Healthy Recipes to Keep You Fit and Fabulous

Peanut Butter Creme

Gooooood morning, folks!

I am happy to announce that I made it through this hellish school week unscathed.  However, a combined 6 hours of sleep for 2 days definitely takes a toll on the ol’ bod.  I slept in a little this morning, but for some reason, I feel like I got hit by a train.  I didn’t work out the last two days, and I think today is going to need to be a day off, as well, because I’m feeling a cold trying to take hold of me!


Yesterday’s breakfast was berry beautiful 🙂

I topped 3/4 cup of Fage Total 0% Greek Yogurt with a lot of sliced strawberries, and a sprinkling of cinnamon.

I spent the day studying, and next thing I knew, it was already 4 o’clock and I hadn’t eaten lunch!  I went to the kitchen to make something, and decided a simple bagel sandwich would do the trick.  However, I couldn’t decide if I wanted to go with a sweet sandwich or a savory sandwich, so I made both!


I toasted 1 Thomas’ Whole Wheat Bagel Thin, and topped one half with 1 tablespoon peanut butter and banana slices, and I topped the other half with 1 wedge Laughing Cow French Onion Cheese and homemade tuna salad.


vs. Good-er

The best of both worlds!


Before I left for class, I got out my trusty slow cooker, and followed this recipe for Smokey BBQ Pulled Chicken.  I set it on High for 4 hours, and when I came home, it was ready for pullin’!

To round out the meal, I turned it into a healthified plate of southern BBQ by serving it with Steamfresh Lightly Sauced Rotini and Broccoli with Cheese Sauce, in place of the usual macaroni and cheese.

After dinner, I was really craving some dessert.  I knew we didn’t have anything good in the kitchen, and I couldn’t convince Corey to go with me to get frozen yogurt.  It looked like I was out of luck, but after some brainstorming, I came up with a healthy dessert that I am now obsessed with.

Cinnamon Sugar Chips with Peanut Butter Creme

Servings: 2


3 Whole Wheat medium-sized tortillas, cut into points

non-stick spray

2 tablespoons Splenda, divided (or other calorie-free sweetener)

2 teaspoons cinnamon

2 tablespoons Fage Total 0% Greek Yogurt (plain)

1 tablespoon peanut butter

sliced fruit of your choice (optional)


Preheat oven on BROIL. Lay the tortilla points on a cookie sheet, making sure they don’t overlap too much.  Spray with nonstick spray.

Sprinkle with 1 tablespoon Splenda, and the cinnamon.

Place the cookie sheet in the oven and broil for 2-3 minutes, or until lightly browned. (Don’t walk away from the oven- they burn very quickly!)

In a bowl, add the yogurt, peanut butter, and other tablespoon of Splenda, and mix together until well combined.  (Adding sweetener or sugar is a MUST, or else the result will be very salty!)

Serve the chips with an individual bowl of peanut butter creme, and fresh fruit on the side.

Peanut. Butter. Creme.  I may have invented the greatest thing since simple carbohydrates. This would make a great fruit dip, a great spread in place of cream cheese, or you could even just make a bowl of it and eat it!  Obsessed.  In fact, I’m going into the kitchen right now to whip up a batch and put it on a bagel!

See ya lata!

Comments on: "Peanut Butter Creme" (5)

  1. Sarah @ healthygirlrunning said:

    I love that the BBQ Pulled Chicken uses Sweet Baby Rays!! That’s my favorite BBQ sauce! I’m definitely going to give that recipe a try. Did you come up with that on your own?

  2. […] woke up and made myself a filling bowl of peanut butter creme, topped with banana slices, strawberry slices, and […]

  3. that peanut butter cream sounds amazing!! love your recipe ideas 🙂

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