This dense and smooth chocolate peanut butter acai bowl is packed full of nutrients. It has all kinds of vitamins thanks to the superfood acai and mixed berries. You really can’t beat this combination of sweet fruit and chocolate mixed with creamy peanut butter.
Eating healthy doesn’t have to mean going hungry, this breakfast parfait is gluten free, grain free, and packed with protein to keep you full until lunch. The creamy peanut butter layers are topped with blueberries, slices of banana, and sprinkled with crushed peanuts for an addictive crunch. It’s decadent, yet healthy and (most importantly when you’re stumbling around trying to figure out breakfast in the morning) it’s a snap to throw together.
As delicious as it is simple to make, this yogurt dip is the perfect accompaniment for all kinds of fresh fruit! This wholesome combo is great to have after school, at work, or as a light dessert or snack after dinner!
Everything you love about peanut butter and jelly tossed in a yummy panzanella salad. Perfect for a picnic in the park!
I have a total confession to make. I didn’t eat a peanut butter and jelly sandwich until I was 25 years old. It was never on my radar, growing up Asian in the Midwest. True, in grade school, all my friends seem to pack them in their lunches but to me that seemed a bit gross, the idea of a sticky peanut butter and super sweet gooey jelly on a white bread. Not appealing.
I changed my mind when I had my first bite of one on a ski trip in Tahoe, and everyone decided to save some money and make peanut butter and jelly sandwiches for the slopes. Something about the earthy peanut butter worked so well with the juicy jelly. I rarely eat them now, but they definitely inspired this elevated pie, which uses real Concord grapes and a rich white chocolate peanut butter crust. Perfect for when you want to be a kid, without looking like one.
I use tapioca starch (otherwise known as tapioca flour) as the thickener in this pie. If you don’t have any, you can substitute cornstarch at a 1:1 ratio, but the pie filling may look a little more cloudy. This pie takes a little bit of work to make, because you have to press the concord grapes through a metal sieve to remove the seeds and skin. If you are lucky enough to have a food mill, you can use that and save yourself some elbow grease. Either way, the pie will invoke a nostalgic sense of childhood, biting into a peanut butter and jelly sandwich. Well, most people’s childhoods at least, not mine.
Fruit salad always reminds me of Labor Day and picnics in the park. It’s a time of change, summer is winding down, school is about to start. This fruit salad has that same feel. It’s got some summer fruit, cherries, blueberries, and plums but also a hint at fall with the apples. I’ve used Honey Crisp here, but I think Granny Smith would work wonderfully as well!
Homemade granola is so much tastier than store-bought. And homemade granola with maple peanut butter? What could be better! My favorite way to eat this is on top of plain yogurt with fresh berries, but it’s also fantastic blended into smoothies, on ice cream for dessert, and mixed into pancake batter.
These chocolate peanut butter and strawberry crepes are the perfect way to start off a weekend. And it’ll make a delicious and romantic breakfast for someone special this coming Valentine’s Day. They’re sweet without being cloying while filling enough to keep you fueled for an adventure-packed day. I used strawberries for this batch, but these would also be delicious with kiwi, banana, or if you’re really feeling crazy, all three!
Don’t worry if your first couple of crepes don’t turn out quite right, as there should be enough batter for about 14 crepes. One of the keys to good crepes is temperature; you want the pan hot enough so that you get a nice brown color, but you don’t want it so hot that it doesn’t cook all the way though. It’s also important to get just enough batter in the pan to produce a round crepe without adding so much that you end up with a pancake.
Use a thick bottomed pan to ensure your crepe browns evenly and go a little crazy with the butter for your first crepe, which will prevent all the subsequent ones from sticking to the pan.
The inspiration for this sandwich comes from my favorite flavor pairing of chocolate and fruit. In this recipe the rich chocolate peanut butter is combined with the naturally sweet pear to make a delicious toasted treat. When making this I purposely don’t go overboard with the peanut butter, only adding a thin layer to the rustic bread so that it doesn’t overwhelm the flavor of the fruit. It is a great sandwich for adults and children alike.
Ever since I received my first blender as a birthday gift several years ago, I’ve been experimenting with smoothies on a nearly daily basis—indeed, you might call me a “smoothie enthusiast.” A key aspect of all my smoothies is that they must be nutritious. Accordingly, peanut butter makes a perfect smoothie component, with its high protein content and generous amounts of fiber and heart-healthy unsaturated fats. Below, you’ll find a hemp-based smoothie with banana and coconut; this smoothie provides a dose of omega-3 fatty acids, a nutrient often […]
Instead of grabbing for a jar of jelly, get out some fresh fruit and whip up this sandwich for a fun dessert. Use any fruit combination you choose. I used apples and raisins because apples are quick and simple to cook and hold their shape well. To serve, cut in half. Or, make this a little fancier by slicing off the crust, cutting it into fourths, and drizzle with a little warm peanut butter sauce for the perfect two-bite dessert.