Recipe box: Peanut Butter Energy Bites

I’m all about the protein lately.

Cottage cheese, edamame, peanut butter and piles of grilled fish. I’m sure the bean in my belly has something to do with it.

So when I was in full nesting mode last week, I started whipping goodies up in the kitchen. Banana bread, roasted potatoes, baked chicken, pasta fagiole.

Then a peanut butter-looking concoction popped up in one of my social media feeds. I realized I had all the ingredients and set to work to make PEANUT BUTTER ENERGY BITES!

All lined up in a row.

Ready to try this super easy recipe? Here is what you will need:

  • 2/3 cup creamy peanut butter
  • 1 cup old-fashioned oats
  • 1 1/2  Tbsp. honey
  • 1/4 cup mini dark chocolate chips
  • 1/4 cup chia seeds (I used ground chia)

Mix all ingredients together in a bowl. Cover, let chill in fridge for 30(ish) minutes.

Grab a handful of oats and a few chocolate chips and scatter them on a clean cutting board. Roll the chilled mixture into bite-sized balls, then roll over the cutting board for another layer of oats and chips.  My batch made 20 teaspoon-sized bites.

Store the completed energy bites in an airtight container in your fridge. ENJOY!

Even my brutally honest husband liked these. I’ll be making them more often for sure.

What’s your go-to protein snack?


Recipe Box: Pumped Up {Healthy} Cookie Dough

I don’t know about you, but I love to bake. And even more, I love to eat. While I’m baking. Don’t get me wrong, I love cookies and cakes and brownies – but even more, I love cookie dough and cake or brownie batter. Something about the pre-baked goodness just makes me feel some kind of way.

Now, I know there’s always the risk of the “raw egg” situation – but I’m a risk taker. Honestly, until the cookie dough betrays me, I’m going to keep eating it. I like to live dangerously.

However, worse than the raw eggs is all the sugar. My favorite cookie dough makes my favorite cookies: oatmeal chocolate chip. My great aunt’s recipe calls for both brown and white sugar. They’re delicious, but generally, not that good for you. And I gave up junk food for Lent. So while I may want to eat cookie dough, I can’t.

I’ve also set some higher fitness goals for myself with regards to the weight room and that means upping my protein intake – I typically get my protein from a protein bar in the morning, tuna or grilled chicken at lunch, a protein shake after the gym and either more chicken or ground turkey as part of dinner.

This all gets me pretty close to meeting my protein goals, but some days I just need a little more umph.

Enter one of my favorite snacks: Healthy Cookie Dough Dip from Chocolate Covered Katie


photo source:

Now, her recipe is pretty well on-point. I’ve made small tweaks to fit my needs.


  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
  • 1/8 tsp plus 1/16 tsp salt
  • just over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup nut butter of choice (I prefer peanut butter, but any will do.)
  • up to 1/4 cup milk of choice (unsweetened almond milk is my go-to)
  • 1 scoop of protein powder of choice
  • Sweetener of choice  (No sweetener needed for me!)
  • 1/3 cup chocolate chips (Or none. Again, Lent)
  • 2 to 3 tbsp oats

Throw all of these things (except the chocolate chips) into a food processor. Let it spin for a minute or two, empty into a bowl (or a tupperware if you’re me and you like to snack on it over a couple of days), mix in your chocolate chips if you’re using them and enjoy! You can serve it with graham crackers or don’t even bother and just use a spoon. #guilty.

The biggest changes I made to Katie’s recipe are taking out the sweetener – Lent, duh – and adding the protein powder. Obviously, you can use whatever protein you prefer, but right now, I’m a little obsessed with this:
pb protein

Quest Peanut Butter Protein. This shizzzzz is so delicious. Easily the best-tasting protein with the best composition. Less than 1 gram of sugar, 23 grams of protein and only 110 calories per serving. It tastes mixed just with water or almond milk as a post-workout shake and it is incredible in any other kitchen concoctions. That’s one of my favorite things about Quest products – they bake so well! Granted, I’m not actually backing this cookie dough, but you totally could!

Needless to say, I’m obsessed. I think the last time I went to Wegman’s, I picked up four cans of chickpeas. Specifically so that I have them on hand to make this whenever I want.

The best part? It fulfills my cravings for something sweet without blowing up my entire diet, which is always a win. Maintaining a healthy relationship with food is a thing I am alllll about. Food is delicious and I enjoy eating it and I don’t like feeling guilty when I do. This absolutely keeps that from happening. Happy tummy, happy Kyle.


Breakfast Protein: And the Eggs Have It

I think I featured eggs in each one of my breakfast protein posts. Yup, here, when it was so hot I couldn’t cook. Totally here, when I was all about breakfast on the go. Even here, when I featured and awesome lemon-y recipe in honor of Alex’s Lemonade Stand Million Mile Run-Walk-Ride.

So, do they need their own post?

They do. In my search for good sources of protein for breakfast, eggs showed up more than anything else. They’re versatile, generally easy to prepare and with 6 grams of protein per 78 calorie large egg, you get a lot of bang for your buck (which goes a long way, because eggs are also typically a cheap protein source, even if you’re buying the good, cage free, pastured, organic ones, or fresh from a local farm, which I highly recommend).

I’ve made eggs a bazillion* ways. Hard boiled. Soft boiled. Poached. Fried. Over easy. Over medium. Over well. Scrambled. Baked. Omelette. And they’re all good! But these are a few of my recent favorites.

*Slight exaggeration

Mexican Scramble

This is my favorite easy, throw together, toss in whatever you’ve got, breakfast.

Cheese? Sure. What kind? Cheddar? Pepperjack? Yes. Or Yes.

Black beans? Chili? Salsa? Go for it! One of those. All of those*.

Avocado? Most def. Sour cream? If that lights your fire.

Kitchen Sink Breakfast

Kitchen Sink Breakfast


And if you don’t have some of those things, they will still be super yummy and filling. I used egg beaters here, because I had some, but regular eggs, or egg whites, would be just as tasty.

*Okay, maybe not all at the same time. I don’t want you to need a post breakfast nap. 

Italian Baked Eggs 

You GUYS. These are SO good.

Italian Style Baked Eggs

Italian Style Baked Eggs

And with four ingredients, it’s barely even cooking. You all probably know by now, I don’t really ‘recipe’, but I’ll break this down for you.

4 large eggs

1 cup of marinara sauce

1/2 cup shredded mozzarella cheese

Fresh basil

Spray a baking dish with cooking spray and then spread the marinara over the bottom of the dish. Crack the eggs on top of the sauce, spreading them out as much as you can. Sprinkle shredded cheese on top, avoiding the yolks. Bake in a 375 degree oven for about 20 minutes. Throw some fresh basil chiffonade on top.

I took a picture before I inhaled these. The struggle is real.

I took a picture before I inhaled these. The struggle is real.

Shove in mouth. Cry over amazing yumminess and burnt tongue. Take picture and post on Instagram*.

*Optional, but appreciated. 

Poached Eggs and Sweet Potato & Apple Hash

Poaching might be my favorite way to prepare eggs, especially since I got these kick ass poach pods. Total game changer.

My babies

My babies

And then there’s hash. Which is awesome. And another dish where you can throw in a bunch of whatever. In this case, I had some left over pork chop, a couple of small sweet potatoes that I wasn’t sure what to do with, an apple and an onion. What am I going to do with that? Make hash, of course.

Delicious, hearty, all kinds of autumn flavored*. It doesn’t get much better than that.

Hash and eggs, healthy style.

Hash and eggs, healthy style.

*Flavors of autumn. Not flavored like autumn. Because what would that even taste like? Dried leaves? 

So, I hope you guys have enjoyed following me on my hunt for protein-y breakfasts! I’m totally not done talking about breakfast either. Over the next couple of weeks, I’ll be posting a review of, and I’ll be doing a taste test of all the pumpkin yogurts I’ve found. Cool? Cool!

What’s your favorite way to prepare eggs? Any other breakfast protein suggestions? Other breakfast items you want to talk about? Want to just head over to Bec’s house for breakfast? Let’s go! 


Recipe Box: Lemon Cottage Cheese Potato Pancakes

A.k.a. Breakfast Protein, Alex’s Lemonade Stand style.

When I was planning these breakfast protein posts for September, I knew I wanted to incorporate a lemon-y recipe that was also a good source of morning protein. This wasn’t as easy as I thought it would be! I typically like my lemon in cake form, and baked goods and protein don’t exactly go hand-in-hand for me. It usually involves adding protein powder, which just makes thing taste off to me.

And then, I stumbled upon a recipe I’d had written down for a while, but had never made. Lemon Cottage Cheese Potato Pancakes. See, still cake!

Truthfully, I don’t even remember where I got this recipe. It’s just one of those one jotted down on a slip of paper and stuck in a pile. Every time I would run into it, I would get all excited at the idea of making them, but I never would.

That was very silly of me.

These were really delicious, and one of those recipes that has few ingredients, is low on time and effort, and is both tasty and versatile. You could totally make these as a side dish for dinner, or serve them as a late lunch. But, since I’ve been writing about breakfast all month, these had a starring role for a couple of mornings.

Lemon Cottage Cheese Potato Pancakes

4 Medium sized Potatoes, boiled and mashed

1 TBSP minced shallots

2 eggs, beaten

1 cup low-fat or fat-free cottage cheese

1/2 cup flour

Zest of one small lemon

1/2 teaspoon herbs

Combine all ingredients and mix well. Form into 16 small patties. Heat oil on a griddle or frying pan. Cook until golden brown over medium heat, about 4 minutes per side.

That’s it. No, really, that’s it. Crazy, right?

A couple of notes. I used whipped cottage cheese, so no lumps, but I think it would be just as good with regular. You can totally make the potatoes ahead, just let them warm up a bit before you start mixing. For the herbs, I used thyme and parsley, but really, use whatever is your preference. These also freeze well, just wrap them in wax paper and pop them in a freezer bag. Then, when you’re ready to eat them, a minute or two in the microwave and you’re good to go.

The cakes were creamy in the middle with crispy edges. So good! Serve them…pretty much however you like. I mean, I wouldn’t put maple syrup on them or anything, they’re not that kind of pancakes. But in this case, hollandaise made a lovely ‘syrup’. Plus, more lemon! The potato pancakes made an egg-cellent (yolk, yolk) base for my Eggs Benedict. I took pictures but truthfully, the looked like crap, sooooooo….

So, why Lemon? Well, if you don’t already know, we’ve formed a team for the Alex’s Lemonade Stand Million Mile Run-Walk-Ride, to raise money for pediatric cancer research. We’re walking and running and riding and raising money for pediatric cancer research. If kicking cancer’s butt is your thing, you should totally join us!

Breakfast Protein: Set It Up

Life…life is crazy. I mean, I knew this week would be nuts, but this week was NUTS. Two soccer games, one Weight Watchers meeting, two doctor’s appointments, one back to school night and one English paper (not mine). Did I forget to mention a full-time job, cooking, cleaning and fitting in exercise? How silly of me! This week was honestly so full that I barely remember it.

Which brings me to the ideas behind week two of the breakfast protein series. PREP.

Seriously, if you have a busy lifestyle, and really, who doesn’t, prepping meals ahead can be such a lifesaver. And I knew going in to this week, that I needed to be ready. Luckily, there are quite a few protein breakfast options that can be thrown together days in advance, and quickly at that, for grab and go mornings. These are some of my favorites.

Overnight Oats

It’s not secret that we Scoot chicks love our oats. Heck, when five of us got together in April, we had an oatmeal buffet! But if you ask me, hot oatmeal is much better prepared fresh. So, for make ahead meals, overnight oats are my go to. But Bec, oats aren’t super protein-y! No, not high, but they do have some protein. And when you’re making overnight refrigerator oats, you can layer in some other great protein sources, like Greek yogurt and Chia seeds. There are a million recipes for overnight oats, but my tried and true is the recipe and variations found on The Yummy Life. I didn’t take a picture of the finished product. I love you all to much for that. Overnight oats may be delicious and nutritious, but they aren’t winning any beauty contests.

Overnight Oats, Before. 2014.

Overnight Oats, Before. 2014.


Egg Muffins

These babies have been in heavy rotation throughout the summer. Whipping up a batch takes almost no time, and then you can store them in the fridge if you’re going to eat them within a couple days (mine never last longer) or pop them in the freezer for later use. And holy versatile, Batman! My egg base is 4 eggs and 4 egg whites whipped with a bit of water, and after that, it’s a free-for-all. Ham, bacon, sausage, shredded potatoes, onions, mushrooms, peppers, cheese. I’ve made these so many different ways, and they’ve all been delicious. And if you’re a fellow Weight Watchers member, these average about 2 Points Plus per muffin (totally depends on ingredients, definitely calculate based on what you add). If these sound right up your alley, the best advice I can give is to order a silicone muffin pan. Makes clean up super easy. Because you’ve saved all this time prepping, you don’t want to spend it scrubbing a muffin tin. Or maybe you do, I’m not judging!


Denver Omelette Egg Muffins.

Denver Omelette Egg Muffins.



Is it a grain? A seed? How do you even pronounce it? (Fun fact, for a year, I was pronouncing it Kwin-o-a. I’m so cool). At this point, I’m sure this superfood isn’t new to most of you, but it might be new to your breakfast table. Quinoa is the edible seed of a grain plant, and it’s a really good source of protein. I often use it as a replacement for rice, but in the mornings, it also makes a yummy breakfast cereal. When I make a big batch for a meal, I just tuck some aside in the fridge. Voila, breakfast. Just heat it up in the microwave, add some nuts and dried fruit (or really, put whatever tickles your fancy in there), a little sweetener (maple syrup is my drug of choice) and pour some milk over top. It’s similar to Cream of Wheat, which for me, is a good thing. FYI, if you cook your quinoa in chicken stock, I wouldn’t recommend it as breakfast cereal. Becuase I like you and don’t want you to gag.

Cream of Kwinoa?

Cream of Kwinoa?

And that’s how I do breakfast protein, make ahead style. On that note, zoooooommmmm….

Are there any make ahead breakfasts that you love? Tell us about them in the comments! 

Road Tested: Manitoba Harvest’s Hemp Pro 70

Back in February, we adopted our dog, Gemma. She came from the streets of Philadelphia and I swore that she was going to have the best life in our home. We feed her food that we get at a specialty natural pet food store, give her only the best treats, and occasionally she gets free range, organic eggs. Um, I’m pretty sure she eats better than I do!

Now, I’m not a vegan but I do try to be cognizant of what I put in my body. Therefore when I heard from Fit Approach that Manitoba Harvest was looking for some folks to try out their hemp protein powder, I jumped at the opportunity.

Oh, do go on!

Oh, do go on!

I’m a morning gym goer, so my need/want for protein powder is usually in the form of smoothies. Prior to this, I solely went on taste. I tried a few protein powders that were… well, in a word, TERRIBLE. Chalky, powdery, strong-flavored (and NOT in a good way).

I finally found a protein powder that was right up my alley and it’s worked well for me but I’m always interested in trying new things, especially when they are better for me! Plant based protein with four ingredients? I’m down!

Since I was trying new things, I decided to try a couple of new smoothie recipes from the Manitoba Harvest website. I was sent two packets of Hemp Pro 70: chocolate and vanilla.

Now, before I continue, let me say that I’m definitely more of a vanilla fan than a chocolate when it comes to protein powder. That being said, I figured that I would start with the chocolate to give it a fair shot and not let any previous biases cloud my judgement.

The recipes on the website call for one serving of the protein powder but since I was given a half serving in the sample, the recipes below are adjusted accordingly. If you click through to their site, you can see the recipes.

Okay, chocolate, get your game face on!

Okay, chocolate, get your game face on!

Berry-Choco Smoothie

  • 3/4 cup organic blueberries
  • .5 Manitoba Harvest organic hemp protein powder chocolate
  • 1/2 chocolate almond milk (I used original unsweetened almond milk, as I didn’t have chocolate almond milk. I also upped it to a cup because it was too thick to drink.)

Combine in a blender and serve!


My thoughts? Well, sadly, I am still not a huge chocolate protein powder fan. I’m not sure if it’s the recipe (although I do love blueberries) or what I didn’t exactly adore about this smoothie, but I wasn’t crazy about it. The Manitoba Harvest folks suggest that their hemp products have a nutty taste but I felt like it was more earth-y.

Gemma was definitely begging for some but no can do, pup; no chocolate for dogs!

However, with the knowledge that I usually favor the flavor of vanilla protein powder, I was looking forward to powering on the following day.

Into the blender you go!

Into the blender you go!

Vanilla Berry Banana Shake

  • 1/2 cup organic strawberries
  • 1/2 organic banana
  • .5 serving of Manitoba Harvest organic hemp protein vanilla
  • 1/2 cup of organic vanilla almond milk (Again, I used original unsweetened almond milk. And again, I upped the amount to a cup.)
  • 1/4 cup of ice (which basically equals a cube)

Combine and blend ingredients in blender. Serve. Enjoy!

Hello, my pretty!

Hello, my pretty!

Now THIS? This was total and complete love at first taste. And second. And third. Sometimes I save smoothies to share with my husband but not this time. (Too bad, so sad, Dude!) (Don’t fret – Gemma got the other half of the banana.)

Additionally, what’s pretty rad about this protein is that it’s water soluble. So you can throw it into water, almond milk, milk milk (if you’re an animal product type), coconut water and bam – it’s ready to go. Sign me up for a big canister of vanilla!

If you’d like to give the Manitoba Harvest Hemp Pro 70 products a whirl, here’s a coupon code! You can get 20% off the #pro70 vanilla and chocolate flavors with the code: sweatpinkpro70

Or, you can try your hand at winning a case of Manitoba Harvest Hemp Pro 70 – share a picture on Instagram or Twitter showing your hemp love! Make sure you tag @manitobaharvest and hashtag #pro70 so that they see what’cha got! Contest ends 9/30.

Talk to me about smoothies, because I love them so. Any suggestions for chocolate protein powder recipes that I can try? (I really like the chocolate and peanut butter combo.) How about vanilla? Have you ever tried Hemp Pro 70?

Fit Approach and Manitoba Harvest provided the me with the opportunity to taste and review. All opinions are my own.

Breakfast Protein: Chill Out

So, we’ve known each other for a while now, right guys? And that means you know how I feel about carbs. And if you don’t, think about how much you love the thing that you love so hard that you want to write bad poetry about it.

To all the carbs I’ve chowed before…

That came home from the grocery store…

I’m glad you were delicious… and some of you nutritious…

To alllll the carbs I’ve loooooovvvveeedddd before. 

Yeah, it’s like that. And don’t get me wrong, me and carbs aren’t even breaking up. Our love is a true and lasting thing.

BUT, we can get down at breakfast time.

I’ve been trying (and struggling…and failing) to stick to my Weight Watchers program lately, and even though I’ve lost less than three pounds since May (see aforementioned struggling and failing), I’ve definitely been paying more attention to how certain food affect me.

Carbs in the morning = ridiculous cravings for junk = shitty food spiral all day long.

At least, if it’s an all carb buffet, as it sometimes is. If I start the day with protein, combined with some good carbs, things go much better.

I have to assume this is not just a Bec thing? Do 6 AM carbs send you down a long and winding road to Oreos?

However, once upon a time, I did South Beach, and after 21 days of phase one, I was pretty sure I was going to hurl if I so much as breathed egg. Don’t get me wrong, I love me some eggs, just not every day. So, I began the hunt for a variety of breakfast-y proteins, and over the next four Fridays, I’ll be waxing (badly) poetic about them.

For all the times eggs stood by me…

For all the energy yogurt gave me…

For all the joy bacon brought to my life…

For all the wrongs that cheese made right…

This week, since I live on the face of the sun (Massachusetts), and it’s been so hot that I’ve actually taken to Walk Away the Pounds in my air conditioned bedroom, I thought I’d share some of my favorite cold protein breakfast staples.

Greek Yogurt – This is probably my favorite in the cold category (I won’t write another bad poem, I swear). There’s a ton of flavor variety out there (Chobani and Noosa both have PUMPKIN out right now), some have whole grains already mixed in (Chobani Banana Maple with Steel-Cut Oats is incredible). Today, I tried the Simply Balanced Carrot Cake and Cream Cheese Frosting Duo (if you haven’t seen these yet, get thee to Target. Unless you shop at my Target, in which case, step away).

Flavored varieties can tend to be pretty high in sugar, but the artificially sweetened ones don’t do it for me. If you’d rather start with plain and add your own sweeteners, that’s cool too.

If I’ve got extra time, I will mix up a bowl with fresh fruit and some low fat granola.



And if not, I can throw it into my lunch bag and eat it when I get to work.

Breakfast on the go

Breakfast on the go. And on the desk.

Hard Boiled Eggs – These are another incredibly portable option, especially if you get lazy like me and get the pre-cooked ones at Trader Joe’s.

These are a few of my favorite things

These are a few of my favorite things

Smoothies – For me, smoothies are like actual cooking. I throw in some stuff and hope it tastes good. Usually yes. Sometimes no. I’m not a huge fan of protein powder, but I do keep Weight Watchers Smoothie Mixes on hand for a fast smoothie. If I’m not using protein powder, I’ll use yogurt or silken tofu to thicken the smoothie, frozen fruit, chia seeds and milk, either regular or almond.

Peanut Butter Banana Berry Smoothie before...

Peanut Butter Banana Berry Smoothie before…

...and after.

…and after.


My absolute favorite it a Peach Pie Smoothie (frozen peaches, vanilla greek yogurt, a little honey, chia seeds, cinnamon and almond milk. It’s heaven.

Nut Butters – I talked a bit about my love of nut butter in my review of Buff Butter last week. My collection is starting to border on the ridiculous (please feel free to send me recommendations anyway). Almond, Peanut, Cashew. Jif Whips (omg, Maple Brown Sugar), Skippy Natural Singles, Trader Joe’s Crunchy Salted Peanut Butter with Flax and Chia seeds. It’s all good. Give me an apple, a knife and some nut butter, and I am a happy girl.

Hopefully be next week, it will have cooled down enough to actually cook something! In the meantime, please feel free to hit me up with suggestions in the comments.

Do you love AM Protein? Tell us your faves! 

Product Review: Buff Butter

Confession: I love nut butter. Truly, madly, deeply. I have quite a collection going, so when I caught wind of Buff Butter on Instagram, I knew I had to try it.

If you haven’t heard of Buff Butter, it is a line of high quality nut butters with added whey protein. Depending on the flavor, you’ll also see things like hemp, chia and flax seeds and organic coconut palm sugar. And, it comes in awesome flavors like Snickerdoodle Almond Butter and Cinnamon Raisin Peanut Butter, just to name a couple.

I reached out to the folks at Buff Bake (I’ll explain a little more about the name in just a minute) and they generously offered to send me some for a review. Score!

And then, when the box arrived, SCORE!


The Fabulous Butter Boys

The Fabulous Butter Boys

It seriously had the hardest time deciding which one to try first. The struggle is real, guys. (I went with Snickerdoodle Almond!)

I’ve been consciously working on getting more protein into my diet, specifically at breakfast, since it helps keep me satisfied longer than carbs, and Buff Butter is an easy and delicious way to get some extra grams in. (I’ll be posting Friday mornings throughout September with higher protein breakfast ideas, if that is your jam. I won’t really be posting about jam much, unless I decide to make a Buff Butter and Jam sandwich, which now that I mention it…. sorry, I got a little caught up there.)


ANYWAY, from a protein standpoint, Buff Butters have impressive stats. Compared to regular natural peanut butter, the protein is doubled, the fat is less, carbs are just a hair higher and the calories are neck in neck. (2 TBSPs of creamy natural peanut butter has 190 calories, 16 grams of fat, 7 grams of carbs and 7 grams of protein. 2 TBSPs of Cinnamon Raisin Buff Butter has 194 calories, 12 grams of fat, 8 grams of carbs and 14 grams of protein).

That’s a nutritional win/win for me. But, let’s face it, regardless of nutritional stats, if it tastes like crap, I’m not going to eat it. So, let’s talk about flavors.

Snickerdoodle Almond – This was by far my favorite. Which isn’t that surprising, since I prefer almond butter to peanut butter as a rule. But this was GOOD. Cinnamon-y and sweet, this was my perfect combo. Preferred serving method: on spoon.

Chocolate Chip Peanut Butter – A very close second. I love, love, love chocolate and peanut butter flavors together. Preferred serving method: on whole grain toast or bagel flats with sliced bananas.

Breakfast of Chocolate Chip Champions

Breakfast of Chocolate Chip Champions

Cinnamon Raisin Peanut Butter – Third, but almost tied with Chocolate Chip. It’s like delicious fall in my mouth. Preferred serving method: with sliced Granny Smith apples or over WBO (Whipped Banana Oatmeal).

Buff Party!

Buff Party!

Cranberry Coconut Peanut Butter – I actually wasn’t a fan of this flavor. I wanted to be, since cranberries run though my New England bloodstream and I LOVE coconut, but this one just didn’t do it for me.

Three out of four is damn good. And since I first heard of them, they’ve added another flavor to their line up. I haven’t tried it, so I can’t speak to how it tastes, but I have just two words. Cookie Butter. I’m obsessed with regular Cookie Butter, but it’s not really a nut butter at all, it’s crushed up cookies. Buff is now selling Cookie Butter Almond Butter.

Price wise, Buff Butters are competitive with other natural nut butters I’ve purchased. 12 ounces jars are just under $11 for peanut flavors and just under $14 for almond varieties. They also have 3.5 ounce squeeze packs, so you can try the different flavors out. And hey, if you fall in love with the stuff the way I did, you can buy variety packs that bring the price down a bit. I firmly believe you get what you pay for, and I would consider these well worth the price.

So, why is it Buff BAKE? Because they also sell Buffins, which are high protein muffins. I haven’t tried these yet, but I totally plan to.

Long story review short, Buff Bake gets a total thumbs up from me. If you are looking for ways to get more protein in, this is a delicious and easy one.

Do you love nut butter? Which flavor would you most like to try?