We were lucky to have another few days of sunshine and warmer weather here in Northern Virginia, and again took advantage of the chance to enjoy more time outdoors.
A family walk on the Canal Path in Fredericksburg was first on the docket. I brought J’s tricycle and he loved peddling along the paved path while both Jason and I followed close behind to keep him from riding directly into the ditch!
We kept the day going with a trip to the Children’s Museum of Richmond at Short Pump. We hadn’t been to this location and were pleased with what the facility had to offer. J loved the dino-dig pit… which is where he stayed for probably 90% of the visit.
I’ve said it before, but if you live in the Richmond area, a CMOR membership has been such a great investment for us. Not only can you go as often as you’d like, but I don’t feel like i’m wasting $$$ when we go for just a short spur of the moment visit. J’s mind is always stimulated and the way his face lights up when we arrive makes the membership fee worth it!
Before heading home we stopped for a late lunch at Pupatella Pizza, a place i’ve been begging to try for awhile now after seeing them on Instagram. Their pizza looks delicious in the photos, and I was super excited to finally try them. Unfortunately, we both felt the experience was lackluster and we probably won’t be returning. The pizza wasn’t bad, but the flavor just fell kinda flat:( It was definitely a disappointment overall, but I will say their Garlic Mozzarella bread WAS good.
Peanut Butter Protein Bites
I whipped up a batch of these after craving my homemade PB cups, but wanted to create a “better for you” version that I could grab as a snack between meals. I tweaked the PB Cup recipe and included protein powder to help with hunger control.
These little bites are delicious, toddler approved, and pack roughly 6 grams of protein and 3 grams fiber per bite!
1.5 C Creamy Peanut Butter
2 Scoops Protein Powder
2/3 C Graham Cracker Crumbs
1/4 C Powdered Sugar (You can sub an extra scoop of protein powder for this ingredient if you prefer a “No Sugar Added” recipe.
1 Bag Chocolate Chips (I use Milk Chocolate)
- Mix the peanut butter, protein powder, graham cracker crumbs, and powdered sugar together in a bowl until well combined. You want to make sure you get a smooth consistency free from lumps.
- Roll the mixture into small balls and place on a wax paper lined baking sheet. Put the entire pan of PB balls in the freezer to chill before dipping them in chocolate.
- In a microwave safe bowl, melt your chocolate chips in the microwave, stirring frequently. I use the entire bag of chips and it took roughly 90 seconds for my chips to fully melt. Make sure not to over heat your chocolate! It’s important that your chocolate remains at a safe temperature to touch, you don’t want to burn yourself.
- Take your PB balls out of the freezer and one-by-one carefully coat them in the melted chocolate and then put directly back on the wax paper lined pan. I use a fork to maneuver the balls in/out of the chocolate (the fork tines act as a nice drain system for excess chocolate to drip back into the bowl).
- Put your “Peanut Butter Protein Bites” back in the freezer until the chocolate hardens, and then enjoy!
These bites keep great in the freezer. I just transfer the entire batch to a freezer bag and take out a few each time I get a craving. 10 minutes of defrosting and they’re perfect!
Today’s batch was made using Tone It Up peanut butter flavored protein powder and the results were incredible! Seriously, this may be my new favorite protein powder for recipes. There’s no chalky feel, and the PB flavor perfectly complemented the real peanut butter in the recipe.
*I made my first batch last week using 1.5 scoops Ripple vanilla protein powder. I really just don’t like the flavor of this brand (think powdered play doh’) and thought the peanut butter would mask the taste. While the bites were still good the Ripple protein flavor still had a heavy presence.