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Peanut Butter and Chocolate-Dipped Banana Smoothie Bowl

Peanut Butter and Chocolate-Dipped Banana Smoothie Bowl
Number of Servings
Serves 4
Ingredients

Peanut Butter Banana Smoothie

  • 2 ripe bananas, frozen
  • [q:1/4] cup creamy peanut butter
  • [q:1/2] cup dairy-free milk
  • [q:1/2] teaspoon ground cinnamon
  • [q:1/2] + [q:1/4] cup Ezekiel 4:9 Crunchy Cereal
  • 1 Tbsp chia seeds
  • Honey, for topping

Chocolate Dipped Banana Coins

Directions

Chocolate Dipped Banana Coins

  1. Line a baking sheet with wax paper or a silicone mat.
  2. Melt [q:1/2] cup dark chocolate using a double boiler method or in the microwave.
  3. One by one, dip a banana slice, place on the baking sheet, then sprinkle with Ezekiel 4:9 Crunchy Cereal
  4. Repeat until all slices are coated.
  5. Freeze for 15 minutes until ready to serve.

Peanut Butter Banana Smoothie

  1. In a blender, combine 2 frozen bananas, [q:1/4] cup peanut butter, [q:1/2] cup dairy-free milk, [q:1/2] tsp ground cinnamon, and [q:1/2] cup of Food For Life Ezekiel 4:9 Crunchy Cereal. Blend until smooth and creamy.
  2. Pour the peanut butter and banana smoothie mixture into a bowl.

To Serve

  1. Top the smoothie bowl with the Food For Life Ezekiel 4:9 Crunchy Cereal, chia seeds, and chocolate-dipped banana slices. Optional: drizzle honey on top.
  2. Serve immediately and enjoy!
Nutrition Info
824 Calories, 17 g Protein, 1 mg Cholesterol, 113 g Carbohydrates, 53 g Total sugars (20 g Added sugars), 20 g Fiber, 39 g Total fat (15 g sat), 228 mg Sodium, [nutrition:5] Vitamin B6, Magnesium, [nutrition:4] Iron, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Potassium, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin E, Folate

Peanut Butter S'Mores English Muffins

Peanut Butter S'Mores English Muffins
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat the broiler.
  2. Place English muffins on a baking sheet, cut-sides up. Divide peanut butter between them, then sprinkle evenly with chocolate. Top with marshmallows, pressing down on them slightly.
  3. Broil until chocolate is melted and marshmallows are browned.
Nutrition Info
479 Calories, 13 g Protein, 1 mg Cholesterol, 45 g Carbohydrates, 16 g Total sugars (14 g Added sugars), 9 g Fiber, 29 g Total fat (11 g sat), 196 mg Sodium, [nut:3] Iron, Zinc, [nut:2] Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin)

Peanut Butter Crunch Balls

Peanut Butter Crunch Balls
Prep Time
30 min prep time
Number of Servings
makes about 15 balls
Ingredients
  • 1 cup peanut butter 
  • [q:1/2] tsp Himalayan pink salt or sea salt
  • 2 cup pitted Medjool dates
  • 1 cup raw blanched peanuts, toasted* 
  • [q:1/4] cup cacao nibs**
Directions
  1. Process peanut butter, salt, and dates in a food processor for 1 minute, or until they form a sticky paste. 
  2. Add toasted peanuts and pulse for 30 seconds to 1 minute, depending on how chunky you want them to be. Add cacao nibs and pulse for 10 seconds more. 
  3. Roll mixture into about 15 balls and store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition Info
Per serving (1 ball): 245 Calories, 7 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 68 mg Sodium, [nutrition:2] Vitamin B3 (niacin),  [nutrition:1]  Vitamin B6, E, Folate, Magnesium, Phosphorus

Peanut Butter Truffles

Peanut Butter Truffles
Prep Time
10 min prep time + 1 hr chill time
Number of Servings
makes 18
Ingredients
  • 1 cup dry-roasted peanuts
  • [q:3 1/2] oz crunchy peanut butter
  • [q:1/4] cup raw honey or maple syrup
  • 1 Tbsp maple syrup
  • [q:1/2] tsp salt
  • [q:3 1/2] oz raw, dark chocolate, melted and cooled
Directions
  1. Place all ingredients, except melted chocolate, in a food processor or blender and pulse together until everything is combined.
  2. Line a tray with baking paper. Take about 1 tablespoon of mixture at a time and roll it into [q:1/2] inch balls.
  3. Dip each ball into melted chocolate, allowing any excess to drain off. Refrigerate balls until chocolate has set.
  4. Transfer to an airtight container and store in refrigerator or freezer. Truffles will keep for up to 2 weeks in the fridge or a couple of months in the freezer.
Nutrition Info
2 truffles: 253 Calories, 7 g Protein, 17 g Carbohydrates, 3 g Fiber, 18 g Total fat (5 g sat), 115 mg Sodium, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Folate, Iron, Magnesium, Phosphorus, Zinc

Holly's Peanut Butter Chocolate Chip Cookies

Holly's Peanut Butter Chocolate Chip Cookies
Ingredients
  •  1 cup Smart Balance Omega Plus Butter, softened
  •  1 cup Smart Balance Peanut Butter
  •  [q:1 1/2] cups pure maple syrup
  •  2 Tbsp brown sugar
  •  1 egg white
  •  1 tsp vanilla
  •  [q:2 1/2] cups all-purpose flour
  •  2 tsp baking soda
  •  [q:1/2] tsp salt
  •  2 cups chocolate chips
Directions
  1. Heat oven to 325 degrees.
  2. Mix all ingredients together except chocolate chips.
  3. Fold in chocolate chips
  4. Grease cookie sheet
  5. Make 1 inch size balls and space [q:1 1/2] inches apart on baking sheet
  6. Place cookie sheet in freezer for 15-20 minutes or until cookie dough is firmly frozen.
  7. Bake cookies for 15-20 minutes, or until golden brown.
Nutrition Info
1 cookie: 214 Calories, 3 g Protein, 2 mg Cholesterol, 26 g Carbohydrates, 17 g Total sugars (16 g Added sugars), 1 g Fiber, 11 g Total fat (4 g sat), 123 mg Sodium, [nut:1] Vitamin B2 (riboflavin)

African Peanut Soup

African Peanut Soup
Prep Time
30 minutes
Number of Servings
8
Ingredients
  • 3 cups low-sodium vegetable stock or water
  • 2 (15-oz) cans unsweetened coconut milk
  • 1 cup diced yellow onion
  • [q:1/2] cup diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 tsp seeded and diced hot chile pepper
  • 4 cups chopped sweet potato ([q:1/2]-inch pieces)
  • [q:1 1/2] cups chopped tomato ([q:1/2]-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 tsp sea salt, or to taste
  • [q:1/4] tsp ground black pepper
  • Pinch of cayenne pepper
  • 1 Tbsp wheat-free tamari or other soy sauce (optional)
  • 1 Tbsp Berbere spice mix*, optional
  • [q:3/4] cup creamy or crunchy peanut butter
  • 2 Tbsp finely chopped fresh cilantro
  • [q:1/2] cup roasted unsalted peanuts, for garnish
Directions
  1. Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add cilantro, stir well, and garnish with peanuts before serving.
  4. Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.
Nutrition Info
With vegetable stock: 481 Calories, 12 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 40 g Total fat (23 g sat), 723 mg Sodium, [nutrition:5] Vitamin A, [nutrition:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, Phosphorus, [nutrition:2] Vitamin E, Iron, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Folate, Potassium, Zinc

Yuri’s “No-Name” Berry Smoothie

Yuri’s “No-Name” Berry Smoothie
Ingredients
  • 2 cups of berries
  • 2 Tbsp hemp seeds
  • 1-2 Tbsp organic peanut/almond butter
  • 1 Tbsp maca powder
  • 250-500 ml almond milk
Directions

To prepare simply add all ingredients into your blender, whip them up, and enjoy!