BEST PEANUT BUTTER EVER PB2
At spinning last Thursday one of my clients told me about PB2 powdered peanut butter. It’s much healthier for you than traditional peanut butter we’re all used to. I’m so glad she made the recommendation, because this stuff is freaking awesome!
This is actual peanut butter, but it’s powdered. They press the peanuts which removes 85% of the fat and oil. All the stuff we don’t want anyway! One serving which is 2 tbs, contains only 1.5g of fat, 0g of saturated fat, 94mg sodium, 5g carb, 2g of fiber, only 1g of sugar who hoo, and 5g of protein.
Compared to Jif Natural peanut butter nutritional facts: serving size 2tbs total fat 16g, saturated fat 3g, sodium 80mg, carbs 8g, fiber 2g, sugars 3g, and protein 7g.
LET’S TAKE A CLOSER LOOK BY PLACING THE NUTRITIONAL FACTS SIDE BY SIDE.
There are so many ways you can eat it. Make your own peanut butter like I did in the first pic. Took me 10 seconds, and I spread it atop my rice cake. I also put it in my protein shakes every morning. I like to make my protein shakes in my single serve blender. I fill the cup half full with ice, 1 scoop of whey protein powder (FYI, I use a brand by Muscle Tech that I get at Sam’s club, because it has a blend of whey, soy, and casein), 1 tbs of PB2, and half cup of unsweetened coconut milk. It is literally like drinking a shake it’s that good. I have anywhere from 2-3 protein shakes a day. Typically breakfast, snack, and one right before bedtime.
My dinner last night was delicious as well. I made, and always make my own fresh pesto. It’s simple to make, and literally takes 5 minutes. Start by heating on low 1-2 tbs of pine nuts. Don’t skip this step the heat draws out the natural flavor of the nuts. In my single serve blender I added 1 cup of fresh basil. It’s important to get fresh basil the stuff you buy in the seasoning aisle doesn’t compare to the flavor of fresh basil. I also added 1 cup of fresh spinach, the toasted pine nuts, and about 1/2 cup of unsweetened coconut milk and blended. While I was making my pesto I had plain cous cous cooking which also took only 5 minutes. You boil water, add the cous cous cover take off the heat, and let it stand for 5 minutes. It’s that simple! Toss everything into a bowl and your ready for dinner. I also added 3.5oz of chicken breast for my protein.
On another note I wanted to share my results. Again I’m competing in the NPC bikini division April 20th. Yes I said bikini. I switched my division. I decided not to do figure. I’m not big enough for figure nor do I want to be the size I’d need to win. I felt bikini was a more suitable fit for me. Any who my coach took my measurements, and OMG I was so nervous. Here’s why. I had a big oopsey the night before. Sunday night around 5pm Aidan say’s, “Mommy you don’t look good.” I apparently looked as crappy as I felt. I couldn’t eat a thing. Finally around 8pm I was still sick to my stomach, but knew I had to get something in my belly to soak up the acid, and the only starchy carb I had in the house was the kids goldfish, and I ate ohh….about a quarter of the bag LOL! I thought for sure with all those carbs and sodium I was going to swell up and screw up all my hard work. Well…..my numbers ROCKED! My coach was nervous too, because he started taking my body fat numbers with the caliper, and they dropped substantially. He started thinking I lost muscle which is a huge NO, NO. We took my weight, and it was which is good that meant I had gained muscle. Overall I lost 3lbs of body fat, and gained 4 pounds of muscle. The previous week my body fat was about 12% yesterday it was 9.67% YES! To be competition ready your body fat has to be 10% or less. When I started my training 3 weeks ago my body fat was 16% so I’m on track. Now all I have to do is maintain so no more goldfish mistakes!
STAY CONNECTED WITH ME FOR ALL THE LATEST IN FITNESS, NUTRITION, AND MORE! SUBSCRIBE:
YOUTUBE CHANNEL R.A.W. FITNESS TV
LIKE FACEBOOK PAGE