Tag Archives: snack

Peanut Butter and Jelly Crepes (Giveaway)

Growing up, I had a peanut butter and jelly sandwich almost every day for lunch.  It was always the same: smooth peanut butter, grape jelly, and sourdough bread.  Even though I don’t eat a pb&j every day for lunch now (sad), it’s still one of my all time favorite sandwich combos.  So when the team at Peanut Butter and Co. challenged us to start a #PBJrevolution, I decided to get a little fancy and made peanut butter and jelly crepes.

peanut butter and jelly crepes Whenever I’m out for brunch I always think to order crepes just because they sound so much fancier than a plain ol’ pancake or piece of toast.  And while crepes require minimal ingredients, I never think to make them at home.  And then I received a shipment of these beauties.

peanut butter and co jarsMy Peanut Butter and Co. treats included Old Fashioned Crunchy, Smooth Operator, Seriously Strawberry Jam and Gorgeous Grape Jelly.  These ingredients were just begging to be made into a crepe, and thus peanut butter and jelly crepes was born.

I used spelt flour as the base for my crepes which was a nice change of pace from traditional wheat, and used honey in place of granulated sugar.  And let me tell you, there is nothing better than a spread of peanut butter and jelly on a warm, fresh crepe.

peanut butter and jelly crepes breakfastI recommend making a big batch of crepes and then heating them up on mornings you are just feeling a little fancy, or just have a hankering for a nice pb&j.  You won’t be disappointed!

Interested in starting your own #PBJrevolution?  Be sure to check the GIVEAWAY at the bottom of this post!

Peanut Butter and Jelly Crepes (crepes adapted from this recipe)


2 cups spelt flour

1 tbsp honey

1/4 tsp salt

3 eggs

1 tbsp melted butter

2 cups almond milk

2 tbsp Smooth Operator Peanut Butter

1 tbsp Grape Jelly


In a large mixing bowl add all of your ingredients and mix until well blended.  The crepe batter should be relatively thin.

Heat up a crepe pan or griddle pan on the stove and use some oil to coat the skillet.

Gently ladle your crepe mixture into the skillet and swirl around the pan until the skillet is coated.

spelt crepeLet your crepe cook for 1-2 minutes and then flip and cook for another 30-45 seconds.

peanut butter and jelly crepes spreadRemove your crepe from the pan and place on a plate.  Add a layer of peanut butter.

peanut butter jelly crepe spreadThen add your jelly – the more jelly the better!

Roll up your crepe and add more pb&j if you so choose.

Peanut Butter and Jelly crepes forkEat and enjoy!  I like to consider this a “grown up pb&j.”

Now to the fun stuff.  A giveaway!  One lucky winner will receive a prize pack with Old Fashioned Crunchy, Smooth Operator, Gorgeous Grape Jelly and Seriously Strawberry Jam.  You can enter through the rafflecopter widget below.  Open to U.S. Residents only.

a Rafflecopter giveaway

Thanks Peanut Butter and Co. for sponsoring this giveaway!  What’s your favorite way to make pb&j?

Health Warrior Chia Bar Giveaway

**This giveaway is now closed and the winners have been notified.  Thanks for entering!**

So last week I told you about how Health Warrior’s Chia Bars were one of my new favorite snacks, and this week I have even better news:  Sweet Potato Bites is hosting a Health Warrior Chia Bar Giveaway!

health warrior chia barsTWO lucky readers can win an assortment of these delicious bars.  Low in calories, great nutrition stats and 1000 mg of omega 3s.  What’s not to love?  All the flavors are quite delicious but I definitely have a soft spot for the Acai and Coconut flavors.

health warrior chia bar lineupThere are lots of different ways to enter below, or you can simply leave a comment on this post telling me why you would like to win.  Good Luck!

a Rafflecopter giveaway

Giveaway open to U.S. Residents Only.  Ends on Friday, 9/13 at 12am PT.




The Curious Case of the Granola “Bars”

Around 3-4pm every day I find myself rummaging through my desk looking for a delicious and nutritious snack to help me get through the mid-afternoon slump and power through the rest of the workday.  Of course there are always the standard staples:  fruit, nut butter, cheese, yogurt, cereal, etc, but sometimes I just want a quick snack that doesn’t require a lot of fuss.  Enter the granola bar.

I try to steer clear of store brand granola bars for a variety of reasons.  1.  Many of them contain high-fructose corn syrup and other artificial ingredients that my body doesn’t agree with and/or is allergic to, and 2. These bars are LOADED with sugar, which none of us really need.  With the exception of LARABARS, I never purchase snack bars from the market.  But every now and again I do get the urge for a chewy, delicious granola bar.

So when I stumbled upon these delicious looking granola bars on Eat, Live, Run, I knew I had to make them and get a little granola bar action back in my life.  After reading the recipe I decided to make a few modifications based on the ingredients I had in my kitchen.  I noticed many of the comments had said make sure to use honey or brown rice syrup instead of agave nectar for a thickener, but since I only had agave on hand I decided to wing it.  I mixed the ingredients together, threw it in the fridge like the recipe called for and waited for the bars to set.  And waited some more.

Needless to say, this is one of those classic examples where making too many modifications to the recipe will not yield the greatest results.  The flavor was spot on, but it was clear to me that these were not granola “bars,” just granola.  But it is delicious granola at that!  And instead of having my afternoon snack in bar form, I enjoyed my granola “bar” over some greek yogurt.

Granola "Bars" in their delicious glory

Homemade Granola “Bars” (adapted from this recipe)

1 cup agave nectar

2 tsp vanilla extract

1/4th tsp salt

1/4 sunflower seed butter (any other nut butter will work too, but I’d use a creamy one as opposed to a crunchy one)

1 1/2 cups rolled oats

1/2 cup oat bran

1/2 cup unsweetened shredded coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds (with no shell)

3/4 cup dried cranberries

Combine agave nectar, sunflower seed butter, salt and vanilla in a medium sized saucepan and bring to a boil. Reduce heat to simmer and cook for about four minutes, stirring occasionally.

In a large bowl, combine all other ingredients. Pour the boiling agave mixture over the oat mixture and toss well.

**Press mixture into a greased nine inch pan and pat down with wet hands. Chill in fridge for an hour, or until firm.  (this is the part where you are supposed to cut them into bars, or in my case, turn it into granola).

Store granola “bars” in a tupperware container to ensure freshness.

**The mixture came out pretty thick (but not thick enough for granola bars), so it created more of a museli-type mix.  For crunchier granola I recommend roasting in the oven at 350F for 15 minutes.