Powdered Peanut Butter (PPB) Review

I was recently sent some samples of Powdered Peanut Butter to try – I have been wanting to try Powdered Peanut Butter for a good while but it is just something I never got round to. So when Hale Naturals – the company behind PPB® got in touch to ask if I would like to try their products I jumped at the chance!

Hale Naturals Powdered Peanut Butter

A lot of you are probably aware of PB2 – a US Version that has pretty much dominated the market when it comes to Powdered Peanut Butter – but now with Hale Naturals, we have our very own UK product, which is based in none other than the fabulous Yorkshire!

Hale Naturals offer three different versions of the PPB®. All priced at £6.50.

So why opt for Powdered Peanut Butter?

As we know Peanut Butter although high in protein is also quite high in fat (good fats mind!) so it means that we can only enjoy in very small quantities. Also the Peanut Butter brands that you are likely to pick up from supermarkets have added oils, salt, sugar and other nasties – I now buy Peanut Butter that is made from 100% Peanuts and nothing else and the taste is sensational!

BUT – having come across PPB® it now means I can enjoy a little more peanut goodness!

PPB® is made from ground roasted peanuts, with nearly all of the oil removed.. aka ‘a low fat powdered peanut butter’! PPB® is much lower in calories and fat than peanuts or peanut butter, yet it is higher in protein. This is great news for people trying to lose weight as protein helps people to feel fuller for longer and promotes the maintenance of lean muscle mass.

PPB® is very versatile. It can be used to add flavour to baked goods such as cookies and pancakes, as well as in marinades, sauces and dressings.

PPB® is naturally gluten free and it is good source of vitamin E, folate, fibre, niacin, magnesium and phosphorus. PPB® is low in carbohydrates which means that when blended with other flours, is perfect for making lower carb baked goods. PPB® is also a natural thickener and can be added to smoothies, stews, sauces and gravy.

To make peanut butter from PPB® simply mix 2 tbsp of peanut flour with 1 tbsp of either milk or water and mix. It tastes delicious on it’s on or with a dash of cinnamon, stevia or cocoa. PPB® plus milk or water doesn’t taste exactly like peanut butter but it’s pretty close, and some people actually PREFER the taste! Adding milk/water to PPB® also means that you are in control of how thick/creamy you make the consistency.

What does this mean in terms of nutritional value?

  • 100g of 100% Peanut Butter: 564 calories, 25.6g protein, 46.4g fat (8.2g saturated fat)
  • 100g of ‘Brand’ Peanut Butter: 614 calories, 25g protein, 48.9g fat (9.4g saturated Fat)
  • 100g of PPB: 445 calories, 41.9g protein, 13.6g fat (1.6g saturated fat) – flavour dependent

So as you can see PPB® comes out pretty well in the stats!

The only thing to consider is that the process has removed 70% of the oils (specifically good oils i.e. Vitamin E) and that small amounts of salt and sugar have been added. However, PPB® is a fabulous source of protein and is low in calories – so I say everything in moderation!

Round up

I was a little concerned to see salt and oil listed within the ingredients list after converting to 100% natural peanut butter (I have an avid dislike for unnecessary salt in foods) but after weighing up against eating far too much fat or having as a replacement product within cooking, PPB® does really come up trumps. I will still continue to use my regular 100% PB within my protein shakes as I love the crunchy texture which is what PPB® lacks and I want to ensure I am getting essential fats, but I will use PPB® when it comes to any recipes that require the addition of peanut butter in order to keep the overall fat content down.

Where can you buy PPB®?

You can PPB® either buy direct from the Hale Naturals website or alternatively from Amazon.

So how did I use it?

Well today I made some of the deserts listed on the Hale Naturals website.

I started with the Soft Protein Cookies – unfortunately mine looked nothing like the image on the Hale Naturals website and didn’t taste that great either but this could be down to the fact I used ground almonds instead of flaxseed as that is all I had.

PPB Protein Cookies

I shall try again!

Finally I made some Frozen Chocolate, Banana & PPB® Bites – these turned out a little better and are delish – perfect for a little treat when the munchies hit. Mine worked out at 59 calories per bite. The only thing I would suggest is pouring chocolate over the bites as opposed to rolling them in the chocolate as after 2 it started to destroy the chocolate and I ended up having to spoon chocolate onto the top of the bites – which means although edible the presentation doesn’t look as good!

PPB Bites

They have plenty of other recipes on the site – tomorrow I plan to try the Prawn Stir-Fry – this was tomorrows meal anyway but I’m looking forward to trying with PPB®!

Mushroom Stroganoff

So day 4 of my slow cooker challenge and I’ve been really enjoying it! Everything just feels a little more organised and there is much less cleaning up to do too!

So tonight we had mushroom stroganoff or rather the adults did as neither kids are fans of mushrooms and Stevie had swimming so had her chicken and sweetcorn pizza.

We served this up with a portion of brown rice to make a quick, easy, delicious low calorie meal.


  • 400g Mixed Mushrooms
  • 2 shallots chopped
  • 200ml Vegetable Stock (I used Knorr reduced salt Vegetable Stock – 1 tbsp. mixed with 200ml water)
  • 2tsp Paprika
  • 1 Can Condensed Mushroom Soup
  • 4 garlic cloves crushed

Literally throw everything into the slow cooker – that really is all the prep you need! Perfect if you are in a rush and pop on low for 4-5 hours. Note: If you will be out of the house for longer than that it is worth investing in a timer plug so you can set it to come on when required! So there really is no excuse not to take advantage of using a slow cooker!

I also purchased a Fungi Fusions Ensalada from Asda which was £2 and meant I could have a variety of different mushroom types in this dish without too much messing around.

Mushroom Stroganoff

Overall absolutely delicious! I am really surprising myself! Although Friday we are supposed to be having lentil dhal but I think the hubby might be treating me with something different… we shall see!


  • 246 Calories
  • 13.8g Fat (of which 1.5g saturates)
  • 21.2 Carbs (of which 13.3g dietary fibre)
  • 9.3g Protein
  • 72.8% Vitamin A
  • 10.2% Vitamin C
  • 3.2% Calcium
  • 9% Iron

Sweet Asian Chicken

So I’m into day 3 of my slow cooker challenge and I have to say I am really enjoying it.

I was up early this morning to have breakfast with the husband as we have been like ships passing in the night recently, so the early start gave me chance to get this dish prepped before the school run.


  • 400g Chicken breast (I used Muscle Food Chicken breast as they aren’t pumped full of water – you may need to increase the weight if using supermarket bought)
  • 4tbsp Light Soy Sauce
  • Small Onion Chopped (I always use red just because I prefer them)
  • 250ml Fresh Orange Juice (I used my Sage Juicer to get really fresh juice)
  • 200g (approx. 2 carrots) cut into batons
  • 15g (approve 1tsp) Corn Flour made into a paste
  • 1/2 tsp Coconoil (or 1 tsp Olive Oil)
  • 2 Garlic Cloves Crushed
  • 4 tbsp. Honey
  • Sprinkle of crushed chillies
  • Additionally I added 30g Linwoods Ground Flaxseed, Sunflower, Pumpkin & Sesame Seeds

Literally put everything into the slow cooker – no pre-cooking required and pop the slow cooker on low for 6-7 hours.

I served with brown rice and an extra portion of veggies.

Although this was a really nice dish I didn’t get the taste of ‘sweet Asian’ that I was expecting. The sauce came out a little more like the one you get with Hunter’s Chicken. Perhaps next time I will add some lime juice and some palm sugar to sweeten up a little more.

Well you have the basics so go experiment!

p.s. The kids both ate it – I just gave them with a little less sauce

Sweet Asian Chicken


Serves 4

  • Calories 265
  • Fat 5.3g of which 1.3g saturates
  • Carbs 30.3 of which 4.7g dietary fibre
  • Protein 26.1g
  • Vitamin A – 2.5%
  • Vitamin C – 56.8%
  • Calcium – 3.8%
  • Iron – 3.8%

Additionally on Monday night I had a little baking session (I will sit down and relax one day!) using recipes from one of my favourite health and food bloggers Nic’s Nutrition. Cue a lovely little stash of Chocolate Protein Brownies and No Bake Peanut Butter Protein Balls to keep me on the straight and narrow and keep my sugar cravings at bay!

Sweet Potato Chocolate Brownies

Peanut Butter Protein Balls

Related articles

No Bake Health / Protein Bar – Cashew Cookie Style

Since I originally tested out this recipe back in November I have managed to perfect it and with the addition of a scoop of protein powder turned it into a healthy protein bar perfect for pre or post workout or as part of your breakfast!

I am a massive fan of Nakd bars – especially the Cashew Cookie variety! However, as I work from home it can be hard grabbing one of these especially as the local shops only stock the chocolate variety.

Nakd state they only contain two ingredients, how hard could it be?

The answer to that… not at all!

So all you need are some dates and some cashew nuts – you could perhaps substitute for peanuts although I haven’t tried this!


  • 55g Chopped Dates
  • 50g Cashew Nuts
  • Few tablespoons of water if the mixture is too thick – add slowly one at a time and keep mixing.


Cashew Cookie Ingredients


  • Throw into a food processor. My Kenwood has a mill attachment that allows me to chop nuts easily so as I was only making a small quantity for testing purposes I decided to use this. My dates were dried so I was a little worried it wouldn’t work but as the Kenwood worked it’s magic I could see that the desired consistency was starting to take effect! If you are using protein powder add this too.
  • Once all chopped up and it represents a doughy consistency scoop out and pop onto a chopping board that has been lined with cling film – you may find you need to add a little drop of water to help shape the dough. I did so make sure you do this whilst still in the mill a little at a time.
  • Pat it down until it is rectangular in shape by placing some cling film on top – this prevents your hands getting covered! Additionally use a rolling pin to shape!

Cashew Cookie Mix

  • Transfer across to some greaseproof paper and allow to dry out a little – this will make it easier to cut (I allowed mine to dry out overnight).
  • You may need to flip over to allow the bottom to dry if you have needed to add water to the mixture so do this half way through!
  • Slice into 5 and serve!
  • Much quicker than heading to the shop though 🙂
  • Delicious and nutritious! Enjoy!

If you want to purchase some Protein Powder I recommend The Protein Works Diet Whey Complex – don’t forget to use my referral code KC18322 in the registration form to get your free protein!

Cashew Bar


Serves 5

Without protein powder

  • Calories 89
  • Fat 4.7g (of which 0.9g saturates)
  • Carbs 9g (of which 0.6g dietary fibre)
  • Protein 2.4g

With protein powder

  • Calories 110
  • Fat 5.1g (of which 1.1g saturates)
  • Carbs 9.9g (of which 0.6g dietary fibre)
  • Protein 6.1g

Chickpea & Courgette Tagine

So we’re into day 2 of my slow cooker challenge (and being organised) and here is today’s recipe for Slow Cooker Chickpea & Courgette Tagine. This recipe is packed with nutritious veg ensuring that you get your 5 a day whilst also dosing you up with plenty of vitamins. It is in fact packed with over 80% of your daily requirement of Vitamin C per serving! Great for keeping those colds at bay!

If you don’t have all the ingredients you can substitute for something else – don’t be afraid not to make a dish just because you don’t have all the exact ingredients – many of my dishes have been born from not having what the recipe books say!

I think this recipe would also be perfect as a baby / toddler food – all you would need to do is puree or mash up a little once cooked and there you have some perfect healthy meals for your little one which can be frozen and used at a later date!

Tagine Ingredients


  • 400g/14oz can chickpeas in water, rinsed and drained
  • 1 red pepper, deseeded and thickly sliced
  • 1 onion, chopped
  • 2 Sweet Potatoes – peeled and cut into bite sized pieces (alternatively you could use a small butternut squash)
  • 2 courgettes, cut into bite-sized pieces
  • salt and freshly ground black pepper
  • 1 tbsp. Coconoil (or 2 tbsp. olive oil)
  • 2 garlic cloves, crushed
  • 2 tsp paprika
  • 1 tsp ground gingers
  • 1 tsp ground cumin
  • 500g/1lb 2oz carton passata
  • 12 Dried Apricots
  • 2 tsp honey, plus a drizzle to serve
  • 1 tsp harissa paste
  • handful fresh mint or coriander
  • Total Greek Yoghurt – to serve
  • Crushed chillies to spice up if desired.


  1. Place the chickpeas, pepper, onion, potatoes and courgetted into the slow cooker and season with salt and pepper if desired.
  2. Heat the oil in a frying pan and fry the garlic and spices until fragrant for about a minute. Add the passata, honey and harissa and bring to the boil.
  3. Pour the sauce into the slow cooker and mix.
  4. Cover with the lid and cook on low for 6-7 hours – perfect to pop in first thing in a morning so it’s ready for the evening. Alternatively if you want to speed things up pop it on high for 4-5 hours.
  5. To serve – season to taste. Tear up the mint or coriander leaves (I only had dried coriander) and stir through. Drizzle with a little oil if desired and honey.
  6. Top with a little more honey.
  7. If you want to make this dish go further serve with some couscous on the side.
  8. Overall even with the spices this is not a spicy dish and is perfect for kids (the 8 year old ate it and she is the fussiest out of the two – the youngest didn’t have any as she had not long eaten at nursery) so for those who like their dishes a little hot and don’t have kids to think about chuck in some more spices such as crushed chillies (you can also do this after!)


tagine serving

Finally, the quantities of this dish made far more than we needed as a family of 2 adults and 2 kids aged 8 and 2 so with the remaining dish I chucked into my new Kenwood Food Processor and whizzed it up into a winter warming soup by adding some crushed chillies and some extra water to thin it out! That’s tomorrow’s lunch sorted! Although I think I need some new soup friendly Tupperware!

The bonus was cleaning up after dinner was done in record time… I’m starting to love this slow cooking business!

tagine soup


  • Serves 6 (this was enough for me with some pitta breads)
  • Calories 161
  • Fat 2.4g of which 0.8g saturates
  • Carbs 25.9g (dietary fibre 6g, sugars 9.5g)
  • Protein 6.4g
  • Vitamin A – 38.7%
  • Vitamin C – 81%
  • Calcium – 4.7%
  • Iron – 8.3%

Peanut Butter Turkey

This dish reminds me a little of satay chicken and it certainly doesn’t disappoint. And it’s packed with over 40g of protein per serving so will keep you fuller for longer or repair muscles after exercise.


It’s quick and easy to make and even better you can throw it in the slow cooker which I am really getting into using at the moment so its ready when you’re ready to eat it and fits perfectly around hectic lifestyles when it’s not always possible for everyone to eat at the same time.

Ingredients – Serves 3

  • 340g Diced Turkey
  • 1/2 tsp Coconoil
  • 1/2 onion – chopped (I used my new Kenwood Food Processor to chop – saves the eyes!)
  • 2 tbsp. peanut butter (I use The Protein Works because I find it to be the best PB out there!)
  • 4tbsp lime juice
  • 120ml chicken stock
  • 1tbsp soy sauce
  • 1tsp ground cumim & coriander / cilantro
  • 1/2 tsp paprika


  • In a pan brown the turkey with the coconoil.
  • Add all the ingredients to the slow cooker and cover and leave to cook on low for 4-5 hours. Alternatively add to a casserole dish and pop it in the oven.
  • Serve with noodles and plenty of fresh green vegetables!

Nutritional Info

  • Calories – 283
  • Fat – 10.8g of which 2.9g saturates
  • 6.6g Carbs
  • 40.8g Protein!!!!
  • 6.7% Vitamin A
  • 4% Vitamin C
  • 1.8% Calcium

Don’t forget it you are a new customer at The Protein Works by using my referral code KC18322 you will get 250g of free protein (subject to a £10 spend)

Spicy Lentil Soup – #MeatFreeMonday

As we are still getting the house in order meals need to be quick and easy with as little preparation as possible mainly to save time so we can focus on getting everything sorted AND getting to bed before midnight!

Last night in particular I was exhausted as I think I am still a little jetlagged (in this last fortnight I have been in Bangkok, Dublin and Belfast) plus I have a 2 year old with a terrible cough that is struggling to sleep on a night (the night before I actually slept on her bedroom floor!).

So the kids were off to bed early – around 7pm – they had already eaten earlier at nursery / coming in from school. The husband was fitting more handles to the kitchen cupboards so I made a start on chucking something together with the various ingredients I had available and my spicy lentil soup was born.

Spicy Lentil Soup - #MeatFreeMonday

I always buy packs of lentils with good intentions but never quite know what to do with them… so I did this which resulted in our first #MeatFreeMonday


  • 1 Onion Chopped (I used a red onion)
  • 1tbsp coconut oil (or olive)
  • 1-2 tbsp. Thai Red Curry Paste
  • 300g Red Lentils
  • 1.5l vegetable stock
  • 200ml coconut milk


  • Fry the onion in the coconut oil until soft.
  • Stir in the red curry paste – depending on how hot you want it – I went for 2 tbsp.
  • Add the lentils and mix to coat in the paste.
  • Pour over the vegetable stock and simmer for around 20 minutes until the lentils are tender.
  • Add the coconut milk
  • Take half of the soup and whizz with a blender to puree some of the lentils (if you prefer no lumps in your soup you could puree all of it).
  • Serve!

This gives 4 generous servings


  • 412 calories per serving
  • Protein – 20.6g
  • Fat – 16.1g (of which 12.8g saturates)
  • Carbs – 48.7g (of which 22.9g dietary fibre
  • Iron – 13%

It’s quite high up there where the calories are concerned but just look at the amount of protein you are getting from this dish!

Definitely a new fave in our household – the husband asked why I had never introduced him to lentils before!

Chorizo & Cabbage Salad

I know this combination might sound a little bizarre, but it’s a take on the Smokey Broccoli Salad from the #BetterWithBRITA cooking campaign.

Find out more here and how to win your own BRITA Marella Water Jug!

So on to the recipe

You can find the actual recipe details for the Smokey Broccoli salad here, but the details below relate to my take on it due to not having the required ingredients.

Chorizo & Cabbage Salad


  • 1 cabbage – as many full leaves as possible cut into strips
  • 1 Red Onion thinly sliced
  • 1 Garlic clove thinly sliced
  • 1/2 Red Chill sliced
  • 100g Green Lentils (need soaking overnight!) or Puy Lentils
  • 500g Chicken Stock (I use Knorr Reduced Salt) made with BRITA Filtered Water
  • 200g Chorizo Sausage
  • 10g butter


Firstly ensure you have soaked your lentils in BRITA filtered water overnight, make sure you allow plenty of water!

To prepare bring the chicken stock to the boil and then add the lentils that have been soaking overnight.

They will need a good 45 minutes to cook so whilst they are cooking you can prepare the rest of the ingredients.

When nearing the end of the lentils cooking time bring a pan of BRITA filtered water to the boil and cook the cabbage for 5 minutes. At the same time put the Chorizo in the oven to cook (mine took 10 minutes so check your cooking directions)

In a frying pan heat the butter then add the remaining ingredients and cook through. Once the Chorizo is cooked, slice and add it to the pan and allow to simmer.

Then drain the cabbage and lentils, put in a bowl and if required season with olive oil. I added a little sesame oil as I’ve run out of Olive Oil (big shop when I get back from my holidays!)

Serve onto a warmed plate then top with the Chorizo mix and serve!

Enjoy… we had an unexpected surprise at just how delicious this dish was!

Chorizo & Cabbage Salad Final

Nutritional Information – Serves 2

  • 521 calories per serving
  • 42.9g Fat!!! (Sorry but we all need a treat once in a while!)
  • 15.8g of which Saturates
  • 28.3g Carbs
  • 9.8g Dietary Fibre
  • 34.3g Protein (See some good in here!)
  • Vit A – 37.8%
  • Vit C – 66.7%
  • Calcium – 7.8%
  • Iron – 17.5%

Perhaps not the healthiest of dishes I usually create but sometimes its great to have something you fancy every now and again and if you eat great during the rest of the day there is no reason why you can’t enjoy this!



Spicy Seabass Supper

Believe it or not, I never used to be a lover of fish that is unless it was fish and chips!

But as I have opened myself up to experiencing new tastes fish has to be one of my firm favourites when it comes to food!

Here you will find a very low calorie fish supper which you can bulk further by adding a side serving of vegetables or sweet potatoes.

What you need…

Spicy Seabass Supper

  • Sea Bass Fillets
  • 1 Carrot – sliced using a julienne peeler
  • 4 Spring Onions sliced
  • 1/2 Chilli Pepper – I used green as I only had this in.
  • 100ml Fish Sauce
  • 1 tsp. Reduced Salt Soy Sauce
  • Sprinkle of crushed chillies
  • 15ml Sesame Oil – to cook the fish
  • 1 tsp Harissa Pasta or Five Spice to be rubbed onto the skin of the sea bass
  • Thumb sized Ginger Root finely chopped & Sliced
  • 1 Garlic clove finely chopped and sliced

Place the fish sauce, half of the spring onions, garlic, ginger, chilli pepper and chilli flakes into a saucepan and bring to the boil. Once boiling add the Soy Sauce.

Sebass Sauce

Whilst waiting for the sauce to boil put the sesame oil in a griddle of similar pan and ensure it is hot.

Once the griddle is hot place the sea bass skin side down pushing the sea bass into the griddle to firm up. You only need to do this for about a minute. Leave cooking on the skin side for approximately 5 minutes and add the remainder of the spring onions and the carrots to the griddle.

Seasbass Pan

Once cooked take some of the carrots and make a bed for the sea bass.

Place the sea bass skin side up on the bed of carrots, then add the remainder of the carrots and spring onion on top. Pour over the sauce and serve!

Spicy Seabass Supper Served


Nutritional Information – Serves 2

  • 207 Calories per serving
  • 9g Fat  of which 2g Saturates
  • 11g Carbs
  • 2g Fibre
  • 22g Protein
  • Vit A – 49%
  • Vit C – 59%
  • Calcium – 1%
  • Iron – 2%

Turkey Satay Skewers – Recipe

So, another one for the BBQ.

Having a massive tub of The Protein Works Super Crunchy Peanut Butter comes in extremely handy!

What you need

  • 4 Tbsp Peanut Butter
  • 1 Onion – roughly chopped
  • 1 Garlic Clove – roughly chopped
  • 2 tbsp. Creamed Coconut
  • 4 tbsp. Sesame Oil
  • 1 tsp. light soy sauce
  • 2tbsp. Lime juice
  • 2 fresh red chillies – deseeded and chopped
  • 3 Kaffir Lime Leaves – torn
  • 340g Diced Turkey Breast
  • Additional broken peanuts – options

Put everything but the turkey in a food processor and process to a smooth paste.

Transfer to a bowl and add the Turkey. Stir and coat thoroughly and cover and leave to marinate or up to 8 hours.

Turkey Satay Skewers

Thread the Turkey on to pre-soaked wooden skewers reserving the marinade. Cook, turn and brush frequently with the marinade for 10 minutes or until cooked.

I generally replace all my chicken dishes with Turkey – it has about half the amount of calories as the same serving as chicken and has a much lower fat content (in fact no saturated fat). Overall though I just prefer it! However, if you are after higher levels of proteins then hit the chicken!

Serve and enjoy!

Again no picture of the after…. too busy enjoying ourselves!

Nutritional Stats

  • 278 Cals per skewer (although their is some left over marinade so possibly slightly less)
  • 15.6g Fat of which 3.1g Saturates
  • 3.9g Carbs
  • A whopping 30.9g Protein!