Tag Archives: peanut butter

Creamy Chocolate Date Candy

I don’t know what to call these, but for real, they taste like candy. I swear it’s like eating a twix or snickers, or something I remember from childhood. I can’t put my finger on exactly what these taste like, but they taste like a candy bar. I’m sure I’m not the first person to come up with this, but here’s my story: I’m in the final weeks of pregnancy, and I read some studies about the benefits of eating dates for natural cervix dilation and even shortened labor lengths. Debatable sure, but there are a couple of studies out there that made me say, shoot, worth a try! This means eating 3 large medjool dates every day from 36weeks onward. I mean dates are delicious, but they get really old really fast when you eat them every single day! And with my glucose intolerance, I am tasked with eating these instead of other fruit in my diet, and pairing them with some protein/fat to help delay their sugary release into my bloodstream! So I’ve been eating them with a lot of peanut butter, almond butter, pecans walnuts, and pistachios. Lately, I’d say in the last week or so, my craving for chocolate and sweets in general has suddenly skyrocketed, and sticking to my diabetic diet is becoming increasingly difficult. So in my boredom with eating the same old, the fact that I’ve hopefully got only a week left to go, and in light of my intense chocolate cravings, I came up with a chocolatey modification of my typical nut butter/date snack.

Here’s all I did: Cut open several medjool dates and remove the pit. Fill this opening in the middle with peanut butter or almond butter (while both are good, I prefer the peanut butter ones by far!). Then I popped these into the freezer for about an hour. Next I put some 80% dark chocolate into the microwave, stirring about every 10 seconds until melted (for a total of about 40seconds but depends on the amount of chocolate and your microwave). Then I rolled the dates in the chocolate and returned them to the freezer to set. I recommend storing in the fridge to keep everything intact and from melting! These are delicious and decadent, and not diabetic friendly, but if we compare them to a Twix or snickers bar, these are packed full of micronutrients, antioxidants, vitamins, minerals, no preservatives or fake foods, and way less refined sugars. So, I call this a win :). YUMMY.

Tempeh Tomato Green Bean Sauté!

Crunchy, creamy, and high in protein, this turned out great!  I don’t know that I had ever tried the fermented soybean that is tempeh, but I loved it. It is like a compressed, nuttier, higher protein version of tofu, which I already love in my stir fries.  This is not a far departure from my usual veggie stir fry, but the tomato and tempeh were new twists for me.
You need:

1/2 package organic tempeh cubed

1/2 package green beans washed and cut

1 Roma tomato chopped

1tsp natural peanut butter

3 cloves Garlic minced

About 4 oz sliced Mushroom

2 sliced Zucchini

About a tsp of honey/sugar/xylitol sweetener of choice

1 tsp Dijon Mustard

1 tsp Sesame oil

1/8 cu liquid aminos 

1/4 tsp crushed red pepper 

1/2 cup water
Starting with the sesame oil in a medium heat skillet or frying pan (loving the rod iron skillet that weighs like a million pounds), add in the garlic and temped, sautéing until slightly browned. Add in the other ingredients, saving the peanut putter until veggies are almost cooked to desired tenderness. If you want your veggies softer, add more water and let the water boil and cook off. The peanut butter really thickens the sauce, and you can keep in on the heat a little longer if you need your sauce to thicken even more.  Enjoy alone or over grain of choice!!
   
    
    
 

Chocolate Peanut Butter Ice Cream!!

Oh my, this is the comfort food of my dreams. Honestly ice cream is one of my very favorite foods and I never thought I would find anything that was an adequate substitute in vegan cuisine. Since getting my vitamix I have used it for many awesome recipes, but this guilt free, delicious dairy-free ice cream is now my favorite thing I can make, period. All I can say is that if I knew it made ice cream, I would’ve bought this machine years ago!!!

You’ll need:
-2/3 cup unsweetened almond milk
-6oz greek style plain cultured coconut yogurt
-2tbs natural peanut butter
-1/2 tsp vanilla
-3tbs cocoa powder
~
-1 ripe banana chopped into slices
-I handful chocolate chips

Blend top 6 ingredients together.
Pour into 3 small or 2 large ice trays and freeze until solid.

Freeze banana slices in a ziplock along with the handful of chocolate chips while cubes are setting as well.

Then pop cubes, chips, and banana coins in high powered blender or food processor adding almond milk as needed to process.

Voilà! Soft serve magic 🙂

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