Foodie Friday: Southwestern Black Bean Salad

There are some nights where s’mores, wine, and popcorn are dinner. Last night was one of those nights and I have no complaints. I met up with the Tone It Up girls again for a bonfire night. The fire took a little while to get started, but in the meantime, the wine kept us quite happy. And once we got the fire roaring, the s’mores were flowing!

Tone It Up TIU SF Bonfire

Confession: This wasn’t our fire. We stole someone else’s for the picture. #firefail

Tone It Up TIUsf Bonfire

This was our real fire! Yay us!

Smores Tone It Up TIU

YUMMMMM!

I’ve been seriously craving some s’mores recently with all of the posts about s’mores cookies, ice cream, etc. so this was way past due! And there may or may not have been a second.. with banana. If only I could say this cured the craving. I think now I just want more! But it’s all about balanace, right? So that’s why I have a super healthy salad post today. Chococolate, marshmallows, and black beans.. why not?

Southwestern Black Bean Salad

Make 8 side servings

Southwest Salad Black Bean Edamame Corn

Ingredients
– 1 can reduced sodium black beans; drained & rinsed
– 1 cup edamame
– 1 cup corn [I used Trader Joe’s Frozen Roasted Corn]
– 3 roma tomatoes; diced
– 1/2 lime; juiced
– 1 tsp garlic powder
– 1/4 tsp cayenne pepper
– Salt & pepper to taste

Directions
Combine all ingredients in a large bowl and fold together until thoroughly mixed. Serve as a side, on a salad, as a dip, etc. and enjoy!

Southwestern Black Bean Edamame Salad

Nutritional Information
Per 1/2 cup serving

111 Calories  /  2g Fat  /  18g Carbs  /  5g Fiber  /  4g Sugar  /  6g Protein

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I don’t know how strange it is, but it certainly is good!

Food for Thought

Have you had banana s’mores before?
What’s your favorite s’mores combo?

Foodie Friday: Dark Chocolate Berry Protein Bites

It’s always bittersweet when I finish something, whether it’s a nut butter, protein bites, obviously anything else snacky. I hate to have the last of something, but that just means I get to experiment with new flavors! So when I finished my apple pie protein bites, rather than making more of the same, I decided to see what else was in the pantry. I noticed I have quite a bit of Dark Chocolate Dreams peanut butter. And you just can’t go wrong with chocolate and peanut butter, am I right? That’s a good place to start..

Dark Chocolate Berry Protein Bites

Makes 38 bites Dark Chocolate Berry Protein Bites Ingredients – 2/3 cup chocolate protein powder [I used PlantFusion] – 1/4 cup dark chocolate cocoa powder – 1/2 cup Peanut Butter & Co. Dark Chocolate Dreams peanut butter [You can sub another nut butter.. but why? ;)] – 1/2 cup canned lite coconut milk – 75 drops NuNaturals Cherry Vanilla liquid stevia – 1/4 cup dried goji berries [Dried cherries would be great too!] Directions In a large bowl, add all ingredients except the goji berries. Mix until everything is almost fully incorporated and then add the goji berries. Continue mixing until the granola is evenly distributed throughout. Depending on the protein powder and nut butter you use, you may want to add a little more coconut milk as you’re mixing. Using a 1/2 tbsp measuring spoon, measure out your bites and roll into balls. Place in an airtight container in the freezer. Dark Chocolate Berry Protein Bites Goji Nutritional Information Per 1/2 tbsp bite 32 Calories / 2g Fat / 2g Carbs / 0g Fiber / 1g Sugar / 2g Protein The stats are pretty darn close to my apple pie bites and they just happen to be the perfect pop-able snack before the gym or when your sweet tooth hits! My Bob’s Red Mill giveaway winner has been randomly chosen. Congrats to Cassandra P! Please email me at Brittany@BarrAndTable.com with your shipping information so you can get your prize!

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Food for Thought

What flavor combo do you want to see next?

Foodie Friday: Bob’s Red Mill Giveaway!

It’s always nice when you find a product that you love and the company turns out to be just as good as the product. Bob’s Red Mill is definitely one of my top favorite companies out there; their customer service is top notch and they have such a huge variety of products that I use on a daily basis.

Coco-Peanut Butter Protein Pancakes

The new go-to pancake around here.

Peanut Butter Jelly PB&J Yogurt Bobs Red Mill Granola Blue Diamond Blueberry Almonds

PB&J Yogurt Parfait

Apple Pie Protein Bites

These guys didn’t last long!

Daisy Cottage Cheese Oats

A little twist on my morning oats.

Banana Bread Granola

This didn’t stand a chance here either.

I think you get where I’m going with this.. so you’ll be pleased to know that I have yet another giveaway from my wonderful friends at Bob’s Red Mill!

Bobs Red Mill Honey Oat Apple Blueberry Granola Scottish Oatmeal

I really enjoyed changing up my oatmeal with these Scottish oats; they have a finer texture than rolled so it gave the oatmeal a much creamier consistency. I also really loved both of the granolas, but I think the honey oat was the favorite here. Sometimes simpler is better! And I always love when there are big and little chunks in my granola 😉

Want a chance to win your own package of oatmeal and granola?

Click here to enter!

Easy peasy 🙂 Hope you have a great weekend!

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Food for Thought

Which of these products are you most excited to try?

Disclaimer: I received a complimentary shipment of these Bob’s Red Mill products. All thoughts and opinions of the product are my own.

Foodie Friday: Coco-Peanut Butter Protein Pancakes

Have you entered my Pure Via giveaway yet?

Some might say I have a peanut butter problem. Personally, I think it adds character 😉

Peanut Butter Negativity

I don’t know the first place I saw this, and I’m sure you’ve seen it before, but it’s so true! I’m always looking to add more peanut butter into my diet and have been loving coconut flour pancakes.. coconut and peanut butter? The perfect pair.

Coco-Peanut Butter Protein Pancakes

Makes 1 serving of 4-5 pancakes

Coco-Peanut Butter Protein Pancakes

Ingredients
– 4 egg whites
– 2 tbsp coconut flour* [I use Bob’s Red Mill]
– 2 tbsp peanut flour* [I use Protein Plus]
– 1/4 cup coconut almond milk [I use Califia Farms]
– 1/2 tbsp baking powder
– 1 tsp cinnamon
– Pinch of salt

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Directions
Place a nonstick skillet over medium-low heat. Mix all ingredients together and use a 1/4 cup measuring cup to evenly distribute batter into 4 or 5 pancakes. Cook on one side until they start to bubble, about 2-3 minutes. Carefully flip and cook another 2-3 minutes until cooked through.

Plate up with your favorite toppings and enjoy!

I like to put a few slices of banana and peanut fluff [2 tbsp peanut flour + water + stevia] in between each layer and then drizzles the leftover peanut fluff on top.

Coco-Peanut Butter Protein Pancakes Fluff

Coco-Peanut Butter Protein Pancakes Stack

Coco-Peanut Butter Protein Pancakes Coffee

Nutritional Information
Per stack without toppings

182 Calories  /  5g Fat  /  8g Carbs  /  2g Fiber  /  5g Sugar  /  26g Protein

Talk about protein-packed! I hope you enjoy them as much I am. I even made an extra batch yesterday to eat on the way to the airport this morning. Speaking of airport.. Baltimore, here we come!!

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Food for Thought

What is your favorite kind of pancake?
Any big plans for the weekend?

 

Foodie Friday: All the Pork

A few weeks ago, I went to the store and bought 10 lbs of pork. For Nathan and me. Yep, all the pork.

It was pretty comical at the butcher’s counter. I told them I wanted to make a porchetta and would need pork tenderloin and enough pork belly to wrap around the tenderloin. They honestly looked at me like I was nuts. I pulled up the recipe on my phone and walked through the whole process with one of the butchers. There were text messages going back and forth with Nathan. There was a whole lot of “good lord, that’s a lot of pork!” I bit the bullet and bought the pork. I also promised pictures to the butcher the next time I was in the store.

In the end, it was absolutely worth all of the investment of time and money work that went into it. Not to mention we had tons of leftovers to enjoy over the past couple weeks. Don’t worry, it freezes well!

There were toasted and crushed spices.

Toasted Fennel Red Pepper

Mortar Pestle

There was scoring, rubbing, and wrapping.

Porchetta Wrapped

We let it sit uncovered in the fridge for about 24 hours. And then there was the cooking and slicing.

Porchetta Cooked

Porchetta

Porchetta Sliced

And after all of that, we finally dug in! We had it with porcini pasta the first night and Nathan has since made many, many sandwiches with the leftovers.

Porchetta Porcini Pasta

Porchetta Sandwich

He says the sandwich is definitely the way to go. He also made a rosemary garlic salt and garlic and crushed red pepper infused olive oil to drizzle and sprinkle on top. It’s legit. This was his baby and he did me proud!

We’ll definitely be trying this out again, possibly next time with a picnic roast. One thing I will note that is very important to follow in the recipe is to tenderize the pork belly. We didn’t have a tenderizer and unfortunately much of that delicious-looking skin was too tough to eat. Live and learn, right? Now go make some porchetta!

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Food for Thought

What has been your biggest food investment at home?

Foodie Friday: Apple Pie Protein Bites

Since making Lindsay’s PB coconut trail mix healthy bites a while back, I’ve loved keeping them in the freezer and popping a couple in the morning before my workout or throughout the day if I need a little something sweet. I’m not a fan of eating a full breakfast before a workout; something light does the trick when my stomach is grumbling! And even though they lasted a while, I recently ran out. The worst.

I loved them so much that I decided I’d try my own take on the recipe with some different ingredients I had in my pantry this time around. Musselman’s big cups and apple walnut granola? Boom. These babies were born!

Apple Pie Protein Bites

Makes 32 bites
Adapted from Peanut Butter Coconut Trail Mix Healthy Bites

Apple Pie Protein Bites
Ingredients
– 1/3 cup coconut flour* [I used Bob’s Red Mill]
– 1/3 cup almond meal*
– 1 scoop vanilla protein powder* [I used About Time Whey]
– 1/3 cup nut butter [I used PB&Co.’s The Bees Knees]
– 1/2 cup unsweetened applesauce [I used Musselman’s]
– 1 tsp ground cinnamon
– 1/2 tsp sea salt
– 1/4 cup Love Grown Foods Apple Walnut Delight granola

Directions
In a large bowl, add all ingredients except the granola. Mix until everything is almost full incorporated and then add the granola. Continue mixing until the granola is evenly distributed throughout. Depending on the protein powder and nut butter you use, you may want to add a little more applesauce as you’re mixing.

Using a 1/2 tbsp measuring spoon, measure out your bites and roll into balls. Place in an airtight container in the freezer.

*Note: you can use all coconut flour or almond meal but start with 1/4 cup applesauce and add more slowly. I wouldn’t use 100% protein powder as the texture will be off.

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

 

Apple Pie Protein Bites Love Grown Foods Granola

Nutritional Information
Per 1/2 tbsp bite

32 Calories / 2g Fat / 3g Carbs / 1g Fiber / 1g Sugar / 2g Protein

You should also note that Nathan not only told me he like these bites but thought they were “really tasty!” To which I said “great! Now that you like them, I’ll let you know there’s protein powder in ’em.” Ha. Got him! 😉

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Food for Thought

What is your favorite flavor combination?

Foodie Friday: Buffalo Bourbon Peanut Butter

A stressful week calls for a Friday cocktail, yes? How about combining that cocktail with a little peanut butter? Now we’re talking! I might have gone back for seconds, thirds, fourths.. you get the idea. That jar was definitely my friend yesterday. It was even broken out with dinner!

Nathan and I have really come to love bourbon recently. The oaky flavor is something that we both really enjoy and the caramel and vanilla notes really play well in desserts [remember my Bourbon Banana Cheesecake?]. My favorite dessert lately? Anything with peanut butter. So why not combine the two?

Buffalo Bourbon Peanut Butter

Makes eleven 2 tablespoon servings
Buffalo Trace Bourbon Peanut Butter

Ingredients
– 2 1/4 cups roasted, unsalted peanuts
– 1 tbsp bourbon [I used Buffalo Trace]
– 2 tsp honey
– 1/2 tbsp vanilla extract
– 1/2 tbsp sea salt

Directions
Place the peanuts in a high-power blender or food processor and give it a whirl until the peanuts really break down to almost a crunchy peanut butter consistency. Add in the rest of the ingredients and blend until totally smooth.

I found that because of the liquid added to the peanut butter, it didn’t come out quite as creamy as when I do plain nuts, but it is so good! I have a feeling this jar isn’t going to last too long at all.

Nutritional Information
Per 2 tbsp serving

140 Calories  /  11g Fat  /  5g Carbs  /  2g Sugar  /  2g Fiber  /  6g Protein

Buffalo Bourbon Peanut Butter

Cheers and happy Friday!

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Food for Thought

Have you ever made your own nut butter?
Is there another liquor you’d add to a nut butter?

Foodie Friday: Green Monster Protein Shake {No Protein Powder}

I haven’t been the only one around here recently that has been feeling the ramifications of our outings. A couple weeks ago, Nathan asked if I would make him a breakfast shake. Obviously I wanted to make sure it was something that would fill him up but since he’s not a protein powder fan, I wanted to make some adjustments to the typical recipes I find. I also wanted to sneak as many extra healthy ingredients in there as I could 😉

It just so happens, a few weeks ago my friends over at Kiss Me Organics asked if I wanted to review their Organic Matcha Green Tea Powder. One of my most favorite smoothies I’ve had was a matcha smoothie from a restaurant in Baltimore, so of course I jumped at the opportunity to make my own.

Kiss Me Organics Matcha Powder

If you’re not familiar with matcha, you should know that it has some wonderful health benefits:

  • Increased energy and focus
  • Increased metabolism
  • High in antioxidants
  • Improved skin health

Nathan had no idea how healthy I was trying to make him! This smoothie is the perfect combination of healthy fats, carbs, and protein. And he liked it! 😉

Green Monster Protein Shake [No Protein Powder]

Serves 1

Green Monster Protein Shake No Protein Powder

Ingredients
– Large handful of spinach
– 1/2 frozen banana
– 1/2 cup Greek yogurt [I use 2% Fage]
– 3-5 medium strawberries
– 1/3 cup pineapple
– 1 tbsp hemp seed
– 1 tsp Kiss Me Organics matcha powder
– 1/4 medium avocado
– 1 cup almond milk [I use Unsweetened Vanilla Almond Breeze]
– 3-5 ice cubes

Directions
Add all ingredients to your blender and whiz away!

Nutritional Information
Per smoothie

355 Calories  /  16g Fat  / 38g Carbs  /  10g Fiber  /  22g Sugar  /  20g Protein

I sometimes adjust the amount of fruit, specifically the pineapple and strawberries, depending on their sweetness. I’ve also used kale instead of spinach before, just a bit less since it can be bitter. It’s a great, refreshing way to start the day.

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Food for Thought

Have you ever tried matcha powder before?
Are you a fan of protein powder in your shakes?

*This post is sponsored by Kiss Me Organics but, as always, all thoughts and opinions are my own.

Foodie Friday: Skinny Spinach Basil Pesto

Have you entered my Peanut Butter & Co. giveaway?

For a couple of weeks I was on a serious cottage cheese kick. It started with my cottage cheese oats and didn’t stop there! It’s a great way to add extra protein to your favorite dishes and add a little extra creaminess too. I was really in the mood for a pesto-y kinda lunch but unfortunately it looked like the pesto in the fridge had seen better days. Whoops..  good thing we had everything I needed to whip up my own skinny-fied version.

Skinny Spinach Basil Pesto

Makes 1 serving

Skinny Spinach Basil Pesto

Ingredients
– 1/3 cup cottage cheese [I used low fat Daisy]
– 1/2 cup spinach
– 5-10 fresh basil leaves
– 2 tsp nutritional yeast*
– 1 tbsp lemon juice
– 1 tbsp pistachios
– 1 tsp McCormick Garlic Pepper Seasoning

Directions
Put all ingredients into a food processor and give it a whirl until smooth.

I tossed my pesto into a pan with zucchini noodles, roasted kabocha, and a filet of sole. Once it warmed up, the cottage cheese got extra creamy and melty. Just what I was looking for!

*Nutritional yeast can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Nutritional Information
Per single serving of pesto

113 Calories  /  5g Fat  /  8g Carbs  /  3g Fiber  /  3g Sugar  /  11g Protein

This reminds me, I really need to make this again soon! And with that, it’s about time I get myself ready for a relaxing wine country getaway with my husband of almost 1 year. Can’t believe how quickly time flies.

image

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Food for Thought

Are you a pesto fan?
Do you have any big plans for the weekend?

Foodie Friday: Peanut Butter Banana Protein Souffle Pancake

The other day, Nathan was looking for restaurants to try for breakfast during his mom’s visit and came across this amazing creation. Holy cannoli! I’m not usually one for ordering pancakes when we go out, but I seriously had to consider at least getting one for the table to try. Of course, then I couldn’t stop thinking about this amazing-looking souffle pancake. So much so that I was laying in bed that night thinking about ways to make a healthier version for breakfast the next day.

I mentally put a list of ingredients together and decided I needed to give it a whirl. I was so excited when it turned out so well and had to remind myself to slow down a few times because it was so good! Because of the whipped egg whites, this souffle pancake has a much lighter, fluffier texture than a typical pancake. And by using peanut flour over all-purpose flour, it adds an extra protein punch and a ton of extra flavor.

Peanut Butter Banana Protein Souffle Pancake

Serves 1

Peanut Butter Banana Protein Souffle Pancake

Ingredients
– 3 egg whites
– 1 egg
– 1/4 cup peanut flour [I use Protein Plus Peanut Flour]*
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 cup almond milk [I use Almond Breeze Unsweetened Vanilla]
– 8 drops liquid stevia [if using unsweetened peanut flour – I use NuNaturals Vanilla]*
– 1/2 banana; sliced

Directions
Preheat oven to 375°F and place a 10″ pan over medium heat. In a medium bowl, whisk the 3 egg whites until thick and white with stiff peaks.

In a separate bowl, add the rest of the ingredients except banana. Mix those ingredients together until well incorporated, then gently fold in the whipped egg whites. Be careful not to mix too much as it could deflate the whites. Spray the pan with cooking spray and pour your mixture in. Let the mixture set about 2 minutes before placing the banana slices on top.

Once the slices are placed on top, turn the burner off and place the pan in the oven. Let bake about 7-10 minutes until it is completely set. Remove from the oven and set aside for 1-2 minutes. Carefully slide the souffle pancake onto a plate and top with your favorite toppings. I just so happened to have a fresh batch of coconut cashew butter just waiting to be drizzled on top!

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Peanut Butter Banana Protein Souffle Pancake

Nutritional Information
Per pancake, without toppings

302 Calories  /  10g Fat  /  25g Carbs  /  7g Fiber  /  10g Sugar  /  34g Protein

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Food for Thought

Have you tried peanut flour before? Are you a fan?
How would you top your souffle pancake?