Peanut Butter Apple Crisp

Apples are best in the fall! My particular favorite apple – always – is the honeycrisp apple. They are pricier for sure, but much more economical in the fall. Eating seasonally is not only better nutritionally, as you are getting the benefits of produce being optimal in nutrition and taste. It’s also better to eat seasonally for the pocketbook.

I had a bunch of apples, was craving something sweet for our weekend dinner, and was inspired to make an apple crisp. We have a few in our home that don’t prefer apple desserts and dishes because they don’t like the apples to be crunchy. I get that. Texture and consistency are key.

So for this recipe I used both no sugar added apple pie filling and fresh apples; however, I microwaved the chopped apples for 5 minutes to soften. Microwaving the apples lessons the time needed in the oven, takes away the crunch, and helps so that the topping doesn’t get as dark.

Apples and peanut butter pair so well together. Why not add some peanut butter to your crisp? I can think of no good answer, so I did it. Oh yes I did.

Also, you can or can not add a scoop of ice cream on top. I can’t think of a good reason not to – so how about it? I recommend Edy’s Slow Churn Vanilla. It is surprisingly VERY good on macros. Per 1/2 cup it has 100 Calories, 14 g Carbohydrates, 3 g Fat, and 3 g Protein. AND it’s incredibly creamy and delicious!! No need to skimp on quality ice cream!!!

Also, you are welcome to use regular peanut butter; however, I used Grandma’s PB Fudge by American Dream Nut Butter. I obviously recommend the ADNB, but know good old Jif would probably be delicious as well! I certainly don’t think you can go wrong with either.

Before going into the oven.

Give it a try and let me know what you think.

After baking, cooling.
  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

    For the peanut butter topping:
  • 121 g (1/2 cup) of Grandma’s PB Fudge American Dream Nut Butter (or peanut butter)
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/16 tsp baking powder
  • For the apples:
  • 3 cups (350 grams) unpeeled, cored, chopped apples
  • 1 28 ounce No Sugar Added apple pie filling
  • 1/2 tsp cornstarch
  • 1/2 tsp cinnamon

Directions

  1. Preheat your oven to 350. Prepare 9×9 pan with nonstick cooking spray.
  2. Combine the peanut butter topping. It might be thick, so you can add a bit of water if needed. Or microwave the nut butter to soften.
  3. Cut, prep the apples, and microwave for five minutes, or until they begin to soften.
  4. Stir the cinnamon and cornstarch into the microwaved apples.
  5. Layer the apples in the bottom of your pan.
  6. Cover the apples with the apple pie filling, spread so it’s an even layer and kind of mixed with the apples.
  7. Crumble the peanut butter topping on top and press down so smooth. It will be more dense and cookie-like than other crumbles.
  8. Bake for 30 minutes or until the apples are bubbling and the crisp is browned.
  9. Let cool and serve a la mode.

Nutrition

Per Serving: 178 Calories; 21 g Carbohydrates; 8.5 g Fat; 7 g Protein.

What I Used To Make This Recipe

FITFOODIE10 to save at American Dream Nut Butter. This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.

S’mores No Bakes Recipe

No bake bites are a guaranteed hit for post-school, afternoon snack, mid-morning snack, breakfast, dessert…basically everything. They are the perfect bite of quality fuel and nutrition. They can be loaded with tons of fat and sugar, but mine are not. I have a little secret ingredient – can you guess it? Have you heard me mention American Dream Nut Butter? πŸ˜‰ If you have been around me, my Instagram or Facebook feed, or blog at all, you have heard me rave and rave over these nut butters.

We had an evening where we didn’t have much going on after school. I knew the kids would be able to come home, and we could just be home – doing homework, hanging out, enjoying the unseasonably warm weather, and just enjoying each other. I wanted to bless the kids with a fun treat as they walked in the door. Some days the kids are full of energy after a great day at school. Other days they are exhausted. My daughter is her mother’s daughter – high achieving, perfectionist, type A. She can get overwhelmed and overly intense, so I like to bless her with little things that will ease her mind and mood. Bless her. She is only 12. I hate it that she takes life so seriously, but then again, I was the same way. Dang it.

Anyway, we all love no bakes, and like I said, they serve so many purposes. So it’s a treat – but also a practical treat. 😁 I perused my stock of nut butters to see what might inspire me, and S’mores jumped out at me. We have been doing a lot of actual s’mores lately with all of our bonfires, so I knew I had the chocolate and graham crackers to add as add-ins. And this particular flavor comes with mini marshmallows already in it. So perfection! Also, because the S’mores nut butter already comes with chocolate and sweet treats mixed in, I didn’t need to add as much sweetener, making this lower in sugar and fat – as I used lower fat add-ins with the graham crackers and just a half a tablespoon of mini chocolate chips – just enough to add about 3-4 per bite – giving just the right amount of chocolate.

Without further ado here is the recipe…

S'mores No Bake Bites

A fast, easy, delicious, and nutritionally-balanced treat.


Ingredients

  • 1 cup rolled oats
  • 2 sheets of graham crackers, crushed
  • 1/2 cup S’mores American Dream Nut Butter
  • 2 TBS maple syrup
  • 1 tsp vanilla extract
  • .5 TBS mini chocolate chips

Directions

  1. Mix all ingredients together.
  2. Roll into 10 balls.
  3. Freeze or refrigerate to store.

Nutrition

Per Serving: 132 Calories; 14.8 g Carbohydrates; 6 g Fat; 5 g Protein.

Use code FITFOODIE10 to receive a discount at American Dream Nut Butter.

What I Used To Make This Recipe

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links which won’t change your price but will share some commission.

Full Day of Eating

I love it when people post pictures of what they ate in a day. I am such a weirdo. I love to look at food pictures and get food and meal ideas!

I eat a lot of the same foods day in and day out, but this changes week to week. I will eat similar foods for a week or two. Then, I get onto something else for a week or two. Then, I do something new and different and then I go back to the oldie.

It also depends on the season for me. I eat VERY seasonally! In the summer – it’s a lot of fresh foods – fresh salads, fresh fruit, smoothies, all things cool and refreshing. In the fall and winter it is all things warm and comforting. Right now I constantly have a mug of something warm on me. I am eating my veggie chili nearly every single day. I actually have yet another batch in my instapot as I am writing. It will be done for my lunch today. I will eat yet another bowl of greens, chili with some vegan queso, honey mustard dressing and some quinoa. I have eaten a variation of the greens and chili for the past week and a half. I am not kidding. It has mostly been eaten for just lunch, but in all transparency there have been a few days in which I have eaten this bowl for lunch AND dinner.

Another favorite right now is hot cereals. I have talked about some of my favorite hot cereals in previous posts, but I eat these nearly every day as well.

Of course I talk about all the warm and comforting foods that I am enjoying right now, and it just so happens that I ate not one – but TWO fluff bowls. One right after another! 🀣 I also spoke about planning and pre-logging the other day and totally just broke my own rule. I made a bowl, loved it so much, and then made a partial of a second. I have a REALLY good excuse though you guys! πŸ€ͺ I got a new protein powder, and it is SOOOO good! I made a bowl with it, fell head first in love and needed some more!

I have been trying to cut back on dairy lately. In the fall my allergies get so bad, and it gets STUCK in my sinuses. I have had a full head of fluid for months. My ears off and on feel so plugged. Anyway, I am cutting back on dairy (or trying desperately to do so). So I have been experimenting with vegan protein powders. You guys – vegan protein powders are just not good! (in my opinion). HOWEVER, I stumbled across this beauty. πŸ™ŒπŸ» Hallelujah!!! A vegan protein powder, and it is good!!!

The original bowl was made with 50 grams egg whites, 1 heaping scoop of protein powder, 1/2 can of natural soda (sound weird? Try it!), 2 g “>PBFit, 1 dropper of “>Puffed Kamut and more PBFit. I also stirred in 60 grams of frozen blueberries. So yum!!! For my second bowl (it’s hard for me to type that without laughing), I blended 1/2 can soda, 1/2 scoop protein powder, 2 g xanthan gum and ice. Then, I topped with it some PBFit.

Built Bar products are for sure staples for me – for pre, during and post workout fuel, grab and go snacks, and a sweet treat to top of the night. I take a Built Boost every morning when I rise (I workout in the morning, so not only does this give me a little vitamin, energy boost, it fuels my workouts well). I then lately have been taking a Built Go for my immediate pre-workout fuel. This has been working AMAZINGLY for me. Then, if I can’t sit down to a meal after my workout, I eat a bar after my workout. For me – fueling my workouts works really well for me to recover quickly. I like to workout most days – so fueling well helps me to do that without feeling fatigue, sore and inflamed. (use fitfoodie10 to save on all Built Bar products. They run a lot of sales and promotions, and you can always use my code in conjunction with sales and promos).

So yesterday here is what my day looked like in terms of what I ate:

I had a Built Boost upon waking.

And then I had a Built Go immediately before my workout.

After my workout I had a Cream of Rice bowl made with water, cauliflower rice and 30 grams of Cream of Rice, cinnamon, extracts, stevia. I topped the bowl with All Tricks No Treats, Donut Seasoning, Espresso Granola.

About 10 a.m. I was hungry again, so I made a fluff bowl…and then another…

Typically I would eat lunch around noon-1; however, after these two bowls, I got incredibly full. Too full really. I would not recommend this. 🀣

Finally around 2:30 I decided I should probably eat some lunch. My lunch today I ate my Veggie Chili over romaine lettuce, quinoa, topped with Vegan Queso and honey mustard dressing. For something sweet I had a piece of JoJo’s Chocolate.

For dinner I made Butternut Squash Mac N Cheese, with a side of green beans (my family likes them cooked down well – so I comply…).

Typically I will eat a snack before bed, but for some reason my stomach was not cooperating. I was so full and bloated. Not sure if it was the smoothie bowls or if was…you know…Anyway, all I wanted was a warm drink and my bed. So to bed I went. πŸ˜‰

What I Used For My Food and Food Prep

Peanut Butter Chocolate Chunk Bars

John’s birthday was yesterday. He is funny in that he does not love cake. We actually have a couple of those crazies in our house. Jackson is the same. Both of them would much prefer a really good chocolate chip cookie, cookie cake, or a really good brownie and ice cream sundae. I mean – I can’t say that either of these is a BAD option. I am certainly not complaining to have the excuse to eat either of these amazing desserts. Nonetheless, cake was not on the menu for my husband’s birthday dessert.

Another pantry item that he loves is peanut butter! So for his birthday treat and dessert, I made him Peanut Butter Chocolate Chunk Cookie Bars. YYYYUUUUMMMM!!!

Of course, I am now completely addicted to American Dream Nut Butters. I can no longer use just plain old peanut butter. However, these bars are so good that using regular old peanut butter (if you must) would be amazing as well. πŸ˜‰

In this recipe I used my husband’s favorites – Double Stuffed and Fluffed and Butter My Cup. He loves Oreos and Reese’s, so I used about half of each. These were amazing, but regular peanut butter or other flavors of American Dream Nut Butters work amazing as well! Rest assured!

You can see the tiny marshmallows and cookie pieces from the nut butter in the dough here. It all just melts together for a melt-in-your mouth bar.

Trust me when I say, “Be patient with these.” I mean it. The longer you wait the better they get! They set up so well and take on this incredible soft, melt-in-your mouth texture. So bake them ahead of time, if you can. Give them several hours for the ideal consistency and sweetness.

Peanut Butter Chocolate Chunk Bars

An indulgent, balanced bar recipe for your peanut butter lovers.


Ingredients

  • 1 cup nut butter (I used American Dream Nut Butter)
  • 1/2 cup white wheat flour (can sub oat or all-purpose)
  • 1/3 cup maple syrup
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1.5 tsp baking soda
  • 1 TBS Lily’s dark chocolate chips
  • 2 Trader Joe’s Dark Chocolate Peanut Butter Cups (can sub whatever)

Directions

  1. Preheat oven to 325 degrees. Prepare a 9×9 pan with nonstick spray and parchment paper.
  2. Combine all the ingredients in an electric mixer to mix well. Stir in the chips and chopped peanut butter cups at the end.
  3. Spread evenly into the prepared pan.
  4. Bake for 13 minutes (might look underdone but trust me).
  5. Trust me further – let them set for at least 1/2 hour. Ideally they become set perfectly and are perfectly soft as they sit. Make them several hours before serving. They get better and better.

Nutrition

Per Serving: 212 Calories; 18.8 g carbohydrate; 12.2 g fat; 9.5 g protein

Even though it was a rather normal Tuesday, it was still special to be able to celebrate a little as a family over dinner and dessert. ❀️ Happy 40th John!

Use FITFOODIE10 for discount if you do decide you need to try American Dream Nut Butter!

The discount code does share some commission with me – but does NOT change your price.

Peanut Butter Cake

How about some cake for breakfast? Or snack or lunch…whenever you like…cake AND peanut butter? Well, here you go.

The only time you might not want this cake is dessert (but no judgment – just saying!). This cake is filling! It is fluffy yet hearty, satisfying and dense. Therefore, it’s not necessarily a dessert cake. It stands alone, especially with the toppings I suggest.

The inspiration for this cake began while organizing my stock of American Dream Nut Butter. I’m a bit of a food hoarder, and I love this nut butter, so I have A LOT!!!!

The food lover that I am, my mind start spinning with ideas of what I could do with this nut butter. Peanut butter cake became an urge I could not get over. I had some ideas for peanut butter bars, but cake was calling my name. So I set out on a mission to create a macro-friendly peanut butter cake recipe. Another goal of this recipe was to create a cake that could be eaten for breakfast. πŸ˜‰ Peanut butter cake for breakfast…yes please!

This cake is awesome plain. If you want to up your game, I recommend a peanut butter cream cheese frosting (see below for recipe). In addition to those options, I have eaten it topped with yogurt, strawberries, strawberry jam, maple syrup, and more nut butter.

Based on personal experience, the options really are endless. πŸ˜‰πŸ₯œπŸ°

For these recipes – both the cake and the frosting – I used Grandma’s Peanut Butter Fudge. I highly recommend this particular brand and flavor. If you want to try, be sure to save yourself some money with code FITFOODIE10.

Peanut Butter Cake

A delicious, satisfying, peanut buttery cake that can be enjoyed for breakfast, snack, or whenever you please.


Ingredients

  • 1/2 cup white wheat flour
  • 1/2 cup Kodiak pancake mix (another brand of pancake mix would work)
  • 12 grams Simply Delish SF vanilla pudding mix (or other SF pudding mix)
  • 3 TBS powdered peanut butter (I used PBFit)
  • 1/2 tsp baking soda
  • 1/4 cup Unsweetened Almond Milk
  • 46 grams liquid egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup water
  • 1/4 cup nonfat greek yogurt
  • 2 droppers of Stevia (or calorie free sweetener)
  • 3 TBS pure maple syrup
  • 1/4 cup American Dream Nut Butter Grandma’s PB Fudge (can sub any PB, but ADNB is hard to beat in terms of flavor and macros)

Directions

  1. Preheat oven to 350. Prepare 9×9 baking pan with nonstick spray and parchment paper.
  2. Whisk dry ingredients.
  3. Gently warm maple syrup, water and nut butter in a saucepan on the stove or in the microwave. Warm and stir until smooth (about 5 minutes).
  4. Whisk the rest of the wet ingredients.
  5. In an electric mixer combine the wet and dry ingredients. Lastly add the warmed peanut butter, syrup and water. Mix well.
  6. Pour into the 9×9 pan.
  7. Bake for 20+/- minutes.
  8. Allow to cool and top with frosting if using.

Nutrition

Per Serving: 167 calories; 20.3 grams carbohydrates; 5 grams fat; 10.8 grams protein

Peanut Butter Cream Cheese Frosting


Ingredients

  • 2 ounces fat free cream cheese
  • 1 TBS American Dream Nut Butter Grandma’s PB Fudge
  • 1 TBS powdered peanut butter
  • 1 ounce Unsweetened Almond Milk
  • 6 grams Simply Delish SF vanilla pudding mix
  • 50 grams nonfat greek yogurt

Directions

  1. Set out cream cheese to let it come to room temp.
  2. Mix all ingredients until smooth in an electric mixer.

Nutrition

Per Serving: 39 calories; 2.6 grams carbohydrates; 1.5 grams fat; 3.6 grams protein

Puppy Chow Recipes

This post may contain affiliate links which won’t change your price but will share some commission.

“Why do they call it ‘Puppy Chow?'” asked my youngest. My reply was, “Honey, I have no idea.” It’s kind of a terrible name – who thinks dog food sounds appetizing? I love my dog, but I have no interest in her food!

Anyway, I recently spoke about my new cereal obsession, ADNB) and a healthier snack for the kiddos. When the kids got home from school and saw this on the counter for snack, they were pumped! They loved it! I made one batch with reduced powdered sugar and another batch with protein powder (in place of the powdered sugar).

In all seriousness, I preferred the protein powder to the powdered sugar. I don’t know if my palate has changed a bit, but the powdered sugar was just too sweet!

The protein powder recipe is more subtle in sweetness. My daughter likes the two recipes combined. My boys are in the powdered sugar only camp. Recipes for both versions are below.

On the left is the batch with protein powder, on the right is with powdered sugar.

Protein Puppy Chow

A more macro-friendly version of the beloved Puppy Chow snack.


Ingredients

  • 1 ounce dark chocolate (I used Lily’s mini chocolate chips)
  • 2 TBS Butter My Cup American Dream Nut Butter
  • 2 cups Peanut Butter Chex
  • 1 scoop vanilla protein powder (I used Ghost cereal milk flavor)

Directions

  1. Melt the chocolate chips. I did this in the microwave at 70% stirring every 30 seconds.
  2. Stir in the nut butter.
  3. Stir in the Chex
  4. Put one scoop of protein powder in a gallon-sized Ziploc baggie.
  5. Put the cereal mixture in the baggie. Zip to close and shake until the powder covers all the chocolate.
  6. Allow to cool and serve.

Nutrition

Per Serving (40 gram serving): 150 calories; 18.5 g carbohydrates; 6.2 g fat; 8.4 g protein

Reduced Sugar Puppy Chow

An equally delicious Puppy Chow recipe with less sugar!


Ingredients

  • 2 ounces dark chocolate (I used Lily’s mini chocolate chips)
  • 6 TBS Butter My Cup American Dream Nut Butter
  • 4 cups Peanut Butter Chex
  • 6 TBS powdered sugar

Directions

  1. Melt the chocolate. I used the microwave at 70%, stirring every 30 seconds
  2. Stir the peanut butter into the melted chocolate.
  3. Stir in the Chex cereal.
  4. Put the powdered sugar into a gallon-sized Ziploc baggie.
  5. Put the cereal mixture in the baggie. Zip to close and shake until the powder covers all the chocolate.
  6. Allow to cool and serve.

Nutrition

Per Serving (40 gram serving): 198 calories; 28.9 g carbohydrate; 8.9 g fat; 5.4 g protein

What I Used to Make This Recipe

FITFOODIE10 for discount.

As an Amazon associate I earn from qualifying purchases.

Monster Cookie Dough Bites

So I have been raving everywhere about this Monster Cookie flavor of American Dream Nut Butter. It’s no secret that I have been loving this stuff! I’m just a girl who loves herself some Peanut M&M’s, and this stuff hits that sweet spot.

Yesterday, I was craving something sweet, and this little quick and easy creation came together. I played around with ingredients a little and made these awesome protein cookie dough bites.

They were devoured! Typically I will flash freeze my dough bites and then store in the freezer. However, these didn’t make it past the pan to be frozen! I had them all balled up on the pan ready to pop in the freezer, and they started getting eaten. I managed to squire away a few to the freezer, but after dinner everyone was wanting something sweet, so they were pulled back out and polished off.

Monster Cookie Protein Dough Bites

A scary fast and easy treat to fuel and satisfy your trickster's sweetest cravings.


Ingredients

  • 1 cup rolled oats
  • 1/2 cup American Dream Nut Butter, Monster Cookie
  • 30 grams pumpkin seeds
  • 1 scoop chocolate protein powder (I used PE Science chocolate cupcake)
  • 1 tsp vanilla extract
  • 2 TBS honey
  • 2 TBS water

Directions

  1. Mix and stir all ingredients well.
  2. Using a large cookie scoop, roll the dough into 13 balls (I am lazy and am all about the big bites, less rolling).
  3. Place the bites on a parchment lined plate or pan, and place in freezer until ready to eat. Thaw for a few minutes and enjoy!
  4. If you want to take these a step further which I do recommend, you can crush up a few M&M’s, if you have some on hand. Roll the balls in the crushed M&M’s before freezing.
  5. Enjoy!

Nutrition

Per Serving/Bite: 106 calories, 9 g carbohydrate, 5 g fat, 5.5 g protein

Use FITFOODIE10 to save yourself 10% on your order at American Dream Nut Butter.

Now go treat yoself!🍬πŸͺ🍯