Nutty Chocolate Chip Breakfast Pizza

I first discovered breakfast pizza on the Healthy & Sane blog and quickly fell in love. There's several textural and taste elements that make this a rock-star breakfast. If you've never had Greek yogurt, bananas, and agave nectar in one bite, you are missing out. Enjoy these 3 things together as toppings, and if you have strawberries, blueberries, mangoes or anything a bit tart its even better. The one thing that made me hesitant about this breakfast is that I try to keep the first meal of the day at 400 calories. Once you spread the wrap with nut butter, which is the "sauce", you've gone over 400. This is where the Better Butter Nutty Chocolate Chip comes to the rescue. If you were drooling at the yogurt, bananas, and agave nectar part, imagine adding chocolate to the mix. At about 110 calories for 2 tablespoons you are able to get the healthy nutty chocolate flavor in every bite.
This is our version, but you should get creative with a breakfast pizza based on what's in season and whats on hand (if you search with "breakfast pizza" on Healthy & Sane you'll see how creative you can get).Nutty Chocolate Chip Breakfast Pizza

• Medium sized whole wheat wrap
• 2 tablespoons Better Butter Nutty Chocolate Chip
• 1/2 banana, sliced
• 1/2 cup strawberries
  
• 1/4 cup non-fat greek yogurt
• Sprinkle of sesame seeds
  
• Agave nectar (to top)

You will be satisfied until long after noon.

Please share your breakfast pizza ideas with us!

Better Butter and Strawberry Smoothie

699.

That's the number of calories in the small (20 oz) Peanut Power Plus Strawberry smoothie at Smoothie King. Its pretty unreal, really, with 94 grams of sugar and 112 grams of carbs, I can't understand what's in this thing.

Its hot though, and there's nothing like a fresh tasting ice cold smoothie to beat the heat.
Here's our version of a peanut butter and strawberry smoothie:

1 cup Unsweetened Almond Breeze milk
1 cup strawberries
handful of ice
3 tbsp HoneyNut Better Butter
1 tbsp agave nectar

This will fill up a pint glass (16 oz) easily.

Blend together. Cool down and enjoy.

Nutrition Stats: Calories 304, Carbs 38g, Protein 8g, Fiber 9g

Better Butter and Chocolate Chip Cookies

Cookies = Good

Stomach Rolls = Bad

That's why using Better Butter in baked goods is awesome!

Elissa and I had replaced peanut butter with Better Butter in all the ways you'd expect us to, like spreading on toast, waffles or crackers, making sandwiches, eating by the spoonful, etc.
But, now we're trying to find out how else we can use Better Butter...peanut butter chocolate chip cookies come to mind. Naturally, we call them Better Butter & Chocolate Chip Cookies.

The first experiment baking with Better Butter resulted in soft, pillowy cookies that tasted "real". I say real because my boyfriend typically won't touch the cookies I bake claiming I've healthified them so much that its not a cookie. I told him these were the real deal and watched him eat one. He paused. Then ate another. Success! They are very generously sized cookies, def on the large size, and about 130 calories each. Nutritional information is below the recipe.

We adapted the recipe from a Philly blogger...thanks for the inspiration Nick! We were able to reduce the amount of sugar in this recipe because of the extra sweetness that comes from using Better Butter instead of peanut butter. Similarly, we cut the vanilla extract in half. Nick used peanut butter cups but we switched to mini chocolate chips from Enjoy Life. These are the only chocolate chips we use because they don't contain soy lecithin or any other corn/soy modified ingredients.

Give these cookies a try, we think you'll like them.

Recipe: Better Butter and Chocolate Chip Cookies (yields 24 cookies)

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup HoneyNut Better Butter
• 1 cup Dark Brown sugar
• 1 large egg
• 1 teaspoons vanilla extract
• 1/3 cup Enjoy Life Chocolate Chips
  

Recipe:

1. Using a mixer, mix together the flour, baking soda, baking powder and salt on low speed for a whole minute. Remove to a bowl.
2. Mix together the butter, Better Butter and sugar and mix on high setting for 5 minutes.
3. Add the egg and vanilla.
4. Slowly add the flour.
5. Add the chocolate chips.
6. Drop about a generous tablespoons worth on baking sheet (we were able to fit a dozen) and place in fridge while oven preheats to 350.
7. Bake at 350 for 12 minutes. They will be on the soft side when you remove.

Nutrition Stats: