My friend Stacy, over at Stacy Make Cents is blogging her recipe for a delicious, Trim & Healthy Summer Stir Fry. I want some!
Here are my top 3 posts from last week:
(click to open them in a new window)
Frozen Yogurt Covered Blueberries[FP]
Sticky Chicken & Broccoli Salad [S]
Sugar Substitute (Homemade Truvia)[FP]
Lose Your “Mummy Tummy”– and Why Crunches are BAD for You
And now for this weeks Trim Healthy Tuesday Posts!
Please see updated posting guidelines below the linky.
Thanks so much for joining Stacy & I on Trim Healthy Tuesdays!
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Trim Healthy Tuesday Linked Posts Guidelines
- Accepted post topics will be: Trim Healthy Mama related recipes, kitchen tips, weekly menu, ‘how to’ articles, or exercise tips, and MODEST before and after photos may be attached to any of the above. Please do not link personal progress reports or non-THM recipes.
- You may post links from YOUR blog to recipes that are Trim Healthy Mama friendly. They can be S (satisfying), E (energizing), FP (Fuel Pull), or Crossovers. Please note which of these categories your recipe falls under. Nutrition information for your recipe is helpful, but not mandatory.
- Please respect the copyright of the book, and do not post recipes from the Trim Healthy Mama book on your blog. You MAY post recipes that you’ve changed up to make your own, but nothing verbatim from the book.
- Please link your post back to one of the hosting blogs above: Gwen’s Nest or Stacy Makes Cents. Your link will show up on both blogs! DO NOT LINK TO THE HOMEPAGE – instead link directly to this Trim Healthy Tuesday post: https://gwens-nest.com/?p=2715
- Please post no more than 3 links each week.
- Post new links from your blog each week – do not post the same link each week.
- You may include recipes with “Splenda” and other similar products or foods that are considered “compromise foods”, but please note that in the recipe, and either make them optional or offer substitutions for on plan items if possible. Please do not use ingredients that are off plan…like white potatoes.
- No giveaways or advertising-only type posts are allowed. You may post about cookbooks that you like and you may include affiliate links, but the post MUST be THM friendly. Example – posting about an eCookbook that you like is acceptable when telling how it can help with THM. Posting about a cookbook just so you can sell it is NOT acceptable.
- Any post that does not meet the guidelines outlined above will be considered Spam and will be deleted.
- Though it’s not required, it would be polite if you would link directly to the Trim Healthy Mama website in each of your posts – they’ve done so much to help us all, and we’d like to increase their traffic. www.trimhealthymama.com
- For help with determining where your recipes fall, visit Gwen’s THM Quick Start Guide.
Full Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Page
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I can’t wait to try this! I just know Smucker’s will never be the same!
I’ll bring a little sample to you! 🙂
Gwen – this looks so easy. I’ve tried p.butter before using my vita mix but it was just too messy. I am going to try this as we consume LOTS of p.butter every single week. Thanks for sharing!
~Cinnamon
It’s SO easy…hope you enjoy! We’re big pb fans here too.:)
Adorable president of your Particularly Picky Peanut Butter Purveyors Association! This looks wonderful and simple, very THM indeed!
Nut butter hates me.
How many jars does this make? or how big was your jar?
Ok, bought the wrong nuts! Can I use raw w/ skins onto make PB? Please?
Hi Tara,
The skins will give the pb a bitter taste if you leave them all on. But I do think they rub off really easily once you toast the nuts…so you can still use them. 🙂
It worked! Thanks! Soooo yummy!
Where can I find raw peanuts if not at a Korean market?
Many co-ops, online grocers, etc. carry them.
I just made this and I burnt some of the peanuts and it affected the flavour. Even though I stirred them, and reduced the time, too. But I must say that the length of blending time is amazing! I was wondering if it would be okay to just use already roasted, but unsalted, peanuts and then salt to taste while processing.
I prefer to roast my own to control the level of browning and also the oil used in commercially roasted isn’t what I prefer.
If yours burned, I’d check the oven temp with a thermometer…it’s not that uncommon for a thermostat to run too high and you can sometimes adjust those on the backside of the knob.
Well they also roasted faster around the edges of the pan and I don’t know why. All the pans were evenly spread, right to the edges, and I stirred them carefully. I looked online and Bulk Barn has some dry roasted peanuts. Would that work?
Definitely! 🙂
Hi Gwen,
I love your site and your recipes. I bought Hoody’s 5lb unsalted bag of peanuts at Costco. They are roasted with NO OIL:) I do have to shell them however, but I do it in 15 minute increments. I am about to make some peanut butter! Thanks for the recipe.
Ooh…sounds yummy!
Wonderful! She has two little boys and they were fhtiging over these cookies! I want to do a copycat feature of these cookies. I am working on the post tonight. I will let you know as soon as I post it!
Hi there, I’m new to the THM universe. I was looking for a homemade peanut butter recipe and I came across your website (thanks for ALL the helpful information and recipes btw!). If this recipe is an S, then how will I be able to have a peanut butter (and jam) sandwich?
Well, the best way to accomplish that is to use peanut flour, which is defatted, and sprouted bread (E). OR, you can make one of the S breads from the THM cookbook, and use a berry syrup or a small amount of fruit only jam to make it work. 🙂
Ok, thank you 🙂