Sentences with phrase «tablespoon peanut butter»

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk.

Place all ingredients (leave out 1 tablespoon peanut butter for drizzle) in a medium size pot and turn heat to medium / high.

Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2 inch border.

Spread 2 tablespoons peanut butter on bottom third of each of wrap, leaving a 2 - inch border on each side.

Variation If you want to make this even richer, make this simple chocolate frosting: Combine 1/2 cup vegan dark chocolate chips, 1 heaping tablespoon peanut butter, and 3 tablespoons nondairy milk in a small bowl and microwave for 45 seconds, then stir together until smooth.

You could add sauteed tofu, if desired, or 2 -3 tablespoons peanut butter to the soy sauce mixture.

1 package Flatout Foldit ® Flatbread 6 tablespoons peanut butter Candy corn, chocolate chips, raisins White or orange frosting Makes: 12 ● Prep Time: 10 Minutes ● Cook Time: 8 Minutes Preheat oven to 350 degrees F. Chicken and Bacon Roll - Ups Recipe.

2 medium ripe bananas 1 - 5.3 oz container plain fat free yogurt 1 - 5.3 oz container plain 2 % yogurt 6 tablespoons peanut butter powder 1 teaspoon vanilla extract (Optional) 2 tablespoons honey (Optional) 1/4 cup washed and de-stemmed berries of choice (Optional) 1/4 cup seeds of choice (I used a blend of chia, hemp and flax seeds)(Optional) 1/4 cup oatmeal or 5 - grain cereal ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Print Carob and chocolate oatmeal dessert Ingredients Base mixture 120 g rolled oats 3 dl almond milk or any other alternative 1 tablespoon chia seeds 3 bananas 1 tablespoon peanut butter Carob layer 1/2 of base mixture 3 tablespoons carob ground 1 tablespoon cacao powder -LSB-...]

With a hand mixer, or a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and 3 tablespoons peanut butter until stiff peaks are just beginning to form.

I have nut butter pretty much daily (a couple tablespoons of almond butter in my morning oatmeal and a couple tablespoons peanut butter in my protein smoothie).

20) One medium stalk of celery and and one tablespoon peanut butter with a half of cup halved strawberries.

extra firm tofu 1 small very finely chopped onion 3 tablespoons soy sauce 3 tablespoons peanut butter 1/2 cup bread crumbs A few pinches fresh basil or oregano

Ingredients: 2 tablespoons hemp protein powder 1 teaspoon maca powder 2 tablespoons peanut butter 1 cup almond milk or milk 1 cup ice 1 teaspoon honey

1 banana 1/2 teaspoon instant coffee 1/2 cup water 1/2 cup soy milk (can substitute regular milk) 2 tablespoons peanut butter 1 tablespoon honey 1 tablespoon chocolate syrup 1/4 cup sugar 3 pieces of a Hershey's Bar 5 frozen strawberries 12 ice cubes

Spread top of bread with remaining 1 tablespoon peanut butter, then top with pretzels.

Asian Dressing: 4 Tablespoons cider vinegar 1/2 teaspoon brown sugar 1/8 cup Tamari sauce 1 teaspoon garlic and ginger puree 1 Tablespoon olive oil 2 Tablespoons pumpkin seeds 1/4 finely chopped red onion 2 Tablespoons peanut butter

Ingredients: 3/4 cup water 1/4 cup old fashioned oats 1 ripe banana, peeled and sliced 1 teaspoon chia seeds 1 tablespoon peanut butter 1 teaspoon honey or other sweetener 2 teaspoons chocolate chips

1/2 cup Cabot 2 % Vanilla Bean Greek Yogurt 1/2 medium frozen ripe banana, cut into chunks 1/4 cup lowfat (1 %) milk 2 tablespoons chocolate syrup 1 tablespoon peanut butter

I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2 tablespoons peanut butter, 3/4 cup oats, a pinch of salt and 1 tablespoon of honey or pure maple syrup.

2 tablespoon maple syrup 2 tablespoon melted coconut oil 2 tablespoon peanut butter (or almond butter for paleo) 1/2 teaspoon vanilla extract pinch of sea salt

3 tablespoons peanut butter (crunchy style) 2 tablespoons chili pepper jam or 1⁄4 cup sweet chili sauce 1 1⁄4 cups hot vegetable stock 1 tablespoon toasted sesame oil 2 tablespoons soy sauce or tamari 6 tablespoons coconut milk

Peanut Sauce 1 / 2 - inch piece fresh ginger, minced 2 - 3 cloves garlic, minced 4 tablespoons peanut butter 5 tablespoons water 2 teaspoons fresh lemon juice 2 tablespoons tamari or soy sauce 2 tablespoons non-dairy milk

Ingredients 2 cups milk (You can use unsweetened almond milk) 2 teaspoons chia seeds 2 — 3 tablespoons pure maple syrup or honey 2 tablespoons peanut butter (plus more for... Read More

Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, optional

Top with one tablespoon peanut butter, a handful of blueberries, granola, and coconut shreds.

3 apples 1/4 cup light brown sugar 1/4 cup old - fashioned oatmeal 1 tablespoon peanut butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch of cloves 1 cup water

4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving

My favorite way to make this shake a hearty breakfast: use 1 cup vanilla soy milk (100 calories), 1 scoop chocolate protein powder (120 calories), 1 cup frozen berries (80 calories), 1 tablespoon cocoa powder (10 calories), and 2 tablespoons peanut butter (190 calories).

1 (13.5 - ounce) can coconut milk, divided 1 to 2 tablespoons red curry paste 2 tablespoons peanut butter 3 (2 - lobed) kaffir lime leaves 2 tablespoons reduced - sodium tamari 1/4 to 1/2 cup water 5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans) 1 cup sliced red bell pepper Sea salt and black pepper 1/2 cup Thai basil or Genoese basil

Nothing against the holdable oatmeal idea, but I really enjoy mine with about 1/4 cup of unsweetened vanilla almond milk, banana slices and 1 tablespoon peanut butter.

for the hoisin peanut sauce: 1 teaspoon olive oil 1/3 cup water 2 tablespoons peanut butter 4 teaspoons hoisin sauce pinch of red pepper flakes 1 tablespoon lime juice pinch of black pepper

Ingredients 1/4 cup dry chia seeds 1 1/2 cup water 1/4 -1 / 2 cup milk of choice 1 teaspoon vanilla extract 1 soft banana, mashed 1 tablespoon peanut butter

1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon toasted sesame oil 1 tablespoon peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles

Over low heat, whisk together 1 tablespoon coconut oil, 4 tablespoons peanut butter, and 1 tablespoon maple syrup until fully combined.

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

1 package (12 oz) GUITTARD CHOCOLATE CHIPS of choice 6 tablespoons peanut butter (creamy or crunchy) 3 cups crispy rice cereal 3/4 cup roasted peanuts (salted or unsalted)

2 scoops DailyBurn Fuel - 6 chocolate protein powder 1 cup unsweetened almond milk, soy milk or skim milk 1 banana 2 tablespoons peanut butter 3 - 5 ice cubes

Ingredients: 2 tablespoons peanut butter, 2 tablespoons honey, 1/4 teaspoon cinnamon, 1/4 teaspoon vanilla and 1 cup oats.

Print Chocolate and peanut butter cookies Ingredients Cookies 100 g cashews ground 100 g almonds ground 70 - 80 g coconut sugar 50 g cacao powder 20 g tapioca flour 50 g oat flour 10 g coconut flour 4 tablespoons peanut butter 40 g dark chocolate -LSB-...]

Ingredients (to serve 2): 2 chopped frozen bananas 1 1/2 tablespoons peanut butter (we used coconut and peanut) A generous sprinkle of cinnamon 2 tablespoons cacao powder Almond milk (you can swap this for your preferred milk) Toppings (we chose sliced fresh bananas, shredded coconut, and granola)

1 cup unsweetened almond milk (or plant - based milk of choice) 2 scoops Less Naked Chocolate Pea Protein Powder 1 Tablespoon peanut butter (or nut butter of choice) 1 ripe frozen banana 1/2 cup ice cubes Optional: sprinkle of cinnamon

To calculate nutritional facts included here, I used a banana that was 109 grams, 2/3 cup Silk Unsweetened Cashew Milk, Nuzest Rich Chocolate Protein Powder (paleo - friendly) and 2 tablespoons Peanut Butter & Co. vanilla powdered peanut butter.

Mix 1 tablespoon melted butter, 1 tablespoon peanut butter, and 1/4 teaspoon hot pepper sauce in a small bowl, adding more hot pepper sauce if desired.

In small saucepan, combine milk, chocolate chips and remaining 2 tablespoons peanut butter.

ingredients: 8 tablespoons butter, melted scant 1 cup smooth peanut butter big pinch salt 1 1/4 cups confectioner's sugar 1 1/3 cups graham cracker crumbs (about 10 sheets of crackers) 1 1/4 cup chopped dark chocolate 1 teaspoon butter 1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional 1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional