Rich and fudge-y, these Coconut Flour Brownies might be the perfect choice for you if you are following a specific exclusion diet or, if you are like me and, just want to try something a little better-for-you than traditional brownies. Rich in fiber and gluten free because they are brownies made with coconut flour.
Given a choice I will, more often than not, choose to "chew" my calories, rather then "drink" them. But the other day, I had green smoothies on my mind. I did a quick survey to see what kind of ingredients I had on hand: ripe banana...check...fresh pineapple...check...fresh baby spinach...check...and last but not least, coconut water. I whirled them all up in my magic bullet, not sure what to expect, but was rewarded with a delicious, healthy, and refreshing afternoon snack. Thus...the Tropical Green Smoothie was born!
There is nothing quite like the combination of peanut butter and jelly. Simple, timeless, and always a classic. Growing up, PB&J was a staple for us kids. Many PB&J sandwiches were packed in school lunches over the years! I think I lived off of PB&J as a young adult going through nursing school. I often skipped the bread all together and just made a mixture of PB&J to eat with a spoon.. Anyone else do that?
Meyer Lemon Cheesecake Bars are a nice twist on the traditional lemon bar. Meyer Lemons are a cross between a lemon and an orange. Slightly sweeter than a regular lemon with a much softer skin. You can only find them in the market for a short period of time. (At least that's true for around here!) This recipe adds reduced fat cottage cheese to the filling layer of a traditional lemon bar, giving it the feeling of a creamy lemon cheesecake bar. It's a nice change up from the ordinary.
Yes, I'm a day late. I really wanted to get this post up yesterday, in honor of St. Patrick's Day and healthy green food to celebrate, but well...life happened. What can you do? But...this Spinach Cupcake recipe is just TOO GOOD NOT TO SHARE. Only three ingredients too! So here it is!
I have to admit, In the past I wasn't much of a soup fan, but as time goes on, I realize just what a great meal soup is to have when the weather starts to turn cool.
I love that most recipes make enough food for a couple of meals...
I love that soup freezes so well...
I love that most soups are pretty healthy and diet friendly...well, most soups that aren't cream based that is. At least that's what I thought...until THIS soup entered my life.
What is a Turketarian? A Turketarian is, simply, someone who enjoys eating turkey and it's Butterball's® latest campaign. Sure, almost everyone knows turkey is synonymous with Thanksgiving, but turkey is great every single day of the year! Butterball has teamed up with Allrecipes for "Turkey Tuesdays" and several allstars (including myself) have been asked to bring you delicious turkey recipes each Tuesday in the month of September. (Disclaimer: I was provided with product for this recipe via Allrecipes as part of the Allstars program. All opinions expressed in this post are mine.)
Butterball® feels there is a bit of Turketarian in everyone. I have joined the Turketarian movement and you can too! Just following this link: Join the Turketarian Movement and discover your inner Turketarian. I found out I am a Healthy Hero (I eat turkey as part of a healthy lifestyle.) No surprise there! By joining the movement, you will also have access to a great FREE mobile app for turkey recipes and be able to grab some great money saving coupons! Who doesn't like to eat healthy AND save money?
Turkey is a great protein option for those of us concerned with health and fitness. Turkey is naturally low in fat without the skin, containing only 1 gram of fat per ounce of flesh. A 5-ounce serving provides almost half of the recommended daily allowance of folic acid, and is a good source of vitamins B, B1,B6, zinc and potassium. Most importantly, TURKEY TASTES GREAT!!
Today, so many turkey products are available for purchase...From whole birds, to sausages, to ground meat, to bacon, to deli meats...and the ways you can incorporate turkey into your everyday meal plans are almost endless. When it comes to variety, Butterball® has got you covered! Click HERE to see all that Butterball® has to offer!
One turkey item, that is almost always in my freezer is turkey smoked sausage. Butterball® makes a Smoked Turkey Dinner Sausage that is lower in fat and calories than smoked sausages made from beef and/or pork but is every bit as delicious.
I only made a few changes to adapt it for my family. I substituted the eggs for fat free egg product (ie Eggbeaters®), reduced the oil, and substituted yellow onion for green (because that is what I had on hand). I served this beautiful frittata for breakfast, but this dish would make an awesome dinner or lunch as well. This frittata is full of flavor and guess what? No one in my family even knew I used fat free egg product!
What takes this frittata over the top in flavor, is the combination of the turkey smoked sausage, sun-dried tomatoes and the fresh basil. If you can't get fresh basil, I think fresh spinach would be a suitable substitute, but it would definitely change the flavor. To help keep the calories in check I used the dry packed sun-dried tomatoes, and not the ones packed in oil.
So why not join me and give "Turkey Tuesdays" a try in your house too?
Servings - 8 Serving Size - 1/8th of the frittata Points Plus per Serving - 5 Points+
Calories - 177.6, Total Fat - 8.6g, Carb. - 6.8g, Protein - 18.3g, Fiber - 0.3g
Ingredients:
1 (14 ounce) packageButterball® Smoked Turkey Dinner Sausage, halved lengthwise, and cut into 1/4-inch-thick slices
1/2 cup yellow onion, diced
1 TBS olive oil
1 (16 oz) carton of egg substitute (ie Egg Beaters®)
3/4 cup shredded mozzarella cheese, part skim
1/4 cup grated Parmesan cheese
16 torn fresh basil leaves
1/4 cup sun-dried tomatoes, NOT packed in oil
fresh ground black pepper, to taste
additional basil, for garnish, if desired
Directions:
1. Preheat oven to 375 degrees F.
2. Heat an oven-proof 10"skillet over med heat with olive oil. Add in the sausage and onion and cook until onion is translucent and the onion and sausage begin to brown. About 5 minutes.
3. In medium bowl, combine the egg substitute, cheeses, torn basil, sun-dried tomatoes, and black pepper. (resist the urge to add salt, as the Parmesan cheese and the sausage add enough salt to the dish)
4. Pour the egg mixture onto the sausage and onion mixutre. Continue to heat on stovetop, on medium heat until edges just begin to set. (about 6 minutes or so)
5. Once the edges begin to set, transfer the skillet to the preheated oven. Bake, uncovered, until the middle is set. ( I found it took about 15-20 minutes at 375 degrees, but it will depend on how long it cooked stove top. If you jiggle the pan, and you don't see any movement in the middle, it's done)
6. Let frittata cool for about 5 minutes before cutting it into 8 wedges.* Garnish with additional basil, if desired. Serve warm.
*Traditionally, frittatas are supposed to be inverted onto a serving platter before serving, but I don't like to do that. I prefer to serve it from the pan.
-------------------------------
After a slow start this year, my patio basil is finally doing fantastic. I was happy to find a recipe to use some of it up in. The flavors in this frittata are amazing, especially if you love basil and sun-dried tomatoes. The turkey sausage compliments the flavors perfectly.
Be sure to visit the Butterball® site and take the quiz to find out what type of Turketarian you are! Then leave me a comment here and let me know what you got!
Grilling season is finally here! Is it me, or did it seem to take forever to arrive?? With Memorial day just around the corner, this is an excellent main course dish to make on your grill. Pork Tenderloin keeps it lean and the marinade gives it tons of flavor. I served it with some Asian flavored sesame rice and some grilled zucchini. Yum.
I only marinaded the meat for about 2 hours before I cooked it off...but I can only imagine the flavor being more intense if you marinade it longer. (which would be a good thing) I intend to plan a little bit better and leave it to marinade longer next time I make this.
If you have never used it before, the black bean sauce is a very pungent ingredient. It can be easily found in most Asian sections of the grocery store. It mellows beautifully with the additional ingredients. The sugar in the marinade gives the meat a nice char when you grill it. I didn't alter the original recipe one bit, except instead of cooking it in the oven, I grilled it. And because I was lazy, I used ground ginger and garlic powder in place of the fresh ingredients. You can find the recipe I used HERE.
Pork tenderloin is a great meat because it is so lean. For this recipe, a very generous 8oz. serving is only 222 calories and 5.5g of fat or 5 Points+.
------------------------------
This was an incredibly easy and very delicious pork tenderloin dish. My youngest said he felt like he was eating in a 5star restaurant when I served it. lol I don't know about that, but it really was restaurant quality food. One word of caution, don't overcook your pork tenderloin. Leaving just a tad of pink in the middle will keep the meat moist and tender. If pink pork freaks you out, use an instant read meat thermometer and cook the meat to around 140 degrees F. Remove the meat from it's heat source, cover loosely in foil for about 10 minutes before you slice it. This will allow the internal temperature to rise to 145 ish and allow the juices to settle. In fact, in recent years the United States Department of Agriculture lowered the safe temperature of pork from 160 degrees F to 145 degrees F.
I managed to pick up some herbs yesterday! yay! Now I just need to find some time to plant them in the ground and pot them. Looks like it's going to be a nice day today, so that is on the agenda. Another thing I need to take care of this week is getting my driver's license renewed. Boo to that. Here in Ohio, that has to be done every 4 years. When I compare photos, I realize just how old I am getting...lol I read somewhere that New York state residents only need to renew every 10 years! Is that true? How long do you go in your state before your license needs to be renewed?
We haven't quite hit strawberry season around here yet, but the California berries showing up in my grocery store have been really quite nice. Big and juicy with lots of strawberry flavor.
One of my favorite ways to enjoy these luscious berries is to make an open-faced PB and strawberry sandwich. It's really not as much of a recipe as it is a pairing. It's super simple to assemble and so so good I wanted to share.
Here's what you do:
Take your favorite reduced-calorie bread. You can go with a whole wheat or mulitgrain variety. Pop the bread in the toaster and give it a light toasting. When it's done, spread 1 TBS. of your favorite brand of natural peanut butter on top. The peanut butter will start to melt a little. (who doesn't love THAT?) Top with some sliced strawberries and then give it a little sprinkle of powdered sugar.
So easy, yet so delicious. Calories and WW Points+ values will varying depending on your brand of bread. (Mine came in at 5 Points+) You can omit the powdered sugar, but I love how it "melts" into the berries giving them a sort of glaze.
----------------------------------------
Good berries are something I miss during the winter months. Some of the berries imported from foreign countries are ok...but you just can't beat the ones from Florida or California this time of year. I've dabbled with strawberry plants in my own yard, without much success. I know they can be grown successfully in this climate, but only if Mother nature cooperates with lots of sunshine. Getting lots of sunshine around here in late spring/early summer can be challenging thanks to the proximity to Lake Erie and northerly winds. And then there's the birds...lol
Like I said, this little snack (or lunch, I've done this for my lunch) is almost so easy I was thinking it wasn't blog worthy...but to be honest, sometimes finding quick, easy, healthy and satisfying snacks can be hard. So, I decided to share.
What super simple snacks have you come up with that have a WOW factor?
You will love this lightened up version of the vintage recipe for Lime Gelatin Dessert! Sweet, fluffy and crunchy with a lot less guilt than the original.
Thanksgiving is merely one week away! Let the countdown begin!
In my family, I host Thanksgiving dinner each year. My mom is in charge of the turkey. I am responsible for the remainder of the sides. My mom makes an awesome turkey that I really enjoy. But I will be honest, I get most excited for the sides. All the beautiful plentiful side dishes!
I posed the question on my FB page yesterday, "what are your favorite sides to enjoy at Thanksgiving?" I got a lot of responses! I think green bean casserole and stuffing made the top of the list for most who answered.
This easy and delicious Lightened Up Cheesy Scalloped Potato dish would be a winning addition to any holiday table.
It starts with Yukon gold potatoes. They are so buttery and flavorful on their own. They have a bit less starch than their counterparts, the russets, but aren't quite as waxy as red potatoes...making them the perfect choice for this dish. I chose to use whole milk in this recipe. The whole milk adds just enough fat to keep the sauce creamy with a silky texture, but keeps the overall total fat content per serving respectable. I will tell you, I also made this dish substituting a 1/2 cup of heavy cream for 1/2 cup whole milk called for in the recipe. The dish was slightly more creamy and decadent...and increased the P+ value by one. I furnished both nutritional stats if you choose to live on the wild side and go all out with the cream. Both versions are delicious though, and really so easy. To help keep things light, I also used reduced fat cheddar cheese.
If you think making these potatoes is hard...think again. Begin by scrubbing your potatoes well, but leave the skin on! I am not a huge fan of peeling potatoes. (I think it might have something to do with my childhood. I peeled pounds and pounds of potatoes for my mom as a kid! lol) Besides, I think the peels make the dish look that much more interesting.
Next you layer in the ingredients to make two layers... (This is the first one)
and pour on half the milk mixture...and repeat one more time.
Cover with aluminum foil and bake in 400 degree F oven for 30 minutes. Uncover and bake until golden on top for another 20 minutes or so. Then let the whole thing sit for 15 minutes before serving.
Servings - 8 Serving size - 1/8th of recipe (approx. 1/2 cup) Points Plus per Serving - 4 Points+
(subbing 1/2 cup heavy cream for whole milk - 5 Points+)
Calories - 134.1, Total Fat - 4.9g, Carb. - 19.2g, Protein - 6.2g, Fiber - 1.8g
*Nutritional information for swapping out 1/2 cup heavy cream for whole milk - Calories - 176.3, Total Fat - 9.9g, Carb. - 19g, Protein - 6.1g, Fiber - 1.8g
1 1/2 lbs. yukon gold potatoes, well-scrubbed and sliced into 1/4" slices (keep in cold water until ready to use)
1 TBS softened unsalted butter, divided
salt and pepper
1/2 cup reduced fat cheddar (or rf cheese of your choice), divided
2 cups whole milk (3.25% fat)
2 cloves garlic, minced
2 TBS all purpose flour
1 tsp. kosher salt
dash of ground nutmeg
1. Preheat oven to 400 degrees F. Thoroughly spray a 2 quart glass casserole dish ( or an 8 x 8" glass baking dish) with cooking spray.
2. In med sauce pan, combine the milk, garlic, flour, salt and nutmeg. Whisk until combined. Over med heat, cook until thickened, whisking often to avoid the mixture from sticking to the bottom of the pot. Once slightly thick and hot (about 5 minutes or so), take off heat.
3. Arrange 1/2 the potato slices in bottom of prepared casserole dish. Sprinkle with salt and pepper. Dot with half the butter. Sprinkle half the cheese on. Pour half the of the milk mixture on top. Repeat layer with remaining ingredients, except this time end with cheese instead of milk mixture.
4. Cover with foil and bake in oven for 30 minutes. Remove foil, and bake for another 20 minutes until top is golden brown and potatoes are fork tender. Remove from oven (it may look a little soupy on top...this will thicken as the casserole sits) Let rest for 15 minutes before serving.
---------------------------------------
The hardest thing about this dish is the baking time and the waiting time. It comes together so easy and ends up looking pretty impressive! I liked it both with the cream and without, but to be honest, there wasn't that big of a difference for me to add 5 more grams of fat and nearly 40 more calories per serving. The whole milk works well and stands up to the heat of the oven without curdling, without sacrificing creaminess and taste.
My husband requested that I make this dish next week. I might do this instead of mashed potatoes! I think it would be nice change up.
I started my shopping yesterday for our Thanksgiving dinner. I will definitely need to make another trip to the store next week, but was glad to get a good chunk of things bought and ready to go. I have to admit, I forgot my list at home, so I was living on the wild side in the store...trying to remember all the things I needed. I've been hosting Thanksgiving for many years though, so it wasn't all that hard. I did forget a few things though.
How about you? Are you hosting Thanksgiving or going to someone's house and bringing adish?
I don't mean to brag, but my youngest son is a bit of a health nut. He refuses to eat anything with HFCS and will choose to have fruit as a snack before candy. He likes it when I put raw carrots and nuts in his lunch. He will order broccoli instead of fries every time we eat out at a restaurant. That's how he rolls....
I'm lucky.
So in order to keep my youngest happy, I've been on the search for a really good crunchy granola bar recipe. I've yet to find one, but I did stumble across this recipe for granola bars, and found that the secret to crispy vs. crunchy (at least with this particular recipe) lies in how long you cook the honey/coconut oil mixture before mixing with the oats. I changed up quite a few ingredients to adapt this recipe to my taste...but it really is a pretty good recipe...and the bars come out looking like bars, and keep their shape nicely. No, they aren't really crunchy...but almost. I think if you want to experiment and cook the honey mixture even longer than I do, you might get even more crunch. But this is a nice middle ground. Soft enough to cut easily, yet a bit of a crunch to them when you bite.
And they are healthy....
Healthy enough for my son. Which is a good thing!
I've made mine with pecans and dried blueberries...but the combos you can make are endless really. You can sub out any nut or dried fruit you desire! (you could even guild the lily with some mini chocolate chips!)
Make sure you follow the instructions...there is lots of room for error in these. But...um...don't ask me how I know...
Servings - 12 Serving Size - 1 bar Points Plus per Serving - 5 Points+
Calories - 183.4, Total Fat - 8.4g, Carb. - 27g, Protein - 3.2g, Fiber - 3.1g
Ingredients:
2 cups Old Fashioned Oats (do not use quick cooking)
1/4 cup ground flax seed
1/3 cup raw sunflower kernels (seeds)
1/3 cup shredded sweetened coconut
1/4 cup roughly chopped nuts of your choice (I used pecans)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/2 cup honey
2 TBS coconut oil
1/2 tsp pure vanilla extract
1/4 tsp salt (you can omit, but it is nice to have it to balance the sweetness of the honey)
1/2 cup dried fruit of your choice (I used dried blueberries)
Directions:
1. Preheat oven to 350 degrees F. Pour oats onto a dry baking sheet and toast in oven for 10 - 12 minutes. Remove and set aside. Line an 11 x 7" pan ( brownie/biscuit pan) with parchment paper so the parchment extends over the side of the pan. Spray inside of pan, liberally with cooking spray.
2. In large bowl, mix together the toasted oats, ground flax, sunflower kernels, coconut, nuts, cinnamon, ginger, nutmeg and dried fruit.
3. In small to med sized sauce pan, combine the honey and coconut oil. Cook over heat. When the mixture starts to bubble up, reduce heat to keep it gently bubbling. Let it bubble for 10 - 12 minutes, or until the mixture turns a golden color. ( it will start of pale and increase color as it bubbles) Basically, you are cooking this mixture to somewhere between hard ball and soft ball consistency...like when you make candy. If you go too far, you will get bars that are dry and very hard. If you don't go far enough, they will be soft and fall apart. This step is the KEY!
4. Remove honey mixture from heat and add in the vanilla and salt. Stir to combine. Pour the honey mixture onto the oat mixture and fold in well, until everything is covered in the honey mixture.
5. Pour mixture into prepared baking pan, and press down HARD. As hard as you can (I use a cup sized measuring cup to press with). Put into a 350 degrees F oven and bake for 10 minutes. Remove and allow to cool in pan for 20 minutes. Mixture will seem soft but will harden as it cools.
6. Remove the bars with the extended parchment and allow to cool completely. Cut into 12 bars.
---------------------------------
I think I made 5 batches of this recipe, adjusting it each time, before I got it just to where I wanted it. I wanted to be able to still cut nice clean bars, so I didn't want it too crunchy. But I didn't want it too chewy either. I think I got it just right.
I was lucky to have an 11 x 7" pan in my cabinet. I've had one for a long time. I know it really isn't a standard size. You could use a smaller or bigger pan, but you may not be able to cut the recipe into nice bars. I thought about using two loaf pans...I think that might work too.
I know my son will be happy to have these bars in his lunch this week. They make a great, quick on the go breakfast too!
Have you ever had P. F Changs Spicy Chicken Noodle Soup? I am in love with the stuff. Again, I am a self proclaimed non-chicken soup lover, but this soup is just so unusual. It's actually one of the things I crave on occasion.
This chili was more of an experiment than anything...but it came out great, so I am sharing it! Born out of necessity, when I decided to start some chili in the crockpot for dinner one day and discovered I was out of a few key ingredients I use when I make chili. Everyone's got a favorite way to make chili, right?
Chili is an excellent dish to make when you are watching what you eat. It is generally low in fat and full of fiber (thanks to the beans and vegetables). Plus, it's a one pot meal!
Who likes washing tons of dishes??
I usually use ground turkey...but I was out. I had a package of chicken thighs in the freezer, and thought, "why not?" Chicken thighs stay moist in the all day cooking process of a crockpot on the low setting AND they break apart like pulled chicken.
Then I discovered I was out of packets of mild chili seasonings. ( I know, I am hopelessly--well, not any longer--handicapped by the ease of opening a packet. Not too hot, not too bland. Just right. ) So I winged it. I used chili powder, cumin, oregano, smoked paprika, a little coriander and some chipotle pepper for heat. Now mind you, I didn't really measure, so the amounts I am giving you in the recipe are an estimate. But you can always start with less heat and add more once the chili is cooked.
Next, I usually add pinto beans, or maybe one can of pinto beans and one can of black beans to my chili, but I was out of them too! The beans I used here were canned navy beans. They worked beautifully, but you could use pretty much any bean you like!
And that, is how this tasty chili dish came to be. I am writing it down not only to share with you, but also to remind me how to make it next time!
Don't you hate when you come up with a winning dish and try to duplicate it months later but can't remember what you put in the dish in the first place?
Servings - approx. 12 Serving Size - about 1 cup or 1/12 of recipe Points Plus per Serving - 5 Points+
Calories - 207.7. Total Fat - 2.6g, Carb. - 31.4g, Protein - 17g, Fiber - 10.4g
1 1/2 lbs. skinless, boneless chicken thighs ( I like thighs here because they don't dry out)
1 large onion, diced
2 - 3 cloves garlic, chopped
2 ribs of celery, diced
2 carrots, peeled and diced
1 med red bell pepper, diced
1 med jalapeno pepper, ribs and seeds removed, diced
1 med zucchini, diced
2 TBS ground cumin
1 TBS chili powder
1/2 tsp smoked paprika
1/2 tsp ground chipotle pepper
1 tsp dried oregano
1 TBS brown sugar, packed
salt and black pepper
1/2 tsp ground coriander
1 - 28 oz. can crushed tomatoes
1 - 8 oz. can tomato sauce
1 - 14.5 oz. can diced fire roasted tomatoes
2 - 15 oz. cans of any kind of bean you like ( navy, pinto, black, kidney--I used navy), rinsed and drained
juice of one fresh lime
1. Spray inside liner of crockpot with nonstick spray. Lay chicken thighs in a single layer and season with some salt and pepper. Add onion, garlic, celery, carrots, red bell pepper, jalapeno pepper, and zucchini.
2. In small bowl, combine all the seasonings and brown sugar with the crushed tomatoes and tomato sauce. Taste to see if you need to adjust seasoning and add salt and black pepper as you like. Pour the mixture on top of the vegetable/chicken. Add in both cans of beans. Top with can of diced tomatoes.
3. Cook on low for 6 - 8 hours. ( Stirring occasionally after about 5 hours, breaking up the chicken thighs into bite sized pieces with spoon, The should easily fall apart) Chili is done when the vegetables are soft and the chicken shreds up easily. Finish the chili with the juice of one lime. Stir to incorporate into chili.
4. Serve with assorted toppings ( not included in nutrition info above) such as cheese, sour cream, cilantro, tortilla strips, avocado slices, pickled jalapenos, etc.
-------------------------------
This was a really good chili. I will definitely be making this one again. One non-conventional ingredient I used was zucchini. I almost always put zucchini in chili when I make it. I just love it in there. If you've never put some zucchini in your chili, give it a try!
You may want to adjust the seasoning amounts to your liking. My family liked it like this. We like spice, but not enough that you can't taste anything else.
This time of year always makes me want to make slow cooking things like soups, stews, chilis, and roasts. Chili is one of those things I almost never make in the summer. Just doesn't seem right.
I've been getting out with the dog most days to take advantage of all the wonderful fall colors, sights and smells. I snapped a few pictures with my phone yesterday of all the beauty around me.
Here are a few of my favorites!
Don't forget, today is the last day to enter for a chance to win one of two gift cards in my giveaway! Contest will end at 8 pm EST tonight! You can find out more about it HERE.
I have seen recipes for this dip circulating around Pinterest for some time...but when I saw the original recipe for this dip on Nicole's blog, I knew it was something I wanted to make. While her recipe was for a Peanut Butter Dip... I thought how easy would it be to turn it into a Chocolate Peanut Butter Dip with the addition of a few ingredients.
I wasn't disappointed by the changes I made. Both the original version and this variation are delicious though. Especially good with some cut up fruit of the fall season...apples, pears, and bananas.
With only 4 ingredients, it couldn't be easier to throw together and did I mention it's healthy too?
Servings - approx. 5 Serving Size - approx. 1/4 cup Points Plus per Serving - 5 Points+
Calories - 163.5, Total Fat - 9g, Carb. - 14.9g, Fiber - 1.7g, Protein - 9g
1 cup nonfat, vanilla, Greek yogurt ( I used Chobani)
1/3 cup smooth, natural peanut butter ( I used Skippy)
2 TBS. unsweetened cocoa powder
1 - 2 TBS honey
Combine all ingredients. Enjoy with fruit dippers of your choice. Store any leftovers in the refrigerator.
--------------------------------------------
I was amazed at the texture the yogurt and the peanut butter made when it was mixed. Honestly, it was like a nice thick frosting. Nothing bad about that! It was a nice change from eating fruit plain. You might even be tempted to eat this with a spoon, it's that good.
Sometimes the simplest recipes make the most outstanding dishes!
>