Healthier Peanut Butter Fudge Cups

These peanut butter fudge cups are ridiculously easy to make and store in the freezer, and they can definitely satisfy a sweet craving.  What's even better?  They are a notch healthier than your run-of-the-mill peanut butter cups, so you don't feel as guilty about eating 2 or 3!  I'm sure these would also be great with crunchy peanut butter or even almond butter.
Mmmmmm.....  

Peanut Butter Fudge Cups

makes 20 mini cups, as photographed

1/2 c. coconut oil

1/2 c. peanut butter

1/2 c. unsweetened cocoa powder

1/3 c. powdered sugar (if you prefer sweeter, increase to 1/2 c.)

1 t. vanilla extract

Combine ingredients until smooth and well incorporated using electric mixer. Pour into lined cupcake or muffin tins.  Freeze until solidified.  Ready to serve in about 20 minutes. 

Spinach & Banana Green Smoothie

A couple years ago, my boyfriend and I went through a huge smoothie phase.  They were delicious, healthy alternatives to ice cream.  We made smoothies as a snack a few times a week, and sometimes as a breakfast-on-the-go.  One day, in the height of our smoothie phase, I added spinach to a strawberry-citrus smoothie, just for kicks.   It ended up being delicious, and aside from the ugly green color, you couldn't even tell that spinach was added.  

Spinach + Smoothies = Fantastic Idea!

 Just through experimenting and trying to incorporate various healthy things, I came up with this smoothie.  It ended up becoming a breakfast staple for me and my roommate, Jessica.  This is definitely deceivingly delicious, jam-packed with nutrients, and filling enough to be a meal substitute. 

Health-Boosting Green Smoothie

First, grind the following dry ingredients into a fine powder in your blender:

1-2 T. Chia Seeds (fiber & omega-3s)

1 T PB2 (Peanut butter flavor, without the added sugar/oil)

***optional--1/8 c. old-fashioned, raw oatmeal

Next, add the following to your blender:

2 spoonfuls (~1/8 c) Greek yogurt (I use vanilla/honey flavor--protein & probiotics)

1 T. Coconut Oil (make sure you get Unrefined, Unprocessed, Extra Virgin, Cold-Pressed)

1 banana

2-3 handfuls spinach

splash of milk (water will also work)

Blend until well-incorporated, adding more liquid as necessary.

Finish by blending in ICE until desired consistency.

TIP: You can use easily use frozen bananas and spinach in this smoothie.  If I buy fresh spinach and don't have time to use the entire bag, I'll transfer the spinach to a freezer Ziploc and freeze it.  I don't buy it already frozen and disgusting in the carton.  With bananas, if you have ripe ones that are about to spoil--cut into coins, freeze on a cookie sheet covered with wax paper, and transfer to a Ziploc once frozen through.