peanut butter

Eating NZ In Japan

As you may or may not know, my parents visited me recently here in Japan. And, they brought an entire SUITCASE of food just for me! OK, and maybe some for my friends… The funniest thing they managed to get through was goat’s cheese! I couldn’t believe it! 1.How does Japanese immigration allow that? and 2.How did it not go off?! As in become mouldy not beep beep in the sensor. Cheese don’t do that. Anyways, I won’t complain. I have been eating NZ in Japan. Today I had a smoothie bowl made with ViBERi blackcurrants and topped with Pic’s Peanut Butter. I ate it by myself on the grassy patch in the centre of my apartment complex and though highly optimistic, I/it did not lure any boys to the yard.

In a food processor, simply blend the following until smooth and creamy:

1 large frozen banana
1 cup freeze-dried or frozen ViBERi blackcurrants.
3/4 cup milk of choice (I used unsweetened almond)
1 tsp pure maple syrup (optional)

Finish with a large dollop of Pic’s Peanut Butter and whatever else your heart (and stomach) desires. I used fresh banana, chia-seeds, shredded coconut, macadamia nuts, more blackcurrants and raw almonds.

Fancy Bananas

Today is White Day, a Japanese FEMALE exclusive Valentine’s Day, if you will. So to celebrate myself, I took the time to assemble these fancy bananas for my breakfast. Self love 101!

All natural nut butter, pumpkin seeds, sunflower seeds, walnuts, slivered almonds, raisins and unsweetened dedicated coconut! Surprisingly filling ^.^

peanut butter and banana overnight oats

Sometimes I spend my evenings out and about and sometimes I am so completely alone in my little apartment in the middle of nowhere surrounded by bears, snakes and deer – which is okay because I use that time to update my blog (insert smiley face here) and make breakfast, 8 hours earlier than it need be made!

If you like peanut butter and banana then I guarantee you’ll love this. Not only is it packed with various super nutritious ingredients, it is also naturally free from gluten (if you use gf oats), dairy and refined sugar.
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3/4 cup oats (use GF if gf)
1 cup unsweetened almond milk
1 tbsp chia seeds

1 banana
1 tbsp honey
2 tsp all-natural peanut butter

Combine the oats, milk and chia seeds first.

Then mash the banana into the oat mixture.

Lastly, mix through the honey and peanut butter.

Refrigerate in a covered container overnight.

Enjoy with a crunchy topping, nuts/seeds/granola. I used walnuts.

I walked 21.2km for this gelato

There are as many ice-cream/gelato places in Auckland as there are people and there are a lot of people here, especially in comparison to CHCH. Fortunately, Mother Nature has been in a delightful mood during my little Auckland adventure, kindly turning up the dial on ‘ice cream weather’ to maximum. Now, I’m not the type of gal to indulge in any old ice-cream. Yes, there’s several Kapiti joints around but I can get that back home from the supermarket and the same goes for the million Movenpick outlets. But the homemade gelato from St. Heliers Bay Cafe & Bistro, now that’s worth walking 21.2km for (round-trip). Yesterday, my best friend Natasha who resides in the City of Sails (Auckland) and I walked from the CBD to St Heliers Bay. The journey was tedious. Our legs were sore, our chests were sun-burnt and our throats were dry but we eventually made it and oh boy was it worth it. Sorry, I already said that didn’t I? Natasha ordered two scoops of coconut which for the life of me I.just.could.not.comprehend – I mean, who the hell orders two of the same flavour?! Nevertheless, she reasoned she had never come across coconut ice-cream, always sorbet and because it was just that delicious. I chose peanut butter gelato and berry sorbet after literally trialing every single flavour (I hope you accept my sincerest apologies dear lovely lady behind counter) which tasted exactly like a peanut butter and jelly sandwich except cold, creamy and smooth! Ahhh my mouth is watering just thinking about it. The Gelato at St Heliers Bay Cafe & Bistro is made daily from fresh and wholesome ingredients which completely reflects in the way it tastes. No other words are needed. Just go smoosh your faces into it! X

The most deliciously moist (gross word, i know) vegan peanut butter cookies

1 banana
1 cup all natural peanut butter (smooth or crunchy it don’t matter!)
1 1/2 cups almond meal
1/4 cup coconut oil (melted)
6 pitted medijool dates
2 heaped tsp honey (maple syrup if vegan)
2 tbsp almond milk
1 tsp vanilla extract
1 tsp baking soda

Preheat oven to 170 degrees

Place all ingredients in a food processor and whizz until a sticky dough is formed

Place spoonfuls of mixture onto a lined baking tray

Using the back of a spoon, press down on each dough blob in order to slightly flatten (hot tip: wet spoon to prevent sticking)

Bake for 10, maybe 11 minutes or until nice and golden

Non of this “let cool completely” shit, nom nom straight away but be careful not to burn yourself!

Best enjoyed with a glass of milk whilst blobbing on sofa, sporting stretchy pants and watching old (yet golden) reruns of FRIENDS.

*refined-sugar free

Peanut Butter and Jelly Smoothie Bowl

This peanut butter and jelly smoothie bowl is so damn delicious that I won’t even force you to read through some sentimental bs about my feelings/family/day before I share it with you.

In a food processor, simply blend the following until smooth and creamy:

1 frozen banana
1 cup fresh or frozen mixed berries
3/4 cup almond milk
handful of oats (use GF variety if GF, well duh)
5 raw almonds
1 tsp pure maple syrup (optional)

Finish with a dollop of all-natural peanut butter and whatever else your heart (and stomach) desires – homemade granola, fresh raspberries and strawberries for moi (just call me Captain Obvious).

*refined-sugar free

Peanut Butter And Banana Smoothie Bowl

I wonder if it’s possible to get through summer on a purely smoothie bowl diet…

So what’s so special about this one? Apart from it’s yum-factor, it’s secret ingredient is probiotic yogurt.

Probiotics are beneficial to our overall health in many ways. Some of which include:
-Supporting healthy gut flora, which boosts immunity, and helps assimilate nutrients that nourish skin, hair and nails
-Aiding digestive function, which remedies excess gas and bloating
-Encouraging better elimination, taking a significant burden off of our skin.

2 frozen bananas
1/2 cup unsweetened probiotic yogurt (dairy-free versions available)
1/4 cup milk of your choice
2 tsp all-natural smooth peanut butter
2 tsp ground LSC (linseed, sunflower and chia seed)
1 tbsp soft oats (gluten-free available)
1 tsp honey 

Simply blend all ingredients in a food processor then top with whatever your stomach desires!

Sorry to state the obvious but if you’re blind wondering, this one’s topped with coconut chips, chopped peanuts and fresh berries.

What’s Up Buttercup? (A Healthy Peanut Butter Cup Recipe)

I love re-creating “healthy” versions of my favourite “naughty” foods, mostly because I find satisfaction in proving to myself and others that living a healthy lifestyle doesn’t necessarily mean giving up your favourite treats! This fingerlicking (literally) peanut butter cup recipe is naturally free from gluten, dairy and refined sugar, AND it’s a personal favourite.

Bottom layer:
1/4 cup all natural smooth peanut butter
1/4 cup raw cacao powder
1/2 tsp pure vanilla extract
2 tbsp raw honey
2 tbsp coconut oil (melted)

Top layer:
1/4 cup all natural smooth peanut butter
1 tbsp raw honey
1 tbsp coconut oil (melted)
1/2 tsp pure vanilla extract

Line a regular size muffin tin with 6 paper cases

Add the bottom layer ingredients to a food processor. Blend until smooth, and then divide the mixture between the muffin cases. The mixture should be enough to fill each case half-way.

Place in freezer for at least 15 minutes. (This is a good time to clean up and wash your food processor.)

Add the top layer ingredients to your now clean food processor. Blend until smooth, then divide on top of set chocolate mixture (you may need to use your fingers to smooth out the tops a bit). Sprinkle with chopped peanuts for an instagram-worthy finish.

Return to freezer and freeze until solid (at least one hour).

Makes 6 small peanut butter cups.

Store treats in freezer.

PS how utterly adorable are my muffin cases?!

Baby Peanut Butter Cookies

This post is dedicated to my sister; a recovering PB addict ;)

1 cup almond meal
1 cup medjool dates
1/2 cup good quality peanut butter
1 tsp honey
1/2 tsp baking soda
raw peanuts for decorating (optional)

Preheat the oven to 160 C.

In a food processor blend the almond meal and dates together then add the peanut butter, honey and baking soda. Process for a few minutes or until a dough-like texture is formed.

Using your hands form small balls and place them on to a lined baking tray.

Using a wet fork (so that it doesn’t stick) press down on each ball to flatten in half.

If you like, top with 1 raw peanut.

Bake for about 10 minutes or until nice and golden!

Allow to cool completely before nom nom nom.