PB & J Bites

Katie tidbit #32: I used to thoroughly dislike peanut butter and jelly sandwiches.  Crazy, right?  Like, what child DOESN’T like peanut butter and jelly?  Ok, maybe the kids who are allergic to peanuts might not enjoy the classic PB & J, but they have an incredibly valid reason to dislike that amazing combo.

I just remember every time I opened my lunchbox to find PB & J staring back at me I was a little less than enthused.  I will admit PB & J was better than the we-ran-out-of-sandwich-meat-so-here-is-the-last-of-the-cheese sandwich.  Those were worse than PB & J.  Sorry Mom. PB & J Bites | Life Healthfully Lived Continue reading

Chocolate PB Bars and Superbowl Snacks

Chocolate PB Bars and Superbowl Snacks | Life Healthfully LivedWhile I don’t take a HUGE interest in football, kind of hard when your team is the Bears…. but I do enjoy watching games and I really like watching the big game.  Ok, ok, I’m mostly watching for the commercials and the halftime performance, BUT I still like to watch.

I’m also in it for the food.  Come on, does that one shock you?  Chips and dip, pizza, wings, snacks of all shapes and size, the Superbowl isn’t just super because of the football players.  The Superbowl comes right at a time when you have been working hard to make eating healthy a habit.  It feels like it’s there to test your willpower and you’re a horrible human being if you slip up and eat a chicken wing…. or fifty.Chocolate PB Bars and Superbowl Snacks | Life Healthfully Lived

You should never feel guilty for eating food, even if it isn’t the healthiest.  You made a choice and that’s fine.  Eat the food and move on.  To help yourself feel a little better of eating a super bowl during the Superbowl (see what I did there?), try making real food snacks and appetizers for your party.  Instead of buying your chips and dip, make your own.  Create a build your own pizza bar and provide plenty of fresh vegetables for toppings.  Or do a taco bar!  Mmmmmm tacos….. There are plenty of ways that you can make your party food taste indulgent and healthy.

Which is why I made this treat for you guys!  I love my salted caramel chocolate swirl bars from Christmas and I wanted to see if I could make something with my favorite combo: chocolate and peanut butter.  I mean really, is there anything better than chocolate and peanut butter?  No.  The answer is no.  Chocolate PB Bars and Superbowl Snacks | Life Healthfully Lived

These are gluten, dairy, and egg free so they can cover a variety of diets, allergies, and intolerances.  If you can’t or don’t do peanut butter just sub in your favorite nut or seed butter, crunchy almond butter works really well!  You can also make these a few days in advance and that is one less thing you have to prepare.

So make these and be the hit of the party and enjoy the comm… I mean the game!

Chocolate PB BarsChocolate PB Bars and Superbowl Snacks | Life Healthfully Lived

Chocolate Cookie Crust

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 2 1/2 tbsp coconut sugar
  • 6 tbsp solid coconut oil
  1. Preheat oven to 350.  If your coconut oil isn’t solid, measure it out and then stick it in the freezer for a few minutes.  Meanwhile, combine the rest of the ingredients in a blender and pulse until fully combined.
  2. Add in the coconut oil and pulse until the mixture is all crumbly.  Lightly oil an 8 x 8 pan with some coconut oil and line with parchment paper with a little hanging over the sides.  Press the cookie crust into the bottom of the pan and bake for 10 minutes.  It will look like it isn’t set, but don’t freak out. It will all be ok!
  3. Once it’s done let it cool for a few minutes and then place it in the freezer to harden while you get the filling together.

Peanut Butter Filling

  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp water mixed together)
  • 1 tsp baking soda combined with 1 tbsp white vinegar
  • 2 tbsp chunky peanut butter or almond butter
  • 1 tsp vanilla extract
  • 3 tbsp coconut sugar
  • 1/4 cup unsweetened coconut shreds
  • 1/4 cup dark chocolate chips/chunks
  1. In a medium bowl, mix flax egg, baking soda mixture, peanut butter, vanilla, and coconut sugar together.  Make sure it is really well combined.
  2. Stir in the coconut shreds and spread the filling on the cookie crust.  Bake for about 8 minutes.
  3. Pull it out and sprinkle the chocolate chips on top and then bake for another 2 to 3 minutes.
  4. Remove from oven and let it cool completely before you cut them into bars.  The bars may seem a little gooey, but they will firm up as they cool.  Keep them stored in the fridge or the freezer until you’re ready to eat them.  Chocolate PB Bars and Superbowl Snacks | Life Healthfully Lived

Chili & PB Marinated Chickpea Tofu

At first glance all those flavors don’t seem to go together, but trust me on this one.  A few weeks ago I gave you a recipe for Chickpea Tofu and since then I have been working on other ways to prepare it.  After just baking it and covering it with a sauce, I decided I wanted to try it marinated and sauteed.  All it took was a few attempts to perfect the marinade and I had a really yummy and simple weeknight meal!

Make sure that you do plan ahead just a little bit so you have enough time for your tofu to set before you start cooking.  Otherwise this is a really easy meal to throw together fairly quickly!

Chili & PB Marinated Chickpea Tofu

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  • 1 batch of chickpea tofu
  • 1/3 cup water
  • 1 tbsp sesame oil (can use olive oil too but I like the flavor of sesame in this marinade)
  • 1 tbsp molasses
  • 2 tbsp liquid aminos/coconut aminos/soy sauce
  • 2 tsp roasted garlic or 2-3 cloves minced
  • 2 tbsp creamy peanut butter
  • 1/2 tsp chili powder (more if want it a little spicier)

1. Make your chickpea tofu and while it’s setting preheat your oven to 400 and mix together all the marinade ingredients.

2.  Once your tofu is ready, cut into bite size pieces and place into a large bowl.  Drizzle a little olive oil and toss to coat.  Line a baking sheet with parchment paper or a Silpat and bake the tofu for 20 minutes.

3.  Remove tofu from the oven and place back into the large bowl.  Pour the marinade in and stir to make sure everything is coated.  Let it sit for about 10 minutes.

4.  Heat a large pan over medium high heat and add in all the tofu and sauce.  Saute for a few minutes until the sauce has started to crisp up.  Serve the tofu on it’s own or over rice or vegetables.

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I am really liking how chickpea tofu acts a lot like regular tofu in most recipes.  I am still working on other ways to prepare it so that you can have a variety of ways to use this tasty ingredient!

Have a great weekend and I’ll see you on Monday!

Chocolate Covered PB Balls

When I was younger, my sister, mom, and I would spend most of our summer days at the park district pool.  My sister and I would play in the pool all day while my mom would read by the side of the pool.  Our park district pool was actually really awesome.  It had slides, diving boards, drop slides, waterfalls, sprinklers, and a sand pit.  Needless to say it was hours of fun and we would play to exhaustion.  Like most pools there was a mandatory break every hour where everyone had to get out of the pool for 15 minutes.  During this time we would eat the snacks that my mom brought along.  She had frozen grapes, pretzels, and peanut butter balls.  Those peanut butter balls were awesome.  They were sweet, bite size, and provided more energy to play in the sun all day long.

I haven’t had those peanut butter balls in a really long time, but I thought about turning them into a dessert for the holidays.  All I did was tweak a few of the ingredients and then obviously I had to dip them in chocolate to make them even better than before.

These were a hit and they are a great little treat to keep on hand for when you need something a little sweet.  While the ingredients are healthier than say a Reeses Peanut Butter Cup, this is still a treat.  So try not to shove five in your face at once.  Not like I’ve done that….

Chocolate Covered PB Balls

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Peanut Butter Balls

  • 3/4 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tbsp honey
  • 1/2 cup oat flour (grind regular oats until you have a fine powder)
  • 1/4 tsp salt (less if your peanut butter has salt)

Chocolate Covering

  • 1 bar of 100% Cacao baking chocolate
  • 1-2 tbsp maple syrup
  • 1 tbsp coconut oil

 

1.  In a large bowl mix together peanut butter, maple syrup, salt and honey.  Slowly add in the oat flour until you have a dough.  You might not use the full 1/2 cup or you might need more.

2.  Using a tablespoon, scoop out some peanut butter dough and roll into balls.  Place onto a baking sheet lined with foil.  Once you have used all the dough, place the baking sheet into the freezer.

3.  Either using a double broiler or a microwaveable bowl, melt the baking chocolate.  Before adding the maple syrup, make sure it is room temperature.  If you add it in cold, the chocolate will seize up and you will have a clumpy mess (trust me, not fun).  Add in room temperature syrup and oil and stir to combine.

4.  Remove peanut butter balls from the freezer.  Using a fork, dunk the balls into the chocolate covering and place back on the baking sheet.  If you want to make them fancy, you can sprinkle with sea salt, crushed peanuts or other nut.  Once you are done place the peanut butter balls back into the freezer for at least 30 minutes.

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Keep these in a container in either the freezer or refrigerator until you’re ready to eat.  If you’re a huge fan of the pb/chocolate combo then these are going to be your new favorite thing.  I think that I might have to keep them on hand at all times…..

What is your favorite flavor combo?

Have a great weekend everyone!