Mug cakes are honestly the best. They are perfect for lazy days and aren’t as time consuming as traditional cakes. And nothing is better than chocolate and peanut butter.
This peanut butter chocolate chip mug cake is super easy to make and delicious. It is also oil free, if that is something you are into.
When I think of Easter desserts I think of carrot cake. I’m writing this a few weeks before Easter self isolating at home thanks to the Coronavirus pandemic and I know that I most likely will not be able to see my family for a while, and definitely not by Easter. I was feeling homesick and so I opened up one of my mom’s cookbooks that she gave to me a while ago.
You can’t go wrong with a good soup. I’ve been loving making this cream of spinach soup lately because it is not very time consuming and is so hearty, packed with flavor, and nutritious (bonus!). It’s also a wonderful way to get some greens in to your diet and can be meal prepped in advance!
This week I wanted to show how easy it is to get your greens in! Starting with the classic tofu scramble. If you’ve never heard of tofu scramble it’s a good alternative to scrambled eggs and an easy way to get protein in. Plus something about crumbling up the tofu with your hands is just so satisfying.
Raise your hand if you like peanut butter! I could eat it by the spoonfuls. In honor of National Peanut Butter Lover’s Day on March 1 I decided to make some of my go-to protein filled peanut butter chocolate balls.