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Holy YUM! If you’re like me, and think chocolate and nuts belong together, this is a recipe for you. Chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart – but for much cheaper – and so tasty).

So I realize that this is not the best thing for you in the world but it’s delicious (and, like everything, ok in moderation)! 😀

Peanutella

1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil

Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until they are slightly browned and very fragant (I roasted mine a touch too long, so just keep your eyes on them!).

Then get the peanuts in the food processor with a quick drizzle of oil, this will get the peanuts grinding. From there, they should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!). It will evenutally turn in a creamy PB consistency (you can process it less for a crunchier peanutella).

Once the peanuts are ground, throw in the cocoa and powdered sugar, with a little bit of oil at a time until it is at the desired consistency. Put in a jar and store in the fridge! Then put it on everything. 😉

I think you could probably use about any type of nut you’d like. Almonds would be heavenly, and cashew would be to die for! It’s be great in smoothies, on toast, in overnight oats, on any breakfast food, and perfect on desserts.

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I hit the gym today and did 5.5 miles on the elliptical, which told me I burnt 750 calories. I was feeling weaker today and did not end up doing my small strength training portion of my workout. So to avoid injury and making myself run down – I called it quits after the 5.5 mile workout. I then stopped at the food store to get some really cheap marinade (special on Lawry’s marinades – only $1.00 a piece at Albertson’s!!). I also picked up some of the Sugar Free Flavor for my coffee – it’s not coconut, but it’s Sugar Free Hazelnut Flavor – and I think it was a great buy! It sweetens my coffee with just a bit, and after a 1/4 cup of Vanilla Almond Milk, it brings my morning cup of joe down from 100 calories to 30-40 calories a cup. Much more manageable!! So obviously, I made a cup after I got back from the gym.

I ate a very unique dinner tonight (for me). I took some extra firm tofu and crumbled it up, marinated it in some Lawry’s Hawaiian dressing with frozen peas and the leftover remains of the asparagus stir fry I had in the freezer. Super healthy and the tofu was actually great! It was filling, and tasty. I polished off a oatmeal chocolate chip soft cookie I made the other night. But I was craving some PEANUT BUTTER!

Oh yum yum! I am ALL about food that is better for you but tastes oh so decadent! I love peanut butter and cookies, especially oatmeal cookies. So here is my recipe for tasty (and better for you peanut butter cookies!)

Ingredients:


1 and 1/4 cup rolled oats
Less that 1/4 cup of white sugar
1/4 cup of peanut butter
2 tablespoons of all natural apple sauce
5 teaspoons of whole wheat flour
1 egg
3/4 teaspoon baking powder
a few chocolate chips

For this recipes I combine all the ingredients (EXCEPT the chocolate chips) and mixed them until they form a dough. I then measure a tablespoon scoop of the dough and place on a cookie sheet. Put one chocolate chips on each piece of dough. Place in preheated 350 degree oven for 10 – 12 minutes. Enjoy!

How could you not eat this!??! Make some right now 🙂 And averaging about 80 calories a cookie – that’s a pretty sweet cookie.

SO Holy YUM! This weekend I got the motivation to try to make a chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart – but for much cheaper).

So I realize that this is not the best thing for you and obviously, proceed with caution – I could eat spoonful after spoonful of this! It’s delicious! 😀

1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil

Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until the a slightly browned and very fragant (I roasted mine a touch too long, so just keep your eyes on them!).

Then place the peanuts in the food processor with a quick drizzle of oil to get the peanuts grinding. From there, they should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!) that will in a sense become like that creamy PB consistency.

Once the peanuts are like this, throw in the cocoa and powdered sugar, with a little bit of oil until it is at the desired consistency – to pull everything together. Put in a jar and store in the fridge! YUM!

I had it in my overnights oats this morning. And on Saturday, my fiancee made delicious waffles which I was more than happy to spread some on to. It was a delicious Saturday…and Sunday…and Monday! 😛

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