Most of you who have been following this blog for a while know about my obsession with peanut butter. I literally eat it every single day, in a multitude of different applications. Needless to say, I go through a lot of peanut butter.
I have recently discovered PB2 and if you aren’t familiar with it, its a powdered form of peanut butter that has like 80% less fat in it than the regular stuff. All you have to do is add a small amount of water to it and it becomes the consistency of peanut butter and you can use it exactly the same way. I also just add the powder to protein or milk shakes to get the peanut butter flavor without all the fat and calories.
A few days back, I was at the grocery store and roasted unsalted peanuts were on sale. I decided to buy some and give making my own peanut butter a go.
This process was so easy. It took me less than ten minutes to make and I used nothing but peanuts, salt, and a small amount of coconut oil. You can omit the oil all together, but I really like the flavor that the coconut oil gave the butter. Peanuts and coconut oil are extremely high in fat – but this is all “good” fat which we should try to consume a small amount of each day.
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2 cups roasted unsalted peanuts
1 -2 tsp salt (depending on your taste)
3 Tbl coconut oil
In a food processor, add in all ingredients and blend until smooth. This took me about five minutes, but it could take you a little longer/shorter depending on your food processor.
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Healthy, hearty, delicious. You will love this chili and it will become a winter comfort food staple in your house – I am sure of it!
1 lb lean ground turkey
1 onion, chopped
1 red bell pepper, chopped
1 can black beans
1 can pinto beans
1 can fat free refried beans
1 small can Rotel tomatoes with green chilies
1 large can tomato puree
1 package taco seasoning
2 cups low sodium chicken stock
1 cup fresh or frozen corn
In a large stock pot over medium heat, saute onions and peppers until softened – should take about 5-8 minutes. Add in taco seasoning and cook for 1 minute. Add in ground turkey, stirring it around to break it up into small pieces. Pour in tomatoes, tomato puree, chicken stock, and all beans. Raise heat to high and bring to a boil. Once boiling, cover and reduce heat to a simmer. One hour before you are going to serve this up, add in your corn.
I cooked my chili for 4 hours. You can cook this chili longer, but I think at least 4 hours would be best.
Once chili has cooked for at least four hours, you can serve it up alongside some cornbread!
I topped mine with non-fat Greek yogurt, monterey jack cheese, and avocado.
Cornbread is single handedly the best accompaniment to chili. Or at least I think it is. They are a perfect combination of flavors and textures and it’s a sad day when I have chili and don’t have cornbread to go along with it.
Today, I made some chili. Yes, I know. It is one-billion degrees outside and I am crazy for making a “cold weather comfort food” today. But I’ve been craving it and my siblings and I are home alone this weekend so we needed some “we want our mommy” comfort food.
Of course, I had to make some cornbread to go along with it. But, as most of you know by now I like to make my recipes as healthy as I can without sacrificing flavor.
Cornbread is generally a really fattening bread. It usually contains about a stick of butter and a good amount of white processed flour. This recipe is different. It has no butter or flour in it and is seriously so moist that you could eat it with a spoon if you really wanted to.
1 cup cornmeal
1/2 cup ground rolled oats (I just put mine in the food processor so they would be ground up)
2/3 cup creamed corn
1 cup non-fat milk
2 Tbl honey
1/4 tsp salt
2 tsp baking powder
1/4 cup fresh or frozen corn
**You can also add some cheese or green chilies to this to add a little more flavor – although it is plenty flavorful on it’s own!
Preheat oven to 425 degrees.
Mix together all ingredients in a large bowl. Pour into an 8×8 prepared pan and bake for 20-25 minutes. The top should be golden brown and a tester inserted into the center should come out clean.
***This cornbread makes about nine servings. Each serving is less then 100 calories!
If you are searching for a low calorie, filling, tasty breakfast – these are for you. They are really easy to put together and pack 9 grams of protein and 4 grams of fiber for each serving. The best part of all? They are only 80 calories each!!
No, this is not too good to be true. Healthy and delicious and you can substitute other fruits in here if you want to switch things up.
1 cup whole wheat flour
1/3 cup light vanilla soy milk
2 egg whites
1 small container of Chobani non-fat vanilla greek yogurt
1 tsp vegetable oil
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 cup blueberries
3 Tbl mashed raspberries
In a bowl, combine soy milk, egg whites, yogurt, oil, and vanilla. Whisk until combined.
In another bowl, mix together all dry ingredients. Add to wet ingredients and mix until flour is incorporated.
Fold in berries.
Heat a griddle or skillet oven medium low heat and spray with cooking spray. Portion out 1/4 cup of batter per pancake. Cook until fully cooked through.
***I did NOT use any sugar in these pancakes. I used vanilla yogurt which has some sugar in it, and I like maple syrup over my pancakes so I eliminate the sugar in the pancakes so I can use the syrup.