Tuesday, July 29, 2014

Turkey Sausage Stir Fry


Good gravy I feel like I have been away from the blog forever! Maybe it's my lack of sleep, all of the doctor appointments or the fact my brain is a complete jumbled mess. Thank goodness for leftovers or else I would probably burn down my house trying to cook right now. 

Sunday night I made a big batch of turkey sausage stir fry. I knew the week was going to be crazy so a big batch would last me through most of the week and make life easier. And boy has it made my life easier. The best part is I have prepared leftovers different every day so it doesn't feel like I'm eating the same thing. 

Turkey Sausage Stir Fry
  • 1 package skinless turkey sausage of choice- the kind I used had 2 turkey sausages in it
  • 1 medium red, yellow and orange bell pepper, diced
  • 1/2 sweet onion, diced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 tablespoon olive oil
  • OPTIONAL: brown rice or spaghetti squash to serve stir fry over

Spray a large skillet with non stick cook spray and heat to a medium heat.

Brown turkey sausage on both sides and set aside.

In the same pan that you browned the turkey sausage in add 1 tablespoon of olive oil. Allow olive oil to heat up.

Add in all diced and sliced vegetables. Sauté vegetables until they begin to brown on both sides. Reduce heat to a mid to lower heat.

Add turkey sausage back in to warm it back up. Cook for an additional two minutes. Stir often so all flavors blend together and nothing sticks to skillet. 

Turn off heat and remove pan. Allow to cool for a minute before serving.

If you want to spice things up you can add in organic pasta sauce, freshly grated cheese or serve it over a blend of romaine lettuce.



Sunday, July 27, 2014

Sweet Strawberry Muffins


Baking is a good escape for me and last night my kitchen was evidence I needed to escape. Being in limbo waiting for lab results from my doctor has allowed every possible scenario to run through my mind more than once. I needed to take my mind off of everything and baking always calms my nerves.

My brother flies in from California late Thursday so I want to have extra muffins so he can eat some too. It also happened to be a good excuse for some baking. There are so many delicious summer fruits in season I had time deciding which one to include in the muffins. After much debate I finally settled on strawberries and I must say they add the perfect amount of sweetness to these moist and delicious muffins!

Sweet Strawberry Muffins
  • 1 cup whole wheat or gluten free flour
  • 1 tablespoon cinnamon
  • 1 tablespoon chia seeds (can omit this if desired)
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas, about two large bananas
  • 1/4 heaping cup organic or regular honey
  • 1/4 cup organic unsweetened applesauce
  • 1 egg
  • 1 cup cut organic fresh strawberries 

In a large mixing bowl combine flour, cinnamon, chia seeds, baking powder and baking soda. 

Once all the dry ingredients are combined add in mashed banana, vanilla extract, honey, applesauce and the egg.

Do not over mix the batter. After the batter is formed fold strawberries into the mixture. Do not over mix batter. 

Place batter in the fridge for thirty minutes, this allows the batter to thicken. You don't have to do this but it does make your muffins denser.

Pour batter into lined muffin tins. You can make 12 large muffins or 18 regular sized muffins

Bake at 350 degrees for 20 minutes. Insert a toothpick to check doneness, if it comes up with batter bake for an additional 3 minutes and check again.

Allow muffins to completely cool before storing in an airtight container or in a Ziploc bag for freezing.

Nutrition per serving (1 serving= 1 muffin):
Calories: 88 (for 12 muffins), 59 (for 18 muffins)
Carbs: 19, 13
Fat: 1, 1
Protein: 3, 2
Sodium: 224, 149
Sugar: 8, 6


Saturday, July 26, 2014

Saturday Ramblings

My alarm went off way too early this morning after a late night of babysitting. I was slightly dragging, but I knew if I didn't get up and workout I would feel sluggish for the rest of the day. After fueling up with a protein packed breakfast I headed off to the gym.



I kicked some serious butt on the bike this morning! Not being able to run won't stop me from getting in a good workout. After the bike I walked on the treadmill to cool down and then moved on to do some light weight work. 



This is delayed, but I was so excited that I have to share. Yesterday morning while eating breakfast I saw my photo of cookies and cream parfait was featured on PB Crave's instagram! I was really excited and want to give a shout out to PB Crave for being awesome!


Today has been a day where everything has been on the go. I didn't want to fall off the bandwagon, especially after working so hard at the gym. Thankfully I had prepared an extra salad and had it in the fridge. I was able to grab it and eat in between all the craziness. 

California Turkey Griller Salad
  • 1 California Turkey Griller Patty
  • 1.5 cups organic baby spinach
  • 1/4 cup diced red pepper
  • 1/4 cup diced orange pepper
  • 1/4 cup avocado, cut into chunks
  • 2 tablespoons dried tart cherries
  • 3 tablespoons mixed pepitas and sunflower seeds
  • 2 tablespoons organic unsweetened dried coconut
  • 1.5 teaspoons chia seeds

With my salad I also had a quick and easy peanut butter yogurt parfait (I told you I'm on a parfait kick!)


Peanut Butter Yogurt Parfait
  • 1/2 cup Dannon Light and Fit vanilla greek yogurt
  • 1 tablespoon PB Crave Coco Banana Peanut Butter
  • 2 tablespoon homemade healthy granola


I wanted to share a photo I took yesterday to end the day on a positive note. My mom has these beautiful fuzzy purple flowers in her garden and I absolutely love them. Enjoying the simple pleasure of beautiful flowers is a good reminder that regardless of what is going on in life there is beauty all around. 

Flowers don't worry about anything and I think it's a good reminder that sometimes in life we allow ourselves to drown in our problems and self pity. Instead of allowing that to happen hand all of those worries over to God and allow yourself to bask in the beautiful sunshine of his glorious creation, just like these beautiful flowers.

Friday, July 25, 2014

Flourless Peanut Butter Banana Muffins


What a glorious Friday it is! The sun is shining and my house smells of muffins what more could I possibly ask for? My stockpile of muffins in the freezer is running low so I decided it was time to try some new muffins. 

Ever since I posted my gluten free peanut butter banana muffins I have gotten a few requests for a gluten full version of them. The hard thing about coconut flour is it is a very absorbent flour so the same amount of whole wheat flour cannot be substituted. I am still working on a gluten full version, but in the meantime I made flourless peanut butter and banana muffins! 

These muffins are seriously the easiest muffins to make. It only makes 8 small muffins, but they are delicious and loaded with flavor. If you want to make a larger batch the recipe easily doubles.

Flourless Peanut Butter and Banana Muffins
  • 1 teaspoon cinnamon, more or less to taste- you can completely omit this
  • 1 banana, pealed and cut into chunks
  • 1/2 cup peanut butter of choice, I prefer organic
  • 1.5 tablespoons organic honey
  • 1 tablespoon vanilla extract
  • 1 egg
  • OPTIONAL: 1/3 cup chocolate chips

Preheat oven to 400 degrees and line muffin pan with muffin tins.

In a blender combine banana, cinnamon, peanut butter, honey, vanilla and the egg. 

On a low speed blend mixture until completely smooth. 

If desired stir in chocolate chips. Do NOT blend in the chocolate chips. It will be bad for your blender and will break them into a zillion tiny specs.

Carefully pour batter out of blender into muffin tins. Fill tins 1/2 to 2/3 full depending on how large you want your muffins to be. 

Before baking fill any empty slots in the muffin tin with a little bit of water.

Bake at 400 degrees for 13 to 15 minutes. Insert a toothpick. When the toothpick comes out clean the muffins are done. Allow muffins to cool completely before storing.


Thursday, July 24, 2014

Baked Quest Bar and Biking

I miss running. Seeing other people out running on the track this morning while I was at the gym reminded me even more how much I miss it. I know it's important to let my body heal, but I can't wait to lace my shoes back up and get out there. Instead of running I opted for the bike. 


The bike still gives me a good workout, but its not the same. Riding in place even while watching TV to distract me bores me. HEAL BODY I WANT TO RUN!! I may be slightly impatient...


After my workout and grocery shopping I threw together a super quick lunch complete with greek yogurt and a Quest Bar. MY GOODNESS HAVE I BEEN MISSING OUT! Yes all caps is completely necessary there. All of my fellow Quest Bar friends and even my brother told me to try baking a Quest Bar. I held off because I think Quest Bars are amazingly delicious as they are. Today I finally gave it a try and OH MY GOODNESS! IT WAS AMAZING!

I microwaved a Chocolate Chip Cookie Dough Quest Bar for 30 seconds. It tasted like a normal chocolate chip cookie! I felt like I was eating a dessert, but it was a totally clean cheat (the best kind of cheat!) I will definitely be baking more Quest Bars! 

Unfortunately I have to go work on my internship essay (ugh). Anyone want to write it for me?

Parfait Kick


I have been on a parfait kick lightly. They are just so easy to make, pack and there are endless possibilities of what to put in parfaits! Fresh fruit is a must for me in a parfait, as well as a protein bar. 

I had gotten a Skinny Girl On-the-Go Bar when I was at the Vitamin Shoppe and I couldn't wait to try it. The banana oatmeal dark chocolate sounded absolutely delicious, so I chopped it up and threw it in my parfait and it didn't disappoint! It tasted like banana bread drizzled with dark chocolate- so yummy! I will definitely be getting more of the bars and trying other flavors as well!

Skinny Girl Parfait
  • heaping 1/2 cup vanilla greek yogurt
  • 3 large strawberries, sliced
  • 1/4 cup fresh blueberries
  • 1 Skinny Girl On-the-Go Bar Banana Oatmeal Dark Chocolate, diced

Place everything in a bowl or layer in a large glass.

Gently stir to combine everything. 

I also made a last minute addition and threw in one tablespoon of my healthy homemade granola because why not?



And this is why I take a picture before I stir everything together!


Parfaits always look much prettier and more appetizing 'pre-stir.'

Tuesday, July 22, 2014

Cookies and Cream Parfait


I have so many posts to catch up on! Friday I was feeling lazy after the gym and was in the mood for a Quest Bar. Instead of just eating a Quest Bar I chopped it up and threw it into a parfait as part of my lunch. 

I was really excited to eat this parfait because I had just gotten a jar of PB Crave delivered with a shipment of PB2 (you can never have enough PB2). I am a nut butter lover and love trying new flavors and kinds. I ordered the Coco Banana flavor because I love peanut butter and banana despite reading mixed reviews. It's not horrible- the taste is a little too artificial for my liking (nothing tops the real thing!), but it isn't terrible.

Cookies and Cream Parfait
  • 1/2 cup vanilla greek yogurt
  • 3 strawberries, sliced
  • 1/3 banana, sliced
  • 1/8 cup blueberries
  • 1 tablespoon PB Crave Coco Banana peanut butter
  • 1 Cookies and Cream Quest Bar, cut into chunks

Place yogurt in bowl. 

Add peanut butter on top of yogurt.

Finally, in fruit and top with Quest Bar chunks.

Monday, July 21, 2014

Banana Flaxseed Granola


Good Monday morning! Man the weekend sure went by fast, but at least the weather was nice. The weekend was spent doing various projects around the house and packing up some items for our annual family vacation. We are all counting down the days until my brother flies in from California to join us on our vacation. I haven't seen my brother since Christmas so I am really excited to see him!

In between various projects and resting as much as possible to heal up I baked up a healthy snack. It's no secret that I love granola and I love experimenting finding new granola recipes. When I was putting this recipe together I was doubtful it would turn out, so when it actually tasted good I was very happy. I will using this granola to put in yogurt, oatmeal and packing it by itself for a yummy healthy (and guilt free) snack.

Banana Flax Granola
  • 1.5 cups (GF) steel cut or old fashioned oats
  • 1/4 cup flax seeds
  • 1/3 cup unsweetened organic coconut flakes
  • 1 tablespoon chia seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon slivered almonds
  • 1/2 teaspoon cinnamon, or more to taste
  • 1 tablespoon organic honey
  • 1 banana, mashed
  • 1/2 cup water

Preheat oven to 350 degrees. Line a baking sheet with tinfoil and spray with nonstick cook spray or spray baking sheet with nonstick cook spray.

In a mixing bowl combine oats, chia seeds, coconut flakes, sunflower seeds, slivered almonds and cinnamon.

In a separate small mixing bowl mash the banana. Add in honey and water. Stir until the mixture becomes fully combined- it should be very liquidy. 

Pour banana blend over dry ingredients and use a rubber spatula to gently toss mixture, ensuring all the dry ingredients are equally coated.

Dump granola onto baking sheet and use rubber spatula to spread it evenly across the sheet. It should be a thin layer when done.

Bake at 375 degrees for 40 minutes. Use a rubber spatula to break apart, flip and stir granola every 10 minutes so everything browns evenly.

Remove from oven and allow to cool completely before breaking apart. Store in an airtight container for up to two weeks.


Sunday, July 20, 2014

Vegetable Quinoa Bowl


Quinoa bowls have become one of my go to meals, especially for busy days. It's just so easy to prepare a big batch of quinoa and vegetables, throw them together and add in mango salsa (also one of my new favorites!) and meat. 

Quinoa is high in protein and fiber which helps keep you feeling full so you don't overeat. It also packs a full serving (and then some!) of vegetables and it is full of flavor. The mango salsa is completely necessary because it tastes so dang good!

Vegetable Quinoa Bowl
  • 1 veggie burger, prepared and diced.
  • 1/2 cup green beans
  • 1/4 cup sweet corn off the cob
  • 1/3 cup steamed broccoli 
  • 1/3 cup red and gold quinoa, prepared
  • 2 tablespoons mango salsa

Steam broccoli and set aside.

Prepare veggie burger, diced and set aside.

In a separate bowl heat up quinoa, green beans and sweet corn.

Mix broccoli and veggie burger in with quinoa, green beans and sweet corn.

Microwave everything together for thirty seconds and stir. 

Add in mango salsa and gently toss everything together.

Saturday, July 19, 2014

Coconut Fruit Bowl


For the first time in my life I bought a coconut. It seemed like a smart idea at the time given that I love coconut, but in retrospect it was not one of my brightest ideas. Despite my mom's warnings about how difficult they were to open I bought one anyway. Given that it was an "easy break" coconut I thought it should be a breeze. WRONG! 

Half an hour later and two broken nails, literal nails not fingernails, I asked my mom for help. My mom went into beast mode and demolished the thing making it look easy. After finally getting the coconut open and draining the milk I am still left with what to do with the coconut. I did find one use for the coconut and that was making a delicious coconut fruit bowl.

Coconut Fruit Bowl
  • 1/2 broken coconut
  • 1/3 cup greek yogurt
  • 2 strawberries, thinly sliced
  • few banana slices
  • few peach chunks
  • 1 tablespoon prepared PB2
  • 1 tablespoon KIND Granola

Scoop yogurt into coconut shell.

Place fruit on top of yogurt. 

Drop PB2 on top of fruit and top with granola.



Thursday, July 17, 2014

Brain Fog Thursday

My brain is in a total fog today. I keep thinking today is Friday for some reason, maybe my brain is trying to tell me something....The past week has been a blur of doctor appointments, funerals and way too much running around. Today I was able to take a breather for a little bit, so I made the most of the time in the kitchen of course!

I have a lot of catching up to do for the blog. I have recipes from the past few days stock piled that I need to post including a delicious coconut bowl, banana flaxseed "granola," a firework salad and a meaty quinoa bowl. While I get cracking on writing those up I wanted to share an updated homemade granola recipe.

Recent health problems have greatly restricted my diet so I have not been able to have my favorite healthy homemade granola in months. Today I threw all caution to the wind and made a giant batch of it. I have no regrets. 


I mostly followed my previous healthy homemade granola recipe, but made a few changes. I will post the recipe with changes in case anyone is interested.

Healthy Homemade Granola:
  • 1/3 cup peanut butter
  • 1/4 cup organic honey or agave nectar
  • 1/2 tablespoon coconut oil or vegetable oil or safflower seed oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 cups organic (GF) old fashioned or steel cut oats
  • 3 tablespoons chia seeds
  • 3/4 cup almonds
  • 1/4 cup organic unsweetened shredded coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas 
  • 1/4 cup raisins
  • 1/4 cup reduced sugar dried cranberries
  • 1/3 cup dried tart cherries
  • 1/8 cup slivered almonds
  • 2/3 cup chocolate chips

Preheat oven to 350 degrees and line a baking sheet with tin foil

In a large mixing bowl combine all dry ingredients: oats, cinnamon, chia seeds, almonds, shredded coconut, sunflower seeds, pepitas, raisins, dried cranberries, tart cherries, slivered almonds and chocolate chips.

In a microwave safe mixing bowl combine peanut butter, honey, coconut oil and vanilla. Microwave for 1 minute and then stir. Microwave for an additional 20 seconds and stir again.

Carefully dump melted peanut butter mix over dried ingredients. Using a flat spatula quickly and carefully toss dry ingredients to coat them in melted peanut butter mix.

Once all dry ingredients have been coated dump granola onto lined baking sheet. 

Using spatula or your hands flatten granola down to as thin as possible.

Bake for 17 minutes at 350. Check after time is up. Granola should be golden brown on top when done. If it's not bake for an additional 3 minutes and check again.

Allow granola to cool completely before breaking apart and storing. Store for up to three weeks in an airtight container. 



If you haven't already be sure to check out the delicious eggplant pizzas from featured blogger Samantha McClelland of Minor Numbers!

Wednesday, July 16, 2014

Featured Blogger: Minor Numbers

I am really excited to share a fellow blogger with you! Over the past few days I have had the pleasure of getting to know Samantha McClelland from Minor Numbers. I have fallen in love with Sam's blog simply because she is honest and puts it all out there. She openly shares the struggles and triumphs and doesn't sugarcoat facts- a trait I greatly admire. 

What I love most about Sam's blog Minor Numbers is she has a bit of everything: recipes, fitness and has a section called Building Up Beauty. Her blog inspires everyone to live healthier and love themselves no matter what.

One the recipes that immediately caught my attention on her blog is her Eggplant Pizzas. Without further ado here is Sam:

Eggplant Pizzas

I don't know about you guys but I would pretty much eat pizza as often as I could. 

Unfortunately it's not always the best for you but I still like to enjoy it in moderation. 
My aunt makes the most amazing homemade pizza ever and it's such a treat when she 
makes it! Her Mediterranean pizza is to die for and if she makes pepperoni bread as 
well then my will power just goes out the window. But hey it's important to treat 
yourself, right?

So since I can't have pizza every night for dinner, it's always a good idea to explore 
other lighter options that can still get you that pizza fix! I've made tortilla pizzas before 
which are a great alternative but I've been seeing so many recipes for eggplant or 
zucchini pizzas that I wanted to try out my own recipe! I made mine with pesto, 
arugula, and feta and my sister had the old-fashioned way with pizza sauce and 
mozzarella. Both versions were delicious! Next time I make them I think I'll add 
some roasted vegetables or chicken on top.

 All you need for this recipe is 1 medium-large eggplant and any toppings you would 
like! You don't have to use a sauce like pesto or marinara but I think it just makes it 
more pizza-y plus we all know I'm obsessed with pesto! You could always just use your 
favorite cheese and meat/veggies on top. It's a pretty versatile recipe and you can 
adjust it to fit your taste buds. I feel like I say that with a lot of the recipes I post on
 here but it's true! I think you guys are starting to catch on that mostly what I make 
is simple, fast, and can be tailored to your preferences!

1. Preheat the oven to 400 degrees. Slice up the eggplant (I made mine 
about 1/4-1/2 inch) and place on a baking sheet. Drizzle with olive oil and 
season with salt, pepper, and garlic.


2. Bake the eggplant slices for about 20 minutes. I'm sorry that I don't have a better time range because my oven decided to act weird and wasn't keeping the temperature steady. I have no idea what happened but it's working perfectly fine now, it's just that it took me a little bit longer to roast the eggplant. Anyway, try to shoot for about 20 minutes or so!


3. Once the eggplant is roasted take it out of the oven and add your toppings. 


4. Bake for another 5 minutes or until the cheese is all melted and gooey!


5. Let the pizzas cool and enjoy! I had grilled chicken with my pizzas and it was the perfect dinner!


I even cut up my leftover pizza to put on top of my salad for lunch the next day!

How do you like to lighten up your favorite recipes?!

Please be sure to head over to Sam's blog Minor Numbers to check out all of her delicious recipes and inspiring articles! 


Tuesday, July 15, 2014

Single Dish Dinner: Mushroom Chicken with Sun Dried Tomatoes


Who ordered another polar vortex in JULY?! Seriously this is NOT OK! It is currently 66 degrees- I feel like I need to break out my parka and snow boots... So that may be a little extreme, but come one this weather is ridiculous, I think we all suffered enough with the frigid winter we had.

On the bright side, a cold day is a good day for a warm meal. Recently I have been slightly addicted to cooking with mushrooms. They go so well with so many dishes and frankly I think they're delicious. 

Anyways, I loved making this dish. It is sort of a spin off of a farfalle dish without the pasta- you can definitely serve this recipe over pasta, quinoa or spaghetti squash. The spices give the chicken a wonderful taste and the mushrooms are perfectly tender YUM! Another great thing is this entire meal can be made in one pot. Healthy, easy and easy clean up I am all about it! Plus leftovers make easy lunches throughout the week.

Mushroom Chicken with Sun Dried Tomatoes
  • 2 chicken breasts, diced
  • 1/3 cup cherry tomatoes, cut in half
  • 8 ounces organic cut bella mushrooms
  • 1/2 small vidalia onion, diced
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • pinch of pepper, to taste
  • 1.5 tablespoons sun dried tomato infused oil (found at any local grocery store)
  • freshly grated Parmesan cheese for garnish

Heat sun dried tomato oil in a large skillet to medium heat.

If using skillet to cook chicken add chicken to heat pan and cook 1/2 of the way. Remember to flip chicken to cook through evenly. If using grilled or leftover chicken breasts immediately sauté onion.

When chicken is 1/2 cooked add in diced onion. Cook until golden- 2 to 3 minutes.

Add in mushrooms, garlic and red pepper flakes. Cook until mushrooms are tender- 4 to 5 minutes.

When chicken is cooked all the way through, when the juices run clear the chicken is done, and the mushrooms are tender reduce heat to a low heat and add in cherry tomatoes. 

If using precooked chicken once mushrooms are tender add in cooked chicken. Allow chicken heat all the way through and do not reduce heat. Once all the way heated reduce heat to low and add in cherry tomatoes.

Cook until tomatoes begin to shrivel and remove from heat. 

Garnish with freshly grated Parmesan cheese. 

If desired serve over noodles, rice, quinoa or spaghetti squash.



Monday, July 14, 2014

Quinoa Bowl


I had a sudden strike of foodie inspiration and boy am I glad I did! Last night my mom cooked up my farm fresh green beans so I had leftovers, which ended up working perfectly for my quinoa bowl.

Hard to believe but I had never tried mango salsa before today, but now I am addicted! It was the perfect blend of sweet and tangy. The salsa added the perfect flavor to the veggies and quinoa. I will most definitely be making a giant batch of the quinoa bowl for lunches and dinners throughout the week. 

Quinoa Bowl
  • 1/3 cup prepared red and gold prepared quinoa
  • 1/4 cup sweet corn off the cob
  • 1/2 cup fresh green beans
  • 1 tablespoon almond slivers
  • 2 tablespoons mango salsa

Mix prepared quinoa, corn, green beans and almond slivers together. 

Top with mango salsa and mix together. 

It's easiest to prepare a big batch of quinoa, a few ears of corn on the cob and lots of green beans at once. It makes easy meal prep for the week and great grab and go meals! 



Sunday, July 13, 2014

Catch Up Sunday

Happy Sunday! I apologize for being MIA lately that is a story for another post. I have a lot to catch up on and so many new recipes to share! 


Thursday I made a trip out to the county farmer's market and walked away with delicious produce. I got the freshest green beans I've ever seen! The green beans in the grocery store are never this fresh or tender. My mom cooked them up for me with my dinner tonight and needless to say I will be going back to get more soon! I also picked up four gigantic tomatoes. They are the sweetest tomatoes I've had in a long time. Nothing beats farm fresh!


Does the summer heat zap anyone else's appetite? When it's 85 degrees out and 95% humidity (hello hair frizz) my appetite makes itself scarce. For lunch I made myself a cool treat to beat the heat. 

Peanut Butter Almond Parfait Bowl
  • 1/2 cup vanilla greek yogurt
  • 1/2 small banana sliced
  • 2 tablespoons prepared PB2
  • Vanilla Almond Crunch Quest Bar, diced
  • 1 teaspoon organic honey drizzled over top

I love the combination of peanut butter, banana and almond. The honey on top added a sweet bite to the bowl. It made a nice low key lunch with lots of protein to hold me over, but it wasn't heavy so it made a great meal to beat the heat.