Coconut Straw-nana Chia Pudding

Coconut Straw-nana Chia Pudding

May is National Strawberry Month

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Here’s a little known fact about me (or maybe it is a well-known fact):  I love Veggie Tales.  I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course).  I had the Madame Blueberry card game.  I often fell asleep while listening to the audio cassette tape of Daniel.  As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera.  We knew every lyric to every song on Veggie Rocks.  We even met Bob and Larry!

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This day was the highlight of my childhood…okay, not really…but it was a great day!

To this day, I regularly quote Veggie Tales.  This is one of the scenes I have perfected:

 

You can’t eat strawberries without bananas!

So if we are celebrating National Strawberry Month, we need to have some bananas, too!

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This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!

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If you have never made chia pudding, there is something you need to know.  The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets.  When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding.  If you don’t wait, you will basically be drinking milk with raw chia seeds.

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But trust me, this is worth the wait!

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Ingredients:

  • One overripe banana
  • One 5.3-oz container of coconut-flavored Greek yogurt
  • Four tablespoons coconut macaroon nut butter
  • One cup of milk (any milk will work.  I used 2%, but I am sure this would be amazing with coconut milk)
  • Eight or more strawberries
  • 1/4 cup chia seeds
  • Extra banana slices and strawberries for topping

Directions

  • Using a fork, mash the banana and mix it with the Greek yogurt.  Try to make this mixture as smooth as possible.   Stir in nut butter and milk.  You may have to stir for several minutes to incorporate everything.  Alternately, you could use a blender.
  • Dice at least eight strawberries and stir them into the mixture.
  • Add chia seeds and mix until everything is well-combined.
  • Cover and refrigerate at least two hours, preferably overnight.
  • Top with additional strawberries and banana slices, if desired.
  • Eat and enjoy!

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P.S. – I am linking up with Angie and her cohost, Antonia @ Zoale.com, for Fiesta Friday.

The Best “Lazy” Turtles

The Best “Lazy” Turtles

April is National BLT Month

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I know what you are thinking to yourself.  You are thinking, “Self, April is national BLT month, and that is not a BLT.”

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Peanut Butter Cream Cheese Frosting

Peanut Butter Cream Cheese Frosting

I don’t know about you, but today’s the last time I will feel twenty-two.

That’s right.  Tomorrow is my 23rd birthday.  The older I get, birthdays seem to become less and less important.

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But that’s another blog post for another time.  Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.

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This frosting is only three ingredients, but it steals the show.  If you’re feeling fancy, you can make cake from scratch.  Since I am lazy simple, I used a cake mix.

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Peanut Butter Cream Cheese Frosting

Ingredients

  • 8 oz. cream cheese
  • 3/4 cup PB2 (powdered peanut butter)
  • 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
  • 1/3 cup milk or water

Directions

  • Place all ingredients in a large mixing bowl.
  • Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy.  I paused about every 90 seconds to scrape down the sides of the bowl.
  • Eat it!  I used a large star tip to pipe the frosting onto chocolate cupcakes.  This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂

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Do you have a favorite birthday cupcake?

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Salted Peanut Butter Klondike Bar

Salted Peanut Butter Klondike Bar

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What would you do-oo-oo-oo for a Klondike bar?

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Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March.  I love March for several reasons.

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Peanut Butter Chocolate Cookies

Peanut Butter Chocolate Cookies

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Unlike most single ladies, I don’t hate Valentines Day.  But I do not celebrate Valentine’s day.  I plan to spend February 14 like any other day.  I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:

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But I know that some of you have a less passive response to red heart balloons.

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Strawberry & Nutella Baked Taquitos

Strawberry & Nutella Baked Taquitos

February is National Chocolate Lover’s Month

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It’s no secret that I LOVE nut butter.   I like nut butter with bananas.  I like nut butter with oatmeal.  I like nut butter with pretzels.  I like nut butter with carrots.  And I really like nut butter with chocolate.

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Oatmeal Cream Pie Pancakes

Oatmeal Cream Pie Pancakes

January is National Oatmeal Month

My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.

Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.

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Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload.  Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.

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So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!

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Oatmeal Cream Pie Pancakes

Ingredients

  • 1/3 cup rolled oats
  • 1/4 cup milk of choice
  • 2 tbs. Oatmeal Raisin Cookie blended nut butter
  • 1/4 tsp vanilla extract
  • rounded 1/4 tsp baking powder
  • dash of cinnamon
  • pinch of salt
  • vanilla yogurt for topping

Directions

  • Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
  • Heat a griddle or frying pan over high heat.  Lightly spray with nonstick cooking spray.
  • Drop spoonfuls onto heated pan.  Once bubbles begin to form on the top, flip the pancakes.
  • Cook for an additional 1-3 minutes.
  • Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
  • Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
  • Eat and enjoy!

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