They are all the rave, aren’t they? I totally get that they are full of vitamins, minerals and all the nutrients my body needs. I know that they give me the extra energy I need to chase kiddos all day. I’m convinced they make me feel nourished and set the tone for more mindful health choices all day…yet, 99% of the time I am too lazy to get my blender out and care for myself…UNTIL, I had a lightbulb moment. Every Sunday night I do sit down for 15 minutes to Meal Plan, and I absolutely LOVE freezer cooking, so why not begin a habit of nourishing self care also known as Sunday Night Smoothie Prep?
Why lug out all the spinach, kale, berries, chia seeds, flax seed, etc. etc. multiple times per week when you can get it out once on Sunday evening, ration it all into individual bags, zip them, freeze them and throw them in the freezer? Then, as you’re scrambling to get the kids to school and the last thing you’re thinking about is how to mother yourself, just pull a smoothie bag out, add some water, orange juice, and maybe even 1/2 an avocado and enjoy! It’s like putting 20 minutes of your life on cruise control! Between this and Plan To Eat’s meal planning service, the administrative part of my need to feed is SET! Here’s a 30-Day Free Trial of Plan To Eat if you’re interested in trying it out. (Also, it wouldn’t have worked for me if I hadn’t watched these videos. Hope they help!) xoxo
Well, well, well. As if Praline Pecan Bacon weren’t already HEAVEN IN YOUR MOUTH…We HAD to go to the Viking Kitchen School and get this life-changing,
pant-size-changing Peanut Butter Pie recipe. We served these as mini pies at our Valentine’s Day Dinner Party last weekend, and you can quickly whip these up for a perfectly gourmet treat any ole time! (You can also make ahead and freeze!)
Peanut Butter Pie + Praline Pecan Bacon = Hog Heaven
Viking’s Peanut Butter Pie
- 1 cup whipping cream, whipped
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 prepared graham cracker pie crust
- 2 tablespoons chocolate sauce, for garnish
- 2 tablespoons creamy peanut butter, for garnis
Beat the whipping cream to stiff peaks in the bowl of a stand mixer fitted with the whip attachment. Scrape into a bowl and set aside. Place cream cheese and confectioners’ sugar in the bowl and beat using the “V” blade, until smooth. Add peanut butter and vanilla extract and beat until smooth. Fold in whipped cream and spread in the prepared pie crust. Heat chocolate sauce and peanut butter in separate microwave-safe bowls for 45 seconds to 1 minute, until peanut butter can be drizzled. Drizzle chocolate sauce and peanut butter over the pie. Viking says to cover and freeze for 4 hours or overnight, but I preferred it defrosted, yet chilled!
Makes 8 servings or 12 mini pies.
Pecans. Brown Sugar. Yummy Goo. Bacon. It literally is a perfect pairing with the Peanut Butter Pie.
I prepared the bacon in the morning so the bacon smell would dissipate. They are great as a stand alone, but dip this mess in peanut butter and/or chocolate and you’ll have to close your eyes to enjoy.