Archives for the month of: November, 2015


To go along with this weeks star ingredient peanut butter, I made a noodle dish you can eat warm or at room temperature. It’s a quick and easy meal to make for dinner or lunch.


2 cups of whole wheat spaghetti or linguine cooked

1 cup frozen peas cooked

1 cup grated zucchini

1 cup carrots sliced into 1″ sticks

2 green onions sliced small

2 tbsp roasted chopped peanuts

3 tbsp natural peanut butter

4 tsp rice vinegar

2 tsp oil – vegetable or sesame

1 tbsp soy sauce

1/3 cup hot water


In a pot boil pasta until cooked. In a large bowl mix natural peanut butter, rice vinegar, oil and soy sauce. Slowly whisk in the hot water into the peanut butter sauce. Mix sauce into the pasta with peas, zucchini, carrots and onions. Top with chopped peanuts and serve immediately. Enjoy!







Muffins and Peanut Butter are the perfect combination. This muffin recipe uses honey and agave nectar instead of sugar.


1 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup chia seeds

2 bananas mashed

1/4 cup honey

1/4 cup agave nectar

1/2 cup greek yogurt

1 organic egg

2 tsp pure vanilla extract

1/4 cup milk – almond, soy, organic

3/4 cup natural smooth peanut butter, soy butter or pea butter


Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or line with silicone cups. Mash bananas until smooth texture and set aside. In a bowl mix bananas, honey, agave nectar, greek yogurt, egg, vanilla, milk and peanut butter. In a separate bowl mix flour, baking powder, baking soda, sea salt and chia seeds just until blended. Stir flour mixture into peanut butter mixture. Scoop batter into muffin cups. If you would like you can add 1/2 semi sweet chocolate chips to the batter. Bake for 20 minutes. Take out and let cool for 5 minutes and then transfer to a cooling rack for 10 minutes. Enjoy!



We love Stella and Dot Engravables and Charms.

The perfect gift for anyone, anytime of year!

For more information or to order click on:


My muffin of the week recipe is from nutrition_planet. These muffins are so moist and taste just as fresh the next day.


6 tbsp cocoa powder

1 cup whole wheat flour

1/2 cup spelt light flour

2 tsp baking powder

1/2 tsp sea salt

3/4 cup brown sugar

1 cup mashed avocados

1 1/2 cups water

1/2 cup cacao nibs or semi-sweet chocolate chips


Pre-heat oven to 350 degrees. Line and spray muffin cups or place silicone cups into muffin tray. Mash avocados in a bowl. Blend in a mixer avocado with water, vanilla extract and sugar. In a separate bowl sift fours, cocoa, baking powder and sea salt. Blend avocado mixture into dry mixture and then fold in cacao nibs or chocolate chips. Scoop batter in muffin cups. Bake muffins for 20 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack. Enjoy!

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