Protein Packed Peanut Butter Cups

protein pb cup

First off, I want to apologize for the weird breaks (or lack there of) on this post. Every time I edit this post to separate the ingredients and different methods of preparing, I hit save and everything scrunches back together with no space between sentences or different lines between methods. ARGH!!!

Does anyone else have a picky toddler in their house??? Or are you having a hard time behaving while trying to eat healthy and/or lose weight? How about both? (Or is that just me…) Well, I don’t know what it is, but I can do just fine with limited sweets until I suddenly decide it’s time to get serious about losing some weight. Then, all of a sudden, I want something sweet every time I open my mouth. UGH!

So, today I resolved to make a “healthy” sweet snack to satisfy all the sweet tooths in this house. Enter, the protein packed peanut butter cups. You could easily substitute the peanut butter with almond butter. I just didn’t happen to have any in the house.

A friend of mine recently started selling Arbonne products. I’ve been searching high and low for a good protein powder that did not contain silicon dioxide or artificial sweeteners. I went to her Arbonne launch party and, FINALLY, I found it! Eureka!! Her knowledgeable leader was there to share some pointers and I was so grateful as she introduced me to the idea of making protein snacks with the protein powder. (I’m sure someone is reading this thinking, DUH! But this was an idea I hadn’t come across yet and it seemed perfect for my situation.) Even better, I can add the fiber powder as well for my veggie and fruit refusing two year old! This morning I tried searching Pinterest for recipes to make the protein bars, as per the suggestion of the Arbonne leader. Everything I found contained oats or rice cereal, neither of which I currently have since I’m really trying to minimize grain intake right now. So I decided to just throw together my own little recipe and hope for the best!

Here’s what I came up with (mind you the measurements aren’t exact. Measuring cups? WHAT?! 😉 )

Ingredients:

  • 1 cup peanut butter (I used Adam’s Natural creamy. Although I’ll try it with chunky next time!)

  • 1 scoop Arbonne Vanilla Protein Powder

  • 1/2 scoop Arbonne Fiber Powder

  • 2 Tbsp almond flour

  • 2 Tbsp coconut flour

  • Approximately 1/2 cup chocolate chips

The long way:

Combine everything but the chocolate chips in a bowl and mix thoroughly. I stirred in one dry ingredient at a time into the peanut butter. Melt chocolate chips on low heat in a small saucepan. Using a 1 Tbsp scoop, make balls with peanut butter mixture. This should yield 20-24 balls (I can’t say for sure as little man and I were snacking on it as we went!) You can roll the balls between your hands to pack it down and keep in a ball shape or smash into “peanut butter cups”. Dip in melted chocolate and cool on wax paper. We put it in the freezer to expedite the process. Oh and we just dipped and ate a couple with warm melted chocolate!

The quick way:

Since I didn’t actually measure the chocolate chips, I didn’t quite melt enough and didn’t want to spend anymore time on it. So here’s what I did with the final 2 balls (you can do this for a short cut version if you want)

Mix chocolate chips into peanut butter mixture. Form balls or patties and freeze.

The final outcome:

These were a HUGE hit! The only thing I can say for sure, chunky peanut butter or an extra tbsp of almond flour or so would firm it up a little more. If you do the short cut version, you will definitely want to adapt it or keep frozen until ready to eat, otherwise it’s a little soft. Still awesome, but it would be harder to handle if you took this in your go bag for a mid day snack. It may be more of a floppy disk! If you dip it in the melted chocolate, the  chocolate holds it together, but it melts when handled just like “real” peanut butter cups.

 

Protein cups

Enjoy!

“S’mores” in a Bowl – Gluten Free!!

Okay, so this doesn’t exactly fall into my healthy, non-GMO super duper goodness snack idea…but in the 80/20 rule of life, I created this on a whim at snack time for my kids! And it only took 30 seconds to make! If anyone knows of an organic and/or non-GMO Chex like cereal, let me know. (Same goes for Marshmallow bits!) I know other cereals in general would work too so feel free to adapt to your personal preference. Ooh, I just had an amazing idea: this would be great with gluten free granola as well! Mmm…anyway!

S'mores in a bowl final

Gluten Free “S’mores” in a Bowl:

1 cup Chocolate Chex

1/4 cup Chocolate Chips

1/4 cup Marshmallow Bits

Dump. Shake. Enjoy!

Chocolate pudding for dinner!

Along with my recent obsession with what to do with overripe bananas, a new obsession has emerged. What to do with overripe avocados! I bought a bag of avocados with good intentions…Life sometimes gets in the way of that! And as the mother of a child who refuses to eat pretty much anything, I’m always looking for creative ways to use healthy foods. I know I’ve neglected my blog lately (as I said life sometimes happens 😉 ) but eventually we’ll get back to the meals and not just my little sides of goodness! If you’d like to have or feed someone chocolate pudding for dinner and not feel guilty about it, then look on! I think the picture says it all. Enjoy!

pudding text

Ice Cream for Breakfast!

That’s right, I said it! In an effort to get my 1 year old to eat, I made the infamous “ice cream” recipe we see floating around the internet. It’s healthy, it’s natural, it has ONE ingredient. So here’s my experience:

banana icecream prep with text

This is supposed to be a great way to use up your ripe bananas as well! I let my bananas get pretty ripe as you can see. Peel and slice the bananas and freeze them in bag. Due to the ripeness of my bananas I laid mine on a piece of wax paper in a single layer and placed them in my zipvac bag. I didn’t want to just throw them in and have a big glob of frozen banana!

processing bananas with text

Once frozen, you can use a food processor or blender to blend the bananas into a smooth ice cream like texture. If you’re like me and only have a dinky 2 cup food processor you bought to  make homemade baby food and then had a child who refused to eat the delightfulness you poured your sweat into making him, take note: I didn’t get a satisfactory consistency with my food processor so I recommend the blender! Either way, due to the small blade, you’ll need your rubber spatula (aka scraper) to push down the sides during blending. (STATING THE OBVIOUS: you’ll want to turn the motor off for that step…MOM!) She knows what I mean!

The result!

Banana ice cream with text

My taste test revealed that using overly ripe bananas results in an overly ripe banana flavored “ice cream”. I added about a tsp (I never measure!) of Wildtree Chocolate Lover’s Syrup. We like to eat our ice cream out of coffee mugs so here you see my soft serve like chocolatey goodness. Needless to say, my 1 year old ate it like a champ! A single banana made about the equivalent of a large scoop of ice cream. In the future I will be using a less ripe banana! I’m sure it would be AMAZING with some frozen berries thrown in there! I used the chocolate syrup as a quick fix as my son was WAITING… and I figured he’d like the overly ripe banana flavor as much as I! 😛

I hope you found this helpful and “real” as the sites I found showed that perfect consistency that probably comes with practice. Just because it doesn’t look like the other guys, doesn’t mean it doesn’t taste just as good! Also, if you make a large batch and put it back in the freezer, I’m sure it will look more like real ice cream!