Peanut Butter Tuesday

First and foremost, I have to give a shout out to my Miami Heat for winning the 2013 Finals! A week late but woo hoo! I was so stoked I did a head stand for them!



A lot of hard work those guys put in and it seemed like the games were never going to end! Besides yoga, basketball is my favorite sport and was my life growing up in grade school and in high school! It is where I had fun, connected with teammates, got my exercise, expressed my emotions, learned how to play well with others, laughed, cried, celebrated, trumped my fears, learned hard work, and had an outlet. I do not play ball as much as I wish I would today, but yoga has been able to fill the same shoes now that basketball used to. A basketball court and a yoga mat are my two places where I feel so connected on every level!

And since we are on the subject of balls…ahem…basketballs…I figured that I would keep this next treat in line.

I give you, Peanut Butter Quinoa Balls


These were SO incredibly simple & so yummy  I could not stand it. It was impossible for me to just have one…or two… 🙂


1 cup puffed quinoa OR quinoa flakes OR oatmeal would prob work (I could not find the puffed quinoa, so I tried the flakes (as pictured) and they were perfect!)

1/2 cup peanut butter

3-4 table spoons agave OR maple syrup

1 teaspoon vanilla extract

toppings: vegan chocolate chips, melted

coconut…I used the chocolate chips & just sprinkled coconut over the melted chocolate and they were yummy!

Mix together all of the ingredients. Put in the fridge for 15 mins. Form 12 balls. I was able to make 12 out of the measurements listed. Put back into the fridge for 15 more mins. Dip in melted chocolate, if desired. There you have it. Balls. 🙂

And now that we are on the topic of peanut butter…I will add one more delight to the mix. So, if you are not into the peanut butter balls, how about peanut butter cups!?! Ohhh yeah!


I loved these, too! They were fun to make and they came out adorable, don’t ya think?

Another simple one.

Peanut Butter Cups

You will need:

Mini cupcake wrappers and cupcake tin/pan to help create the shape

Nonstick spray to spray wrappers with

Top layer:

2 tablespoons coconut oil

1 tablespoon agave OR maple syrup will work I’m sure

2 tablespoon cacao powder

Bottom layer:

2 tablespoons peanut butter OR almond butter

1 tablespoons coconut oil

1 tablespoon agave OR maple  syrup


Mix together ingredients for top layer in one bowl and ingredients for the bottom layer in another separate bowl. Pour bottom later in cupcake wrapper in cupcake pan and then pour the top layer right over. Put in the freezer to set up. I think I left mine in for at least 30 minutes!

And then you can either enjoy them as is or use with other recipes as toppings maybe. The night after I made these, I had some raw ice cream. You know I used a peanut butter cup for a topper! It was perfect!


And the Raw Ice Cream is perfect just by itself, too. So easy peasy!

Raw Ice Cream:

Slice up one (or as many as you’d like) banana and place in the freezer until frozen or REALLY cold. Then take out of the freezer and put in food processor and blend until creamy like the ice cream man would do it. Done.

So, you got three desserts in one post! Have fun with that!

Life is short, eat dessert first…especially if its raw or vegan dessert! Ha!

Light & Love,

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