Ever wonder what is this PB2 stuff so many people post about? Do you love peanut butter but know that depending on what kind you are eating it could be hindering your weight loss? PB2 is an awesome powdered peanut butter that when compared to regular peanut butter has so many more benefits than one would think.
The difference in caloric intake is huge:
Peanut Butter: One serving of peanut butter: 190 calories, 16 g fat, 7 g carbohydrates, 8 g protein, 3 g fiber, 0 mg sodium
PB2:One serving of PB2: 45 calories, 1.5 g fat, 5 g carbohydrates, 5 g protein, 2 g fiber, 94 mg sodium
PB2 Recipes:
Shakeology Peanut Butter Cups: Ingredients
2/3 cup PB2
PB2:One serving of PB2: 45 calories, 1.5 g fat, 5 g carbohydrates, 5 g protein, 2 g fiber, 94 mg sodium
How to Incorporate PB2:
1. Add it to your Shakeology- YES! This is my favorite way to enjoy PB2 I add it to my Shakeology utilizing this recipe and gulp it down!
- 1 scoop choocolate Shakeology
- 2 Tbsp PB2
- 2 Tbsp honey
- Add ice, blend and enjoy
2. Add it to your oatmeal- instead of mixing in regular peanut butter add in PB2
3. Add it to your plain Greek yogurt (not going to lie I struggle with plain yogurt and I love anyway to make it better) this is golden
4. Exchange it for any regular use of a nut butter or jelly
5. Exchange PB2 in baking or when making snacks
PB2 Recipes:PB2 Popcorn: Ingredients
1 Tbsp. coconut oil
1/2 tsp. salt (or less)
2 Tbsp. PB2
1/3 cup popcorn kernels
1 Tbsp. powdered sugar
Instructions
1. In a small bowl, combine coconut oil, salt, and a tablespoon of PB2. Melt in the microwave for 20–30 seconds.
2. Place the popcorn kernels in a large microwave-proof bowl, pour the oil mixture over top, and stir to coat. Cover with a vented lid, and cook on high until there’s a second or two between popping noises. If your microwave has a popcorn setting, go ahead and trust it.
3. Immediately after removing the popcorn, sprinkle it with the remaining PB2 and the powdered sugar. Toss all together, and enjoy.
Shakeology Peanut Butter Cups: Ingredients1/4 cup unsweetened almond milk
1/4 cup plain low-fat Greek yogurt
1/4 cup unsweetened cocoa powder
2 scoops chocolate Shakeology
3 Tbsp. coconut sugar (or sweetener of choice), divided
1/4 cup PB2
2 to 3 Tbsp. water
Pinch of salt
Instructions
1. Mix together the almond milk, yogurt, cocoa powder, chocolate protein powder, 2 Tbsp. sugar, and a pinch of salt. In a separate bowl, combine the PB2, water, remaining tablespoon of sugar, and a dash of salt. Continue stirring until both mixtures are totally creamy and smooth.
2. Prepare a mini muffin pan with liners, and spray with oil. For the first layer, spoon 1 tsp. of the chocolate mixture into each section. Then top it with 1 tsp. of the peanut butter mixture. Finish with an additional layer of chocolate.
3. Freeze the mini muffin pan for a couple hours, until firm. It should be easy to peel off the liners.
PB2 Banana Bread: Ingredients
2/3 cup PB21/4 cup whole wheat pastry flour
1 scoop unflavored whey isolate
2 tsp. baking powder
1/2 tsp. salt
2–4 packets of stevia
1/2 tsp. cinnamon
3 very ripe bananas, mashed
1/2 cup egg whites
1/4 cup unsweetened applesauce
1 tsp. pure vanilla extract
Instructions
1. Preheat the oven to 350°F. Prepare a standard size loaf pan by lining it with foil or parchment paper, and then spray it lightly with coconut oil.
2. In a medium bowl, whisk together the PB2, flour, whey protein powder, baking powder, salt, stevia, and cinnamon.
3. Add the mashed bananas and the egg whites to a separate bowl, and beat together until smooth. Stir in the applesauce and vanilla.
4. Slowly add the flour mixture to the wet ingredients, and stir until just combined. Pour the batter into the prepared loaf pan, and bake for about a half hour. The peanut butter banana bread is done when a toothpick can be inserted into the middle without getting covered in uncooked batter.