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!

Sprint 2 the Table

Food for Thought

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

What I Ate Wednesday #71: In the Kitchen [Recipe]

Since having more time to play in the kitchen, I’ve tried some pretty out-of-control recipes. I’ve also found that it’s nice to not have to rely on my packed salad or snack if I’m feeling something different when my stomach starts grumbling! In true WIAW fashion, I want to share yesterday’s eats and a fun recipe!

[Pre-Workout Snack]

FlapJacked Banana Nut Protein Muffin Tops

Perfect snack before my workout!

FlapJacked sent me some samples of their protein pancake mix. I tried the Banana Hazelnut pancakes on their own, but decided to play with the Buttermilk mix and one of their recipes that they sent along for muffin tops. I give you my Banana Nut Protein Muffin Tops! I don’t know about you, I can’t stand going to the gym hungry and this little bite [only 45 calories!] was perfect.

[Breakfast]

Banana Cinnamon Raisin Oatmeal A Loving Spoon Peanut Butter Coconut Cashew Butter Crunchy Quinoa Granola Iowa Girl Eats

Sliced almonds > whole almonds in granola. Dang. Good thing for nut butters!

My favorite, as always. Oatmeal with banana, my homemade coconut cashew butter, honey vanilla-bourbon peanut butter, and crunchy quinoa granola. I always look forward to this breakfast during my workout.. whatever pushes me to finish sooner, right? 😉

[Lunch]

STUFTmama No Grain Flatbread Kale Salmon Avocado

GIMME ALL YOUR VEGGIES!


I’ve been feeling the pizza thing lately so I decided to try STUFTmama’s No Grain Flatbread. While that was baking, I was sauteed up some mushrooms, kale, edamame, roasted corn, & a salmon patty [Trader Joe’s is the best]. I spread some of Nathan’s homemade tomato sauce on the flatbread, piled my veggies and salmon on top, and added some avocado. Delish!

[Dinner]

Paleo Spaghetti Squash Casserole Slim Sanity

Totally lived up to its hype!

So many people have been raving about the Paleo Spaghetti Squash Casserole that I had to give it a try. Nathan cooked with me last night and we whipped up something pretty fabulous! We used 1/4 lb beef chorizo and 3/4 lb turkey.. tons of flavor! We also added a bunch of extra veggies and it ended up making 8 servings.. although there are only 5 left haha! This is definitely a recipe you might see on the blog in the future.. we’re going to have some fun with it next time.

And as usual, I finished my day with an apple.. but I’m pretty sure you know what that looks like 😉 Now onto the fun stuff..

Banana Nut Protein Muffin Tops

Makes 26 muffin tops

Banana Nut Protein Muffin Tops
Ingredients
– 1 cup FlapJacked Buttermilk Protein Pancake Mix
– 2 medium bananas; mashed
– 2 egg whites
– 1/4 cup unsweetened vanilla almond milk [I use Almond Breeze]
– 1 tbsp ground cinnamon
– 1/4 cup roasted macadamia nuts; chopped
– 1/4 cup raisins
– 1/4 cup dark chocolate chunks

Directions
Preheat oven to 350°F and line baking sheet with parchment paper or silpat.

In a large bowl, mix all of the ingredients. Using a tablespoon, drop the batter onto the baking sheet. Bake for 11-13 minutes until golden brown.

I love that these little guys are so light and fluffy from the pancake mix!

Nutritional Information
Per 1 muffin top

45 Calories  /  1g Fat  /  7g Carbs  /  3g Sugar  /  1g Fiber  /  2g Protein

Sprint 2 the Table

Food for Thought

Have you tried any of these recipes from the other bloggers?
Have you ever baked using a pancake or waffle mix?