Peanutty Peanut Butter Squares

Who loves peanut butter? This girl right here has a serious love for PB. Like if I could marry peanut butter, I would. These delicious snack are just what this nurse needed. This is such a great snack especially for a pick me up. 

Serves: 16 (1 square each) Prep Time: 20 min. Cooking Time: 23 min. 

Container Equivalents (per serving): 1 yellow 2 1/2 tsp. 

Ingredients: 

• 1 1/2 cups all-natural smooth peanut butter
• 1/2 cup raw honey (or pure maple syrup)
• 2 tsp. pure vanilla extract
• 2 large eggs, at room temperature
• 1/2 tsp. baking soda, gluten-free

Directions:

1. Preheat oven to 350
2. Lightly coat 8x8 inch baking pan with spray. Set aside.
3. Combine peanut butter, honey, extract, eggs and baking soda in large bowl, mix well
4. Evenly spread batter into prepared pan. smooth top with a spatula.
5. Bake for 20 to 30 minutes. Squares may be a little soft when coming out of oven, but they will continue to cook. 
6. Cool. Cut into squares. 

Macaroni and Cheese with Broccoli and Chicken

This amazing new cookbook came out called Fixate, all based around the 21 day fix and 21 day fix extreme container system. I absolutely love Mac and Cheese, growing up, it was my absolute favorite meal. I literally could have it all the time. As I was flipping through the cookbook and seeing what I wanted to try, this was the first thing that I wanted to make. And let me just rave for a minute on how amazingly delicious it is. OHHH and did I mention....healthy too. Who would have thought that Macaroni and Cheese would taste so good and be so healthy?!?! I sure didn't. I hope that you can enjoy this recipe as much as I did. I can't wait to make it again. 

Serves: 8 (2 cups each). Prep Time: 20 mins. Cooking Time: 17 mins

Fix Container Equivalents: 1/2 Green, 1/2 Yellow, 1/2 Red, 1 Blue, 1/2 tsp

Ingredients:

• 4 oz. dry whole wheat macaroni (or pasta)
• 4 tsp organic grass-fed butter (or extra-virgin organic coconut oil)
• 2 tbsp. unbleached whole wheat flour
• 1 1/2 cups unsweetened almond milk
• 1 1/4 cups freshly grated extra-sharp cheddar cheese
• 3 cups cooked chopped chicken breast, boneless, skinless
• 4 cups chopped broccoli florets, steamed
• 1 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. ground black pepper

Directions: 

1. Cook macaroni according to package directions. Set aside
2. Melt butter in large sauce pan over medium heat
3. Add flour; cook; whisking constantly for 1 minute, or until brown (don't let it burn)
4. Slowly whisk in almond milk; cook, whisking constantly for 1 to 2 minutes or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook; whisking constantly, for 2 to 3 minutes, or until melted
6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly for 1 minute, or until heated through
7. Serve immediately 

Variations:

• Asparagus, green beans, or brussel sprouts can be substituted for broccoli
• A combination of cheeses like cheddar and Gouda, cheddar and monterey jack, and cheddar and asiago can be substituted for sharp cheddar.