Don’t let the cauliflower scare you away! Our Teddie Smoothie Bowl has just 4 ingredients and is easily customizable with fun toppings to fit your tastes.
NUMBER OF SERVINGS: 1
ingredients
½ cup
Frozen blueberries
½ cup
Frozen cauliflower
¼ cup
Plain Greek yogurt
¼ cup
Almond milk
Topping:
2 tbsp
Teddie Smooth Peanut Butter
Sliced bananas
Sliced strawberries
Chocolate granola
instructions
Mix all ingredients in blender, add toppings and enjoy!
Dig into this vibrant Pitaya Peanut Butter Smoothie Bowl as soon as possible. This cool, creamy smoothie bowl pairs perfectly with Teddie peanut butter.
This recipe for Flourless Chocolate Chip Mini Muffins is made with simple ingredients that come together to make fluffy and tasty treats.
NUMBER OF SERVINGS: About 17 mini muffins
ingredients
1
Medium ripe banana, peeled
1
Large egg
½ cup
Teddie Smooth Peanut Butter
3 tbsp
Honey (agave or maple syrup may be substituted)
1 tbsp
Vanilla extract
¼ tsp
Baking soda
A pinch of salt, optional and to taste
½ cup
Mini semi-sweet chocolate chips
instructions
Preheat oven to 400°F. Prepare mini muffin pans by spraying with cooking spray.
In a blender, add first 7 ingredients (through optional salt) and blend on high speed until smooth and creamy. About 1 minute.
Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (it helps batter slide off the spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans.
Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done.
Muffins are best fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 4 months.
With just five ingredients, a jar of Teddie Peanut Butter Overnight Oats for breakfast will help you power through your day.
NUMBER OF SERVINGS: 1.
ingredients
1/2 cup
Unsweetened plain almond milk
¾ tbsp
Chia seeds
2 tbsp
Teddie All Natural Smooth Peanut Butter
1 tbsp
Maple syrup
½ cup
Gluten-free rolled oats
Sliced banana, strawberries or raspberries (optional)
instructions
Add almond milk, chia seeds and maple syrup when there is about 2 tbsp of Teddie Smooth Peanut Butter left in your jar and stir with a spoon to combine.
The peanut butter doesn’t need to be completely mixed with the almond milk.
Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight, or at least 6 hours.
The next day, open and enjoy as is or garnish with desired toppings.
Overnight oats will keep in the refrigerator for up to two days, though best within the first 12-24 hours.
