Category Archives: Recipes

Protein Pumpkin Peanut Butter Cups – Healthy Halloween Candy

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Protein Pumpkin Peanut Butter Cups are proof that Halloween candy DOES NOT have to be full of sugar to satisfy your sweet tooth? Rich and delicious, you can enjoy a seasonal treat that not only tastes indulgent but also fuels your body with quality ingredients. These homemade peanut butter cups cups have everything you love about traditional peanut butter cups like Reese’s Cups —with a fall-inspired twist—and none of the tricks that can derail your healthy eating habits.

The filling combines your favorite protein powder, pumpkin puree, and a creamy nut butter (peanut, almond, or whatever you love), providing a perfect balance of flavor and nutrition. And the best part? Each bite is wrapped in a layer of rich, melted sugar-free chocolate that hardens in the freezer for an easy, no-fuss treat. They’re the perfect combination of creamy and crunchy, sweet and salty, and they deliver all the seasonal goodness of pumpkin without any added sugar.

Whether you’re looking for a healthier way to enjoy your favorite candy (Reese’s Peanut Butter Cups are one of America’s most beloved candies) or just need a high-protein snack to keep your cravings at bay, these cups have got you covered. Plus, at 139 calories, 12 grams of fat, 10 grams of net carbs, and 6 grams of protein per piece, you can feel good about indulging. Of course, those numbers might vary a little depending on which protein powder you use, but the end result is always a crave-worthy treat you won’t regret.

These nearly sugar free peanut butter cups are the ultimate Halloween treat or smart snack any time of the year, and the best part is, you can make them right at home—no need to wait for trick-or-treating season. Keep a stash in the freezer for when the cravings hit, and you’ll be ready with a healthier, protein-packed snack that tastes like a festive indulgence. It’s a healthy Halloween candy idea.

These easy protein pumpkin peanut butter cups are the perfect nearly sugar-free swap for Reese’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors. No bake, no guilt and a favorite homemade swap for Halloween candy.

Q & A FOR PROTEIN PEANUT BUTTER CUPS

What if I’m allergic to peanut butter? It is easy to swap the peanut butter for your favorite nut butter (almond butter works well), a seed butter, or even a nut-free spread like granola butter.

Do I have to use pumpkin? No, if you don’t care for pumpkin, you can just swap out for the same measurement of nut butter. However, note that this will add more calories and change the other macros.

Are there other options for the sugar-free chocolate chips? While I love sugar-free chocolate chips, and find they are very versatile for my protein treats, there are other options. So, yes, you can use traditional chocolate chips, dairy-free chocolate chips or carob chips. Note that the macros will change.

What are my protein powder options? You can use whey, plant-based, or whatever type of protein powder you love – really in any flavor (I have used both vanilla and pumpkin  flavors in whey). Or, you can substitute ¼ cup coconut flour for the 1/3 cup of protein powder. If you use an unflavored protein powder or coconut flour you will need to use a bit of sugar-free sweetener (to taste) in the filling mixture.

How do get cups out of muffin tins? If you don’t use liners, this is hard. You’ll need to freeze the cups almost completely, and then set out on counter for 5 minutes, and then shimmy out with a knife at the edges. The easiest way to prepare these chocolate peanut butter cups is to make this protein candy in reusable silicone cupcake liners or a silicone muffin pan for a no-fuss, no-mess outcome.

These easy protein pumpkin peanut butter cups are the perfect nearly sugar-free swap for Reese’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors. No bake, no guilt and a favorite homemade swap for Halloween candy.
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Homemade Protein Pumpkin Peanut Butter Cups
Prep Time
20 mins
chill
20 mins
Total Time
40 mins
 
These easy protein pumpkin peanut butter cups are the perfect sugar-free swap for Reece’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors.
Course: Dessert, party, Snack, workout
Keyword: candy, chocolate, peanut butter, protein powder, sugar-free
Servings: 12 servings
Calories: 139 kcal
Ingredients
  • 1/4 cup natural peanut butter
  • 1/3 cup pumpkin puree
  • 1/3 cup vanilla pumpkin or cake batter protein powder can use whey, plant-based, etc
  • 2 cups sugar free chocolate chips
  • 2 teaspoons coconut oil
  • ¼ – ½ tsp coarse sea salt for topping
Instructions
  1. In a large mixing bowl combine peanut butter, pumpkin and protein powder until combined and it is sticky. Set in fridge.
  2. In microwave-safe bowl, melt chocolate chips and coconut oil together. Microwave on high for 30 second increments, stirring well in between. Repeat until chocolate is fully melted, smooth and glossy 2-2.5 minutes total, typically.
  3. Place 1 tablespoon of melted chocolate into each cavity of a lined muffin tin. Use a spoon to gently press chocolate onto the sides of each liner, if it does not ooze over on its own. Place muffin tin in the freezer for 10 minutes to allow the chocolate to harden.
  4. Once the chocolate has set, remove peanut butter pumpkin mixture from fridge and approximately divide into 12 pieces (I just kinda “score” mine on top with the spatula).
  5. Add one section of the filling onto the top of the hardened chocolate, slightly pressing down with spatula to flatten some. Make that the filling does NOT reach the edges of the muffin cup, there should be a small bord.
  6. Next, top the filling with an even portion of the remaining chocolate. If needed, reheat it in the microwave for 10-15 seconds. Sprinkle with sea salt and place in freezer to set for 10 more minutes.
  7. Store leftovers in the fridge!
Recipe Notes

Hot Honey Snack Mix

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Looking for a snack that’s perfect for all of life’s munching moments? Whether you’re road-tripping, throwing a party, settling in for movie night, hiking your favorite trail, or packing lunchboxes, this spicy-sweet snack mix has you covered. The star of this mix is a glaze made with hot honey and butter, which pulls together a delicious combo of oats, pretzels, cracker bits, and Spanish peanuts into a crispy, salty-sweet treat.

What’s great about this snack mix is how customizable it is. If you prefer different nuts, want to kick up (or down the spice), or need gluten-free crackers, go for it! You can tailor it to your dietary preferences with ease. Personally, I love making my own snack mixes because they taste so much better than store-bought options. Plus, it’s a more economical choice, and I get to control every ingredient, ensuring there are no unwanted additives or preservatives.

So, whether you’re looking for a satisfying snack for a long car ride or something to share at your next gathering, this snack mix delivers bold flavors and crunchy textures that will keep everyone reaching for more!

Like Chex Mix, but homemade and super addictive! Whip up a big batch of this salty, spicy-sweet snacking treat with your favorite pretzels, crackers and nuts. Use gluten-free or seeds, if needed! Hot Honey Snack Mix is 0erfect for parties, lunch boxes, movie night, road trip munching – plus, it’s as economical as it is delicious!
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Hot Honey Snack Mix
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 
Like Chex Mix, but homemade and super addictive! Whip up a big batch of this salty, spicy-sweet snacking treat with your favorite pretzels, crackers and nuts. Use gluten-free or seeds, if needed! Perfect for parties, lunch boxes, movie night, road trip munching – plus, it’s as economical as it is delicious!
Course: Appetizer, Snack
Keyword: cereal, chex mix, peanuts, pretzels
Servings: 30 1/2 cup servings
Ingredients
  • 8 cups rice squares cereal
  • 1 cup mini pretzel twists
  • 1 cup mini pretzel sticks
  • 2 cups small, or broken crackers of choice (I used oyster crackers)
  • 3 cups raw Spanish peanuts or any nut, nut mixture, or seeds of your choice
Sauce
  • ¾ cup melted butter
  • 2 tbsp Worcestershire sauce
  • ½ cup hot honey*
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • *if you don’t have hot honey, use regular honey and add 1 tsp cayenne pepper and 1-2 tsp chili powder
Instructions

  1. Preheat oven to 250 F

  2. In large bowl, add cereal, pretzels, crackers and nuts; toss together.
  3. In microwave-save bowl, melt butter, then stir in Worcestershire, honey and spices.
  4. Drizzle seasoning sauce over dry snack mix. Gently stir everything around until coated.

  5. Transfer coated mix onto rimmed baking tray and spread out into an even layer. I like to bake on parchment or a silicone baking sheet for easy cleanup. Bake for up to 1 hour and 15 minutes, stirring up ever 15 minutes for even cooking.

  6. Remove mix from oven. Let cool completely before transferring to storage bags or containers.

Spice Up Breakfast with Savory Southwest Bean and Salsa Waffles

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If you’re craving something a little different for breakfast (or really any meal of the day), these Savory Southwest Bean & Salsa Waffles are a must-try! They’re a tasty twist on traditional waffles, starting with simple pantry staples like fat-free refried beans and jarred salsa. For this batch, I used Cantina Medium Salsa from Desert Pepper Trading Co., which packs just the right amount of heat and flavor.

The waffles get their satisfying texture from a cornmeal-based batter that crisps up beautifully in the waffle iron. The ingredients are mostly pantry staples and I think you’ll love making this easy waffle recipe on repeat.

They’re perfect as is, but the fun really starts when you get creative with toppings. Whether you go with a sunny-side-up egg, avocado, shredded chicken, or even deli meat for a sandwich-style creation, these waffles are endlessly versatile. And for those of you with a sweet tooth, don’t knock it ’til you try it—we even love them drizzled with syrup!

If you’re hosting friends or family, cut the waffles into quarters and serve them as a fun appetizer alongside more salsa for dipping. However you serve them, these savory waffles are a deliciously unexpected way to add Southwest flair to your day!

Nutrition perks: These are vegetarian waffles and vegan waffles, containing no milk or eggs. If you would like to make gluten-free, swap out the all-purpose flour for a gluten-free baking blend alternative. Each waffle has 131 calories, with 3g protein and 3g dietary fiber. See nutrition facts in recipe below for more details.

What type of waffle iron to use? I used a personal-sized mini waffle for these salsa bean cornbread waffles. The recipe makes eight, and you cook them one at a time this way. If you have a larger 4-square iron, the recipe will make 2 large waffles (eg 8 squares). I have not tested it in any other type of waffle iron.

Bean choice: For convenience, use a fat-free refried bean from can – I’ve tried pinto bean (here) and also black bean.

Salsa choice: I loved using Cantina Salsa from Dessert Pepper Trading Co. The heat level was just right for me—medium heat. This El Paso, Texas company makes other authentic salsa varieties in a range of heat levels if you’d like to try something different, you can purchase at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.

These savory waffles make a fiesta of flavor for breakfast and brunch or a quick, yummy dinner. You can even slice in quarters and serve with extra salsa or queso for tailgates and party appetizers. Easy and convenient thanks to jarred salsa and fat-free refried beans. The cornmeal base batter crooks them up crispy and golden. Delicious plain or topped with an egg, avocado or other creative toppings.
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Savory Southwest Bean and Salsa Waffles
Prep Time
5 mins
Cook Time
32 mins
Total Time
37 mins
 

Thesesavory waffles make a fiesta of flavor for breakfast and brunch or evenappetizers or dinner. Easy and convenient thanks to jarred salsa and fat-freerefried beans. The cornmeal base batter crooks them up crispy and golden. Deliciousplain or topped with an egg, avocado or other creative toppings.

Course: Appetizer, Breakfast, brunch, dinner, lunch
Cuisine: Southwestern, tex mex
Keyword: beans,, cornbread, salsa, waffles
Servings: 8 waffles
Ingredients
  • ½ cup salsa Cantina Medium Salsa from Desert Pepper Trading Co
  • 7.5 oz about ½ can fat-free refried beans
  • 1/3 cup almond milk or other milk of choice
  • 2 tablespoons olive oil
  • 2/3 cups all-purpose flour or gluten-free baking alternative
  • 2/3 cup cornmeal
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
Instructions
  1. In bowl, mix together wet ingredients (beans, salsa, milk and oil).
  2. Add flour, corn meal, and baking powder, baking soda and salt to bean mixture; mix until a thick batter has been formed. It will be pretty thick!
  3. Heat waffle iron and spray with cooking spray. Add about ¼ cup* of batter to a personal-sized waffle iron, spreading around with a spatula to reach the edges. * For a 4-square waffle iron, add about 1 cup (half the batch).

  4. Cook in waffle iron for 3 to 5 minutes until browned and turning crispy on the exterior. Repeat for each waffle (will make 8 individual waffles or 2 4-square waffles).

  5. Top as desired, egg or guacamole always a good choice – with extra salsa drizzled on top! Used for sandwiches is great too – or cut in quarters for an appetizer and serve with salsa.

Spicy-Sweet Mango Chili with Beans and Kale (Vegan)

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If you’re looking for a unique twist on traditional chili, this Spicy-Sweet Mango Chili with Beans and Kale is the answer. It’s a flavor-packed, easy-to-make dish that surprises and satisfies in every bite. You might wonder, “Mango in chili? Really?” Yes, really! The tropical sweetness pairs beautifully with the hearty beans, savory vegetables, and gentle heat for a comforting meal.

The secret to this unique chili recipe’s bold flavor is a jar of Peach Mango Salsa from Desert Pepper Trading Company. Desert Pepper Trading Company is a popular, specialty brand that makes a variety of salsas inspired from the sunny Southwest, markets of Mexico, and their own multi-generational kitchens.

 Peach Mango Salsa (a whole jar!) infuses the dish with rich Caribbean-inspired notes that elevate the chili beyond the ordinary. It’s a “medium” heat salsa, which in my book is the most crowd-pleasing heat level and one that doesn’t overpower other flavors. It’s a win-win, enjoy the tropical vibes of a yummy mango salsa while streamlining a recipe thanks to the enormous amount of flavor packed into each jar (which means less chopping and spice hunting time spent)!  Paired with the convenience of canned beans and tomatoes along with the goodness of fresh vegetables like kale and carrots, this mango bean dish is as nutritious as it is delicious.

Note: I use a fresh chopped mango in this recipe. If they are not in season, thawed frozen mango will also work. Even in a pinch, you can even omit the mango and just rely on the fruit shining through in the salsa. It’s still delicious.

This vegan chili recipe that generously serves 6, is ideal for meal prep because it tastes just as good—if not better—the next day. The spices and flavors have time to meld, making each bite even more harmonious. Plus, it’s suitable for vegans and vegetarians making it a fantastic option for anyone looking for a wholesome, filling meal powered by plants.

Other key nutrition points, a serving of mango chili has 251 calories per serving with 11g protein and nearly HALF the daily requirement for dietary fiber! It’s also abundant in vitamin A, vitamin C and is a good source of iron, potassium and magnesium.

So next time you’re craving a creative chili with a twist, give this Spicy-Sweet Mango Chili with Beans and Kale a try. You might just find yourself loving the unexpected sweetness, savoring the spice, and enjoying every satisfying spoonful!

Purchase this delicious mango salsa (or one of their other amazing, authentic varieties) at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.

Spicy-Sweet Mango Chili is a tropical-inspired bowl of goodness that’s as nourishing as it is exciting! 🥭🌶️ Made with convenience in mind—using salsa from @desertpepper, canned beans and tomatoes, and fresh produce like kale and carrots—it’s a flavorful, plant-based meal that packs a surprising hint of sweetness and just the right amount of heat. At just 251 calories and 11g of protein, it’s a great source of vitamins A & C, potassium, magnesium, iron, and nearly half your daily fiber. Perfect for fueling your day!
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Spicy-Sweet Mango Chili with Beans and Kale
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Spicy-Sweet Mango Chili is a tropical-inspired bowl that will nourish your body and excite with every bite. It all starts with prepared salsa, canned beans and tomatoes for convenience along with fresh produce like kale, carrots and fresh mango.  The surprised hint of sweetness pairs nicely with the spice, and it’s a vegan meal that provides plant protein and nearly half of the daily requirement for fiber.

Course: dinner, entree, entree soup
Cuisine: Caribbean
Keyword: chili, mango, salsa, stew
Servings: 6 servings
Calories: 251 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped sweet yellow onion
  • 1 cup chopped carrots
  • 2 cups chopped kale
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 cups vegetable broth
  • 1 15- oz can black beans drained
  • 1 15- oz can red kidney beans drained
  • 1 16- oz jar Desert Pepper Trading Company Peach Mango Salsa
  • 1 cup chopped fresh or frozen mango
Instructions
  1. In soup pot, bring olive oil to medium-high heat and add onion, carrot and kale and saute for 5-6 minutes or until softened.
  2. Add cumin and paprika to pot and continue to cook for 30-45 seconds until fragrant.
  3. Add tomatoes (with juices), drained beans, vegetable broth, salsa and mango to pot and lower heat to medium and let simmer for 20 minutes until thickened.
  4. Divide among six soup bowls and top with garnishes as desired.
Recipe Notes

Pumpkin Protein Mug Cake: Quick & Easy Fall Treat for One

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Pumpkin season is here, and what better way to indulge than with a cozy, protein-packed treat that’s ready in minutes?

This single-serve pumpkin protein mug cake is the ultimate quick-fix for when you’re craving a sweet fall snack or a post-workout refuel. This pumpkin mug cake with simple, wholesome ingredients, this recipe comes together with just a mug and your microwave.

Why You’ll Love Pumpkin Protein Cake

  • Pumpkin Perfection: Canned pumpkin brings a rich, creamy texture and all the autumn vibes with a dose of fiber and vitamins.
  • Protein Powerhouse: Your favorite protein powder turns this pumpkin cake for one into a functional snack or even a breakfast on the go. Choose a flavor that complements pumpkin, like vanilla, cinnamon, or even pumpkin spice. . . . I used this plant-based protein powder.
  • Coconut Flour Magic: Coconut flour absorbs moisture beautifully, creating a soft, tender crumb without gluten. Plus, it adds a hint of natural sweetness and is a low-carb alternative to regular flour.
  • Microwave Convenience: No need to heat up the oven for this treat. In just a few minutes, you’ll have a warm, fluffy pumpkin protein dessert that satisfies your craving and keeps you on track with your fitness goals. Use a microwave-safe 8 to 12-ounce mug, bowl or ramekin – these ramekins are perfect.
  • Easy to Customize: Add in extras like a sprinkle of cinnamon, a dash of vanilla extract, or a handful of chocolate chips to make this treat truly your own. You could even top it with a dollop of Greek yogurt or whipped cream for extra indulgence.

So, next time you need a healthy pumpkin dessert, grab your mug, mix up a few ingredients, and dig into this warm, protein-packed pumpkin delight. It’s fall in a cup—quick, healthy, and oh-so-satisfying!

Whip up a single serve Pumpkin Protein Cake with some canned pumpkin, vanilla protein powder, and few other simple, nourishing ingredients. This fall-season healthy desert will warm your heart and nourish your bod with macros so dialed in, you can even eat it for breakfast (I have). 259 cal, 11g fat, 18g net carb, 18g protein per 1 cake
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PUMPKIN PROTEIN MUG CAKE
Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
 

Whippedup a single serve Pumpkin Protein Cake with some canned pumpkin, vanilla protein powder, and few other simple, nourishing ingredients. This fall-season healthy desert will warm your heart and nourish your bod with macros so dialed in, you can even eat it for breakfast (I have). 259 cal, 11g fat, 18g net carb, 18gprotein per 1 cake

Course: Breakfast, Dessert, workout
Keyword: cooking for one, protein powder, pumpkin, single serve
Servings: 1 serving
Ingredients
  • 1 large egg
  • 2 tbsp milk of choice
  • 1/3 cup pumpkin puree from can unsweetened
  • 1/3 cup vanilla protein powder
  • 1 tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp pumpkin pie spice
Instructions
  1. In small bowl, whisk together egg, milk and pumpkin. Next stir in protein powder, coconut flour, baking soda and pumpkin pie spice.
  2. Next, spray 10-12oz microwave-safe mug or bowl with cooking spray. Add batter to mug and microwave, on high, for a total of approximately 2 minutes (in 30-second increments to keep the batter from going too crazy as it rises from the mug like a souffle – it will settle back down when cooling).
Recipe Notes