesIf white chocolate isn’t your thing, these popsicles would be great with just regular PB since the blueberries and jam already add so much flavor.  I think next time I’ll have to give these a try with frozen raspberries as well!

Red White and Blueberry Popsicles (makes 4-6 popsicles)

Ingredients:

3/4 cup Peanut Butter and Co. White Chocolate Wonderful

1/4 cup frozen blueberries

2 tbsp Peanut Butter and Co. Seriously Strawberry Jam

1/4 cup almond milk

Pinch of sea salt

Directions:

Mix all of your ingredients into a large bowl.  Pour mixture into popsicle molds.

red white and blueberry popsiclesFreeze for 3-4 hours or until popsicles are firm, then serve and enjoy!

What’s your favorite frozen summer treat?