Not exact matches
For those with a sweet craving, slice a medium - size apple (70 calories) and spread it with 1
tablespoon of either
peanut or almond
butter (100 calories), Stanford suggests.
For a low - fat
peanut butter spread, combine 2
Tablespoons of PBfit with 1.5
Tablespoons of water.
Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted
butter, room temp 3/4 cup creamy
peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
for the vanilla
peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks
butter, cool but not cold, cut into cubes 1
tablespoon plus 1 teaspoon
peanut butter filling 1 teaspoon pure vanilla extract
for the
peanut butter filling: 1/2 stick
butter, softened and cut into cubes 1/2 cup smooth
peanut butter 1/2 cup plus 2
tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract
Ingredients 1 1/4 cup finely chopped salted
peanuts (
for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut butter or
peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
Thank you so much
for posting this!!!!! I did use natural
peanut butter because that's all I had on hand and I was short about two
tablespoons so I added two more
tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!
For every one cup of instant pancake mix, add one
tablespoon of smooth
peanut butter.
Add about 2
tablespoons of soy sauce (I use Ponzu
for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy
peanut butter and a drizzle of toasted sesame oil.
Ingredients 1/2 cup sugar (most recipes call
for 2 cups) 4
tablespoons cocoa 1 stick
butter 1/2 cup milk (I used Almond) 1 cup
peanut butter (I use all natural no sugar added — just
peanuts and oil.
Dollop small
tablespoons of the
peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer
for 15 minutes.
Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping
tablespoon more
peanut butter and a little more than a cup more powdered sugar and that did the trick
for me!
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy
peanut or almond
butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped
peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond
butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1
tablespoon for sprinkling on top (or coconut palm sugar) 1 cup
peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips
Substitute 3
tablespoons creamy or chunky
peanut butter for 1 egg as a binder
for meatballs with an Asian flavor profile.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless
for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1
Tablespoon natural
peanut butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)
2
tablespoons (24g) unrefined coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes
for a GF option)
Old - fashioned rolled oats, wheat germ, natural
peanut butter, skim milk, small amount of brown sugar, an egg and a teeny
tablespoon of
butter makes this a healthy option
for breakfast, snack or dessert.
Ingredients:
For the
Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 35
Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 35
Butter Glaze: 1/3 cup powdered sugar 1
tablespoon 1 % low - fat milk 1
tablespoon creamy
peanut butter Directions: Preheat oven to 35
peanut butter Directions: Preheat oven to 35
butter Directions: Preheat oven to 350 ° F.
Soak
for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3
tablespoons of softened
peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth
peanut butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or
peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk
for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1
tablespoon of runny and smooth
peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
For the Filling: 24 ounces cream cheese, softened at room temperature 1 1/4 cups creamy
peanut butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1
tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural
peanut butter 1 ripe banana Optional: 1 - 2
tablespoons agave or honey (if you're using unsweetened, natural
peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations:
for the spiders I used thin broken pretzels and halved jelly beans
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
Non-stick cooking spray 6
tablespoons unsalted
butter, melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1 cup of crumbs) 2/3 cup creamy
peanut butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet chocolate chips Pretzels, any shape,
for decorating
Last time we trained, I would eat a
tablespoon of
peanut butter, a bite of a banana and have my gel
for my runs.
You can substitute it in any recipes that call
for peanut butter or add a
tablespoon to a smoothie
for yummy protein enrichment.
For the
Peanut Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
Peanut Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy
peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
butter 6
tablespoons (3/4 stick) chilled
butter, cut into 1 / 4 - inch
butter, cut into 1 / 4 - inch cubes
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...
Also, I substituted two
tablespoons of vegetable oil
for organic
peanut butter.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted
butter, at room temperature 2
tablespoons white sugar 1
tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate and
peanut butter chips) pinch of flaky sea salt,
for garnishing
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
For frosting 1/3 cup unsalted
butter at room temperature 1/2 cup smooth
peanut butter 1
tablespoon milk 1/2 teaspoon vanilla extract 1-1/2 cups confectioners» sugar
4 cups prepared sticky rice 2
tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup
peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2
tablespoons cornstarch 1 cup roasted
peanuts, salted or unsalted,
for garnish 1/2 cup chopped green onions
for garnish
4 slices Pane Turano Italian Bread 1 cup smooth
peanut butter 1 cup jelly 1 large egg 1/2 cup milk 2
tablespoons butter Maple syrup
for serving Confectioners» sugar
for serving
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
4
Tablespoons roasted almond
butter (may be substitutes with natural
peanut butter, or tahini
for a nut - free version)
Update
for you guys, I've since tried it with one less
tablespoon of oats, with the addition of 1/2
tablespoon of crunchy
peanut butter.
Spoon a scant 1
tablespoon for big or 1 teaspoon
for mini of chocolate over the top of each cup, covering the top and most of the
peanut butter so that it meets the chocolate base, but leaving just a few gaps
for the
peanut butter and jelly to peek through.
For the Brownies 10
tablespoons Butter 4 ounces Semisweet or Milk Chocolate Chips, divided 1 cup Sugar 2 teaspoons Vanilla Extract 2 Eggs 1/2 cup Cocoa Powder 1/2 cup Flour 1/4 teaspoon Salt 1/2 cup Creamy
Peanut Butter 1
tablespoon Butter, softened 1
tablespoon Powdered Sugar
Peanut Butter Cups, chopped (about 15 - 20 miniature size)
For the Frosting 1/2 cup Heavy Cream 5 1/2 ounces Semisweet Chocolate, chopped (I used chips) 1
tablespoon Creamy
Peanut Butter 2 teaspoons Vanilla
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
BUT I forgot my goggles on my head and swam with blurry vision
for the first 4 laps What an idiot ‼️ Anyway, back to the smoothie... • 300 ml @bluediamondalmondssa • 1 banana • handful baby spinach • 1
tablespoon chia seeds • 1
tablespoon ground flax • 1
tablespoon peanut butter • 1
tablespoon @rawlicioustribe cacao powder • 1
tablespoon pea protein powder • a few blocks of ice • a sprinkle of toasted coconut flakes #vegan #veganathlete #fitvegan #vegangirl #veganfood #whatvegansdrink #vegansofig #vegansofcapetown #vegansofsouthafrica #vegansofinstagram #healhty #healthyfood #fitfood #fitspo #vegansmoothie #fitfoodie #yummy #swimming #veganrunner #govegan
Ingredients: 1 cup Medjool dates, pits removed (here's how) 2
tablespoons natural almond or
peanut butter Sea salt 1 cup unsweetened coconut flakes (I toasted mine b / c I'm bananas
for toasted coconut)
Print Chocolate and
peanut butter cupcakes Ingredients Crust 50 g almonds 50 g walnuts 100 g coconut butter 3 tablespoons cacao powder 3 tablespoons date syrup 1 tablespoon rolled oats Peanut butter and chocolate filling 100 g cashews previously soaked for minimum 4 hours 90 -LS
peanut butter cupcakes Ingredients Crust 50 g almonds 50 g walnuts 100 g coconut
butter 3
tablespoons cacao powder 3
tablespoons date syrup 1
tablespoon rolled oats
Peanut butter and chocolate filling 100 g cashews previously soaked for minimum 4 hours 90 -LS
Peanut butter and chocolate filling 100 g cashews previously soaked
for minimum 4 hours 90 -LSB-...]
The boys had vegan cream cheese spread, K. had Earth Balance buttery spread and I opted
for vanilla - scented
peanut butter (1
tablespoon of PB with a couple of drops of vanilla extract mixed in).