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    *~*POWDERED PEANUT BUTTER*~*

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    • Posts: 16,049 Member
      GottaBurnEmAll wrote: »
      show previous quotes

      The comparative serving size will be quite different between the two.

      20 grams of peanut butter is about 1 1/2 tablespoons.

      20 grams of PB2 is more than 3 tablespoons.

      I thought it'd be something like that. So more flavour/quantity bang for your buck.
    • Posts: 7,722 Member
      Christine_72 wrote: »
      show previous quotes

      I thought it'd be something like that. So more flavour/quantity bang for your buck.

      And volume! If you're into making a lot of something to top your apples with like I am, PB2 is going to give you more peanut butter to cover your apples with for the calories.
    • Posts: 51 Member
      I literally eat the powder by the spoon full with a glass of almond milk ... hahaha. Oops
    • Posts: 6,771 Member
      Christine_72 wrote: »
      I'm obviously missing something or am looking at the wrong database entries... But there's only a 50 calorie difference between 20g of regular peanut butter and 20g of pb2. A 500g jar of peanut butter is $5, a 453g jar of pb2 at the store here is $20, all this for a measly 50 calories. What am i missing here?

      I use two tablespoons (13g) in my porridge for 45 cals. I would probably use 20g of PB if using the full fat version for 124 cals. So a big saving for me. It lasts me long enough for it to be a reasonable splurge.

      And I weigh my oats into a bowl, add PB2, mix it up, add milk and whack in the micro without stirring the wet mix.
    • Posts: 16,049 Member
      VintageFeline wrote: »
      show previous quotes

      I use two tablespoons (13g) in my porridge for 45 cals. I would probably use 20g of PB if using the full fat version for 124 cals. So a big saving for me. It lasts me long enough for it to be a reasonable splurge.

      And I weigh my oats into a bowl, add PB2, mix it up, add milk and whack in the micro without stirring the wet mix.


      GottaBurnEmAll wrote: »
      show previous quotes

      And volume! If you're into making a lot of something to top your apples with like I am, PB2 is going to give you more peanut butter to cover your apples with for the calories.

      That does it, I'm going to buy a jar today! It's been ages since I've had it, and can't remember the taste and volume it added compared to regular Peanut butter.
      I add 20g of peanut butter in my smoothies everyday, and it it is a micro amount and i can barely detect the taste, which is a slight waste of 120ish calories.

    • Posts: 16,011 Member
      Christine_72 wrote: »
      show previous quotes


      show previous quotes

      That does it, I'm going to buy a jar today! It's been ages since I've had it, and can't remember the taste and volume it added compared to regular Peanut butter.
      I add 20g of peanut butter in my smoothies everyday, and it it is a micro amount and i can barely detect the taste, which is a slight waste of 120ish calories.

      Yeah the powder is really good for something you want to add that peanutty taste to but won't need much of the creamy texture. A lot more bang for the buck :) Smoothies, oatmeal, yogurt, even works for Asian style peanut sauce. Then I save the real deal for stuff you really need that dense creaminess for.
    • Posts: 1,232 Member
      I'm a recent PB2 convert, and I was instantly hooked. I prefer the chocolate one.
    • Posts: 3,985 Member
      I add a tbs of salted caramel quest to mine to top fruit, like sliced apples, with a sprinkle of granola.
    • Posts: 1,232 Member
      Anybody sprinkled it dry on chicken before cooking?
    • Posts: 6,771 Member
      jdlobb wrote: »
      I'm a recent PB2 convert, and I was instantly hooked. I prefer the chocolate one.

      I totally could not tell that there was chocolate in the chocolate one but that might be more about my application of (in porridge).
    • Posts: 28 Member
      @Kalex1975 The way i make overnight oats is in a jam jar. a layer of porridge oats, then yogurt then frozen fruit. Then repeat until the jar is full and put in the fridge overnight.
    • Posts: 427 Member
      @acebanditcat oh, ok... I put oats, almond milk, and yogurt in a mason jar with the PB2 and shake the whole thing together. It may be best for you to mix the PB2 into the porridge before you layer it.
    • Posts: 30,886 Member
      ZoneFive wrote: »
      Because a few people asked, this is my Thai peanut sauce (h/t Steven Raichlen, with tweaks)

      Thai Peanut Sauce

      2 Tb vegetable oil
      3 cloves garlic, minced
      1-3 Thai chiles or jalapeno peppers, seeded an minced
      (OR just 1 Tb. plain red pepper flakes)
      1 Tb peeled, minced fresh ginger
      1 large or 2 medium shallots, minced
      2/3 c chunky peanut butter
      (OR 6 Tb PB2, blended with 2 Tb water)
      1 1/3 c unsweetened coconut milk
      3 Tb finely chopped fresh cilantro
      2 Tb Asian fish sauce OR soy sauce, or more to taste
      1 Tb lime juice, or more to taste
      1 Tb brown sugar, or more to taste (I use brown sugar Splenda here)
      1 tsp ground coriander
      1/2 tsp black pepper

      Heat the oil in a wok or saucepan over medium heat. Add the garlic, chiles/red pepper, ginger and shallots and cook to a rich golden brown, 3-5 minutes. Reduce the heat to caramelize the garlic and shallots without burning them.

      Stir in the peanut butter/prepared PB2 and cook for one minute. Add the remaining ingredients and simmer until the sauce is thick and richly flavored, 3-5 minutes, whisking to blend ingredients.

      If sauce is too thick (it should be pourable), add a little water. Taste for seasoning, adding soy sauce, lime and/or brown sugar as necessary.

      May be stored 5-7 days covered in the refrigerator.

      for six (generous) servings: 195 cal, 16g fat, 10g carb, 3g fiber, 5g protein

      Thanks for sharing this, it looks tasty and I will try it.
    • Posts: 481 Member
      Okay sorry if this is a dumb question but I thinking about getting some PB2 and am new to it; it says 2 tbsp. (12 grams) is 45 calories, is that a dry tbsp or after you "liquify" it?
    • Posts: 16,638 Member
      Fitnessgirl0913 wrote: »
      Okay sorry if this is a dumb question but I thinking about getting some PB2 and am new to it; it says 2 tbsp. (12 grams) is 45 calories, is that a dry tbsp or after you "liquify" it?

      It is referring to the dry tbsp. which is why you get more 'bang for your buck'.
    • Posts: 481 Member
      Thanks, that's awesome! I love big servings! Hahaha
    • Posts: 22 Member
      Thanks so much for the recipe posted!!!!!
    • Posts: 220 Member
      I mix a tablespoon with a scoop of my chocolate protein shake, helps thicken it to be more like a smoothie than watery protein drink.
    • Posts: 1,021 Member
      I use it every day for these 2 items:

      PROTEIN OATMEAL
      - 60g quick oats
      - 12g powdered PB
      - Microwave 1 minute
      - Stir in one scoop chocolate protein
      - 49c, 7f, 38p

      PROTEIN YOGURT
      - 200g greek yogurt
      - 12g powdered PB
      - Stir in one scoop chocolate protein
      - 13c, 3f, 51p
    • Posts: 668 Member
      I use PB2, I put it in my protein shakes, yogurt, oatmeal or when i make protein balls...
    • Posts: 425 Member
      Finally decided to try PB2 - so good! Had some in a chocolate protein shake today and it was amazing. A little goes a very long way, next time I'll use a bit less so it doesn't overcome the chocolate quite as much. It did make the shake thicker and richer though.
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