Posts Tagged ‘peanut butter’

With less than 5 days of school left in the year, I have finally figured out the best snack of the year. I eat my snack at 2:45 while my kids are at special and I have been looking all year for the perfect snack. The snack needs to be filling but not stuff me, sweet but not sugary, fibery but flavorful and easy to pack. That is a lot of rules in making a simple afternoon snack. I have tried many things over the year – from fresh veggies to protein bars but they just don’t meet all of the qualifications – until now.

This snack packs a lot of fiber, protein and flavor for about 300 calories.

This is an estimation but:

  • 100 calories from Flat Out wrap
  • 100 calories from 1/2 serving of Naturally More pb
  • 100ish calories from 1 tbsp Blueberry spread and part of a banana or apple




+ an apple and or banana =


Wrap it up and enjoy it after lunch and before dinner! Great for car trips, office lunches, kids and picnics!

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Yesterday I made a treat I have been wanting to make for a while. I brought them in to school to see what everyone thought.

Peanut Butter and Jelly Bars

  • 1 stick of light butter (melted) – next time I will try canola oil
  • 1/2 c. egg whites
  • 1 c. natural creamy PB
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 1/2 c. honey
  • 1 tbsp. vanilla
  • 1 c. crushed peanuts (I used dry roasted) use 1/2 in dough and 1/2 on top!

  • 1 tsp baking powder
  • 1 1/2 c. ground up oats (food processed into a flour mixture)
  • 1 1/2 c. white flour
  • Lower sugar jelly of your choice

Mix first set of ingredients together until creamy. Add second set until thick and doughy.

Spread 1/2 of the mixture onto a greased 9×13 pan. Cover the layer with preserves – I used strawberry then place the rest of the mixture on top of the jelly. Sprinkle the remaining peanuts on top.

Bake for 45 min. at 350.



The verdict:

Everybody said they were good, but tasted like a sandwich. The oatmeal may have made the dough taste too much like bread. I think I would try to make them with a more shortbread style pb cookie layer!

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I woke up this morning and did a quick 30 minute weight circuit at home.  It zapped 200 calories and felt great!  Brady and I are planning on going to the gym later this afternoon for some cardio.

After my mini workout, I didn’t know what I wanted.  Brady made himself 2 eggs with mini whole wheat pitas and some fresh tomato.  It looked great to me, but I wanted something sweet.  I decided on pancakes!  Here is what I came up with!

Oatmeal Banana Pancakes

  • 2 egg whites
  • 1/2 c. oats
  • 1 banana smashed
  • 1 tsp. peanut butter

Mix all ingredients together and pour into a hot frying pan.  Cook throughly on both sides.  Serve with blueberries, peaches and a little extra peanut butter!


SOO GOOD!  I can’t wait to make these again!


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** I had this ready to post last night, but it is currently -11 degrees and our cable went out last night!

I got the call last night that we didn’t have school today, and I was so excited! It’s amazing what happens when you are surprised by

Peanut Butter and Jelly Muffins (adapted from Cooking Light)

  • 1c. whole wheat flour
  • 3/4 c. flour
  • 1 tbs. baking powder
  • 1tbsp. melted butter
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 2 eggs
  • 1 tbsp. vanilla
  • 1/2 c. peanut butter (I used Naturally More)
  • strawberry nautral preserves

Mix all wet ingredients (bottom list) together in the Kitchenaid and then add the dry ingredients. Fill muffin cups 1/2 of the way full and add a spoonful of strawberry perserves. Add the rest of the batter on top of preserves. Bake at 350 for 25 min. or until muffins have puffed up turned golden brown.


Before the oven.


Coconut Banana Bread (adapted from Cooking Light)

  • 1 c. white sugar
  • 3 ripe bananas
  • 1/3 c. 0% Greek yogurt
  • 2 tbsp. melted butter
  • 2 eggs
  • 1 tbsp. vanilla
  • 1/4 c. roasted pecans
  • 1/3. shredded coconut (you could use unsweetened)
  • 2 c. flour
  • 1 tsp. baking soda

Mix all top (wet) ingredients together in the Kitchenaid. Make sure the banana is well mixed and “smushed”. Add dry ingredients to the mix. Mix well. Add to small or regular muffin pans. Bake for 30-45 min at 350.

There is a glaze listed in Cooking Light where you mix lime juice and powdered sugar and a little water and pour it on the bread. I haven’t done that but I plan on it!!



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Fiberific Friday

This morning I made a great bowl of fiber!

It included:

  • Kashi Go Lean
  • wheat berries
  • Strawberry Honey Bunches of Oats (for sweetness!!)
  • Sprouted CerealIMG_2226.JPG

So Yummy and Filling!

New Blog Feature: Oatmeal Bowl of the Week!

We all eat oats each and (almost) every day so I don’t find it necessary to post my bowl each day – even though I would like to, there just isn’t time!! So I am going to pick one bowl of the week to post from now on!

This week’s bowl included:

  • oats
  • wheat berries (precooked)
  • banana
  • water
  • ground flax

After the above have cooked add pears and pb!


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In an effort to stay healthy throughout the holidays, I made a huge pot of vegetable soup. It’s similar to cabbage soup from the diet except I add lots more things. I made a big pot tonight to take for lunches for this week. Its super filling and warm, also low calorie and FULL of fiber.

* 4 cups of natural chicken broth (Progresso)

* 2 leeks ( white part only)

* 1 can mixed vegetables

* 1 bunch of celery cut into pieces

* 1 can great northern beans

* 1 can diced tomatoes with juice

* 1/2 head of cabbage sliced

* 1/4 bag of frozen artichokes (leftover from Trader Joes)

* 1 c. frozen spinach

* 1 handful of kale (you can omit)

* 1 packet of onion soup mix (Lipton)

Then I just put into tupperware and eat it throughout the week. I usually add parm. before I eat it!IMG_2192.JPGIMG_2195.JPG

For dinner, we wanted different things! I was in the mood for a light dinner of soup, tofu and kale. Brady on the other hand wanted meat! Here are the plates:



Hers: Tofu is baked with sesame seeds.

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For the sweet tooth this weekend, I made:

Low Fat Honey Roasted Peanut Peanut Butter Cookies with Mini Choc. Chips

  • 2 pouches peanut butter cookie mix
  • 1 c. unsweetened applesauce
  • 3 egg whites
  • 1/2 c. mini choc. chips
  • 1/2 c. honey roasted peanuts

Mix all ingredients together and bake at 350 for about 25 min.  I made bars with this dough because they are easier and take less time!


I cut them up and packed them to take!  Then I made some rice krispie treats because they only take a second and they are gluten free for my cousin.  Here is a pic of them packed up to go.


Ok, I’m exhausted now.  That was more than I have done in the past 3 days.  I ate some noodle soup tonight and it gave me some energy.  It’s amazing how food can do that!  🙂

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I wanted to make a healthy chocolate peanut butter buckeye recipe, but I was having a lot of trouble so I changed my plans.  I decided as long as my treat had a good mix of peanut butter and chocolate, it would be good.  So…

Healthy Peanut Butter Buckeye Cookies

  • 2 pouches of PB cookie mix ( I love this stuff!  It’s easy and cheap and low fat.  PB cookie has 3g. of fat in the mix)
  • 4 egg whites
  • 1c. unsweetened applesauce
  • 1c. mini dark chocolate chips (any chocolate chips would work)

Mix all of the ingredients together and bake at 350 degrees.  The key to making these taste like a buckeye is to only cook them for a few minutes. I think I cooked them in a 9×13 for only about 10 min.  They were not at all done when I turned off the oven.  I left them in the warm oven for about an hour, so they were cooking a little but not a lot.  Then you can either cut them into little squares or can you “ball” them up, to get that buckeye feel.  They are delicious!  I don’t think I major OSU fan will buy the idea, but that’s ok!

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