Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: food (page 1 of 4)

Healthy Yogurt Cream Cheese Carrot Cake Muffins

 

It’s Friday and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from  Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
  7. Bake for 14-17 minutes.
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Paleo Pumpkin Chocolate Chip Banana Bread

Still not over pumpkin? Me either.

 

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This Paleo Pumpkin Chocolate Chip Banana bread is just 86 calories and 3g of fat per slice!

 

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Eat your heart out folks. This loaf is Paleo, Gluten-Free, Low in Sugar, Low in Fat, Low in Carbs, High in Protein and tastes like a dream! You’re welcome.

 

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I used PEScience Snickerdoodle Select Protein Powder. If you missed the Black Friday 50% off sale, no worries because you can always get 30% off using my code PBCHOCO! 🙂

 

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Paleo Pumpkin Chocolate Chip Banana Bread

10 minutes

38 minutes

48 minutes

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 86

Fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 6g

Paleo Pumpkin Chocolate Chip Banana Bread

Decadently moist Pumpkin Chocolate Chip Banana Bread made Paleo and Gluten-Free using only whole food ingredients and PEScience Select Protein Powder.

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour (fine)
  • 32g protein powder (I used PEScience Snickerdodle 30% off code PBCHOCO)
  • 3 tbsp. coconut palm sugar (I used Better Body Foods)
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1/4 c pumpkin puree
  • 2 overly ripe bananas, mashed
  • 2 eggs, whole
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. In a bowl, sift together almond flour, coconut flour, coconut sugar, protein, salt, baking powder and baking soda.
  3. In another bowl, whisk together mashed bananas, pumpkin, eggs, maple syrup, and vanilla extract until smooth.
  4. Add your dry ingredients to your wet and fold together until completely incorporated.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and bake for 35-38 minutes.
  7. Let cool before cutting into 10 pieces and serving.

Notes

Sugar-Free maple syrup can be replaced with 100% pure maple syrup, honey or agave. Note: Macros will change.

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http://peanutbutterpluschocolate.com/paleo-pumpkin-chocolate-chip-banana-bread/

Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

A healthy breakfast that’s high in protein and fiber!

I like to buy a big bag of cranberries during November from Trader Joe’s and keep them in my freezer to sprinkle over my cold or [hot] cereal whenever I need!

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That pop of red will really brighten up your breakfast routine!

I used PEScience Gourmet Vanilla Select protein powder. Get 30% off all PEScience products using code PBCHOCO. Vegan proteins available! 🙂

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Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

Yield: 1 jar

Serving Size: 1 jar

Calories per serving: 479

Fat per serving: 11g

Carbs per serving: 73g

Protein per serving: 21g

9g

Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

Easy, healthy and delicious overnight oats breakfast prep! Made vegan and gluten-free!

Ingredients

  • 1/2 c old fashion oats (gluten-free if necessary)
  • 1 tbsp. chia seeds
  • 1/2 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3/4 c unsweetened almond milk
  • 1/4 c blueberries
  • 1/4 c fresh cranberries

Instructions

  1. Place the oats, protein, chia and almond milk into mason jar or container with a lid.
  2. Put the lid on and shake it up!
  3. Add the blueberries and cranberries.
  4. Place it in the refrigerator for at least 2 hours before serving.
  5. Enjoy!

Notes

If you prefer your oats on the wet side, use 1 cup almond milk instead of 3/4 cup.

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http://peanutbutterpluschocolate.com/vanilla-chia-protein-overnight-oats-with-blueberries-and-cranberries/

Healthy Chocolate Vanilla Cake in a Jar

Take your cake anywhere with this incredibly delicious [and healthy] cake in a jar!

 

It makes a perfect gift.


 

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Or heck, throw it in your purse for a late night snack.

 

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Healthy Chocolate Vanilla Cake in a Jar

Yield: 2 standard mason jars or 4 small mason jars

Serving Size: 1/4 of a standard mason jar

Calories per serving: 205

Fat per serving: 7g

Carbs per serving: 22g

Protein per serving: 14g

Healthy Chocolate Vanilla Cake in a Jar

Deliciously healthy chocolate and vanilla cake to take with you on the go!

Ingredients

    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Vanilla Cake
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. unsweetened apple sauce
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1 egg, whole
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. sprinkles (optional)

Instructions

  1. Pre-heat oven to 350F and prepare 2 standard size or 4 small mason jars with non-stick spray and set aside.
  2. In a large bowl, sift all your dry chocolate cake ingredients together.
  3. In another bowl, whisk together your eggs, sticky syrup and pumpkin until smooth then combine your wet ingredients with your dry ingredients until smooth.
  4. Pour your chocolate batter into a zip-lock bag or piping bag and set aside.
  5. In a large bowl, sift all your dry vanilla cake ingredients together.
  6. In another bowl, whisk together your eggs, sticky syrup and apple sauce until smooth then combine your wet ingredients with your dry ingredients until smooth.
  7. Pour your vanilla batter into a zip-lock bag or piping bag and set aside.
  8. Cut off the corner of each bag of batter and pipe a thin chocolate layer on the bottom of the mason jars then pipe vanilla batter and then more chocolate. Repeat until you have used all of the batter.
  9. Your mason jars should not be more than half full.
  10. Place the jars in the center of the oven on a baking sheet.
  11. Bake for 30-32 minutes.
  12. Let cool before topping with whipped cream and sprinkles.

Notes

Macros counted using sugar-free maple syrup

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http://peanutbutterpluschocolate.com/healthy-chocolate-vanilla-cake-in-a-jar/

Healthy Vanilla Almond Biscotti

Simple and delicious almond biscotti made with vanilla protein powder for extra protein and no added sugar! Win!

 

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Biscotti is one of those things that look way more complicated to make than it actually is. A biscotti is just a cookie after all.

 

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Some people like to dip their biscotti in coffee. I like to dip mine in milk.

 

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I used a vanilla protein powder in place of sugar and thus created a healthy biscotti cookie. I used PEScience Select Protein (vegan proteins available). Get 30% OFF all PEScience products by using code PBCHOCO.

 

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Healthy Vanilla Almond Biscotti

Yield: 12 Biscotti

Serving Size: 1 Biscotti

Calories per serving: 87

Fat per serving: 5g

Carbs per serving: 7g

Protein per serving: 5g

Healthy Vanilla Almond Biscotti

Healthy vanilla almond biscotti cookies great for dipping!

Ingredients

  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/4 c tapioca flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. unsweetened almond milk
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3 tbsp. slivered almonds

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, sift together flours, protein powder and baking soda.
  3. Stir in almond milk, vanilla extract and syrup until a dough forms.
  4. Form dough into a rectangle shape about 10" long and 2" wide and round the edges a bit so it's in a "semi-circle" like shape (reminds me of a ramp).
  5. Bake dough for 15 minutes. Remove from the oven and let cool.
  6. Using a sharp knife, slice into 12 pieces and place them flat on the parchment paper.
  7. Reduce heat to 300F and bake for 15-20 minutes or until golden brown. Flip biscotti over and bake the other side for 15-20 minutes or until golden brown.
  8. Let cool and serve.
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http://peanutbutterpluschocolate.com/healthy-vanilla-almond-biscotti/

Healthy Maple Oat Nut Baked Pears with Cranberries

If you like getting creative with your breakfast food then you will love this decadent and super simple recipe!

 

I love the fruits that are in season this time of year and will find just about any excuse to use apples and pears in a recipe. I didn’t acquire a taste for pears until just a few years ago (not sure why because they are amazing). I can’t get enough of them now!

 


 

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I tried baked pears last year and they were drizzled with honey and sprinkled with cinnamon. For so little ingredients, they were amazing and if you are just looking for a sweet and simple snack, that recipe is amazing. But if you want a more filling breakfast with your baked pears add some oats and crushed nuts for the ultimate Fall dish.

 

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In just a few easy steps you will have an impressively beautiful baked pear breakfast.

 

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Cut pears in half. Use a spoon or melon baller to scoop out the core. Fill with oat nut mix. Sprinkle with Cinnamon and bake.

 

 

 

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Healthy Maple Oat Nut Baked Pears with Cranberries

Yield: 6 peices

Serving Size: 1 peice

Calories per serving: 102

Fat per serving: 7g

Carbs per serving: 36g

Protein per serving: 2g

Healthy Maple Oat Nut Baked Pears with Cranberries

Baked pears filled with crunchy oats, walnuts and cranberries - a decadent Autumn breakfast.

Ingredients

  • 3 pears (I used Bartlett)
  • 1/3 c old fashion oats, gluten-free if necessary
  • 2 tsp. coconut oil, liquid or melted
  • 2 tsp. maple syrup or agave
  • 1/2 tsp. cinnamon plus more for sprinkling
  • 2 tbsp. crushed walnuts
  • 2 tbsp. dried cranberries

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together the oats, coconut oil, syrup, cinnamon, crushed nuts and cranberries and set aside.
  3. Wash pears and cut in half. Use a melon baller or spoon to scoop out the core.
  4. Cut off rounded back side of the pear so it lays flat.
  5. Place pears on the baking sheet and fill with oat mixture.
  6. Sprinkle with cinnamon and bake for 20 minutes.
  7. Serve immediately.
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http://peanutbutterpluschocolate.com/healthy-maple-oat-nut-baked-pears-with-cranberries/

Chocolate Chia Granola {High Fiber + High Protein}

Happy Hump Day guys! We are half way to Friday so I thought I would make some extra clustery granola to help get through the week—chocolate flavored of course! I’ll eat granola in just about any flavor form but my favorite way to eat crunchy oats is when they are covered in chocolate, infused protein and high in fiber! What more can you possibly want?

 

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I made this granola using one of my favorite protein powders from PEScience, Frosted Chocolate Cupcake. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

chocolate-granola

Chocolate Chia Granola {High Fiber + High Protein}

Yield: about 2 cups

Serving Size: 1/4 cup

Calories per serving: 156

Fat per serving: 7g

Carbs per serving: 16g

Protein per serving: 7g

4g

Chocolate Chia Granola {High Fiber + High Protein}

Extra clustery chocolate protein granola loaded with fiber!

Ingredients

  • 2 c old fashion oats
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. cocoa powder
  • 2 tbsp. chia seeds
  • 2 tbsp. flax meal
  • 2 tbsp. avocado oil or coconut oil
  • 1/4 c plus 2 tbsp. sticky syrup (I used sugar-free maple syrup)
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, protein powder, chia seeds, flax and cocoa powder and stir until completely mixed.
  3. In another bowl, mix together the vanilla, oil and syrup.
  4. Stir wet ingredients into the dry ingredients. Use your hands to be sure all everything is completely coated.
  5. Spread oats evenly onto the baking sheet.
  6. Bake for 15 minutes, stir and bake for another 10 minutes.
  7. Let cool before serving.
  8. Store in an airtight container.
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http://peanutbutterpluschocolate.com/chocolate-chia-granola-high-fiber-high-protein/

 

Healthy Pumpkin French Toast with Vanilla Maple Drizzle

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I woke up this morning and decided there was nothing else I needed besides pumpkin French toast and a few cups of coffee, of course.


 

I made this delicious French toast using my favorite multi-grain sprouted bread from Trader Joe’s. I didn’t count up these calories for you because of how much it will very depending on the bread you use.

 

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I drizzled my pumpkin French toast with a vanilla maple sauce and it’s to die for. I mixed together vanilla protein powder, sugar free maple syrup and water.

 

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I used PEScience Gourmet Vanilla Select protein for the vanilla maple sauce to sweeten it without having to add sugar and it worked like a charm! Yay! Get 30% OFF all PEScience products using code PBCHOCO.

 

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Healthy Pumpkin French Toast with Vanilla Maple Drizzle

Yield: 4 peices

Serving Size: 2 peices

Healthy Pumpkin French Toast with Vanilla Maple Drizzle

Delicious golden pumpkin French toast drizzle with a sugar-free vanilla maple sauce.

Ingredients

  • 4 slices bread of choice (I used a sprouted multi-grain)
  • 1 egg, whole
  • 3 tbsp. pumpkin puree
  • 1/4 c almond milk
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
    Vanilla Maple Sauce
  • 3 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup
  • 2-3 tbsp. water

Instructions

  1. Pre-pare a skillet with non-stick spray.
  2. In a bowl, beat egg, pumpkin, almond milk and spices until fluffy and then pour into a shallow bowl.
  3. Dip each slice of bread into the pumpkin mixture until completely coated. Cook in skillet on medium heat until golden brown. Flip and cook the other side until golden brown.
  4. Whisk together your vanilla maple sauce ingredients and drizzle over pumpkin French toast.
  5. Enjoy.

Notes

Macros were not added due to the variance in bread being used.

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http://peanutbutterpluschocolate.com/healthy-pumpkin-french-toast-with-vanilla-maple-drizzle/

Healthy Maple Walnut Blondies

I have had this gigantic bag of walnuts sitting in my cabinet for what feels like years now. Okay, it’s probably been like two weeks but as a recipe creator and food blogger, your cabinets fill up with food rather quickly and can become a cluttered mess if you aren’t constantly using up your ingredients.

 

What better way to use up all of my walnuts than to make healthy blondies with no refined sugar or palm oil. These blondies can be made sugar free for those who have to watch their sugar intake, gluten free and are totally vegan!


 

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I feel like maple is such an underrated flavor. I miss the old days at Starbucks when they had maple walnut scones and I can’t wait for the day that they finally come out with a maple flavored latte! *drooling*

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I used PEScience Select Whey protein powder. For VEGAN use their vegan powders and get 30% off all PEScience products by using code PBCHOCO!

 

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Healthy Maple Walnut Blondies

Yield: 9 blondies

Serving Size: 1 blondie

Calories per serving: 154

Fat per serving: 10g

Carbs per serving: 13g

Protein per serving: 6g

Healthy Maple Walnut Blondies

Dense, moist and absolutely delicious maple blondies loaded with walnuts and still unbelievably healthy!

Ingredients

  • 1/2 c coconut flour
  • 1/2 c oat flour (gluten free if necessary)
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/2 c coconut sugar
  • 1/4 c sugar-free maple syrup or 100% pure maple syrup
  • 1/4 c liquid coconut oil
  • 1/4 c unsweetened vanilla almond milk or cashew milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/3 c chopped walnuts

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan with non-stick spray or parchment paper.
  2. In a large bowl, sift together all dry ingredients (oat flour, coconut flour, coconut sugar, baking soda, baking powder and salt).
  3. In a separate bowl, mix together the liquid coconut oil (measure oil after melting), maple syrup and vanilla extract. Pour mixture into dry ingredients and mix using a fork.
  4. Stir in almond milk.
  5. Fold in walnuts.
  6. Press dough evenly into the bottom of your baking pan.
  7. Bake for 9-11 minutes. Let cool before cutting into 9 pieces and serving.
  8. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-maple-walnut-blondies/

 

Chocolate Covered Peanut Butter Protein Bars

It’s no secret; I love peanut butter and chocolate.

 

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Don’t tell anyone but it’s a nice change from all the pumpkin recipes I’ve been pumping out lately. See what I did there?

 

The other day I stumbled on a great Instagram account @eatingbrofood (you should go follow her) and she posted a protein bar recipe that she made in her food processor and I was absolutely dumb founded. Why I have never thought to put any of my simple protein bar recipes into a food processor is beyond me! Have you ever tried to hand mix peanut butter, whey protein and sticky syrup to make a protein bar? It’s not easy and requires a little more effort than one would think. Her simple idea got me so excited that I had to make protein bars right away.

 

Behold, peanut butter (because duh!) protein bars topped with peanut peanuts and sugar free chocolate.

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I used PEScience Gourmet Vanilla Protein Powder but I would also recommend PEScience Chocolate Peanut Butter Cup. Get 30% OFF using code PBCHOCO.

Chocolate Covered Peanut Butter Protein Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 296

Fat per serving: 14g

Carbs per serving: 25g

Protein per serving: 20g

Chocolate Covered Peanut Butter Protein Bars

Sugar-Free peanut butter protein bar layered with peanuts and covered in decadent chocolate. A perfect high protein treat!

Ingredients

  • 2 scoops protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/2 c peanut butter (I used Nuts 'N More)
  • 1/2 c sugar-free maple syrup
  • 2/3 c oat flour
  • 1/3 c sugar-free chocolate chips (I used Lily's)
  • 1/4 c unsalted dry roasted peanuts

Instructions

  1. Place protein, peanut butter, maple syrup and oat flour in a food processor until a dough forms. Stop and scrape the sides as needed.
  2. Separate dough into 6 evenly sized pieces and shape them into bars.
  3. Top bars with peanuts and melted chocolate.
  4. Place in the freezer for minutes before serving.
  5. Store in the freezer. Remove for 5 minutes before serving.
  6. Enjoy!
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http://peanutbutterpluschocolate.com/chocolate-covered-peanut-butter-protein-bars/

 

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