After receiving a more than generous delivery from my favorite yogurt folks just the other day I was more than excited to get in the kitchen and try out something new!!

Okay, well more realistically, I was excited to come up with a super simple yet flavorful recipe that I could throw together on a Sunday and have for lunches for a few meals during the week… yea yea yea

And after seeing this idea on this lovely lady’s blog, I knew it (1) had to be done and (2) just how I was gonna stir it up a bit!! 😉

Typical. Right?

Enter: Pineapple Chobani.

Which will forever and always be my favorite Chobani flavor. Even if I have toyed with the idea of Apple Cin taking those ranks before…

But back to the matter at hand.

Pineapple Chobani is probably one of the.most. decandant yogurt treats I’ve ever had.

So when the thought of mixing the sweet pineapple flavor with toasty peanut butter & sesame crossed my mind, I knew it just had to be done.

This salad is so so so easy. And Jess, you’re a genius for coming up with this combo of main ingredients. I feel like broccoli slaw is so underused & underrated!

All you have to do here is stir up the dressing using pineapple Cho, peanut butter, sesame oil, rice vinegar and a few shakes of salt & red pepper flakes.

Then layer in the veggies, beans & raisins.

Pour on the sauce.

And give a good stir.

And yup. There you have it. You.are.done. 😀

The toasty, sweet n’ slightly spicy dressing perfectly coats the crisp broccoli slaw and bites of creamy chickpeas and sweet chewy raisins add such a fun contrast to the whole salad experience.

Let’s just say that this salad that was “supposed to be for the week” was g-o-n-e in t-w-o dayzzzz. Yea whoops.

Ah well, there are worse things that have happened 😉

I have to tell ya that I was more then impressed with how this turned out. Seriously a perfect summer recipe, so cool and refreshing and just such a fun twist of flavors.

Hopefully you’ll give it a try and enjoy it as much as I did too! 🙂

Monday’s word of the day was T-I-R-E-D!

After a post-Super Bowl bedtime of wayyyy too late o’clock followed up with the random early body-clock-alarm-wakeup I was seriously struggling for energy yesterday!

Good thing I had planned on throwing together a crockpot meal to be ready & waiting upon my arrival home 🙂

Gave me plenty of time to relax and get in a rejuvenating yoga session.

Has anyone else tried the Body by Bethanny yoga workout on ExTV?  I absolutely love her first of all, plus am really liking this workout on days where I want some physical activity but not too much, ya know?

Perfect for this particular Monday if you ask me 😀

After yoga was over it was time to serve up some dinner.

Crockpot, sometimes I think we may be soulmates… you make my life so easy on days that just seem to be so hard!

Here’s the recipe, courtesy a A Year of Slow Cooking.

Slow Cooker Peanut Butter Chicken

I kind of doubled the recipe to fill the 6-quart slow cooker I have (did you know you are supposed to make sure your slow cooker is between 1/2 to 2/3 full?)

I also didn’t have any soy sauce on hand, so substituted this wonderful SoyCha sauce instead.

For the sauce:

  • 2/3 cup MaraNatha peanut butter
  • 1/2 cup SoyCha (or soy sauce)
  • juice of 1 lime
  • 1 tsp cumin
  • 1/4 container chicken broth

For the rest:

  • 2.5 lb boneless, skinless chicken thighs
  • 2 red bell peppers, sliced
  • 1 onion, sliced

I mixed up the marinade (sans chicken broth) Sunday afternoon before we left for the Super Bowl festivities. 

I also chopped up the red bell peppers and onions so they’d be ready to roll in the morning.

After 9 hours on low, I came home to some pretty awesome kitchen smells!

Once I opened up the slow cooker I removed the chicken & veggies and drained most of the fat from the remaining sauce.

With the combo of peanut butter, chicken thighs and SoyCha sauce there was a bit of oil to remove, no big deal 😛

To serve, I cooked up some spaghetti to serve as well as some simple spinach.

Dinner is served.

Very very rich dish.  A little goes a long way!

But also very flavorful and tasty.  The cumin and lime added a different spin to the “normal” peanut sauce that I’m used to – but in a good way!

The chicken was also fall apart tender and just sunk itself into the spaghetti with each bite.

Good thing we liked this because we’ll be eating it for a few days (close to 3 lbs of chicken, what was I thinking? 😉 )

Does anyone else remember this song (in reference to the post title)?  Guess having a sister 7 years younger means I remember wayyyyy more Barney than any normal person should hahaha.

Here’s to a much more “awake” day today – thank you 8 hours of sleep!!!!

Happy Tuesday all 🙂

Say that 3 times fast?? 😉

Well after dinner last night The Man informed me that we had no dessert left…  *gasp* the horror!

Being a mandatory after dinner event in our house  Friday night and all, I decided, why not whip up some homemade cookies with some things we had on hand… couldn’t be that hard right?!

Well luckily, I was right!  And the results were just lovely 🙂

Peanut Butter Banana Chocolate Cake-Cookies

  • 1 banana, mashed
  • 3 large spoonfuls peanut butter
  • 4 tblsp sugar
  • 1 egg white
  • 2 tblsp butter, melted
  • 1 cup flour
  • 2 mini Hershey milk chocolate bars, broken

Like I said, this recipe couldn’t have been easier!

1.  Combine banana and sugar in a medium size bowl.  Mash using a fork (the sugar helps to get it really really mashed).

2. Add in peanut butter and stir until the peanut butter softens (mine was refrigerated since it’s natural) and incorporates fully.

3.  Then add in the butter & egg white, continuing to stir with fork until stirred in and kind of “whipped” (this made the cake-cookies fluffy I think).

4.  Dump in the flour, incorporate fully but don’t stir too much or the dough will start to get tough.

5.  Lastly, break up your chocolate pieces (or use chocolate chips, go for it!) and fold half of them into the batter. 

6.  Spoon dough onto a cookie sheet sprayed with cooking spray, topping each one with a chunk o’ chocolate.  I made 4 big cookies out of this, I would recommend keeping them big as well so they get that cake-like “fluff.”

7.  Bake at 350F for about 15 minutes until the bottoms just start to brown/crisp up.



Flavor was spot on.  Texture was awesome, the inside was fluffy & light just like a cake and the outside had that cookie-like quality with a slight crisp to hold it all in.  The random chocolate chunks were such a delight too!

I’d highly recommend giving these a whirl if you’re addicted to desserts and find yourself scrounging around the cabinets for something sweet a peanut butter & banana fan!  I promise you won’t be sorry 😉

Farmer’s market and ExerciseTV workout on the agenda this morning, I better get hoppin’!

Yay for Saturdays 😛