Tag Archives: peanut butter

Peanut Butter and Jelly Beet Smoothie

27 Apr

I received free samples of the Barlean’s products mentioned in this post. All opinions are my own; I was not compensated for my time.

Most Americans grew up eating peanut butter & jelly sandwiches. Whether for breakfast, lunch or a last-minute run-out-the-door to your extracurricular activities dinner, PB&J was, and still is, a household staple.

If you asked younger Christina how to make the most perfect PB&J sandwich, she’d tell you it had to be on squishy soft bread, though a whole wheat variety is fine as well. The CREAMY peanut butter (no chunks here, folks!) had to be layered on thickly – something to sink your teeth into. And the jam, which was almost always homemade jam from my Oma (her strawberry-raspberry mix will always be my favorite), had to completely cover the peanut butter foundation. Slap on another slice of bread (not toasted, mind you), cut into two triangles, and there you have it! The ideal PB&J sandwich.

Peanut Butter and Jelly Beet Smoothie | xtinaluvspink.wordpress.com

These days, however, I know better than to consume that amount of sugar and empty carbs for breakfast, or any meal for that matter. My bread is much more wholesome, the peanut butter is natural, or it might even be almond butter, and the jam is used sparingly, just to get a taste. I’m more apt to use fresh, sliced berries, or perhaps chia jam.

But if that all sounds like too much work, and too messy for your half-hour morning commute to work, this smoothie is just for you! It’s loaded with peanut butter and jelly taste, without all the added sugars and morning-slump-causing empty carbs. The beet juice goes unnoticed, except in color. (Trust me on this – I hate beets and would never propose you make a recipe wherein you can taste the beets!) The protein powder adds a nice boost to get you through the day, or to refuel after a workout. Finally, the Barlean’s Digestive Blend lends all the fiber, omega-3’s, antioxidants, vitamins & minerals that your body needs to keep things moving, and keep things clean, if you catch my drift.

In fact, Barlean’s Digestive Blend is a combination of all the good things you might find hard to work into your diet otherwise: flaxseed, quinoa, chia seeds, coconut, and a blend of warm spices. It’s also vegan, organic, kosher, GMO-free, and gluten-free!

Peanut Butter and Jelly Beet Smoothie | xtinaluvspink.wordpress.com

Don’t forget to enter the giveaway! The prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open world-wide except where prohibited. Update: the Rafflecopter giveaway has ended.

 

Peanut Butter and Jelly Beet Smoothie

Serves 1

  • 3/4 C cold water
  • 1/2 C prepared beet juice
  • 1 frozen, sliced banana
  • 1 C frozen blueberries (preferably wild blueberries)
  • 2 tbsp powdered peanut butter (or you could use real PB)
  • 1 scoop vegan vanilla protein powder
  • 1 heaping tbsp hemp seeds
  • 2 tbsp Barlean’s Digestive Blend

Add all ingredients to your blender and puree until completely smooth. I find it’s best to use the “ice crush” setting first, to break down the frozen fruit.

Serve in a glass, and enjoy cold!

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Energy Ball Recipe Roundup and a Foot Compression Sleeve Review

21 Apr

Last month was my mom’s birthday, and given that she’s into all things health and fitness these days, I couldn’t get away with gifting her a box of chocolates or a bottle of booze (because I did that last year!). Instead, I made her a variety box of energy balls. She teaches up to 6 Zumba classes a week, on top of her day job and being a property owner and landlady. So I know energy is extremely valuable to her. Rather than store-bought options, I wanted to make treats that are super healthy, full of natural and real ingredients, and homemade, because what mom doesn’t like something their kid made for her!

The trip to the store to make these was surely a heavy one – peanut butter, dried fruits, nuts, coconut, cocoa powder, extracts, and TONS of dates – went into these energy balls. Luckily, there were a few too many to fit in the box for her, so I got to keep some behind for my own enjoyment! And because they’re so tasty, I wanted to share this roundup of energy balls with all of you. These vary in type: I wanted a mixture of flavors that spanned chocolatey, fruity, nutty, and salty. All you need are a few ingredients for each of them, a strong food processor, and some patience! Because these use real food, you can keep them in the fridge up to a week, or do what I have: store them in the freezer, and take out one or two a day to thaw for the next day’s refueling. Make a big batch and you’re good for a whole month!

Energy Ball Recipe Roundup | xtinaluvspink.wordpress.com

Pina Colada Energy Balls – these taste just the drink! I dare you not to eat the “batter” straight from the bowl. But trust me, their flavor only improves over time. Two things I did differently:  replaced the macadamia nuts with cashews, and added 1/4 tsp coconut extract.

Peanut Butter, Coconut & Chocolate Chip Balls – this type of energy ball is one of my favorites, mostly because they are held together with peanut butter 🙂 Instead of peanuts, I used mini chocolate chips for extra sweetness.

Lemonade Protein Balls – I love how juicy these balls are 😉 they’re bursting with lemon flavor, so it’s hard to eat just one. I used coconut oil instead of coconut butter, and added 1/4 tsp lemon extract to up the lemony goodness.

Thin Mint Protein Balls – It’s hard to imagine a protein ball that tastes like a favorite Girl Scout cookie, but this one nails it! Make them now – you won’t regret it.

Fig Newton Balls – These are the simplest of the lot, made with just walnuts and dried figs! And yeah, they totally taste like the classic cookie 🙂

Pumpkin Pie Energy Balls – These balls taste like a bite of autumn, but are perfect for any time of year. They use real pumpkin puree, which is pretty awesome. Instead of pumpkin seeds, I used chopped almonds.

In line with the healthy theme, I wanted to share with you a review of Plantar Fasciitis Compression Foot Sleeves that SLS3 recently sent me! I’m still new to compression gear, but I already know these foot sleeves are pretty great. I’ve realized that when lacing up my running shoes, I LOVE the feeling of the tight shoes on my feet. That pressure is actually comforting. Of course, after a long run, all I want to do is kick off my shoes and peel off my socks, to let my feet be free. But as soon as I’m out of the shower, that desire for compression returns. I pull on these compression foot sleeves and feel instant relief.

foot sleeve

There are many more benefits to these sleeves, too:

  • They come in a range of sizes, so whether you have big or small feet, you’re all set! And trust me: I have big feet, and these fit me like a glass slipper….or what Cinderella surely would’ve preferred to her glass slippers! 
  • Whether you’re heavy into sports or just on your feet a lot, these sleeves will reduce muscle fatigue.
  • Medical professionals designed the sleeves, so they are perfect for foot and ankle support, which helps stimulate the healing process and increase blood flow to speed up recovery. 
  • They’re actually comfortable! I’ve worn them alone, under socks, and even with socks and shoes to leave the house. The material is thin enough that they aren’t bulky at all.
  • The fabric is moisture wicking and breathable – exactly what your tired feet need! You’ll stay dry and oder free 🙂

foot sleeve 2

I received a pair of Plantar Fasciitis Compression Foot Sleeves from SLS3 to review and no additional compensation for this post. All opinions are my own!

Peanut Butter and Jelly Waffles

10 Jun

By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.

Ah, breakfast. My absolute favorite meal of the day, and one which I would happily enjoy for every meal of the day! The options are endless…sweet, savory, pastry, eggy, cheesy…I could go on.

One of my newest favorite breakfast meals are waffles! I’ve posted about the quick & easy dish before, but once is never enough. Besides, with a nice basic recipe, it’s easy to let the mind wander into more creative variations. Which is where this recipe comes from. Combine a craving for PB&J, a healthy breakfast, and the time to make something really amazing, and you get Peanut Butter & Jelly waffles!

But wait! There is neither real peanut butter nor sugary jelly in this breakfast. A heaping scoop of powdered peanut butter, creaminess from coconut milk and quick-stewed strawberries gives the illusion of something indulgent and naughty without actually being bad for you. Add in some protein powder and keep the flour whole wheat, and there’s a balanced breakfast ready to go!

Peanut Butter and Jelly Waffles | xtinaluvspink.wordpress.com

While we’re on the subject of breakfast, let’s talk about eggs. Given that waffles require so little time to cook, the egg in the batter might be off-putting to some people. But with Davidson’s Safest Choice Pasteurized Eggs, there’s nothing to worry about! Pasteurization means that their eggs are safely and slowly heated in warm water to kill any potential germs, negating the risk of Salmonella. If you stick with pasteurized eggs, you’ll have nothing to worry about!

Peanut Butter and Jelly Waffles
Serves 4

  • 1/2 C whole wheat flour
  • 1 serving of vanilla protein powder
  • 1/4 C PB2 (powdered peanut butter)
  • 2 tbsp nondairy powdered milk
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 C canned coconut milk (shake well before opening)
  • 2 tbsp olive oil
  • 1 pasteurized egg, separated
  • 1 pint strawberries, washed and quartered
  • 4 tbsp pure maple syrup

Turn on the waffle maker to its highest setting. 450° is good.

In a medium bowl, combine all dry ingredients and whisk together. Whisk in the milk, oil and egg yolk. In a small bowl, beat the egg white until light and fluffy.

Carefully mix the egg white into the batter.

Grease waffle iron with PAM or coconut oil. Scoop 1/4 cup batter into the center and close the lid. Cook for 2 minutes, transfer to a plate, and repeat with the rest of the batter. Note: this makes nicely small waffles. If you want large ones, use 1/2-2/3 cup of batter per waffle.

Optional: keep the plate of finished waffles warm in the oven, turned to its lowest possible temperature, until all have been cooked.

While the waffles cook, combine quartered strawberries with the maple syrup in a microwaveable bowl. Zap on full power for 2 minutes. You may need to stir and microwave another minute – you are looking for a stewed consistency, the flavor of which will be strawberry jam.

To serve, place two waffles onto a plate and spoon the strawberry mixture on top. Add any other toppings you desire: more maple syrup, a dollop of nut butter, sliced banana, etc.

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