This is How To Eat ALL of the Peanut Butter With NONE of the Fat

From apple slices and dark chocolate squares to teaspoons and my own fingertips, there is almost nothing I won't eat peanut butter from.  It's crunchy, creamy texture makes everything taste better. Even the dog agrees. We buy the extra large jar under the guise of it being for her, yet mysteriously, most of it somehow ends up in me. Unfortunately, at more than 80 calories per tbs, spoon lickers wear bigger knickers, so what's a girl to do? The answer lies inside a plastic tub bearing the magical 'PB2' logo. Available at health food stores and online, it's essentially powdered peanut butter, made by pressing all the natural oils out of the peanuts, then dehydrating what’s left. Incredibly, they've managed to remove 90 per cent of the fat from the peanut; just add a teaspoon of water and it turns into the same consistency as full-fat peanut butter... but with more than 85 per cent less fat. To break that down a little further, two tablespoons of traditional peanut butter contains about 180 calories, while two tablespoons of PB2 contains just 53 calories. Here are four incredible ways to use it: Peanut Butter Breakfast Cookies Ingredients 3 small mashed ripe bananas 2 cups oats 1½ teaspoon cinnamon 3 tablespoons ground flax seed 1 tablespoon chia seeds ¼ teaspoon sea salt 1½ teaspoons vanilla extract Peanut Butter Drizzle: ½ cup PB2 ¼ - ½ cup unsweetened almond milk Method Cookies: 1.Preheat oven to 180 degrees C. Line a baking sheet with parchment paper. In a large bowl, mash the banana. Stir in the remaining ingredients. Scoop the dough into 12 mounds. Don't worry about spacing, they won't spread when being baked. Press down with the bottom of a glass that has been sprayed with non stick spray or wet your hand slightly, and flatten each cookie to about ¼ inch. 2. Bake the cookies for 13-15 minutes or until the cookies are slightly firm, but soft to the touch. Let cookies cool for about 5 minutes on cookie sheet, then transfer to a wire rack. Peanut Butter Drizzle: In a small bowl, whisk together the peanut flour with ¼ cup of milk until smooth. Add more if yours is too thick. Drizzle each cookie. Store in an air tight container in the refrigerator. Recipe and image by Withsaltandwit.com Skinny Peanut Butter Cups   Spicy Peanut Carrot Noodles Ingredients

• 284 g carrots (spiralized)
• 2 Tbsp. water
• 2 Tbsp. (12 g) PB2
• 2 Tbsp. soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. honey
• 1 Tbsp. Splenda
• 1 tsp. chilli garlic sauce
• 1 tsp. sesame oil
• 1/2 tsp. ground ginger
• 1 tsp. garlic (minced)
• ¼ cup chopped fresh scallions (for topping)
• 1 tsp. toasted sesame seeds (for topping)
• cooking spray

1.Over medium high heat, in a large frying pan (coated with cooking spray), sauté the (sprialized) carrots for 3 to 5 minutes. Add a little salt and pepper. 2. In a small mixing bowl whisk together the water, Peanut Butter Powder, soy sauce, vinegar, honey, Splenda, chili garlic sauce, sesame oil, ginger, and garlic. Add the sauce mixture to your carrots. 3. Stir everything over the medium-low heat until carrots are coated and the sauce thickens a little (3 to 5 minutes). 4. Plate, top with sesame seeds and scallions, and EAT! Recipe and image: Juliesjazz.com Thai Chicken Skewers With Peanut Sauce Ingredients