1/2 large ripe banana 2 honey dates, pitted 1 generous
tablespoon unsweetened peanut butter Pinch of smoked or plain sea salt 1/2 cup old - fashioned rolled oats, cooked Chopped peanuts for serving
Not exact matches
I usually only have natural,
unsweetened peanut butter on hand (just
peanuts and salt), so I find 2 heaping
tablespoons of sugar to be perfect.
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of
unsweetened almond milk, 1
tablespoon chia seeds, 2tbls of powdered
peanut butter, 1/2 tbls of maple syrup.
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)
1/2 cup quick rolled oats 2
tablespoons natural
peanut butter 1 1/4 cups frozen strawberries 1 medium ripe banana Pinch of fine sea salt 1 1/2 cups
unsweetened vanilla almondmilk
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
1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural
peanut butter 2
tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup
unsweetened banana chip meal (see notes above) 1/4 cup dry roasted
peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
1 cup rolled oats 2/3 cup
unsweetened shredded coconut, toasted 3
tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup
peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2
tablespoons water (if necessary after refrigerating)
Coconut
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3
tablespoons smooth
peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
peanut butter, preferably
unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a lime
CHOCOLATE
PEANUT BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
PEANUT BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1
tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's
unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips
unsweetened Extra Dark) 1/2 cup plus 1
tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy
Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
Butter 3/4 cup
Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips
Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (optional)
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
1/2 cup Natural Creamy
Peanut Butter (I used Trader Joe's no - stir) 2
Tablespoons Almond Milk 2
Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup
unsweetened Shredded Coconut 1/4 cup Chopped Peanuts 1/4 cup Cacao Nibs or Mini Dark Chocolate Chips
1
tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (
peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2
tablespoons white sesame seeds 2
tablespoons unsalted
butter
~ 2
tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup
peanut butter powder ~ 1/2 cup water, stock or
unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)
Vanilla Powdered
Peanut Butter but there are many other brands you can use) * 1
tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4
tablespoons all - natural,
unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
1 medium - sized Idaho ® potato 1/2 teaspoon table salt 1/2 cup
unsweetened creamy
peanut butter 1
tablespoon brown sugar 1/2 cup shelled sunflower seeds Coarse salt, to taste
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup of
unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of
unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3
tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
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: 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)
6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2
tablespoons powdered
peanut butter 1/2 -2 / 3 cup Califia Farms
unsweetened vanilla almondmilk 1/2 ounce good quality dark chocolate, roughly chopped
Take 3 3
tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms
unsweetened almondmilk 3/4 cup (170g) light 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
Take 1 3
tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms
unsweetened almondmilk 3/4 cup (170g) light brown sugar 1 cup (220g) creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 cup (140g) white spelt flour
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
Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered
peanut butter, optional 1/4 cup Califia Farms
Unsweetened Almondmilk Creamer 3/4 cup Califia Farms
Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1
tablespoon unrefined coconut oil, melted (but not hot)
In a food processor, blend 11/2 cups chickpeas, 6
tablespoons brown sugar, 1/4 cup
peanut butter (we used a natural,
unsweetened variety), 3
tablespoons oats, 1
tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda.
1 1/2 cups
unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1
Tablespoon peanut butter (or other nut
butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
Chocolate
Peanut Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
Peanut Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2
tablespoons peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
butter or almond
butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
butter 1 - 2 cups of spinach 1 - 2
tablespoon unsweetened dark cocoa powder 2 - 3 cups
unsweetened vanilla almond milk 2 teaspoons honey ice Blend and serve.
Breakfast = smoothie made from 1/2 frozen banana, 1 cup frozen strawberries, 1 cup
unsweetened almond milk, 1 scoop whey protein, 1
tablespoon chia seeds and 1
tablespoon natural
peanut butter
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 b
Peanut Butter & Co. vanilla powdered peanut b
Butter & Co. vanilla powdered
peanut b
peanut butterbutter.
Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6
tablespoons roasted, unsalted sunflower seeds 6
tablespoons raw cashews 1 1/2
tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup
unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4
tablespoons water
1
Tablespoon cocoa powder 1
Tablespoon chia seeds 1
Tablespoon peanut butter (made with just peanuts, no salt) 1 Tablespoon maca powder 1 Tablespoon REAL Apricot Butter or other unsweetened fruit butter, jam or jelly 1 frozen banana 1 cup unsweetened soy milk or other nondairy milk In a blender combine all the ingredients
butter (made with just
peanuts, no salt) 1
Tablespoon maca powder 1
Tablespoon REAL Apricot
Butter or other unsweetened fruit butter, jam or jelly 1 frozen banana 1 cup unsweetened soy milk or other nondairy milk In a blender combine all the ingredients
Butter or other
unsweetened fruit
butter, jam or jelly 1 frozen banana 1 cup unsweetened soy milk or other nondairy milk In a blender combine all the ingredients
butter, jam or jelly 1 frozen banana 1 cup
unsweetened soy milk or other nondairy milk In a blender combine all the ingredients and...
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1
tablespoon cacao powder or
unsweetened cocoa powder 1
tablespoon almond
butter (or organic
peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup of
unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of
unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3
tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of
unsweetened almond milk, 1
tablespoon chia seeds, 2tbls of powdered
peanut butter, 1/2 tbls of maple syrup.
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
Take 3 3
tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms
unsweetened almondmilk 3/4 cup (170g) light 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
Take 2 3
tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms
unsweetened almondmilk 3/4 cup (170g) light brown sugar 1 cup (220g) creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 3/4 cup (105g) unbleached flour