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Homemade Peanut Butter vs. Store Bought

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Every time I make a batch of homemade peanut butter, I ask myself why I’ve been cheating my body with the store bought kind loaded with sugars and preservatives. I’m not hating on Jif (because let’s get real, that’s what I grew up eating and it tastes like candy), but check out their ingredient list…

Peanuts. check

Sugar. Uncheck

Fully Hydrogenated Vegetable Oil. Uncheck

Mono-And Diglycerides. Uncheck

Salt. Check

Now that I’ve made my own peanut butter, I can see that all you really need to make peanut butter is peanuts (plus salt and a natural sweetener if you please). The peanuts have enough natural fats in them to get creamy, where you don’t need to add additional oil. Also, if you keep it refrigerated, preservatives are unnecessary.

I wasn’t exactly sure what a Mono-AndDigyceride was, so I asked Carly:

Me: “Do you know what trigylcerides are?”

Carly: “It’s a glycerol molecule with three fatty acids attached to it. thus a mono or di-glycerides are glycerols with one or two fatty acids on it, respectively.”

Me: “So why is that added to Jif peanut butter?”

Carly: “I wouldn’t worry so much about the trigylcerides in peanut butter as the trans fat. Jif peanut butter stays congealed (and not drippy) when it has trans fat in it, which is not good.”

Me: “Trans fats aren’t listed in the ingredient list?”

Carly: “That’s probably because they contain less than 1/2 gram, but if hydrogenated oil is listed on the ingredients panel then it’s in there. That’s where you have to be careful, because most people wouldn’t know that.”

Interesting…Thus, homemade peanut butter is healthier and tastier because you know exactly what’s in it!

This jar was actually made for Blake’s mom and step dad as a token of appreciation. I made one for them and a few for myself.

It’s delicious topped on oatmeal, on bread, or just on a spoon!

Have you ever made your own nut-butter?

What are your thoughts on store-bought peanut butter?

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Homemade Peanut Butter vs. Store Bought

Homemade Peanut Butter vs. Store Bought

  • Author: Sandra
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Ingredients

-1.5C roasted peanuts + 1/3C

-1/4t salt, optional

-2T honey, optional

Instructions

  1. Place roasted peanuts in a small food processor and turn on. Whirl for about 4-5 minutes or until the peanut butter turns drippy. You may need to stop a couple of times and scrape the sides. Then, add in salt and natural sweetener (honey, maple syrup, or agave) to taste. Turn the food processor back on and whirl for an additional 2-3 minutes or until the peanut butter becomes drippy again. Finally, add in an additional 1/3C of peanuts and pulse for about 30 seconds to give your peanut butter some crunch!

Notes

After I added in the sweetener, the once drippy peanut butter changed consistency and needed to be re-whirled in order to get it drippy again!

Did you make this recipe?

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how to bake eggs in the oven

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I have never in my 22 years of life…baked an egg. Ive scrambled, frittata-ed, omeletized, hard boiled, fried, over-easy-ed my eggs…but never straight up cracked an egg and baked it.

This is definitely my new favorite [and healthy] snack.

bake eggs in the oven

All you have to do is set your oven to 350F, grease a muffin tin with non stick cooking spray, and crack your eggs into the tin. Then add some flavor with a little shake of salt and pepper. Bake for about 17 minutes and viola.

It has the texture of a hard boiled egg, but you don’t have to deal with peeling the shell off of it. They literally slide right out of the pan. These would be the perfect on-the-go egg sandwich for a quick AM breakfast. I paired mine with leftover roasted sweet potato quinoa, topped with some feta for a meatless, high protein lunch.

bake eggs in the oven

I ate this dish cold, but in all honesty…I never reheat anything. I had one of the eggs hot, right out of the oven and it was pretty tasty, but I prefer them cold.

bake eggs in the oven

bake eggs in the oven

bake eggs in the oven

Check out some of other egg-based dishes…

*Bite-Sized Quiche *gf*
*Funny Shaped Frittata *gf*
*Quinoa Crusted Veggie Egg Bake *gf*
*Quinoa Egg Bake *gf*
*Salmon and Pepper Frittata *gf*
*Salmon and Vegetable Frittata *gf*
*Veggie Frittata  *gf**Veggie Frittata with Feta *gf*

Have you ever made baked eggs in the oven?

Thai Basil Veggie Stir Fry

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Ditch the meat and make yourself this delicious vegetarian Thai Basil Veggie Stir Fry with a side of sticky rice for a filling, fresh dinner!

Happy SUMMER everyone! I know I’m like 2 days late, but this is my favorite time of year and I always extend the celebration. There’s nothing better than the hot sun and nighttime thunderstorms. 

Was anyone else PETRIFIED of thunderstorms as a kid? Growing up my family moved around a lot because of my dad’s job and we spent a few years in Atlanta, GA. All I can remember is seeing pink lightning and the neighbor boy telling me it was the deadliest kind. But for real- the ATL has crazy severe storms and I was always the one hiding in the closet because we didn’t have a basement 😛

I wanted to celebrate summer with a veggie-filled dish that can be made with ingredients from your local farmer’s market! So- pretend this is a summer solstice party in recipe form.

This dish is so fresh and full of flavor! It also features one of my favorite Nakano Rice Vinegar Flavors- Citrus! It made with a hint of ginger, so it paired PERFECTLY with the rest of the ingredients. This month, Nakano’s challenge was to create something with farmer’s market inspiration. Insert —> tons of veggies! I decided to pair it with a vegetarian protein, garbanzo beans for a the meat-free eaters out there! If you’re looking for animal protein, I suggest chicken, for sure.

The sauce is super simple made with…

  • Soy Sauce 
  • Maple Syrup
  • Nakano Rice Vinegar, Citrus
  • Ground Ginger
  • Garlic (you can never have enough)
  • Fresh Basil, of course

I wanted to keep the sauce light and not super saucy because the veggies were so perfect! Always an option to double the sauce if you’d like! 

I am a HUGE fan of sticky rice and like to treat myself to it every once in a while. You’re more than welcome to pair it with brown rice, quinoa, or even my Paleo Cauliflower Fried Rice! 

This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds! 

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Thai Basil Veggie Stir Fry

  • Author: Sandra
  • Total Time: 20 minutes
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Ingredients

Scale
  • 1 15 oz. can garbanzo beans, rinsed
  • 2 red peppers, sliced
  • ½ small red onion, sliced
  • 2 cups of pea pods, packed
  • ¼ cup fresh thai basil, chopped
  • 1 tablespoon minced garlic
  • 3 green onions, minced
  • 2 tablespoons EVOO
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon Nakano Rice Vinegar
  • ½ teaspoon ginger powder
  • pinch of salt
  • red pepper flakes, to taste

Instructions

  1. Preheat coconut oil and minced garlic in a large skillet to medium/high heat. Then, add in the veggies and beans and sauté for about 5 minutes.
  2. While veggies are cooking, prep sauce. Mix together all ingredients in a small bowl.
  3. Then, pour on sauce and continue cooking for about 15 more minutes or until veggies are at desired texture.
  4. Serve with grain of choice!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

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Bacon Wrapped Dates Stuffed with Goat Cheese

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These are the ultimate 3-ingredient appetizer perfect for the holidays! —> Bacon-Wrapped Goat Cheese-Stuffed dates.

These are the ultimate 3-ingredient appetizer perfect for the holidays! ---> Bacon-Wrapped Goat Cheese-Stuffed dates.

This past weekend was really fun. On top of Mark being in town, so were my parents! We did what we always do together…laugh until we pee, eat delicious food, drink good beer and wine, and watch college football. This time, it wasn’t the Gophers we were watchin’…it was the BADGERS, our arch nemesis. Can I just say that I’ve never seen crazier fans than fans from Wisconsin. Both the University of Wisconsin Madison and The Packers have the most INSANE fans. They scream, they grunt, they pound, and they cheer. Truth is, Minnesota we’ve got some WERK to do.

With my family in town, it really got me excited for the holidays. This year I am heading to my parent’s new house in the Chicago-area for Thanksgiving. While we eat relatively healthy when I am with my family, I always like to bring a healthier app to share when I go to holiday parties so that I know at least one thing there is good for me 🙂

Today I am excited to be partnering with DOLE for these Bacon-Wrapped Dates Stuffed with Goat Cheese…an excellent healthy appetizer to bring to share this holiday season! 

These are the ultimate 3-ingredient appetizer perfect for game day ---> Bacon-Wrapped Goat Cheese-Stuffed dates.

Bacon-Wrapped Dates Stuffed with Goat Cheese…

Will you marry me?

In all honesty these are the most perfect bites of heaven you will ever sink your teeth into. I love Dole Whole Pitted Dates because 1. they are pitted aka Dole does the dirty work for you! 2. There’s no added sugar 3. They are naturally sweet 4. They taste amazing wrapped in bacon and stuffed with goat cheese. In case you are wondering- these dates were still squishy when I opened the bag! This is key for an app like this. 

This recipe is pretty simple. The main ingredients are:

  • Dole Whole Pitted Dates
  • Goat Cheese
  • Bacon

You’re more than welcome to get a flavored goat cheese and/or bacon. These would taste fabulous with applewood smoked bacon, BTW. Roll those little guys up, stick a toothpick in, and pop them in the oven! Such a great app to share on game day…or heck, even for a meal prep snack! 

These are the ultimate 3-ingredient appetizer perfect for game day ---> Bacon-Wrapped Goat Cheese-Stuffed dates.

bacon

dates

Storage

Let cool and then remove the toothpicks. Place in a glass pyrex and into the fridge for up to 3-4 days. 

This post is sponsored by Dole. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds and making this website possible!

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dates cheese bacon

Bacon Wrapped Dates Stuffed with Goat Cheese

  • Author: Sandra
  • Total Time: 40 minutes
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Ingredients

Scale
  • 20 Dole California Whole Pitted Dates
  • 2–3 oz. Goat Cheese
  • 10 strips of bacon
  • fresh thyme, to taste
  • pepper, to taste

Instructions

  1. First, preheat oven to 400ºF.
  2. Then, spread open each date and stuff with ½ to 1 teaspoon of goat cheese. Then, sprinkle with fresh thyme.
  3. Cut 10 strips of bacon in half. And roll each date inside of the bacon. Seal with a toothpick. Season with pepper, to taste.
  4. Bake at 400ºF for 25-30 minutes depending on how thick your bacon is.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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15 Superfood Bowl Recipes

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Superfood Bowl Recipes

You guys know that I love to eat meals that are quick, easy, and healthy. Insert superfood bowls. Most of the time I don’t make them look as pretty as all of the photos on FFF because when I’m hungry, I’m hungry, which means waiting 5 extra minutes to make it look pretty just isn’t in the cards 😛

Most of the ingredients I throw in my superfood bowls are whole ingredients that I have in the fridge that need to be used (ie: cooked quinoa, taco meat, roasted veggies, raw veggies, etc.). Often times you can catch me turning left-overs into a whole new superfood meal, as well! Thus, superfood bowls in all forms (breakfast, lunch, and dinner) are my jam. Throw everything in a bowl and boom chicka- you’ve got yourself a meal.

Need healthy recipe inspiration? Check out these 15 Superfood Bowl Recipes for different meal combinations for breakfast, lunch, and dinner!

So many other reasons to dig Superfood Bowl Recipes…

  • They’re great for meal prep
  • You can mix and match any ingredients
  • They are extremely kid friendly
  • There are endless options
  • Clean-up is pretty dang easy

Superfood Taco Bowl by Fit Foodie Finds

Need healthy recipe inspiration? Check out these 15 Superfood Bowl Recipes for different meal combinations for breakfast, lunch, and dinner!

Citrus Breakfast Bowl from half baked harvest

Need healthy recipe inspiration? Check out these 15 Superfood Bowl Recipes for different meal combinations for breakfast, lunch, and dinner!

Vegetarian Brown Rice Bowl from Fit Foodie Finds

Need healthy recipe inspiration? Check out these 15 Superfood Bowl Recipes for different meal combinations for breakfast, lunch, and dinner!

Pop it. like popcorn

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puffed buckwheat cereal

TGI WEEKEND.

Superbowl weekend!!!!

I have to admit, I am a terrible fan. I have watched almost zero football this season and it just so happens Rodgers and the boys are going to the Superbowl! I’m feeling some huge stats on the views of this game.

I guess you could say I am more excited about the fact that this weekend gives me an excuse to cook

haha. The sis and I have some deliciousness planned for tomorrow’s fiesta!

First. check this out.

That is homemade puffed cereal! I got the idea from Ashley who blogs at Edible Perspective. I never would have guessed that grains can pop, just like popcorn! This oober doober tiny grain is called Amaranth and I got it from Whole Foods. You also find it at your local co-op (I am not sure about chain grocery stores).

puffed buckwheat cereal

Here is a better perspective to see how small these guys actually are!

How to pop Amaranth?

So what you do…is heat a medium sized sauce pan to medium high heat (you don’t want it too high or it will burn). Make sure you have your lid ready because these babies go flying! I popped about 2T of Amaranth at a time. I shook the pot back and fourth to prevent burning, while the grains popped for about 15-20 sec (or until the popping abruptly comes to a stop). I burnt the first 4 batches…oops.

To add some flava flav to this puffed greatness, I mixed in ~1T carob powder and 1t cinnamon per every 1/3C of dry Amaranth.

You can make this into more of a trail mix by adding different nuts and dried fruit, or you can simply use it as a topping for oats!

puffed buckwheat cereal
puffed buckwheat cereal
puffed buckwheat cereal

Breakfast was 1/5C rolled oats, 1/5C oat bran, 1/2 banana, chia seed meal, and cinnamon. I topped this massive bowl of oats with 1/2 banana, peanut flour sauce, homemade peanut butter, raisins, and popped Amaranth!

Word on the street is that other grains pop just like Amaranth. I am going to have to test this out. Quinoa? Millet?

Speaking of Millet. I was at a local co op yesterday in St. Paul and I saw a bag of Puffed Millet Cereal, so I know it works! I also saw this…

Which as you can see, I purchased. Garbanzo bean flour. intriguing. I have been researching different recipes all morning. Mwwahahaha. Okay really, I’m like a 5 year old. Really I am. I had a little accident this morning. With my French Press.

As you can see, I am a terrible multitasker. Pooring + Photography = FAIL FAIL FAIL. Though I have mastered chewing gum and walking at the same time.

Okay! I am late for a date with the sister! We goin’ to get our yoga on at CorePower.

Have you ever used Garbanzo Bean Flour? If so, do you have any good recipes or ideas?

Who are you rooting for this weekend?

See more healthy recipes 

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