gluten free

Chocolate Peanut Butter Granola

January 13, 2016

Well Hello There!

The Winter Weather is sure coming on strong here in North Carolina and if you are anything like me you were more than prepared about a month ago… A Florida Christmas was pleasurable but I would definitely prefer a white Christmas anytime!

However, I will take what I can get!

This past week has been busy working on getting a schedule for the New Year because I am starting this year organized and totally in charge of everything! it May not end that way, but I am certainly going to try! Got any secrets on how you stay organized, healthy and on top of things I would love to hear them!

OH!!!! And DON’T FORGET! Sign up for Not Too Shabby Gabby’s Email List to ensure you never miss a post or healthy tip again! It is a weekly list so you will not get overwhelmed with emails!

Today, I am continuing my theme of keeping healthy and active with this chocolate peanut butter granola! Any chocolate peanut butter lovers out there will fall madly in love with this delectable granola and it is completely vegan friendly too! In fact, it is so super healthy you won’t be able to even taste how healthy it is! Those are the kinds of snacks and dishes I like! I just had to share with you all about how amazing this granola is that I couldn’t keep it to myself or well I probably could…. but I will share! You all deserve it!

Chocolate Peanut Butter Granola:
3 Cups Rolled No. 5 Oats (No Quick Oats now)
1/2 cup Peanut Butter Powder mixed with about 5 Tbsp Water (or 1/2 cup peanut butter warmed)
2/3 cup Coconut Oil Melted
2/3 cup Almonds (or any nut really)
1/2 cup Coconut Palm Sugar
3 Tbsp Cocoa Powder
2 Tbsp Flax seed
1 cup Dark or Semi-sweet Chocolate Chips (Vegan if you are vegan)

Preheat oven to 300 degrees Fahrenheit.

Mix together your Oats, almonds, cocoa powder, sugar and flax seed. Melt your coconut oil and mix your powdered peanut butter. Add in your oat mixture stir until everything is evenly coated. Spread out onto a prepared cookie sheet. I lay out a piece of Aluminum foil and spray it with nonstick spray and then spread it out. Put into preheated oven and baked for about 30-35 minutes stirring every 10 to 12 minutes. After it is done Baking Add your Chocolate chips in immediately and stir until all the chocolate chips have melted or started to melt. This will create even bigger chunks in the granola. Place in fridge for about 15 minutes to cool. Break apart and put into a zip-loc baggy or sealed container for up to 1 month.

Chocolate Peanut Butter Granola

2016-01-12 11:13:36

Serves 12

A delicious granola that has peanut butter chocolate lovers screaming for more! Vegan and of course gluten free to help with all types of diets!

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Prep Time

5 min

Cook Time

35 min

Prep Time

5 min

Cook Time

35 min

Nutrition Facts

Serving Size

76g

Servings

Amount Per Serving

Calories 402

Calories from Fat 237

% Daily Value *

Total Fat 28g

43%

Saturated Fat 14g

72%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 56mg

Total Carbohydrates 36g

12%

Dietary Fiber 5g

22%

Sugars 17g

Protein 8g

Vitamin A

Vitamin C

Calcium

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3 Cups Rolled No. 5 Oats (No Quick Oats now)
1/2 cup Peanut Butter Powder mixed with about 5 Tbsp Water (or 1/2 cup peanut butter warmed)
2/3 cup Coconut Oil Melted
2/3 cup Almonds (or any nut really)
1/2 cup Coconut Palm Sugar
3 Tbsp Cocoa Powder
2 Tbsp Flax seed
1 cup Dark or Semi-sweet Chocolate Chips (Vegan if you are vegan)

Instructions

Preheat oven to 300 degrees Fahrenheit.
Mix together your Oats, almonds, cocoa powder, sugar and flax seed. Melt your coconut oil and mix your powdered peanut butter. Add in your oat mixture stir until everything is evenly coated. Spread out onto a prepared cookie sheet. I lay out a piece of Aluminum foil and spray it with nonstick spray and then spread it out. Put into preheated oven and baked for about 30-35 minutes stirring every 10 to 12 minutes. After it is done Baking Add your Chocolate chips in immediately and stir until all the chocolate chips have melted or started to melt. This will create even bigger chunks in the granola. Place in fridge for about 15 minutes to cool. Break apart and put into a zip-loc baggy or sealed container for up to 1 month.

By Not Too Shabby Gabby

beta

calories

402

fat

28g

protein

carbs

36g

Not Too Shabby Gabby http://nottooshabbygabby.com/

In my apartment the chocolate peanut butter granola does not last long. We have it for breakfast every morning until it is gone and we also will take it for snacks to work! It keeps us feeling full until the next meal and pairs perfects with some vanilla yogurt! It is also great to take on hikes in the spring and summer when the weather is feeling mighty fine! I love making a couple batches at a time so that it will stay around longer… maybe a week! The

almonds are a great addition but any nut will do. It is great to add some peanuts to give it a more peanut buttery taste but the almonds give it more of a crunch and different taste. Doing half and half is great too.

Don’t forget to follow me on Instagram (@notshabbygabby), Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby) and Like me on Facebook to stay up to date on all recipes and posts! Don’t forget to sign up for e-mails too!

I hope you have a blessed and great day!

Deliciously,
Gabby

Vegan Vanilla Doughnuts

January 6, 2016

Hi all you beautiful people!

I feel as though this year is already going by so fast! It is already the 6th of January!

We have been fast at work planning, cooking, baking everything!

I am proud to say that I have started my resolution of getting more active and exercising more. I know that is probably 90% of everyone else but it is what a lot of us need!

So far this year I have not had any refined sugar (until this morning with powdered sugar but a little bit is okay!). I have been largely gluten free with some vegan thrown in too! I must say that I have had a constant getting up in the morning at about 7:30 and no naps because I don’t feel tired during the day and I have so much more energy! I am pretty impressed with myself with everything that I have accomplished!

Ever since the new year has started I have had a hankerin’ for some doughnuts. I am not talking about fried dough with a hole in the middle, but a luscious cake doughnut baked in the oven with icing and sprinkles on top! I had an extremely hard time making doughnuts, and I have no clue why! I have made doughnuts so many times before, but for some reason for 24 hours a few days ago I couldn’t!!! I seriously made 2 batches were the cocoa went everywhere!!!! SO I gave up on the chocolate doughnuts! I was so frustrated I went to bed. The next morning it was like the vanilla cake doughnut was magic and worked! I had to make another batch to make sure that it worked right! It was full proof!…

Gluten Free Mint Chocolate Chip Cookies

December 30, 2015

Hi there!

This new year is coming up fast on us or maybe that is just me!

I feel like I just started this year and the weather feels nothing like the winter. Today’s high here is 64 degrees in the foothills of North Carolina and on Christmas we had it was pushing 80 degrees! I left Florida for seasons not to have a Christmas where I am begging for the beach and an umbrella in my drink. However, I am very thankful of the Christmas I did have this year because I got to see all of those who I love! It was truly a blessed Christmas!

Today as I am curled up with some cookies in hand staying dry in the house as it is raining I am reminded of the fact that I never shared these beautiful, scrumptious cookies with you! Today I am going to correct that! These are a favorite cookie among my immediate family and it is such an each cookie to make! Mint Chocolate Chip cookies are made with everyone’s favorite chocolate mint Ande’s mints! They are so yummy especially with a glass of milk or with your coffee in the morning too! …

Dark Chocolate Cranberry Muffins

December 29, 2015

Hi everyone!

Sorry I was MIA last week as I was taking a week to myself to spend with family and friends!

It was a relaxing week and we did extremely well at the store, which always makes for a great holiday when you have worked really hard!

I cannot wait to tell you this, so I am just going to say it… I got a NEW CAMERA! No more iPhone pictures I promise! In Fact, starting with this exact post! It was a Christmas gift that I am eternally grateful for and I have already taken about 4,000 pictures. I think my dog got so sick of me taking her picture she ended up falling asleep and ignoring me and the flash. I have been playing around with the lenses and I have about 1 style that has fit me so far! I have always been a camera enthusiast and have worked with my step-dad’s film camera, but now my digital pictures will look amazing!…

Peanut butter Fudge

December 18, 2015

Hi you!

It is so close to Christmas I can feel it! 1 week left and counting!

Are you ready? I probably never will be! I was on top of things and then all of a sudden nope not anymore! I start the season ready and then gradually fall behind every year.

Here in the foothills of North Carolina we are currently scheduled to have a Christmas similar to that of Florida… I moved away from Florida with the intention that I would have beautiful falls and white Christmases, but I will take what I can get.

Even though it doesn’t feel like Christmas I am still craving all the Christmas flavors of the past. One sweet item in particular is the peanut butter fudge that has been passed down from generation to generation. I know that my Great Great Uncle Max was most known for starting the tradition as I was growing up but no one knows the true origin of the recipe. All well and fine with me because it is an amazing fudge to make! My mom was the one making it every year but in recent years I have put the big girl apron on and have been doing all of the Christmas baking! (including these awesome Soft Molasses cookies!) …

Gluten Free Soft Molasses Cookies

December 16, 2015

Hi all!

What a wonderful time of year it is!

I love Christmas and New Years! Everyone is in such a great and giving mood! I love giving my food away, and speaking of giving and food…

I was able to Participate in The Great Food Blogger Cookie Swap!!!! Yes! It is as great as it sounds! It is to help support the Cookies 4 Kids Cancer which is a great charity that helps to raise money to help childhood cancer. If you go on Instagram and search the tag #fbcookieswap you will see some pretty amazing cookies! I think I look at it a few times a week to see the beautiful and scrumptious looking cookies! When I was in College I majored in Pre-med with the intent to go on to become a researcher in cancer but after my graduation I was completely burnt out and found a new passion in baking and cooking but fighting cancer has always remained a passion of mine as well. …

Peanut Brittle

December 12, 2015

Hi all!

What a week it has been!

I am so thankful that I have made it to Friday this week. Honestly I thought I might crap out and been in bed with how busy I have been.

But I somehow have managed to do cook, clean and run a store all while getting a Christmas tasting Event together. I think I might deserve a little wine after this!

Do you have a Christmas Tradition?

My mom would always bake and give away peanut butter fudge, peanut brittle and iced sugar cookies.I would help with the sugar cookies. I remember I got to decorate them with her after we had cut them and baked them. They weren’t always the prettiest but they were tasted pretty good and that is all that mattered right? Well, for the last few years it has been my duty to do all the tasty treats that we have given in the past! AND, this is the first year that I have changed the recipe on some of them! …

Vegetable Fried Rice

December 3, 2015

Happy Thursday!

Can you believe that we are already mid way through this week! One more day closer to Christmas!

Or for some: one week closer to Christmas… (However I like exclamation!)

Either way I am hoping to bring you cheer with this beautiful and easy recipe today!

This past weekend we went up to get out Christmas Tree! John’s grandparents own a tree farm up in the mountains of NC so we ,meaning him, my mom and I, climbed into the SUV and took the wet and dreary ride up the mountain to get our first real Christmas tree! We spent some time with his family up there and had a great time showing my mom around the little town of Newland, NC. A very small yet quaint little town that is probably 90% Christmas trees, no joke. It actually makes me quite excited that we have gotten our tree and will decorate it this weekend! I am so ready for the season. …

Paleo Sweet Potato Casserole

November 20, 2015

Happy Friday!

We have made it through another week!

Less than a week from Thanksgiving!

Did I mention it was FRIDAY?!?

I am not even going to lie to you Friday is my favorite day of the week! Besides Sunday of course, because it is nap day.

Thanksgiving is about being thankful for everything in your life, which I know I am thankful all year for my family and the people close to me who just made my journey through life that much better! I can’t believe that it is already Thanksgiving in 2015! I feel like this year has gone by so fast I think I am still back in about April in my mind! I am don’t think everyone is totally ready for the Christmas season but I love the spirit that everyone seems to carry with them this time of year….

Chicken and Rice Stir Fry

November 4, 2015

Hello you!

It is so nice to be back to a normal schedule (hopefully!) for a little bit here while I am waiting for samples to arrive and decorating! The event coming up for our little family store is this Saturday and I think I am just itching to get to Saturday! I cannot wait to share all the fun I had at our tasting event this Saturday! I am also ready to get the anticipation over with because it is quite a large task putting on an event at a store with advertising and making sure you have enough room!

Anyways that adventure will be continued…

Today’s recipe is a winner (literally winner winner chicken dinner!). It is a go to recipe whenever I am in that mood that I don’t feel like cooking (this week especially!). It is a one pot meal, which I think I love the most about this wonderful dish! Chicken and Rice is a basic meal in this family and well I think over the years my mom has tried to master doing it different ways to mask the taste and the texture of it all! However, chicken and rice stir fry with vegetables and spices added to it can really mix things up a bit!

Besides everyone likes chicken and rice right?

Chicken and Rice Stir Fry
1 lb Chicken Breast
1 heaping Tbsp of Stir Fry seasoning Mix
1 Tbsp Olive Oil
2-3 Tbsp Dehydrated Red and Green Bell Peppers (or 1/2 cup chopped fresh peppers)
1 Tbsp Dehydrated Onion (or 1/4 chopped fresh Onion)
1 cup Frozen corn (or canned)
1/2 tsp Roasted Granulated Garlic
1 cup Rice
2 1/2 Cups Broth (I used Vegetable for this particular one but I use Chicken broth a lot! too!)

Place thawed Chicken breast in a bag with your stir fry seasoning. Mix and set aside for about 10-20 minutes.

Heat olive oil in skillet pan until hot. Place chicken in pan. Sear for 2-3 minutes on each side. Take out of the pan and cut into bite sized pieces. Put back into pan to finish cooking. Once the chicken is almost done cooking add in your peppers and onions. If you are using fresh saute them with the chicken for a few minutes. If you are using dehydrated just add your corn and stir around for a couple of minutes. Add your rice and broth and let everything cook. Stir occasionally so the rice on the bottom doesn’t burn. It should take about 20 minutes for the rice to cook.

Once rice is cooked serve hot as a simple dinner or serve with some egg rolls!

Chicken and Rice Stir Fry

2015-11-04 11:51:45

Serves 4

A great and simple dinner that can be done last minute and is super yummy too!

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Save Recipe

Nutrition Facts

Serving Size

362g

Servings

Amount Per Serving

Calories 444

Calories from Fat 74

% Daily Value *

Total Fat 8g

13%

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 96mg

32%

Sodium 625mg

26%

Total Carbohydrates 50g

17%

Dietary Fiber 1g

Sugars 2g

Protein 41g

Vitamin A

Vitamin C

30%

Calcium

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 lb Chicken Breast
1 heaping Tbsp of Stir Fry seasoning Mix
1 Tbsp Olive Oil
2-3 Tbsp Dehydrated Red and Green Bell Peppers (or 1/2 cup chopped fresh peppers)
1 Tbsp Dehydrated Onion (or 1/4 chopped fresh Onion)
1 cup Frozen corn (or canned)
1/2 tsp Roasted Granulated Garlic
1 cup Rice
2 1/2 Cups Broth (I used Vegetable for this particular one but I use Chicken broth a lot! too!)

Instructions

Place thawed Chicken breast in a bag with your stir fry seasoning. Mix and set aside for about 10-20 minutes.
Heat olive oil in skillet pan until hot. Place chicken in pan. Sear for 2-3 minutes on each side. Take out of the pan and cut into bite sized pieces. Put back into pan to finish cooking. Once the chicken is almost done cooking add in your peppers and onions. If you are using fresh saute them with the chicken for a few minutes. If you are using dehydrated just add your corn and stir around for a couple of minutes. Add your rice and broth and let everything cook. Stir occasionally so the rice on the bottom doesn't burn. It should take about 20 minutes for the rice to cook.
Once rice is cooked serve hot as a simple dinner or serve with some egg rolls!

By Not Too Shabby Gabby

beta

calories

444

fat

protein

41g

carbs

50g

Not Too Shabby Gabby http://nottooshabbygabby.com/

I think I just simply love this dish for the amount of dishes! Well, it also tastes pretty darn good too! I have made this before with several different vegetables! I have used chopped up broccoli and carrots and they cook perfectly with this too! Getting the frozen bags of mixed vegetables is the best and simplest way to do this dish because you don’t have to steam them first or cook them in order to use them!

Chicken and Rice Stir Fry takes about 30-40 minutes and has such a great taste! However, I use a stir fry mix that we sell in our store and it will soon be available online to buy! It is such a great blend of spices to add to just about anything!

Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby), Instagram (@NotShabbyGabby) and Facebook to stay up to date on all posts and recipes!

I hope you have a blessed day and are getting over this hump of the week!

Deliciously,
Gabby

gluten free

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