Chocolate + Peanut Butter = Heaven in your Belly. Sometimes life is just that simple.
And now you can have it on your toast, bananas, bagels, strawberries, graham crackers, fingers… whatever you please, because now you can make Chocolate Peanut Butter with another amazing Averie Cooks recipe. Check out my version of her equally amazing Chocolate Chip Cookie Bites.
Guys, you ready?
Take chocolate chips and peanuts out of your cupboard.
Put your peanuts in the Magic Bullet and keep blending. About two minutes or so.
Be sure to scrape down the sides to make sure everything’s blended evenly.
Until it becomes smooth, creamy peanut butter.
Then add your chocolate chips. The heat will melt the chocolate and blend it all together.
Now smother it all over everything and eat away! It’s good for you because it’s homemade, right?
I really enjoy no-bake recipes, because you can want dessert, walk into your kitchen, and, five minutes later, eat your dessert. There’s no pesky 30-45 minute bake time where you sit and stare at the TV screen and wait anxiously as your entire kitchen fills up with the sweet smell of baked goods that you still have to wait for to finish baking and then wait for again to cool before you can shove them in your mouth.
Can you tell I’ve done that a time or two before?
ANYWAY… Now you can have the feeling of eating chocolate chip cookie dough without fear of salmonella from raw eggs.
- 2/3 cup raw cashews
- 1/3 cup oats
- 2 Tbsp agave
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
1. Add the oats and cashews into the Magic Bullet and blend.
2. Add your wet ingredients–agave, maple syrup, and vanilla extract–and blend again.
3. Add your chocolate chips to the dough and shape into bite size balls.
You can either cover them and refrigerate them and consume later, or…
You could eat them right away.
I opted for the latter.
Banana in a smoothie? Sure.
Coconut? Done that.
But Dates?! Could it be?
I’ve never really had dates, but I tried them and I liked them. Then I made the Sprouted Kitchen’s Coconut Banana Date Shake and now I think I might love dates.
- 2 cups coconut milk
- 4 large pitted Medjool dates, chopped up
- 1/2 scoop vanilla protein of choice (optional)
- one small banana, preferably frozen
- 1/2 tsp. cinnamon
- 1-2 cups crushed ice
- splash of orange juice
1. Throw all said items into your Magic Bullet. It’s really that easy.
2. Pulse until it’s reached your desired consistency.
And then take it and enjoy it anywhere you go!
As I sit in wooly socks and hoodies, I dream of the spring. In NYC, April is the most ridiculous of months. One moment, it’s 65 degrees and sunny, and you shave your legs and put on sandals and sunglasses and smile because the sun has finally, FINALLY come out. The next day it snows.
And here I am making Little Inspiration’s Cucumber Limeade and watching reality TV to forget the dreariness outside. This drink will make you believe you’re in a spa where people bring you little sandwiches and you get hand massages all day.
- 2 cucumbers (peeled and sliced)
- ½ cup of water
- 4 key limes
- 3 tablespoons of pure cane sugar or your favorite natural low-cal sweetener
- 1 liter of water
1. Cut up your cucumbers and pour in the 1/2 cup of water into your Magic Bullet.
2. Add your lime juice.
3. And blend away!
4. You’ll want to pour this through a sieve to separate the pulp.
5. Add in the rest of the water and stir in the sugar.
6. Pour into your favorite glass and drink cold.
I’ve never had “traditional” (read: out of a box) Shake and Bake chicken, but I’ve always liked the idea of food you can dance around with as part of the recipe. This recipe from Dinner: A Love Story makes a flavorful, juicy chicken that you can whip up in the time it takes to order and pick up take-out.
- 1 1/2 cups breadcrumbs
- 1/3 cup finely chopped fresh parsley
- 2 tbsp oregano
- 2 tbsp fresh thyme
- 2 tsp paprika
- 1 tsp cayenne
- Generous amounts of salt and freshly ground pepper
- 1 pound chicken drumsticks
- 1 pound boneless chicken thighs
- Olive oil, about 1/4 cup
1. Blend all the herbs and spices in your Magic Bullet and add to your breadcrumbs.
2. Place your pieces of chicken in your bag.
3. And shake and get ready to bake.
4. Preheat your oven to 400 degrees, line your chicken on parchment paper, and bake for about 40 minutes.
5. Flip each piece halfway through–until golden brown.
6. Plate with your favorite sides–mine was a balsamic vinagrette, goat cheese, arugula salad. And pat yourself on a dinner well done.
Tired of plain hummus? Garlic hummus? Red Pepper Hummus?
We’ll I bet you’ve never had Roasted Broccoli Hummus. And it’s good. So you should try it out the next time you have leftover broccoli.
- ½ pound roasted broccoli & 1 roasted garlic clove (drizzle with olive oil, sprinkle with salt, red pepper flakes and roast at 400 degrees for about 20 minutes.)
- 1 15 oz can white beans
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon Tahini
- salt to taste
- Add all the ingredients to your Magic Bullet and blend. Use a little water to reach desired consistency.
- Put it on your favorite cracker and munch away!
In a previous post, I made some homemade Nutella, so I thought I would put it to good use and blend it into a smoothie. Then I could take it with me!
Or so that someone else could drink it too…
I used a recipe from Mother Thyme, but you could really just use your favorite items for a smoothie.
- 1 cup nonfat vanilla yogurt
- 1/3 cup Nutella
- 1 banana, sliced
- 1 cup ice
Throw all said ingredients into your Magic Bullet and blend until your desired consistency has been reached.
Whipped cream cheese? Sure. Been there, done that. But Whipped Feta? Bring it on! Another easy one, team.
- Whipped Cream Cheese
- Place equal parts in your Magic Bullet and blend until well mixed.
- Spread on toast.
Drizzle with honey and try to stop snacking on this!
(You could also go the savory route and drizzle with olive oil, roasted tomatoes and basil.)
I admitted before that I don’t love pancakes, but I’ve started to come around to them as evidenced here. But this takes the cake for an inventive pancake.
These are gluten-free and super easy. Three ingredients, party people. That means that you can sleep in and still make a home-made pancake breakfast. What more could you ask for?
I got this idea from Oh Joy! (which is originally one intended for small children, but who’s keeping track?)
- One egg. One ripe banana. One tablespoon peanut butter.
1. Cut up and throw it into your Magic Bullet.
2. Butter your pan and pour your pancake. You’ll want to flip when the edges start to cook and it’s slightly brown.
These cook really quickly so keep your eye on them!
3. Sprinkle some powdered sugar on it and chow down.
I recently saw a commercial claiming that Nutella is part of a delicious, nutritious breakfast, which I don’t think is necessarily true. Delicious? Yes. Nutritious? In sugar and chocolate/hazelnut content? Yes. So I tried my hand at making my own, that way it would at least be free of preservatives. And it’s another excuse for me to eat it quickly.
I got the recipe from Life at Canal House. It’s not quite as thick as the original, but pretty delicious nonetheless.
- 1 generous cup (5 ounces) roasted skinned hazelnuts
- Large pinch of sugar
- 8 ounces semisweet chocolate
- ½ cup heavy cream
- 4 tablespoons salted butter, cut into pieces
1. Preheat the oven to 350°.
2. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep, toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely.
3. Grind the hazelnuts with the sugar in batches in your Magic Bullet until you reach a fairly smooth, buttery paste.
4. Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.
5. Remove the bowl from the heat and whisk in the cream and butter.
6. Stir in the ground hazelnuts.
It will thicken and become soft as it cools.
I dipped some graham crackers in this nutty chocolate goodness, but you could put it on toast, bananas, anything really.
It will keep at room temperature in an airtight container for up to 2 weeks–if it lasts that long!