peanut butter
Category
Healthy Chocolate Peanut Butter Cups
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Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy!
Print Recipe Healthy Chocolate Peanut Butter Cups Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy! Ingredients Chocolate Layer- 1 1/2 cup chocolate chips or chocolate bar
- 1/4 cup coconut oil
- 1/3 cup peanut butter or almond butter for paleo
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.67
You: Rate this recipe! Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 6
Rating: 3.67
You: Rate this recipe! Ingredients Chocolate Layer
- 1 1/2 cup chocolate chips or chocolate bar
- 1/4 cup coconut oil
- 1/3 cup peanut butter or almond butter for paleo
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Melt chocolate chips and coconut oil in a double boiler on the stove over low heat until just soft, then remove and stir until smooth.
- In a small bowl whip together ingredients for peanut butter filling until smooth.
- Fill a mini muffin pan with paper liners.
- Fill each cup halfway with melted chocolate. Then scoop about 1 teaspoon peanut butter filling into the center of each cup. Cover up with more chocolate and chill in freezer for 30 minutes.
- Once chilled, sprinkle with sea salt flakes and serve or store in fridge/freezer (if storing the freezer, allow to thaw for 5 minutes before serving).
Spicy Peanut Spaghetti Squash Ramen
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Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.
Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients- 1 large spaghetti squash cooked, see notes
- 8 oz crimini mushrooms sliced
- 2-3 teaspoons olive oil for cooking mushrooms
- 1/2 cup cilantro
- 1/4 cup chopped peanuts or cashews
- 2 limes sliced in wedges
- black sesame seeds to taste
- red peppers flakes to taste
- 4 cups vegetable broth or chicken broth
- 1 can full fat canned coconut milk
- 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
- 2 tablespoons coconut aminos
- 2 tablespoons dates pitted
- 1 teaspoon green curry paste
- 1 teaspoon ground ginger
- 3 garlic cloves
Rating: 3.76
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41Rating: 3.76
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Ingredients- 1 large spaghetti squash cooked, see notes
- 8 oz crimini mushrooms sliced
- 2-3 teaspoons olive oil for cooking mushrooms
- 1/2 cup cilantro
- 1/4 cup chopped peanuts or cashews
- 2 limes sliced in wedges
- black sesame seeds to taste
- red peppers flakes to taste
- 4 cups vegetable broth or chicken broth
- 1 can full fat canned coconut milk
- 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
- 2 tablespoons coconut aminos
- 2 tablespoons dates pitted
- 1 teaspoon green curry paste
- 1 teaspoon ground ginger
- 3 garlic cloves
- In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
- In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
- Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Protein Snack Balls
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Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families.
Print Recipe Protein Snack Balls Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families. Ingredients Balls- 1 cup peanut butter or other nut butter
- 1/3 cup honey
- 1/4 cup protein powder of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon himalayan pink salt
- 1/2 cup chocolate chips or paleo chocolate bar
- 1 tablespoon coconut oil optional
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Balls
- 1 cup peanut butter or other nut butter
- 1/3 cup honey
- 1/4 cup protein powder of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon himalayan pink salt
- 1/2 cup chocolate chips or paleo chocolate bar
- 1 tablespoon coconut oil optional
- In a bowl mix together ingredients for the balls until smooth.
- Prepare the double boiler and melt chocolate chips and coconut oil together until the chocolate has just melted, then remove from heat and stir until all the chocolate has melted and is smooth.
- Scoop balls using a small ice-cream scoop and set on a baking tray lined with parchment paper. Chill balls in freezer until they solidify (optional). Then dip the balls in the chocolate and set back on the tray. Allow to set until chocolate has solidified before eating.
Whole30 Lunch Thai Sweet Potato Lettuce Wraps
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Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai “peanut” sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go.
Print Recipe Whole30 Lunch Thai Sweet Potato Lettuce Wraps Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai "peanut" sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go. Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
Rating: 3.1
You: Rate this recipe! Recipe Notes
Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Info Cook Time 15 minutes Prep Time 10 minutes Servings servings (12 wraps) MetricUS Imperial Course Main Dish Votes: 20Rating: 3.1
You: Rate this recipe! Recipe Notes
Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
- Puree ingredients for sauce in a high speed blender until completely smooth.
- Heat cast iron skillet over medium heat on the stove. Cook cubed sweet potatoes on medium heat in a little water or oil until soft- I cook mine about 15 minutes until golden on the outsides. Add half the sauce and cook for another 3-5 minutes until crispy. Then set aside.
- In a bowl add julienned peppers, cilantro, chives, diced mango, the rest of sauce and toss.
- Wash and prepare lettuce leaves. I layer two leaves per wrap. Then layer on a scoop of the mango pepper slaw, sweet potatoes, and top off with sesame seeds, more chives, cilantro, and a squeeze of lime juice. Makes about 10-12 wraps
Best Coconut Flour Brownies and Peanut Butter Frosting
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The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes!
Print Recipe Best Coconut Flour Brownies and Peanut Butter Frosting The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes! Ingredients brownies- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 2 tablespoons paleo protein powder I used Primal Kitchen's chocolate collagen fuel
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup peanut butter or almond butter for paleo
- 6 tablespoons palm oil shortening
- 3 tablespoons maple syrup
Rating: 3.32
You: Rate this recipe! Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Ingredients brownies
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 2 tablespoons paleo protein powder I used Primal Kitchen's chocolate collagen fuel
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup peanut butter or almond butter for paleo
- 6 tablespoons palm oil shortening
- 3 tablespoons maple syrup
- Preheat oven to 350F. Cut out a 7" square of parchment paper and lay it in the bottom of a 7" square cake pan. Then grease the sides of the cake pan with coconut oil.
- Combine all the ingredients for the brownies in a medium size mixing bowl and blend until completely smooth!
- Pour the batter into the cake pan and cook on 350F for 25-30 minutes; until a knife when inserted comes out clean.
- In a food processor blend all the ingredients for the frosting until smooth.
- Once the brownies are cooked, spread the peanut butter (or almond butter) frosting over them. Then cut and serve (or freeze).