Tag Archives: PB & J

PB & J Banana Muffins {vegan + gf}

As with most food bloggers & writers, I love to bake and cook for loved ones. Whenever we have guests in town, I enjoy feeding them well. A lot of the time when I meet up with girlfriends, I’ll bring them some of my latest kitchen creations to try. I show my love for people by making them nutritious, delicious food.

When I stay at my parents’ house in Jersey, it’s fun to make snacks, dinners, and desserts for everyone to enjoy. A few weeks ago when I was there, I was a little off of my Chef Nicole game because I was under the weather, but I still whipped up some yummy recipes for them.

One night I made creamy spring veggie & asparagus puree soup for dinner, because I knew my mom would dig it (She did!).

I also made my most recently published Shape recipe, blueberry banana Greek yogurt muffins.

Continuing with the blueberry theme, I also made bluebery oatmeal chia bars one morning – except when I took the baking dish out of the oven, I mistakenly placed it on a burner that was on low heat….and then left it there for hours. I was in the kitchen the whole time and didn’t even smell the bars and pan burning because my sinuses were all congested! It actually worked out well because my dad loves burnt things. They wound up being super dry, but he was a fan of them anyways…so it was only half a kitchen fail!

Another muffin recipe that I decided to make were peanut butter & jelly banana muffins. I first shared the recipe on here years ago when I was a newbie blogger, and I hadn’t made them in quite awhile. My dad loves PB & J (and so do I!) so I thought he’d like these. I always like having muffins, bars, or energy bites around as a healthy snack, and we all snacked on these muffins throughout the week.

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Peanut Butter & Jelly Smoothie [Vegan]

My hubby and I have a very serious, ongoing debate in our household.

You see, we’re both grown ups that like eating PB & J sandwiches — though I make mine a banana, PB & J sandwich because it seems more adult to add a fruit into the mix — but he only likes grape jelly. I, on the other hand, think grape jelly is gross and prefer strawberry or raspberry jelly.


PB & J sandwiches happen to be our go-to thing to pack if we’re on the road, going to the beach or anything like that, so it has come up many times and usually starts something like this:

Me: “Babe, we’re out of grape jelly. Should I just put strawberry on your sandwiches?”

Him: “Nah, I don’t like strawberry jelly.”

Me: “Stop the madness…How do you not like strawberry jelly??”

PB&J smoothie-1

When my hubby’s grandparents recently visited, I had to laugh when both of them preferred grape jelly for their English muffins over the strawberry & raspberry jelly, and pumpkin butter options I also had on hand. What?!

Grape jelly lovin’ must run in the family.


Writing this post is making me think about how my grandma loves orange marmalade. She may be one of few people on the planet who seeks out the marmalade flavor in the individual jelly packet container at cafes and diners. I dislike marmalade even more than grape jelly. No thank you!

Different jellies for different bellies I suppose.

And now that I’ve talked solely about the important topic of jelly flavors this entire post (keeping it light today friends!), let’s get to today’s recipe, shall we? I turned my beloved PB & (strawberry) J into a smoothie because, well, smoothies in general are awesome, and a healthy, vegan, yummy smoothie that reminds you of childhood is even more awesome.

PB & J smoothie-2

Peanut Butter & Jelly Smoothie [Vegan]
Serves: 1
  • 1 cup frozen strawberries
  • ⅔ cup vanilla soy milk (any type of milk will work)
  • 2 Medjool dates, pitted
  • 2 TBSP peanut butter
  • 1 TBSP chia seeds
  • ¼ TSP cinnamon
  • ¼ TSP vanilla extract
  • Ice
  1. Place all ingredients in a blender and pulse until smooth.
  2. Pour in a glass and enjoy immediately!


Do you like jelly? What’s your fav flavor?

Funny Dog Names + What I Ate Wednesday

I met some adorable dogs volunteering at the Humane Society tonight:

Lillian reminded me of Harley. She was super sweet and just a total cutie. I quickly saw her stubborn side when we were all the way down the street. I tried to turn us around to go back but Lillian simply refused. She just sat there with a smiling face as if to say, ”No thanks lady, I’m good out here!” It took a whole lot of convincing to get her back inside, and her strong-willed personality was similar to how Harley can be. I really can’t blame her, as she seemed very social and probably would rather hang around people and be outside all day long. I just love that happy face!

Cobalt is a shy, 4-month old Australian Cattle dog mix. My heart melted a little when I left the room and he started whining.

Keno can definitely be referred to as a gentle giant. He’s 90 pounds but had a calm demeanor and seemed totally good-natured. Here he was patiently waiting for a treat while I snuck a photo in!

Sometimes I really get a kick out of the names given to the adoptable dogs. So many animals come through the Humane Society, so the employees can get pretty creative when coming up with names. Lillian makes me laugh because I think of that as a total person name, not a canine. Two of the dogs there tonight were named Juanita and Mitchell, which I also find hilarious. Harley’s original name was Sandra, and when we adopted her, I couldn’t change it quick enough. Does this look like a Sandra to you?

Absolutely not!

Moving onto What I Ate Wednesday, here were my eats today:

Breakfast: a strawberry banana Chobani Greek yogurt with strawberries + almonds:

For lunch, I ate an English muffin with a serving of cheddar cheese, avocado, & cherry tomatoes + a chopped apple sprinkled with cinnamon:

A couple hours later, I noshed on some edamame:

Dinner was sort of weird today. I was finishing up with work so I could get ready for the Humane Society. Since I didn’t have much time and decided that I wasn’t in the mood for a real dinner anyways, I threw together a new yummy smoothie instead:

PB & J Smoothie

  • 1 cup frozen strawberries
  • 1 cup vanilla soy milk
  • 1 TBSP peanut butter
  • 1 TBSP raspberry preserves
  • 1/4 cup old fashioned oats
  • Ice

I just combined everything in the blender, and voila! It’s like a yummy liquid version of a peanut butter & jelly sandwich. I definitely will be making it again soon.

Nutrition stats: 400 calories, 13 g fat, 16 g protein, 65 g carbs

When I got home this evening, I snacked on the following:

And that’s all she wrote. Good night!

Banana PB & Jelly Muffins

Late last night I decided I was in the mood for making muffins. I resisted the urge to bake right before I went to sleep, but may or may not have been deciding what kind of muffins to make and concocting a recipe while laying in bed. My requirements were that they came out yummy and moist, yet under 200 calories a piece. First thing this AM before beginning work, I whipped up these babies:

Banana PB & Jelly Muffins

Makes 12 


  • 1 c whole wheat flour
  • 1/2 c all purpose flour
  • 1 1/2 ripe bananas, mashed
  • 1/4 c brown sugar
  • 1/2 c peanut butter
  • 1 c (soy) milk
  • 3 TBSP (light) butter
  • 1/4 c fruit preserves (I used raspberry)
  • 2 TBSP baking powder

Preheat the oven to 350. Line a 12-cup muffin tin with muffin cups.

In a saucepan, combine the butter, peanut butter, and sugar over medium-low heat. Heat until everything is melted, mixing together well.

Meanwhile, in a bowl, combine flours, baking powder, mashed banana and soy milk. Add the peanut butter mixture and mix everything together well.

Spoon the batter into the muffin cups until they’re halfway full. Spread 1 TSP of fruit preserves onto each muffin, then fill the cups up to the top.

Bake until lightly browned, around 20 minutes. Let the muffins cool on a wire rack before eating.

Nutrition Stats: 175 calories, 6 g fat, 5 g protein, 27 g carbs