Yogurt & Peanut Butter Banana Parfait

Did you know that November is National Peanut Butter Month?? I didn’t know such a thing existed. It makes sense though to have an entire month dedicated to peanut butter. I don’t really pay much attention to these types of “holidays” but I figured tonight I would. This is simple and delicious. It is also full of nutrients. We ate it as a dessert but switch it up and serve it for breakfast too. Makes two servings

1 small container of vanilla yogurt (I used dairy free coconut yogurt but any kind will work)

1 tsp cocoa powder
2 Tbsp peanut butter (or other nut butter)
2 small bananas
2 Tbsp whipped topping
2 tsp carob chips (or chocolate chips)

• In the yogurt container, blend yogurt and cocoa until smooth.
• In two small serving dishes, split the cocoa yogurt mix into the dishes.
• Cut the bananas into chunks and layer each dish with about a half of a banana.
• Add one tablespoon of peanut butter into each bowl.
• Layer the other halves of the bananas into the dish and top with whipped topping and carob chips (if desired).

Grilled Jalapeno Poppers

These were my husband’s creation, so I can’t take full credit for them (I did buy the groceries though so that has to count for something right?). He loves spicy food but I do not, so we don’t have things like this often. I even tried them though and they were good!

6 jalapeno peppers, whole – seeds removed.
3 slices of turkey bacon, cut in half
mozzarella cheese slices (the equivalent of 3 cheese sticks cut in half)
toothpicks

•  While wearing gloves (so you do not burn your hands, skin, eyes, face, whatever else!), cut the stem end off of the peppers. Then cut a slice down the pepper, lengthwise. You want to be able to pull apart the pepper slowly to add the cheese but you want it to keep its shape for cooking.
• Add the cheese slices into the peppers. We used a fresh mozzarella role and just cut strips long enough to fit in the peppers. *NOTE: it helps to freeze the cheese strips for about 15 minutes so the cheese doesn’t melt out while cooking.
• Wrap the bacon pieces around the cheese stuffed peppers and secure with a toothpick.
• Grill or bake at 350°F for about 10 minutes or until the bacon is cooked.
• NOTE: I’m not kidding about wearing gloves while dealing with hot peppers. Some people have skin of steel, others of us aren’t so lucky. My one and only experience with cutting jalapenos without gloves ended poorly. I was about 12 helping my mom make salsa and started cutting them bare-handed. I had jalapeno oils under my nails and on my face. For a couple of days I was miserable… so be forewarned – glove it! J