It’s available at your regular grocery store, so get in the car, buy a couple of jars + make one [or all!] of these PB2-lovin’ recipes.
FOR THE CHAARG GIRL ON THE GO//
PB2-COVERED FROZEN BANANAS
Ingredients — 2 tbsp PB2 + 1 Banana + 2-½ tbsp Water
1] Mix PB2 + water in a bowl [if mixture is too runny, add more PB2 + vice versa].
2] Cut banana into bite-sized pieces + dip each piece into the PB2 mixture.
3] Place the PB2-covered bananas on wax paper + throw them in your freezer for about 2 hours or until frozen.
4] Eat while reading the CHAARG blog : )
*serves one, makes three bites
Ingredients — 5 tbsp Quick-Cooking Oats + 2 tbsp. PB2 + 1 tbsp. Chocolate Chips + 1 tbsp Honey + 1 tsp Vanilla Extract + 1 tbsp Water
1] Place all ingredients into a bowl.
2] Mix well.
3] Roll dough into balls + place in a covered container in the fridge.
4] Once chilled, EAT + REPEAT!
VANILLA PB2 OATMEAL
Ingredients — 1/3 cup Steel Cut Oats + 1 tsp Vanilla + 2 tbsp PB2 + 1 cup Water + Fruit [your choice!] + dash of Cinnamon
1] Put the water in a pot + place it on the stove to boil. While waiting for the water to boil, cut up the fruit + set it aside in a bowl.
2] Once boiling, add the steel cut oats + reduce the stove to medium heat.
3] Stir oatmeal occasionally, leaving it on the stove for about 5 min or until the oats are at your desired consistency.
4] Stir in the vanilla + PB2 – adding a little bit more of water if you don’t like thick oatmeal.
5] Add it to the bowl with fruit, throw on some cinnamon + enjoy!
PAD THAI WITH PB2 SAUCE
Peanut Sauce — 6 tbsp PB2 + 8 oz Chicken Broth + ½ tbsp Sriracha + 1 ½ tbsp Honey + 1 ½ tbsp Low Sodium Soy Sauce + 1 tsp Ginger + 1 tsp Cornstarch
Stir Fry — 1 cup Spaghetti Squash + 1 tbsp Olive Oil + 8 oz Extra Firm Cubed Tofu [or your choice of protein] + 2 tsp Cornstarch + 2 cup Broccoli Slaw + 1 cup Bell Pepper + 1 cup Snap Peas + Cilantro [chopped]
1] Whisk together PB2, chicken broth, sriracha, honey, soy sauce + ginger.
2] Bring to a boil while stirring constantly.
3] Once boiling, reduce to medium heat + sprinkle cornstarch over top.
4] Whisk for about five minutes or until sauce thickens.
5] Remove from heat + set aside.
1] Pierce the spaghetti squash with a knife – poking holes in each of the sides.
2] Place entire spaghetti squash into a bowl with water + place into the microwave.
3] Cook spaghetti squash in the microwave turning it every couple of minutes [total time depends on the size of the squash — you’ll know it’s done when you can easily cut it].
4] Cut open the spaghetti squash. Remove the seeds. With a fork, scrape out the spaghetti-like strands + set aside.
5] Place a large skillet on the stove w/ olive oil.
6] Coat tofu in cornstarch [we threw ours in a Ziploc bag + shook it a couple of times].
7] Lay the tofu in the pan + flip once it begins to brown.
8] Once it’s browned, throw in the broccoli, pepper, snap peas + cilantro.
9] Pour about ¼ cup water in the pan + let the veggies sauté for a few minutes.
10] Once the veggies are tender, add the spaghetti squash to the pan.
11] Pour the peanut sauce on top + serve to all of your favorite CHAARG girls.
+Grace [@gm.inchaarg], Kent CHAARG