Pardon my horrific campy spelling of cruising but after the deal I scored and the lesson I just learned at Krogers I couldn’t resist. If you’ve ever shoped Krogers buy 5 save $5 sale, you might have noticed that after each participating item the screen will show >+. That little symbol is the key to unlocking extra savings.
Often at Krogers they discount items with large stickers on them indicating they’re on sale. Those stickers do not exempt them from promotions already associated with the product. I was lucky enough to stumble upon the deal of a lifetime on Kids Zone Bars. They were already marked down to $1.49 which on its own is a great deal, however zone bars were included in the buy 5 save $5, so after that deduction each box came down to $0.49! I about died from shock at the register and proceeded to buy out the entire stock of them. That makes each bar less than 10 cents, which as far as protein bars go is a steal!. At Target these boxes retail for $4.00, and I have to say the Fudge Brownie are delicious. They’re my go to snack when I’m on the go and looking for something sweet yet still nutritious.
Stumbled upon a great (and seemingly easy) recipe for peanut butter cups with banana. While I’m often skeptical of recipes posted on IG & blogs, I thought I’d give this one a try. My husband is a Reese’s junky and we had tons of bananas courtesy of my father who thinks my 8 month old consumes produce at an alarmingly unrealistic rate.
All you need to make these is coconut oil, peanut butter (could easily be substituted with almond or soynut butter), chocolate chips, and bananas! I made a batch of white chocolate and milk chocolate cups. My husband made sure to sneak and devour the majority of them while I was at Muay Thai. According to him you haven’t lived until you’ve wrapped them in bacon.
16 mini cupcake liners
16 banana slices
3/4 cup chocolate chips
1/2 teaspoon coconut oil
1/4 cup peanut butter
2 teaspoons coconut oil, melted
Place the liners into a mini cupcake pan (preferably one that you can easily slide into your freezer). If you do not have a mini cupcake pan, double up the liners for stability and place in any flat bottom baking dish.
Melt chips in a double boiler or if you so chose you can melt them in the microwave. If you go the microwave route be sure to remove them every 30 seconds to stir. White chocolate seizes up easily so be careful not to overheat the mixture if you choose to go this route. Once the chips are melted, add a 1/2 tsp. of coconut oil to the mixture.
To make the peanut mixture, add 2 tsp. of melted coconut oil to the peanut butter and blend. (Coconut oil melts easily in the microwave in 15 seconds)
Spoon approximately 1 tsp. of the chocolate mixture into the bottom of each liner, followed by a slice of banana, a tsp. of the peanut mixture, and then top with the chocolate mixture.
Cool cups in the freezer for about an hour or until firm, then ENJOY! Be careful not to leave out of freezer (especially since it’s summer), the mixture melts easily and will leave for messy snacking.
Yields: 16 servings | Serving Size: 1 peanut butter banana cup | Calories: 69 | Previous Points: 2 | Points Plus: 2 | Total Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 11 g | Dietary Fiber: 1 g | Sugars: 7 g | Protein: 1 g |