Simply combine half a sliced banana (you can always keep some prepared in your freezer) with two
tablespoons of peanut butter powder and 1.5 cups of soy milk and blend until smooth.
The other half I made with chocolate extract, chocolate liquid stevia, a couple
tablespoons of peanut butter powder and 2 Tbs.
Not exact matches
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
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5 teaspoons
of baking
powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2 cup
of crunchy
peanut butter 1/4 cup
of creamy
peanut butter 1 cup
of almond milk 2
tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)
I removed one cookie from the crust mix, and added 2.5
tablespoons of peanut powder, and added one
tablespoon of butter.
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
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.
1/3 cup
of sugar 1/2 cup
of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate
butter (I used Smart Balance) 2 eggs 1 cup
of whole wheat flour (King Arthur) 1 cup
of all - purpose flour (King Arthur) 1 tsp
of baking soda 3
tablespoons of powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate
Butter 1
tablespoon of flaxseed meal 1/2 tsp
of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup
of vanilla Chobani (Greek yogurt) 3
tablespoons of organic cocoa nibs (you can use chocolate chips)
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut
butter (almond,
peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1
tablespoon of protein
powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
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.
Combine the vanilla wafer crumbs, chopped
peanuts, melted
butter and 2
tablespoons of powdered sugar.
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.
Mocha oatshake — Omit the strawberries and
peanut butter, use 1 1/2 frozen bananas, add 1
tablespoon of cacao
powder, and replace 1/2 cup
of the almondmilk with cold - brew coffee.
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).
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
Cookies 3 2/3 cups oats 2 1/4 cups white rice flour 2 teaspoons baking soda 1 teaspoons baking
powder 1/2 cup olive oil or vegetable shortening 1 cup
peanut butter (smooth or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream
of tartar 6
tablespoons water 2 teaspoons vanilla extract 3/4 cup water 3 teaspoons xanthan gum
to the top i added a
tablespoon of powdered peanut butter (pb2) to the mix and it is wonderful.
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 f
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 f
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 f
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 f
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 fridge.
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, op
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, op
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
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 (9» x 9») pan
of regular chocolate brownies 1 (9» x 9») pan
of peanut butter brownies 1 (3 - ounce) package chocolate pudding mix 1 cup milk 1/4 cup
peanut butter 1/4 cup
butter 1/4 cup brown sugar 1/4 cup
peanut butter 3/4 cup heavy whipping cream 2
tablespoons powdered sugar 1 cup chocolate fudge ice cream topping 12 ounces miniature
peanut butter cup candies
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter Fudge Frosting 2/3 cup Natural Salted
Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 3
Tablespoons Earth Balance
Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar,
powdered 1/4 cup Flour
of choice 3 - 6
Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your
peanut butt
peanut butterbutter is)
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
~ 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)
In a small bowl, mix together the
peanut butter,
powdered sugar, and 1
tablespoon of butter until smooth.
1/2 cup (1 stick) unsalted
butter 1/2 cup creamy
peanut butter 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2 tsp vanilla extract 3 cups flour * 1/2 tsp salt 1 1/4 tsp baking
powder 1/2 tsp baking soda 16 oz semisweet chocolate, chopped 3/4 cup chopped
peanuts, optional ** Up to a
tablespoon of milk, if needed
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
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
Peanutty
Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g
peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
butter (try to stick to a commercial brand because oil won't separate out) 2
tablespoons / 30g unsalted
butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g
powdered sugar Pinch
of fine - grain sea salt Pinch
of nutmeg 1/2 cup / 120 ml heavy whipping cream (double cream)
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-...]
Add all the other ingredients:
peanut butter, cacao
powder, coconut oil, 4
tablespoons of almond milk and lemon juice (optional).
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)
3 - 4 frozen ripe bananas 1/4 — 1/2 cup medjool dates, pitted 1/2 — 1 cup raw cashews 3/4 cup freshly harvested spring water OR dairy - free nut / seed mylk 1/4 cup raw cacao
powder 2
tablespoons wild jungle
peanut butter (the raw version
of regular
peanut butter) 1 teaspoon Maca Bliss (black maca root extract; this lends an even creamier texture)
1/4 cup (45g) melted cacao
butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy
peanut butter 6 - 7 (36 - 42g)
tablespoons cacao
powder 1 cup (98g) rolled oats Heavy pinch
of sea salt flakes
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)
But I also added 2
tablespoons of powdered peanut butter (all the taste & flavor
of regular
peanut butter but with less fat) to make this a «Chunk Monkey» smoothie!
Now, blend 2 cups
of low fat milk, 2 cups
of berries, 2
tablespoons of peanut butter and 60 grams
of protein
powder, and you have a meal
of over 800 calories ready to consume.
My go - to blend is 1 - 2 cups
of almond milk, 1 scoop plant - based protein
powder, 1 cup frozen spinach, 1 frozen banana, and 2
tablespoons of peanut or almond
butter.
-- 500 ml
of water, — 2 scoops
of whey protein
powder, — 1 cup
of rolled oats, — 1
tablespoon of peanut butter — A handful
of mixed nuts
Super Smoothie: 1 cup (approximately) almond milk or any milk you like + 1 handful baby spinach or mixed dark leafy greens + 1 scoop
of your favorite protein
powder (try to avoid protein
powders with lots
of additives and sugar - link to my top 5 favorites) + 1
Tablespoon peanut butter or almond
butter + 1/2 cup berries (frozen or fresh) + 1/2 cup sprouted grain cereal (link so you know what to look for)
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
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
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.
Chocolate protein
powders are good with bananas and a
tablespoon of peanut butter with soy milk.
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.
In the second bowl, add two
tablespoons of powdered peanut butter and mix.
A far better option would be mixing together a quarter cup
of oatmeal, a half scoop
of protein
powder, and a
tablespoon of peanut butter to form your own home - made bar that has just 250 calories and will offer you a healthy mix
of proteins, carbs, and healthy fats.
7:00 am — 1 cup
of plain oats in water, a 1 \ 2
tablespoon of natural
peanut butter and 1 packet
of Stevia along with 5 egg whites and 1 whole egg scrambled with 1 scoop
of Controlled Labs PROnom 23 protein
powder in 16oz's
of water with 3 Controlled Labs Orange Triad multivitamin tablets.