Tag Archives: gluten free

Peanut Butter! [Recipe]

Anyone who knows me, knows that I really enjoy peanut butter. I mean seriously, who doesn’t?

There have been times that I have avoided nut butters, and people are like, what is wrong with nut butter?? There is nothing wrong with nut butter, it’s a great source of protein and good fats, but the problem is the PORTION CONTROL. If you can portion it and only eat 2 tablespoons, then you are okay, but for those of us who like to eat out of the jar, portion control can be difficult at times. haha.

My favorite kind of peanut butter is the fresh ground kind. It has no additives, no preservatives, no sugar, no molasses, just peanuts! I decided to try to make my own fresh ground peanut butter at home – shouldn’t be too hard right?
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I started with raw peanuts, because the roasted peanuts have a distinct flavor, I roasted them first.
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I placed 4 cups (it was a little full) in the oven.
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I knew they were done because my kitchen started to smell like peanuts!
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You can also use already roasted peanuts. I prefer low to no salt peanut butter, so I always buy unsalted peanuts. Buy whatever your preference is. These ones from Trader Joe’s are my favorite.
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I have also bought some from Amazon before too — check them out HERE

IF YOU ARE USING ALREADY ROASTED PEANUTS START HERE 
Place peanuts in the blender (you can also use food processor)
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*My blender has variable speeds from 1 – 10. Use these instructions keeping in mind the way your blender or food processor works*

Start on lowest setting (#1), stop after mostly chopped and use spatula or blender tamper to push down towards blades.
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Slowly increase blender speed to maximum. It will get chunkier as time goes on.
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You may have to keep stopping the blender or food processor to push ingredients down. Once it starts to get semi-creamy, turn back down to medium (#5 on my blender). Continue to blend until you reach the desired consistency.
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Beautiful right??

I used a spatula to move from blender to the mason jar I am storing it in.
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I totally did some “sampling” along the way, and I’m pretty sure it amounted to more than 2 tablespoons of PB. Haha. I totally over did it and ate enough PB to last me for the rest of the week I think.
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It is a little messy (see previous pics lol) but it is easier than trying to go to a specific grocery store where I can grind my own, and I also know that my PB doesn’t have any added sugars or ingredients.

Give it a try and let me know what you think!

 

Fresh Ground Peanut Butter
how to make delicious, fresh ground peanut butter at home. No added ingredients, just peanuts!
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Ingredients
  1. 4 cups roasted, unsalted peanuts. Shelled. (4 cups is about 1 pound)
  2. Raw (aka-unroasted) peanuts are great too, you can roast them yourself
Instructions
  1. If you have raw peanuts;
  2. turn oven on to 350F
  3. place in a layer on a rimmed baking sheet
  4. roast 15-20 mins (or until your kitchen starts to smell like peanuts)
  5. Peanut Butter;
  6. 1. place peanuts in blender (or food processor)
  7. 2. start on low, after a few minutes, stop the blender and use a spatula or blender "tamper" to push peanuts down.
  8. 3. continue to process, turn blender up to medium high blending mode. peanuts will slowly start to get creamy
  9. 4. stop to scrape down sides as needed
  10. 5. once you have reached desired consistency, stop & enjoy!
Notes
  1. some blenders may take shorter/longer than others, you will know when to stop when the PB reaches the consistency you desire.
  2. There may be a time where the peanuts seem to be chunky and sticking together, continue to blend/process, they will start to get creamy on their own.
A Sweet Blonde & Her Fit Life http://sweetblondesfitlife.com/

Travel Much? – 3 Tips to Help You Stay on Track on the Road

These last 2 weeks of August have been full of traveling! I love to travel, I like exploring new places, meeting new people and seeing the world. Lately the travel has been more work related, so there hasn’t really been an element of relaxation to it, but it’s still VERY fun!!

Travel has it’s share of challenges, one of which is food/eating. It can be difficult to make good choices or find food to eat when you are restricted to restaurants and eating out. Some struggle with this more than others, and I wanted to share with you my travel tips and tricks that help me stay on track!

1) I always make sure to bring workout clothes and get exercise in while I am traveling. I am to the point now where if I don’t exercise at least a little bit, I get cranky and don’t feel like myself. Even if you are not to that point yet, exercising while on the road will help you feel better and more energized during the trip. Try it out – I know you will see a difference!

2) Pack some food/snacks to bring with you!
I have a few staples that I like to bring with me while I am traveling and most of them are easy recipes that I make at home. One of my favorites is the one that I will share with you today: Blueberry Protein Muffins!

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finished product!

This recipe was adapted from The Betty Rocker ☺️

I made the vegan version of these muffins because I didn’t have any eggs. You can sub eggs for the chia seeds and coconut milk if you wish.  For this trip since my husband is with me, I doubled the recipe.

INGREDIENTS — *yield is 6 muffins, 2 muffins per serving*
1.5 T Chia seeds
3/4 cup Coconut Milk (unsweetened from carton, not can)
1/2 cup lemon juice
1/2 cup coconut flour
1 scoop protein powder (I used vanilla, plain also works well)
1/4 cup maple syrup or honey
1 Tsp Cardamom
1/2 Tsp baking powder
1/3 cup blueberries (fresh or frozen)

1. Preheat oven to 350 F.  Line muffin tin with 6 muffin liners
2. Measure out 3/4 cup coconut milk and add in 1.5 T chia seeds. Let chia seed soak 10-15 mins to absorb the liquid.
3. Mix lemon juice, coconut flour, chia/milk mixture, protein powder, maple syrup and baking powder until no clumps remain. Gently fold in blueberries.
3. Batter is very thick! Spoon evenly into 6 muffin tins – they are very full! (muffins don’t rise much)
4. Bake for 25-30 mins (depending on your oven) until the tops are browned and toothpick inserted into the middle of the muffin comes out clean.
5. Portion out and enjoy!  — you can refrigerate if you want to. If you are going to be consuming within a few days, no need to refrigerate.

Here are the pics from me making the recipe!

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Muffin liners ready to go!DSC01072

Chia seeds mixed in with coconut milk (be sure to stir!
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Lemon juice squeezed (I removed seeds before proceeding)

DSC01079What chia mixture should look like after soaking

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Coconut flour I used (Costco find!DSC01083All ingredients ready to be mixed together (minus the maple syrup)

DSC01085Here is what the dough looks like
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Ready to fold in blueberries!DSC01087

Here is half of the muffins ready to go into the ovenDSC01088

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After being baked and ready to eat!! (could have let them brown more, but I was kinda rushing – haha)

MY FINAL TIP 
3) Hit up a grocery store RIGHT when you arrive. If you have a rental car then it is easy – google the nearest grocery store on your phone and head there. Otherwise if you are taking a taxi or another form of ground transport, then I usually will go straight to the hotel and then figure out what my options are there. Sometimes there is one in walking distance, a shuttle can take you, or you can take a taxi direct from the hotel.

Stay tuned for my post tomorrow about my trip to the grocery store that I took today once we arrived here in Santa Clara! I will show you what my favorite things to buy are and some super fun grocery finds!

XOXO
Stay sweet!

Sarah