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Raw Peanut Butter Quinoa Cups

If you haven’t been joining us this week, you have been really missing out.  Today marks the final day of my 9 ingredient, 5 recipe challenge I gave myself.  I took 9 of my most-used kitchen ingredients and turned them into 5 delicious, healthy, and easy recipes.  I prepped one day on the weekend, then in turn during the week I only had to prep for 2-15 minutes!  I took the below ingredients and made a twice baked stuffed sweet potato, overnight quinoa, quinoa and Parmesan cheese crusted chicken with kale chips, and a raspberry smoothie!

1 Large Sweet potato

3 Cups Uncooked Quinoa (made two ways!)

1 Bunch of Dinosaur Kale

1 1/4 Cup Greek Yogurt

6 TBSP Parmesan Cheese

2 Chicken Breasts

1 Package Raspberries

1 1/2 Cup Milk

1/2 Cup Peanut Butter (if you have a nut allergy but can eat seeds, substitute for seed butter!)

Other ingredients I used, but didn’t count them in my nine ingredients because I have them in my refrigerator or pantry at all time are:



Spices (salt, pepper, ancho chili pepper, garlic salt, onion powder, and thyme)

Coconut Oil

Olive Oil


9 Ingredients for the Week!

9 Ingredients for the Week!

Today’s recipe is a raw dessert that I can’t wait to make more often and try different varieties.  It gives the perfect sweetness when you want sweet at the end of the day, but doesn’t ruin your day either.  It is delicious raw peanut butter cups.

1 Cup Toasted Quinoa

3 TBSP Peanut Butter

3 TBSP Coconut Oil

1 TSP Vanilla

1 TBSP Honey

Cooking Spray

Cupcake Liners

Raw Peanut Butter Ingredients

Raw Peanut Butter Ingredients

Heat peanut butter, coconut oil, and honey on medium heat in a saucepan on the stove

Once melted, stir in vanilla and quinoa

Place 6 cupcake liners in tupperware and spray with cooking spray

Evenly pour batter into the liners

Pouring the batter into the cups!

Pouring the batter into the cups!

Ready to cool!

Ready to cool!

Place in freezer for at least an hour to set.

Raw Peanut Butter Cups

Raw Peanut Butter Cups

PB Cups!

Getting ready to dig in…

Ready to take a bite!

Ready to take a bite!

Thank you for joining me this week!  Here is a recap of the dishes:

The fork and knife positioned and ready to dig in!

Twice Baked Stuffed Sweet Potatoes


Overnight Quinoa topped with Raspberries

Overnight Quinoa topped with Raspberries


Another view of the yuminess!

Raspberry Smoothie


Quinoa Parmesan Crusted Chicken and Kale Chips!

Quinoa Parmesan Crusted Chicken and Kale Chips!


Take the poll below to let me know which of these 5 recipes were your favorite!

Come back next week when I get you menu-ready for St. Patrick’s Day!  Have a recipe you want to see or a suggestion?  Email me at newsforchews@gmail.com or leave a comment below!

Stay hungry…

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