Sentences with phrase «tablespoons of peanut butter in»

I put 4 tablespoons of peanut butter in my frosting.

Just replace the tablespoon of peanut butter in this recipe with another kind of nut or seed butter, and you have yourself a super simple, delicious, and protein - rich energy bar that doesn't require baking, cooking, or any fancy - pants techniques.

Spread 1 tablespoon of peanut butter in each pocket, and add in 3 - 4 slices of banana, and 1 slice of bacon, that has beef roughly chopped or torn.

Not exact matches

add ins 1 handful of blueberries and a handful of walnuts or 2 handfuls of mixed berries or a berry bliss or another half of sliced banana and a tablespoon of peanut butter or 1/2 apple diced and a dash of cinnamon

The calorie content of natural peanut butter and reduced - fat peanut butter is the same: 190 calories in 2 tablespoons.

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!!!

Place the 6 tablespoons of dairy - free margarine, 2 tablespoons of gluten - free peanut butter and the bittersweet chocolate in a microwave - safe bowl.

Mix in one to two tablespoons of crunchy peanut butter, depending on how saturated you want your noodles, and stir until fully coated.

Freeze two bananas, mix with a tablespoon of smooth peanut butter, and blend in a mixer.

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.

Mix 3 tablespoons each of olive oil and creamy peanut butter in a large bowl.

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 seed

OR if you're really in it to win it, add a tablespoon of almond or peanut butter.

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

Besides loving the taste I really love that it miraculously only has 1.5 grams of fat per 2 Tablespoons versus 16 grams in regular peanut butter (or 45 calories vs 200 calories!)

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

Anyway, I like to get 30 grams of protein in the morning so that means I put in 4 scoops of the Less Naked Chocolate Pea Protein and then usually a tablespoon or two of peanut butter powder or some other protein powder to get us up to 30 grams of protein.

Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.

Stir in two tablespoons of peanut butter and serve over brown rice or a sweet potato.

And every once in a while (like days when I've already consumed three servings of peanut butter) I'll replace the peanut butter with 1 tablespoon of coconut oil and 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverages).

This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!

In a large bowl, melt 6 tablespoons of butter along with the peanut butter until completely liquid.

Add one tablespoon of the peanut butter on top, do not mix in, as it cooks it will sink down to the bottom of the cake and create a gooey center.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fPeanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fButter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fpeanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fbutter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon of extra virgin coconut oil or 1 tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.

In the meantime, make the date caramel by adding the dates, peanut butter, 1 tablespoon of coconut oil and 1/4 cup sweetener into the food processor and process on high until smooth.

In a small bowl, mix together the peanut butter, powdered sugar, and 1 tablespoon of butter until smooth.

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

3/4 cup of rolled oats (gluten free) 1 cup of cashew or almond milk 2 tablespoons of Peanut Butter & Co Mighty Nut Powered Peanut Butter (I used chocolate in this recipe) 1/2 teaspoon ground cinnamon 1 banana sliced

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

i haven't tested without as i made this in partnership with Better Body Foods Try adding a tablespoon of peanut butter instead so you get the flavor.

If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk.

Making peanut dressing: In a bowl, combine the peanut butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut oil and 1 tablespoon sesame oil.

Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center.

In another mixing bowl beat together peanut butter, confectioner's sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough.

Place them in a food processor with the water, add 1 tablespoon of peanut butter (optionaand pulse until smooth.

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).

Whisk the banana through the batter and stir in two tablespoons of (home made) peanut butter as the finishing touch.

Combine 1/2 cup coconut milk, 1/2 cup peanut butter, 1 tablespoon reduced - sodium soy sauce, 1 teaspoon chopped garlic, 1 teaspoon fresh lime juice, 1/2 teaspoon salt, a pinch of crushed red pepper flakes, and 2 tablespoons water in a blender.

To assemble the floats put 1 - 2 tablespoons of warm peanut butter fudge in the bottom of a glass with 1 tablespoon peanuts.

In a small bowl spoon in the 4 tablespoons of peanut butter and the 2 teaspoons of honey and heat for 20 seconds in your microwavIn a small bowl spoon in the 4 tablespoons of peanut butter and the 2 teaspoons of honey and heat for 20 seconds in your microwavin the 4 tablespoons of peanut butter and the 2 teaspoons of honey and heat for 20 seconds in your microwavin your microwave.

If you ever need to make peanut or almond milk in a jiffy, you can make it by blending ~ 1 Tablespoon of nut butter with a cup of water.

In fact, one serving (one ounce) of peanuts provides 6 percent of the daily value and one serving (2 Tablespoons) of peanut butter provides 5 percent of the daily value.

I don't have a problem with fresh fruit juices if they accompany high - fiber foods (i.e.: a peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of ground flaxseed stirred into the juice) and are not used in place of fresh fruit.

That being said, I don't have a problem with fresh fruit juices if they accompany high - fiber foods (i.e.: a peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of ground flaxseed stirred into the juice) and are not used in place of fresh fruit.

Let's say a child has the following food in a day: for breakfast, 1 cup of Kellogg's frosted flakes and 1 cup of Nesquick chocolate milk; for lunch, a PB&J sandwich with 2 slices of Arnold's whole grain bread and 2 tablespoons each of Jif peanut butter and Welches grape jelly, along with three Oreo cookies; for dinner, Panera kids mac & cheese, Greek salad, and a chocolate chip cookie.

Try this simple peanut butter and banana smoothie for a delicious pre-dinner treat: Combine 1 small banana, 1 tablespoon of peanut butter, and 1.25 cups of almond milk in a blender and mix until smooth.

I also noticed that my energy levels would plummet around 4 p.m.. Now, I snack mid-morning and mid-afternoon on Greek yogurt with Kashi cereal mixed in, or apple slices with a tablespoon of peanut butter.