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teddie-peanut-butter-overnight-oats-jar

Teddie Peanut Butter Overnight Oats Jar

TedPeanutButter

INGREDIENTS:
½ cup unsweetened plain almond milk
¾ tbsp chia seeds
2 tbsp Teddie 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.

NUMBER OF SERVINGS: 1

teddie-peanut-butter-flourless-chocolate-chip-mini-muffins

Teddie Peanut Butter Flourless Chocolate Chip Mini Muffins

TedPeanutButter

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 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.
Allow muffins to cool in pans for about 10 minutes or until they’ve firmed up and are cool enough to handle.
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.
Enjoy!

NUMBER OF SERVINGS: About 17 mini muffins

teddie-fruit-on-top-challenge

Teddie Fruit on Top Challenge

TedPeanutButter

Featured on the Boston 25 Zip Trip!

INGREDIENTS:
3 tbsp Teddie Smooth Peanut Butter
3 slices artisan bread
¼ cup sliced strawberries
¼ cup sliced apple
¼ cup sliced banana

INSTRUCTIONS:
Spread peanut butter evenly on all three slices of bread.
Add toppings to each slice.
Taste each delicious piece and decide which one is your favorite!

 

 

 

teddie-smoothie-bowl

Teddie Smoothie Bowl

Kare_MilestoneFitness

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!

NUMBER OF SERVINGS: 1

pumpkin-muffin-smoothie-bowl

Pumpkin Muffin Smoothie Bowl

LivinLifeOnTheVedge

INGREDIENTS:
1 cup frozen organic blueberries
¾ cup frozen kale
½ frozen banana
1 tbsp flaxseed meal
1 tbsp Teddie Smooth Peanut Butter
½ cup unsweetened almond milk
Enjoy Life vegan mini chocolate chips
Chia Seeds
Hemp Hearts
Purely Elizabeth original granola
1 Simple Mills pumpkin muffin

INSTRUCTIONS:
In a blender combine the blueberries, kale, banana, flaxseed meal, peanut butter and almond milk.
Blend until smooth.
Pour and top with Enjoy Life’s vegan mini chocolate chips, chia seeds, hemp hearts, Purely Elizabeth original granola and Simple Mills pumpkin muffin.

easy-protein-pancakes

Easy Protein Pancakes

BalancedBrenna

INGREDIENTS:
1 egg
1 tbsp coconut flour
1 tbsp almond flour
1 tbsp flax meal
1 tbsp Bob’s Red Mill oats
1 scoop vanilla Shakeology
1 banana
A few splashes of cashew milk
1 tsp baking powder
1 tsp cinnamon

TOPPING:
1 tbsp honey
1 tbsp hemp seeds
1 tbsp Teddie Peanut Butter

INSTRUCTIONS:
Mix all ingredients together and pour four even pancakes on medium-high heated skillet.
Flip once they start to bubble.
Top with honey, hemp seeds, Teddie Peanut Butter and coconut flakes.
Enjoy!

egg-white-omlette

Egg White Omlette

TheBalancedRose

INGREDIENTS:
1 egg
2 egg whites
¼ small onion
½ green pepper
Kale
Chili powder
Cumin

TOPPING:
Cumin
Red pepper flakes
Dollup Siggi’s plain yogurt
½ cup of Mom’s mango salsa
1 Lundberg Family Farms rice thins
1 scoop Teddie Chunky Peanut Butter
1 tbsp Bob’s Red Mill chia seeds

INSTRUCTIONS:
Preheat frying pan on low/medium heat. Combine all ingredients in a bowl. Whisk. Add ingredients to pan. Wait for egg to start to brown slightly around the edges. Flip.

Top omlette with yogurt, a sprinkle of cumin and red pepper flakes. Add mango salsa on the side and rice thin with Teddie Chunky Peanut Butter and chia seeds!

NUMBER OF SERVINGS: 1

pitaya-peanut-butter-smoothie-bowl

Pitaya & Peanut Butter Smoothie Bowl

Julia.the.rd.eats

INGREDIENTS:
1 frozen pitaya packet
1 cup frozen mango
½ cup frozen peaches
cup vanilla almond milk
1 scoop protein powder

INSTRUCTIONS:
Blend all ingredients in a blender until smooth. Smoothie will be thick.

TOPPING:
1 tbsp Teddie Smooth Peanut Butter
2 tsp cacao nibs
1 tsp honey
Banana slices
Dragon fruit slices

NUMBER OF SERVINGS: 1

persimmon-fruit-and-pb-oatmeal-bowl

Persimmon, Fruit and PB Oatmeal Bowl

Instaworthy_Eats

INGREDIENTS:
Oatmeal (cooked)
Persimmons
Cinnamon
Purely Elizabeth Pumpkin Fig Granola
Sliced strawberries
Blueberries
Honey
Heaping spoonful of delicious Teddie Peanut Butter

INSTRUCTIONS:
Saute persimmons in cinnamon and add to cooked oatmeal. Top with Purely Elizabeth Pumpkin Fig Granola, sliced strawberries, blueberries, honey and a heaping spoonful of Teddie Peanut Butter.

hot-cereal-with-sauteed-persimmons-and-raspberries

Hot Cereal with Sautéed Persimmons and Raspberries

LivinLifeOnTheVedge

INGREDIENTS:
cup Purely Elizabeth Ancient Grain Hot Cereal
1 tsp Fourth & Heart Vanilla Bean Ghee
1 organic persimmon
Organic raspberries
Purely Elizabeth Maple Walnut Probiotic Granola
Ground cinnamon
Teddie Smooth Peanut Butter*

INSTRUCTIONS:
Prepare cup of Purely Elizabeth Ancient Grain Hot Cereal by bringing 1 ¼ cups of water or milk to a boil in a medium saucepan.
Stir in cup of the cereal and reduce the heat to medium-low.
Stir occasionally for 15-20 minutes and let stand for a few minutes with the heat off. While cereal is cooking, heat up vanilla bean ghee in a sauté pan over medium heat, add diced persimmon and sauté for 5-7 minutes or until soft and tender.
Once the cereal is ready, top it with the sautéed persimmon, raspberries, granola, a warm drizzle of Teddie Smooth Peanut Butter and a sprinkle of ground cinnamon.

*Microwave about 1 tbsp of Teddie Peanut Butter with 1 tsp organic coconut oil for about 30 seconds until melted and creamy.