PB&J Pie Parfait {Recipe ReDux}

Oh, hiiiii there! Long, loooong time, no talk. I knew I’d make it back here one of these days. It’s been an interesting and exciting past month around these parts. I’ve happily started to find a groove with my schedule, had a great trip home, spent some time with my favorite little girl [.. and the rest of my family], and spent some QT with the hubs.

Jilly Bean Brittany Piano

Playing piano with my girl.

Jilly Bean Brittany

Learning colors.

Mom Dad Nathan Brittany Baltimore Orioles

Happy to go to an Orioles game with 3 of my favorite people!

Tilden Regional Park Nimitz Trail

During Nathan and my 8 mile hike on Nimitz Trail.

One of my favorite things to do with Nathan is take a walk to the farmers’ market every Saturday. The fruit we’ve been getting lately has been out of this world and I knew I had to put some of it to good use for this month’s Recipe ReDux.

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

This dessert came together in just a matter of minutes and is the perfect single-serving size. And the best part? Aside from the peanut butter, of course, is the secret ingredient, chia seeds. They serve as a thickener for the filling and are also a great source of Omega-3 and Omega-6 Fatty Acids, protein, nutrients that help support bone health, such as calcium and magnesium. Happy dessert-ing!

Single Serving PB&J Pie Parfait

Serves 1
PB&J Pie Parfait | Barr & Table

Ingredients

  • 5 mini or 1 1/2 regular Reese’s Oreos
  • 3/4 tsp coconut oil
  • 1/2 cup unsweetened cashew milk
  • 1 tbsp chia seed
  • 1 tbsp peanut butter
  • 2 strawberries; sliced

Directions

  1. In a food processor, combine the cashew milk, chia seed, and peanut butter. Set aside in a small bowl for 1-2 hours and allow to thicken.
  2. After the peanut butter mix has thickened, place the Oreos and coconut oil in a food processor and blend until they come together.
  3. Press 1/3 of the mix into a small glass and top with 1/2 of the peanut butter mixture and 1/2 of the strawberry slices.
  4. Sprinkle another 1/3 of the Oreo mix on top with the other 1/2 of the peanut butter mixture and the other sliced strawberry.
  5. Sprinkle the remaining Oreo mix on top and dig in!

Nutritional Information
270 Calories / 18g Fat / 21g Carbs / 7g Fiber / 7g Sugar / 9g Protein

Food for Thought

What is your favorite pie?

The Great Peanut Butter Cup Debate

Have you entered my LÄRABAR giveaway yet?

Another relaxing weekend is in the books. Friday night involved some serious curly fry consumption and it really hit the spot!

Barneys Burgers Curly Fries

Except I took a picture after we were 75% through them..

We had dinner at Barney’s and since I’m not a burger gal, I went with the salmon burger. Unfortunately this might be one of the only places that I’ve come across a frozen patty since moving to California. That didn’t stop me from eating the whole thing, but it made the curly fries that much better!

Saturday was super slow. We started our day at the Oakland farmers’ market and took a nice long stroll around the city. We ended up at Ike’s for lunch; they’re known for their huge sandwiches and it was no joke. We both could only finish half of our sandwiches before heading to the Sierra Nevada Torpedo Room. Because as I said before, it’s not a weekend without beer!

Sierra Nevada Torpedo Room

Sunshine and beer. What more do we need?

Tastings are always the best when we want to try everything on tap! This might also have something to do with our demolishing of the sandwiches after we got home. And my nap. It was a good nap!

Yesterday was also pretty slow; we took a little run over to Farley’s for breakfast. Nathan is just starting to run so of course my thought for distance goals involves different places we can run to for breakfast. Always thinking about the food! Post-breakfast I went to the grocery store to stock up for the week and made a pretty exciting find.

Reeses Butterfinger Peanut Butter Cups

PEANUT BUTTER CUP SHOWDOWN!

I’d heard about the Butterfinger Peanut Butter Cups a few months ago but hadn’t seen them before. We already had some Reese’s at home so I figured we needed to do the taste test. The obvious differences are that the Reese’s comes in a wrapper and the Butterfinger is more squared off. I also noticed that the Butterfinger cup is a little thinner.

Reeses Butterfinger Peanut Butter Cups Cutup

Team Reese’s or Team Butterfinger?

The results are in. I’m still 100% Reese’s and Nathan votes Butterfinger. Honestly, I feel like the Butterfinger cup was pretty darn similar to a regular Butterfinger bar. I wasn’t a fan of the crunch and much prefer the creamier texture of the Reese’s. Nathan’s always been a Butterfinger guy so that’s his excuse. I guess I’ll accept it. I also took a poll on Instagram 🙂

I washed my peanut butter cups down with my favorite vegan salad around—the wilted kale salad from Source. The salad comes with sauteed mushrooms, caramelized onions, avocado, & house dressing. I also added “cluck” on top to make it even more filling.

Source Mini Wilted Kale Avocado Cluck Mushrooms Onions

Holy cluck!

And we finished off the weekend with more caramelized onions. This time on a killer cauliflower crust pizza with pesto, balsamic onions, ground turkey, and smoked mozzarella. Holy. Cannoli. We win!

Cauliflower Crust Pizza Pesto Balsamic Onions Turkey Smozed Mozzarella Basil

Best. Combo. Ever.

Weekly Meal Plan

There weren’t many sales this week and since we’ve been stocking up on leftovers, we’re going to be cashing in. If you’re looking for meal plan help, shoot me an email.

MondayVietnamese Chicken, Avocado + Lemongrass Spring Roll Salad With Hoisin Crackers
TuesdayPork Tenderloin with Chipotle-Cranberry Sauce & Brussels Sprouts with Quinoa & Cranberries
Wednesday – Leftovers
ThursdayShish Tawook (Grilled Chicken Skewers) with Roasted Garlic Avocado Mayo, Garlic Parmesan Fries, & roasted asparagus
Friday – Out!
Saturday – Leftovers
Sunday – Leftovers

Food for Thought

Regular or curly fries?
Team Reese’s or Team Butterfinger?

Foodie Friday: Pancake Variations

It’s clearly been a week of pancakes. These pancakes are delicious and I love the stats.. you can’t beat 350 cals, 35g protein, and 15g fiber! I’ve had far too much fun playing with the flavor combos [ok, not really too much fun..] so I wanted to share a couple successes.

It all started with the original..

Peanut Butter ‘Cake’ Coconut Flour Pancakes

via Dashing Dish

Makes 6-7 pancakes for 1 serving

Peanut Butter 'Cake' Coconut Flour Pancakes - Dashing Dish

Peanut Butter ‘Cake’ Coconut Flour Pancakes – Dashing Dish

Ingredients
– 5 tbsp coconut flour
– 1/4 tsp baking powder
– 2 tsp peanut butter or 2 tbsp peanut flour [I chose peanut flour]
– 1-2 pkts stevia or sweetener of choice [I used 16 drops of liquid stevia]
– Pinch of salt
– 7 egg whites
– 1/4 – 1/2 cup water

Directions
Place a pan over medium heat. In a medium size bowl, mix all ingredients together except the water. As they all come together, slowly add the water a little bit at a time until a thick batter forms. Spoon about 1/4 cup of batter into the pan per pancake and cook until they become a little bubbly around the edges. Flip the pancakes and cook through.

In between each pancake and atop of the stack, I covered them with more peanut fluff [1 1/2 tbsp peanut flour, ~3 drops liquid stevia, and water] and a little granola.

Next up came the Banana Coconut variety. These look beautious but the flavors need a little work. I’ll report back soon 😉

Banana Coconut Coconut Flour Pancakes

Banana Coconut Coconut Flour Pancakes

Then I knew it was time to go for pumpkin.

Pumpkin Coconut Flour Pancakes

Pumpkin Coconut Flour Pancakes

Pumpkin Coconut Flour Pancakes

Ingredients
– 5 tbsp coconut flour
– 1/4 tsp baking powder
– 1/4 cup pumpkin [NOT pumpkin pie filling!]
– 1 tsp pumpkin pie spice

– 16 drops of liquid stevia
– Pinch of salt
– 7 egg whites
– 1/4 – 1/2 cup water

I swapped out the peanut butter for pumpkin and added some pumpkin pie spice and it was fabulous! I also topped [and layered] these with pumpkin peanut fluff [1 1/2 tbsp peanut flour, 2 tbsp pumpkin, ~4 drops liquid stevia, pumpkin pie spice, and water] and of course a little granola.

My final flavor of the week involved some of my absolute favorite flavors in the world!

Reese’s Coconut Flour Pancakes

Reese's Coconut Flour Pancakes

Reese’s Coconut Flour Pancakes

Ingredients
– 5 tbsp coconut flour
– 1/4 tsp baking powder
– 2 tbsp dark chocolate cocoa powder
– 16 drops of liquid stevia
– Pinch of salt
– 7 egg whites
– 1/4 – 1/2 cup water

This time, I swapped in the cocoa powder and topped/layered with regular peanut fluff and a sprinkling of granola.

To say this was a good breakfast week would be an understatement! Time to load up on eggs again and get back to work 😉

Sprint 2 the Table

Food for Thought

What is your favorite flavor combination?

What strange but good combinations can you come up with?

Have you ever had coconut flour pancakes before?

What I Ate Wednesday #52: Another Birthday

Oh hi there, friends! It’s been a while, huh? Sorry about that.. life has been crazy the past couple weeks and I’ve been gathering all of the pieces.

Speaking of crazy, I can’t believe it’s already September! Here I am with my birthday edition of WIAW and it’s only 2 weeks late 😉 I happened to have found myself in Florida on my birthday and even though we already had plans at home,  we quickly adapted and I had quite a tasty day. Not to mention, I was also with a bunch of family that I don’t often get to see; it was so nice to spend the day with everyone!

First and foremost, I want to wish a HUGE congrats to Jenn and her husband on the birth of their baby girl! So happy for you two three!

Birthday Lunch with the Fam!
Last time Nathan and I were in Florida, just a month earlier, we found a fabulous Vietnamese restaurant. This time, we wanted to try out another place to compare, so we dragged my family. How could they say no? It was my birthday! 🙂

It was pretty entertaining watching everyone, including my Grandpa, trying to figure out the menu. Good thing there are always descriptions in English and lots of pictures!

Gramps <3

Gramps ❤

I just can’t get behind pho in the summer so my go-to has been the grilled pork vermicelli bowl. This pork was more of a sausage as opposed to the flat, grilled pork. It wasn’t my favorite vermicelli bowl, but it was still darn tasty! And of course I asked for extra crushed peanuts!

Grilled Pork Vermicelli Bowl

Grilled Pork Vermicelli Bowl

Snack Time!
After lunch, we dragged the youngins [otherwise known as the cousins and my parents] over to one of our new favorite breweries in Florida, Funky Buddha. I got a Cucumber Jones, a cucumber and basil infused wheat ale. I absolutely loved it! It was so refreshed and delicious.. I just wish I could get more of it!

Cucumber Jones Wheat Ale

Cucumber Jones Wheat Ale

Appropriately fuzzy, right? 😉

Dinner
In the spirit of trying new restaurants, Nathan took me to a tiny Indian restaurant that seats about 10 people. It was a very “no frills” kind of restaurant; they even served the food in to-go containers. Works for us!

I went for the grilled tandoori chicken and Nathan, who was feeling something extra spicy, ordered the chicken vindaloo. When you order, they ask you to give a rating, 1 though 10, for how spicy you want your sauce. He ordered a 7 and it was definitely up there!

Tandoori Chicken

Tandoori Chicken

Spicy Chicken Vindaloo

Spicy Chicken Vindaloo

The food was so flavorful and the portions were very generous. We will definitely be returning!

Birthday Dessert
FROYOOOOOOOOO!! Seriously, it’s all I wanted. We located the nearest Yogurtland and I absolutely loaded up! It was perfect.

Yogurtland Birthday Froyo

Yogurtland Birthday Froyo

And to top it all off, I ended my trip with a run [in exhausting humidity] with this view.

Sunrise Florida

Food for Thought

Do you prefer to go to a fancy restaurant for your birthday or would you rather keep it casual?

What is your favorite dessert?

Guest Post: Carrots ‘N’ Cake 10 Tasty Cookie Recipes

If you don’t know Tina from Carrots ‘N’ Cake, you should really get on that! Her blog is one of my faves to read daily. She posts so many awesome recipes, workouts, and pictures of her adorable pug, Murphy! You may recognize the name from my many shout outs to her Sweet Breakfast Scramble that I couldn’t enough of! I’m so glad to be featuring Tina in today’s guest post and I hope you love all of these mouth-watering cookie recipes as much as I do!


Hi! My name is Tina, and I blog at Carrots ‘N’ Cake.

Tina Haupert Carrots N Cake

CNC is where I share my love for healthy living by documenting my meals and workout (and photos of my pug). While I try to pack the most nutrients possible into each meal, I have a number of favorites that are not necessarily “healthy,” but are still delicious and fun to eat. If eaten in moderation, I believe that the “bad” foods can be part of a well-balanced diet. With that said, here are ten of my favorite cookie recipes. Hopefully, you will love them as much as I do!

Carrots N Cake Cookie Recipes

3-Minute Oatmeal Raisin Cookie

Banana Oatmeal Chip Cookies

Butterscotch Chip Cookies

Cherry-Walnut Almond Flour Cookies

Chewy Cherry Oatmeal Cookies

Gluten-Free Carrot Cake Cookies

Gluten-Free Trail Mix Cookies

Loaded Pumpkin Cookies

Reeses Pieces Peanut Butter Cookies

Salted Oatmeal Chocolate Chip Cookies


Thanks again to Tina for sharing these delicious recipes!

Food for Thought

What’s your favorite go-to cookie recipe?