Have you heard about the unique low-fat peanut butter, that's full of peanut-y goodness, comes dehydrated & has 85% less fat calories than traditional peanut butter? It's called PB2 & it's an amazing product ~ I'm totally in LOVE! Check out ~ the Bell Plantation company website ~ they give you the scoop on how they make this incredible food. It's got the full taste of creamy peanut butter ~ all you have to do is add water to the dehydrated peanut butter powder, mix it up & you're good to go. I've been adding a bit of extra water to the mix & letting it sit overnight in the fridge. I think it gives the peanut flavor a chance to get even richer, it makes more & it's still plenty thick enough for spreading ~ gotta love that! It's like getting almost double the amount for the same calories ~ Yeah, baby!
I'm so glad that several of the blog readers told me about this wonderful peanut butter. Thank you, guys!! I ordered mine from Amazon, (I looked around & found they had the best price/free shipping) one of each ~ original & chocolate. I've been having fun trying both styles in recipes & have been eating it all sorts of ways... starting with just a spoon. :)
Another blog reader shared how she enjoys it in her smoothie, so I had to include it in one of mine, too. Thanks so much for the inspiration, Becky! :)
PB2 Chocolate High Protein Smoothie
serves one
Ingredients
- 1 cup non-fat milk (or your favorite milk/nut milk)
- 2 Tbsp PB2 Chocolate or Original (or more to taste :)
- 1/2 Tbsp unsweetened cocoa powder (or more to taste)
- 1 scoop vanilla whey protein powder (or your favorite kind)
- 1/3 cup frozen banana slices
- 1 tsp vanilla extract
- 1 packet Equal or sweetener of choice (or to taste)
- 6 ice cubes
Instructions
Blend all together until smooth & frosty ~ Enjoy!
Looks awesome! Question: how do you freeze your bananas? Sliced, whole, with or without peel?
ReplyDeleteI peel the banana, make them into about 1/2 inch slices & then freeze the slices in a single layer, on a plate ~ when they're all frozen, I put them in a gallon bag & use them as needed. That way they don't clump together.
DeleteIf I'm feeling lazy, I'll skip the 'freezing on a plate' step & the slices just go right to the gallon bag, laying in as much of a single layer as I can get them. Only problem is that they tend to clump-up a bit that way. So then I spend time breaking them apart before they go into the recipes. So I either spend the extra time prepping or before right before using. :)