Homemade Peanut Butter

It's official.

I have taken my love for peanut butter to an entirely new level. 

I think I must elope.

The kind of peanut butter that fills the cracks of the heart completely is homemade. (Not hating on my other peanut butter boyfriend(s), but this new love deserves it's completely own league!)

Wait, homemade? Isn't that like, super impossible to do without all these crazy ingredients?

Ohhhh no. As long as you have a food processor, 5 minutes, peanuts, and some serious self control, you can make it in the comfort of your kitchen!

Calling all peanut butter lovers: Prepare yourself for a mind-blowing, foodgasmic, absolutely positively AH-mazing recipe that's as easy as (peanut butter) pie!


The only ingredient? A 16 oz jar of bag of peanuts (You can use plain, unsalted, salted, or any flavor of peanuts!)

Add the 16 oz of peanuts to the canister of your food processor. Dat's right, just the peanuts. No salt (even though you could if you wanted to), oil, sugar, or anything. Nuttin' but nuts! (See what I did there? That was punny!)

Peanuts are like a caterpillar. They are cute pre-blossoming stage, and beautiful when it transforms (peanut butter style)

Turn that baby on full power and watch it gooooo!

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Say it with me now. Weeeeeee!!

Stage one of the beautiful transformation. It almost looks like brown sugar! But better.

Now we're getting somewhere! Commence operation what looks like a peanutty pile of poop. A glorious pile of poop, I might add.

Good God. I just want to lick my screen right now, and I know you're using all your will power not to salivate over this.

I couldn't resist. How can one NOT zoom into this?! And yes, it's okay to start drooling now. 

And now, your peanutty paste has taken it's true shape. Creamy, honey-infused, makes you want to face plant into peanut butter. 

I poured mine ever so carefully into a mason jar, and of course added a cute little label! You can bet your booty that I scraped (maybe licked) that food processor canister clean. 

MINE. ALL MINE. (You don't have to tell me that my spoon is pretty friggin' amazebawls, I know.)


I don't know if I will ever go back to store bought peanut butter after making this. It's cheap, preservative-free, all natural, and WAY better than anything in the stores! 

Spread it on toast, bagels, fruit, eat it from the jar, or whatever your heart desires!


So what are you waiting for?! Take my word, from the peanut butter queen, that this is life changing. 


Homemade Peanut Butter

Yield: 12 oz of peanut butter

Total time: Under 5 minutes

YOU WILL NEED:

  • One 16 oz bag/jar/ect of peanuts (any kind! I used honey roasted for this batch)
  • Food processor (my new best friend)
  • Mason jar or sealed container

DIRECTIONS:

  1. Add the peanuts to the canister of a food processor and process on full blast until creamy and smooooooth like buttah for about 5 minutes. (You may need to stop periodically and scrape the sides of the canister if needed)
  2. The peanuts go through various stages, so don't think it's "not working" when you don't magically go from hard peanuts to a creamy paste in one minute! The stages include: crushed, crushed into what looks like brown sugar, to a thick paste, then to a "ball", and finally creamy.
  3. Process until you feel the peanut butter is at a consistency you desire. (NOTE: The peanut butter will be runny-like, but it's only from the heat the food processor motor produced from being on full power)
  4. That's it, folks!

You can store this peanut butter at room temperature, or in the refrigerator. It will keep for many weeks. I put the jar of peanut butter into the fridge immediately after it pouring into my mason jar just to thicken it up a bit. 

There are MANY variations, seasonings, spices, or flavorings you can add in do to make this your own. Some ideas you could try are:

  • Cinnamon, brown sugar, chocolate/white/butterscotch/peanut butter chips (any baking chips really, but I would pulse this in your food processor before incorporating), pumpkin/apple pie spice, dried fruit, ect. The possibilities truly are endless. 

And remember, peanut butter is love. Peanut butter is life. 

What's On My Plate?

You know, now that I think about it...that title really doesn't suit my eating habits very well. It really should say, "What's In My Bowl?", because in all honesty, 95% of what I eat is served in a bowl. Cuz' obviously you can fit more food in a bowl. 

I've gotten a lot of requests lately to post some of the things I would usually eat in a day. I eat a very balanced diet. I always go with the 80/20 rule. 80% clean, 20% crap. It irritates me when someone confuses "clean eating" with being "boring food". It's not like I sit around and eat cardboard all day for fiber. There are countless ways that you can make something that you'd think would be boring, into something totally mouthgasmic! Like right now for example, as I type this post to you all, I'm currently chowing down on a can of tuna.

Well whoop-dee-friggin'-doo, right?!

Oh no, this low sodium can of tuna has been transformed into a tuna salad, using fresh lettuce homegrown from my garden, and a serving of homemade pico de gallo! (That delish stuff that Taco Bell puts on their tacos!)

My taste buds are makin' love to this bro food. ♥


When you think of breakfast, you probably think of pancakes, waffles, baegls, baecon, and all those typical foods. When I think of breakfast, I think of meals like these...

CINNAMON. SWIRL. PROTEIN. PANCAKES. 

Oh and we can't forget about that glorious pool of peanut butter maple syrup! These babies have 40g of protein and 4g of fat (not including the syrup). These were thick, fluffy, and just to die for.

Cinnamon Swirl Protein Pancakes: (makes 1 serving of 7-8 small-medium pancakes)

Ingredients for pancakes:

  •                1 scoop Cellucor Cinnamon Swirl protein powder
  •              1/4 cup oat flour (I used Bob's Red Mill)
  •               1/4 tsp baking powder
  •              1 egg white
  •               1/4 cup nonfat vanilla greek yogurt
  •             2 tbsp unsweetened cashew milk (any milk would work)

Ingredients for peanut butter maple syrup:

  •           1/4 cup sugar free maple syrup
  •          1 tbsp your choice peanut butter (I used the Jif Whipps! brand, it's fluffier, tastes great, and is easier to melt)

Directions:

1.     Generously spray a skillet or pan with non-stick cooking spray (re-spray each time you re-load the pan with batter)

2.     Mix all ingredients together (be careful not to overmix, this mix will be on the thick side!)

3.     Drop by spoonfuls on pan and BE PATIENT while these cook. Let them rise!

4.     After your pancakes are done, pour the syrup in a small microwave safe dish with the tbsp of peanut butter in the dish and melt in the microwave for 30-45 seconds.

5.     Stir the peanut butter into the maple syrup

6.     Top your pancakes

7.     Devour and cry when they're over


 

If you're looking for a breakfast to keep you full till lunch or longer, this would be it!

Dark Chocolate Graham Oatmeal w/ Microwave Protein Cake

Ingredients for oatmeal:

  •                  1/2 cup old fashioned oatmeal (not the crap in the packets!)
  •                  1 tbs dark chocolate cocoa powder (I used Hershey's)
  •                  1 cup water
  •                  sweetener to taste

Ingredients for microwave protein cake:

  •               1 scoop whey protein powder (I used Body Fortress Chocolate Peanut Butter whey)
  •               2 tbsp dark chocolate cocoa powder
  •               2 tbsp sweetener
  •               1/4-1/3 cup your choice milk (I used unsweetened cashew milk)

Directions for oatmeal:

1.     Mix oatmeal with cocoa powder

2.     Add water

3.     Microwave for the instructed time on your oatmeal container (watch it in the microwave, it may overflow!)

4.     Add sweetener after it's cooked till you reach your desired taste

Directions for protein cake:

1.     Spray a coffee mug with non-stick cooking sray

2.     Add all ingredients into mug

3.     MIX MIX MIX! Make sure you really mix it up and get the bottom and sides. Be thorough! 

4.     Microwave for 60 seconds (also keep an eye on this in the microwave.

Ending directions: 

1.     Add protein cake on top of your oatmeal

2.     Top with a crumbled graham cracker and obviously a big ole' spoon of peanut butter. It gets all melty and mhmmm. 

I like to switch it up at breakfast. Some days I'll have a low carb english muffin topped with cream cheese, scrambeled eggs with greek yogurt and nuts, or for a breakfast on-the-go, a simple protein shake and peanut butter sandwich!


Lunch. Man, I really love lunch. Something about lunch foods has just always been my fave. Lunch is either super light for me, or incredibly heavy depending on my hunger level and workout I'm about to do.

Self explanatory. 

93% lean ground turkey on a bed of fresh spinach topped with fresh pico de galo which the recipe can be found at: http://m.allrecipes.com/recipe/35304/pico-de-gallo/?mxt=t06rda


I typically eat a lot of carbs and fats on leg day (100+!). I'll have peanut butter sandwiches, salads, protein bars, and really..anything that my heart desires! If I want something, I won't deprive myself of it. I'll make it fit in my macros! 


Dinner, supper, 3rd feast of the day, whatever you may call it. It's as important as all the other meals (and the one I usually take the prettiest pictures of).

A low carb dinner here! Roasted spaghetti squash topped with no salt added tomato sauce, edamame, and tilapia!

I definitely repeat this one a lot. Steamed broccoli, cauliflower, and carrots, grilled zucchini, a pita pocket stuffed with spinach and tuna, annnnnd a sweet potato with peanut buttah! (Don't hate on the sweet tater till you try that combo, and thank me after! ;) )

I transformed a serving of box macaroni and cheese by adding a bag of steamed veggies. Cheesy pasta and veggies?! Yes please! And don't even bother arguing with me that the shaped noodles don't taste better, because they do. End of story.

 

You know when you get one of those lean cuisine meals, and you're like..."that's it?!" Well that's when you add a bag of veggies for double the volume, double the nutrients, and quadruple the taste!


Ahhh, night snack. The time of day I look forward to as soon as I wake up. This is the meal where I usually eat that 20% of crap. I've become hooked on Emily Duncan's protein fluff bowls (em_dunc on Instagram), and eat them nightly!

Ingredients:

  • 1 scoop PE Science Select Protein (you CANNOT use regular whey powder for this recipe. You need either a casein blend or whey WITH casein blend, I reccommend the Snickerdoodle flavor!)
  • 1 tsp xantham gum
  • Small handful of sweetener
  • 1 cup cashew milk (almond milk works too)
  • 7-10 ice cubes

Directions:

  1. Put everything in a food processor or high speed blender
  2. Blend for 5+ minutes (This is SUPER important. The longer you blend it, the fluffier it is!)
  3. This will make 4-6 cups of pure fluff. It's AMAZING
  4. Top with whatever your heart desires! I topped the bowl above with pb2, peanut butter, strawberries, a Fiber One peanut butter cookie, and the new Jif fudge cookies!

Again, this is just a few example meals. I try to eat a wide variety of food. When I go into the grocery store, I'm still learning that it's okay for me to eat anything I want. That's the beauty of IIFYM. It has taught me that there are no bad foods and your body views all foods in terms of carbs, proteins, and fats. Like I always say, it doesn't mean I sit on my booty all day eating poptarts just because "it fits". I'd feel like crap too. There's really no better feeling than enjoying a fresh, healthy, home-cooked meal.

Actually, I lied. There is.

That first bite of a Ben & Jerry's pint. ♥