Healthy and milkshake belong in the same sentence when you’re talking about this recipe. No one would know it from the rich, creamy texture or the sweet peanut butter-chocolate taste but this milkshake is packed with good-for-you-stuff. Spinach. Avocado. Banana. Dates. Don’t let that stop you from trying this lusciously smooth treat. Instead, get out your blender and whip up a healthy treat. For those of you who are dairy-free, rejoice! This milkshake doesn’t use a drop of milk.
I bet you’ve never had a bread pudding with coconut, banana, peanut butter and a touch of cinnamon in each bite. Have you? This succulent pudding is dairy-free and gluten-free using creamy almond milk and gluten-free bread but you can use cow’s, rice or soy milk if you prefer. This dish is perfect right out of the oven – just scoop a warm serving right into your bowl. You can savor the dish all week long by keeping it covered in your fridge. I enjoy serving this bread pudding warm with a drizzle of PB & Co. Cinnamon Raisin Swirl peanut butter on top.
The Heat is On Peanut Butter is the star of this dish. I love the spicy flavor and even added barbecue peanuts for an extra special fiery kick. I serve these burritos at summer BBQs and my family loves the addition of creamy potatoes instead of the usual black bean filling. Sweet cherry tomatoes, colorful bell peppers and red onion complement the spiciness of each bite. Corn tortillas work great for this dish as well!
These cute little balls are packed with a hearty dose of protein from the eggs, chickpeas, peanuts and the peanut butter; not to mention the addition of fabulous fiber from the oats and cranberries. I use dry chickpeas to create maximum flavor, but you can certainly use canned chickpeas if you are in a time crunch. I serve this tasty bite-sized snack to kids after school with jam as well as to my adult clients and friends with plain Greek yogurt and a sprinkle of cinnamon for a trendy appetizer with colorful toothpicks.
This recipe takes the classic peanut butter and apple childhood snack and turns it into a moist, flavorful grown-up coffee cake. I used Old Fashioned Crunchy peanut butter to give the cake a little more texture and interest. Eat this at breakfast or as a snack with your afternoon cup of coffee. Or, if you’re really feeling indulgent eat a warm slice with a scoop of vanilla bean ice cream.
My good friend, Kelly, from The Spunky Coconut inspired this dish with her Blueberry Coffee Cake. (http://www.thespunkycoconut.com/2011/08/blueberry-coffee-cake-gluten-free.html) I wanted to make something not only gluten-free but grain-free for all those who can’t tolerate grains. As a bonus, it’s dairy-free too.