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krema & crazy richard’s peanut butter review

Happy 4th of July!!

We are out and about in Pennsylvania right now, so I thought I would start your Sunday off with a delicious peanut butter review and a cupcake recipe. 🙂

Many months ago, Krema & Crazy Richards sent me some peanut butter to review on the blog.

We all know how much I love peanut butter, so I was esthatic when I receive 4 jars of the best stuff on earth. 🙂

I started out with the creamy versions of each of the peanut butters because I knew that I would like the crunchy better – and I was right!  But, only because I prefer chunky over smooth nut butters anyday.  I like a little crunch.

Both brands taste the same.  And, they are in fact the same recipe that are distributed as different brands in different parts of the country.  They are natural peanut butters, so they do seperate and have quite a bit of oil on top.  But, just stir it up and you are good to go.

The ingredient list for all 4 jars was amazing – Ingredients: Peanuts – You cannot get any better than that!

I ate the peanut butter as I normally would.

Stuffed into dates:

Mixed into smoothies:

And, then I also enjoyed the peanut butter in the best way possible…in cookies!!

These are Super Charge Me cookies from Eat, Drink & Be Vegan.  Vegan or not, it is a wonderful recipe!  One in which you can change up the ingredients that are in there.  I have added almond butter and cashew butter in the past, but this time I added peanut butter and they came out fabulous!


Such a super peanut buttery taste – yum!

Simple ingredients make simple, easy and delicious foods.  They are the perfect treat for our Fourth of July celebration!

starving!

I was starving this morning when I woke up!  I guess my body needed more fuel after my run last night, which I couldn’t give it because I was so exhausted.  I slept really well – until my alarm went off.   I feel like I could have slept for hours!

I needed something quicker than oatmeal for breakfast, so I toasted up 2 pieces of Millet bread smeared with raw almond butter, raspberry jam and cacao bliss (I am basically obsessed with anything coconut, especially chocolate and coconut!).

Along with a super sweet and juicy grapefruit – YUM!

And some hot chocolate/coffee (aka. choffee).  I rarely ever drink coffee, but I really felt like some today!

I ended up spending way to much time eating breakfast, reading blogs and other things online this morning and basically ran out of time to pack myself lunch.  This is what happens when I don’t pack lunch at night!!

I grabbed a few things out of my fridge and cabinets and came up with a fairly decent lunch.  No greens today because they weren’t pre-washed for an easy grab-n-go.

It did fill me right up though.  I am seriously craving juicy fruit today – I must be dehydrated.

Greek yogurt, maple granola and chocolate crispies, a banana and a champagne mango!

Greek yogurt does really fill you up because it is so much thicker than regular yogurt.  Love it!  Plus, I was so busy today that I barely noticed that it was lunch time.

I started bringing my own silverware to work – I can’t stand using the plastic stuff everyday.  What a waste!

Once I got home, I started cooking dinner.  I made another Heidi dish tonight from 101Cookbooks.com.  If you haven’t been able to tell, I absolutely love her recipes!  Most of them are simple, and she uses great ingredients.

Tonight on the menu was Ten Minute Tasty Asparagus and Brown Rice.  See the recipe here!  Served along with low & slow sweet potato chunks.

This is the simplest recipe ever!  And, it will literally take 10 minutes if you already have the rice pre-cooked.  I did not, but spent time preparing my lunch for tomorrow as I was waiting for the rice to cook.

Once cooked, you basically dump all of the ingredients into one pot in steps – chickpeas, garlic and onion, asparagus, rice!  So simple.  My favorite part are the chickpeas.  They get browned and a little crunchy.  Yummy.

I added walnuts, instead of almonds and used the rest of the Tangy Tahini Sauce instead of making the suggested dressing.  They are both really similar, so either would work.  I also added the juice of 1 lemon to the rice would just gives it a bit more flavor.

The sweet potatoes were dressed with a spritz of olive oil and a shake of cinnamon.  Then baked for 30 minutes at 350°, 20 minutes at 400°.

Great combination of flavors here!

Dessert was a dessert plate, which I see Katie make up all the time!  I had a sampling of dark chocolate, dark chocolate covered almonds, dried ginger and a fig all dipped in a bit of chocolate almond butter.

It was so fun!  Served with some mint tea.

I think it’s time for some reading in bed.  I’m exhausted!

greek easter

What a gorgeous day for Easter Sunday!  We were on Long Island and it was a bright and sunny 70°!  I love this weather, I hope it stays.

My in-laws hosted Easter dinner yesterday, so we spent the morning preparing for the feast.  My sister-in-law made the adorable napkin bunnies above!

Before we sat down to dinner we enoyed the gorgeous weather and snacked on some Greek appetizers and Pomegranate martini’s.

Then we sat down for the feast!

It started, as all Greek Easter’s do, with the red egg tradition.

Red eggs are perhaps the brightest symbol of Greek Easter, representing the blood of Christ and rebirth.Source

You go around the table and hit each others eggs.  Whoever ends up with the egg at the end that is not broken, wins!  Brant won!

Dinner consisted of Lamb, Pastiche, Mediterranean Salad, Grilled Veggies and Spinach Pie.  Yum!

My plate

Brant’s plate, with all of the Greek goodies!

Along with my Mediterranean side dish, I also made a dessert.  By the way, everyone loved the Quinoa – it is a great dish to make!

Light Lemon Pound Cake

adapted from Cooking Done Light

Ingredients

Cake

  • 1 3/4 cups whole wheat pastry flour
  • 3/4 cup white whole wheat flour
  • 1 1/4 cups NuNaturals Stevia Baking Blend
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 4 eggs

Over a month ago, Ron from NuNaturals sent me some of their Stevia products to try out.

Stevia is a small, bushy shrub whose leaves are very sweet and made into a natural sweetener.  It is much much sweeter than table sugar, therefore you only need a tiny bit as a sweetener.  To me, it has a slight licorice flavor as an aftertaste.  I have been using the liquid sweetener in some of my smoothies (literally, just a drop) and have liked the taste.  So, I decided to try out the baking blend in this pound cake.

You can use the Baking Blend 1:1 to sugar, so that is exactly what I did for this recipe.  I could not taste the aftertaste that I normally get with Stevia probably because there were so many other flavors blended together in there, so I would definitely use it again.  But, the cake itself was not awesome…

Directions

This cake was so easy to make!

Preheat the oven to 325 degrees and spray a standard bundt pan with nonstick baking spray.

Take your ingredients,

and throw the correct amounts of each into a large mixing bowl.

I decided to juice my own oranges and lemons for the cake.

Beat the mixture until well mixed, then pour the batter into the prepared pan and bake for 40-50 minutes (until golden brown).

Once it is finished baking, remove the cake from oven, allow it to cool for 5-10 minutes,

then loosen the edges and carefully turn out onto serving plate.

The original recipe serves this cake with a lemon glaze, however, I opted to do something different.  I used the cake more as a Strawberry Shortcake base.

I sliced some strawberries up and mashed them a little to get their juices flowing.  I added just a touch of sugar, and stored in the fridge for a few hours.

Once dessert was ready to be served, we sliced the cake and served the strawberries and juice over it.

The strawberries were delicious, but the cake was not the best.  It needs more of a lemon flavor!  Good thing there was homemade Carrot Cake and Baklava for dessert.

It was a delicious Easter feast!