At first I wasn’t going to share this recipe because well it’s just so simple. But I think sometimes we forget delicious recipes are just that; simple.
I had a mean craving for Reese peanut butter cup. My husband is obsessed with them and it was just on my brain. Yes I am married now, but a post on that later. 😉I decided to use my noodle and make a healthier, cleaner alternative with a hint of protein. I used silicone cupcake liners for the peanut butter cups, but feel free to use small containers, ice cube tray, etc.
Technically this recipe only needs 4 ingredients, but I like the touch of the sea salt and vanilla. Feel free to experiment with different nut butters/ extracts too!Healthier Reese Peanut Butter Cups* (Makes 6 PB Cups)
- 80g Dark Chocolate (Chopped, 70% or higher)
- 1 Tbsp Unsweetened Vanilla Almond Milk (or your choice)
- 1/2 tsp Vanilla Extract
- Dash of Sea Salt
- 1 Tbsp Warm Water
- 1/2 Scoop Vanilla Protein Powder (about 2 Tbsps)
- 1.5-2 Tbsps Natural Peanut Butter
Place the first four ingredients in a small bowl and microwave for 20 seconds at a time until all the chocolate is melted. Once melted, throw warm water into bowl then stir in protein powder until everything is well blended.
You should have a consistency that is a little thicker than pudding. Place a thin layer at the bottle of each liner/ container. Then add 1/2 to 1 tsp of peanut butter to center. Once that is complete, add the remaining chocolate to cover the peanut butter. You can use a spoon to smooth it out. At this point you can leave as is or top with goodies like I did with the peptias.
Place in freezer for about an hour (or overnight if you can). Keep them in freezer and when you are read to eat, let them sit at room temperature for a couple of minutes, then eat!
Question: What’s your favorite candy (or from when you were a kid)? I use to be obsessed with Starbusts and M&M’s. M&M’s I still like do but eek to Starbusts!
*can be made vegan by using a vegan chocolate and protein powder
Last week was the last full week of August… or summer depending how you see it. Many are going back to school or coming back from vacation.
A lot of marvelous things happened last week like:
My Bachelorette party at Muse Paintbar. Thanks Katie aka EatSleepMomRepeat. And to answer your burning question, I am getting married September 3rd!My Gym gondala swings.Beach date with marvelous friends. A ton of free organic baby food jars from my coworker.And with all these jars, I needed an idea. So I thought of a marvelous one; “why not use them in my toddler muffins instead of yogurt?” Okay well it didn’t go like that. I ran out of yogurt and really wanted to make them for Samantha for the week ahead.You can use any baby food jar that has banana and grains, sweet potato or pumpkin’d one. If you don’t have a baby or baby food jars, feel free to use pumpkin puree instead.#Pumpkineverything season is coming after all.Cinnamon & [Sweet Potato/ Banana & Grains/ Pumpkin] Toddler Muffins* [makes about 2 dozen mini muffins]:
- 3/4 cup gluten free all purpose flour (I used this one)
- 1 cup oat flour (click here to make your own)
- 1/4 cup sugar (I used pure cane, feel free to use other)
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/2 cup unsweetened vanilla almond milk (use cow’s or coconut too!)
- 1 Sweet Potato, Banana & Grains OR Pumpkin Baby Food Jar (4oz)
- 1 large egg
- 1 heaping Tbsp of Natural Peanut Butter (or your choice nut butter)**
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Preheat oven to 350 degrees.
In a bowl mix together first five [dry] ingredients until combined. In a small bowl, mix together the almond milk, puree of choice, egg, peanut butter, cinnamon and vanilla extract.
Add this wet mixture to the dry and stir until combined. Place about 2-3 tablespoons of muffin mixture into a muffin pan then bake for about 14-16 minutes or until lightly golden.
Remove from oven and let cool for 5-10 minutes. These store great in the fridge for about a week and freeze well too.
Feel free to top with a little granola or add other toppings to your muffin and tailor it to your little ones!
I’m linking up with Katie for Marvelous in My Monday. Hope everyone has a fantastic week and happy early September!Question: What’s your favorite non-traditional baby food jar idea?
*Inspired by this recipe
**Feel free to nix the nut butter all together, but I find the fat is better for the muffin. 😉
Secret: I LOVE American Flatbread.
I went to the University of Vermont for my undergrad degree and was introduced to the wood-fire over goodness. Cheese and herb is there number one seller and it is so delicious!They use simple, fresh ingredients for their flatbreads. They even sell them in the frozen section of your supermarket. They are usually $7.99-$9.99 for a box but I get them on sale from time to time for only $5.
I know you are paying for quality but sometimes a mom has to improvise. We are working on budgeting more with our groceries now that Samantha is really eating “people food.” Let me tell you, this chick can eat, hence why I decided to try and make a “copy-cat” American Flatbread cheese & herb flatbread that was Sammy approved and we could all share!Cheese & Herb Flatbread [American Flatbread Copy-Cat]*
- 1 Thin Pizza Crust w/ Herbs (I use Rustic Crust Italian Herb, but use whatever you’d like!)
- 1/2 Cup of Italian Shredded Cheese Blend (I used this one)
- 2 tsps of Garlic Olive Oil (or mix a bit of garlic powder/ crushed garlic into olive oil)
- 1/4 tsp of Garlic Powder
- 1/4 tsp of Dried Parsley Flakes OR 1-2 Tbsps of Fresh, Chopped Parlsey
Preheat oven to temperature set for flatbread crust you have chosen. Take olive oil and spread it over the crust. Sprinkle on cheese, garlic and parsley. Cook as directed on package, then eat once done! If you don’t want to buy a cheese blend, you can also just use mozzarella and Asiago cheese instead – which is on my to do list for next timeIf you are a fan of white pizza/ non-red sauce, try it out and let me know what you think! Hope y’all enjoy this recipe… happy eating. 😀
*This flatbread recipe serves 3 or 2 really hungry adults!
I’ll have to say, I am pretty lucky that Samantha enjoys a variety of foods, although there are those days she JUST wants raspberries. I’m sure there is going to be a time where she just wants to eat goldfish crackers and that’s not okay.
That’s where my friend Katie comes in…
She’s a mom of two little girls, works part-time and is all about keeping her family healthy. Today she is sharing with us 6 ways to get your kids to snack healthy. You can EVEN apply some of the tips to your family even if they are not so little anymore. 😉
Thanks to Sabrina for the invitation to guest blog!
My name is Katie, and I’ve got two little girls, a part-time job as a Physical Therapist and have recently started blogging on parenting, fitness, food and fun at EatSleepMomRepeat. Please check me out at Facebook when you get a chance!
She asked me to fill you in on some tips for healthy snacking for toddlers, so I’ve prepared a few suggestions for you here. It can be tough to break that goldfish habit, but there are so many easy ways to sneak in healthy foods for toddlers (and older kids too) if you take the pressure out of mealtimes and instead make them part of snack. Here are some suggestions for healthy snack options for your little ones.1) Smoothies. I’m always posting on this, because it is one of the easiest way to get nutrition into my kids without complaint. I use a base of kefir milk (Trader Joe’s makes a strawberry version that keeps our smoothies pink), I add a green (kale or spinach), and whatever fruit I have kicking around, or pull from my freezer stash. I’ve started throwing all their leftover cut up fresh fruit in a freezer bag, because I hate wasting and it’s a perfect use for this. Sometimes, especially when I hear the GI bug is going around school, I’ll add in Culturelle packets to pump them full of probiotic. Another tip I saw recently on the Two Blue Lemons blog, was to throw leftover smoothie into a popsicle mold and make layered pops. Can’t wait to try this. If you don’t already have a good juicer or blender, I recommend the Magic Bullet. Great if you’re only making 1-2 smoothies at a time.2) Muffins. For your carb-lovin’ kiddos, muffins are a great option. Again, you can hide all sorts of goodies without your picky kids even being aware of their existence. Pears, apples, bananas, zuchinni, pumpkin, blueberries, strawberries, you name it. You can throw oatmeal in too for more fiber and iron. I usually sub applesauce for oil, and try cutting any recipe that calls for flour with at least 1/2 whole wheat or oat flour instead. My hands-down family favorite is my Magic Banana Pumpkin Muffins – try the recipe here!
3) Energy bites. I started making these for myself, but found my five year old kept finishing them before I did. Super easy and full of protein to fill them up The recipe I use is 1 cup oatmeal, 1/2 cup nut butter, 1/2 cup ground flax seed, 1/2 cup chocolate chips, 1/3 cup honey, 1 tbs chia seeds, 1 tsp vanilla. Mix it all together, toss in the fridge for half an hour, then roll into balls. Keep refrigerated and they’ll be gone before you know it.4) Eggs. Just plan and simple hard boiled eggs. Both my girls love them, they make an easy breakfast or afternoon snack. I found the easiest way to make them is to boil water in a small saucepan (enough to cover the eggs) first, then lower eggs in and boil for 13 minutes. Run under cool water once done and leave in the fridge for up to 4-5 days for snacking.5) Cut up veggies and dip. The key to this is to cut them up ahead of time. I keep a Tupperware prepped and ready in the fridge and pull them out to occupy my hangry children during dinner prep time. We try for a fruits and veggies only rule after 4:00PM, so when they’re begging for snacks before dinner, I’ll toss out a plate of cut up carrots, cucumbers, peppers or whatever else I have lying around with a side of ranch and let them fill up on this first.
6) Home made yogurt pops or smoothie popsicles. Like I mentioned before, you can use leftover smoothie as base for your pops, or just throw yogurt and some fresh fruit in and freeze it up. The Zoku sets are great for little hands and little mouths.
Thanks again Katie for the awesome post on healthy snacking. Be sure to try one of these great tips today for you and YOUR family!
Breakfast is probably my favorite part of the day.
Today I am sharing with you one of my favorite recipes that I am bringing over from the ‘former’ Nutritiously Sweet.
It’s perfect for your family’s Sunday morning breakfast – or any time!I like to prepare the batter over night (you made need to add just a smidge extra liquid in the morning) or wait about 30 minutes before cooking so the oats can absorb all the liquid. They are very nutritious and filling.
These do still have protein powder, just not as much. If you want, you can even omit the protein powder* all together and just add another tablespoon of flour. Simple.
If you’re making a batch for a little one under 12 month old, I would omit the protein powder, Stevia & maple syrup. They don’t need it nor will they notice anything. Perfect finger food too!
Feel free to double (or triple!) this batch for a bigger crowd or why not save some for later? These pancakes freeze well once cooked and last in the fridge for about 3-4 days. Sunday Morning Oatmeal Pancakes (serves two “adults” – maybe)
- 1 Cup GF [Quick] Oats
- 2 Tbsps GF Flour (or flour of choice)
- 2 Tbsps Vanilla Protein Powder*
- 1 tsp Stevia (or sugar of choice)
- 1/2 Cup Light Vanilla Soy Milk (or milk of choice)
- 1 tsp Pure Maple Syrup
- 1 Large Egg, Whisked
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Dash of Sea Salt
- 1 tsp Chia Seeds (Optional)
Take first four dry ingredients and place into a bowl. Take the remaining ingredients and whisk together; add to dry ingredients and blend well. On a low-medium flame, cook pancake on stovetop.
Wait until pancake bottom is golden brown to flip and repeat cooking on other side. Remove from stove top and let cool, repeat til batter is done (makes about 4-5 pancakes).
I must say… making habits ain’t easy.What do I mean by habits?
I mean the habit of making sure you are ready for the day; whether it’s prepping all the bottles or having an idea of what to cook for dinner. For this month I want to focus on “making habits” and getting organized.I want to get better about meal prepping and prepping in general. I find that I am a hott mess half the time when I walk out the door.
I mean how many parents are super together when they have a less than one year old human in the house?My workouts have been always on point and I must thank my current work situation for that; I’m a personal trainer and fitness instructor.I want to get back to making more “protein on the go” snacks. I have a bunch of different recipes on Nutritiously Sweet that I thought I’d share one here via Fit Coffee Mom. They are super simple to make too! Literally what ever you feel like having, mix it in! You can always double or triple up the recipe if you’d like.Dark Chocolate Bites Ingredients (Inspired by this recipe):
- 1 Tbsp of Natural Peanut Butter (or any choice of nut butter)
- 3 Tbsps of Vanilla Protein Powder
- 1.5 oz. [70% or higher] Dark Chocolate, Melted
- 1-2 tsps of Unsweetened Almond or Soy Milk
- Mix’ins (optional): chia seeds, pumpkin seeds, sunflower seeds and such.
Take all the ingredients and mix together to form a soft “cookie” dough, that can be made into ball either using your hands or melon scooper.Roll into six bites, then let them set in the fridge for 5-10 minutes. I used vanilla protein powder, but have fun with it!
Try using chocolate or peanut butter protein powder, make it your own. Use one or two for a snack/ protein fuel “on the go.”
[Pictured ABOVE w/ Chia] Each bite comes to about 60 calories, 5 carbs, 3g fat, 4g protein and 2g fiber.
This is just an estimate as the numbers will vary based on what type of chocolate, milk, protein powder and mix’in’s you choose.
Feel free to make it vegan by using your favorite vegan protein powder. Vega is cool 😉
I’m linking it with Amanda for Think out LOUD Thursdays. Thanks for hosting lady!Question: What’s your favorite protein snack or bar?