Healthy Nut Butter Recipes for Peanut Butter Lovers Day: March 1st
In honor of National Peanut Butter Lover's Day, we have provided you with some healthy nut butter recipes. These recipes are staples in our diet and take less than 10 minutes to make!
Peanut Butter Cup Smoothie
Energizing, stress-relieving, hormone-balancing maca is combined with metabolism-boosting and magnesium-rich cacao powder for a powerhouse smoothie full of antioxidants, protein, and vitamins.
INGREDIENTS:
1 cup unsweetened almond milk (or coconut milk)
1 frozen banana
1-2 tbsp nut butter (peanut, almond, sunflower..etc)
1-2 tbsp cacao powder
1 tbsp maca powder
DIRECTIONS:
Blend all ingredients in a high speed blender. Enjoy.
No Bake Nut Butter Energy Balls
These nutrient-packed balls are quick and easy to make. They can be made in batches for whenever you need an easy breakfast, quick snack, protein pop before/after a workout, or a cure for a sugar craving.
INGREDIENTS:
1 cup (dry) oatmeal (old fashioned or gluten-free oats)
2/3 cup coconut flakes
1/2 cup nut butter
1/2 cup ground flax seed
1/2 cup chocolate chips or cacao nibs (optional)
1/3 cup honey or maple syrup
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
DIRECTIONS:
1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into 1 inch balls. Store in an airtight container and keep refrigerated
for up to 1 week.
3. Makes about 20-25 balls.
Spicy Thai Peanut Vegetable Curry
Quick and easy dinner packed with vegetables. Wild caught shrimp, free-range organic chicken or grass-fed organic beef can be added to this meal, but we prefer it all veggie!
INGREDIENTS
2 tsp sesame oil (or coconut oil), divided
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
½ head broccoli, cut into florets
1 onion, cut into strips
3 cloves garlic, minced
2 tbsp red curry paste
1 tbsp Peanut Butter
12 ounces coconut milk
1-2 tsp sriracha (to taste)
½ lime, juiced
DIRECTIONS
1. Heat a skillet over medium high heat, add 1 tsp oil, the peppers, broccoli and onion,
sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds.
Transfer vegetables to a bowl and set aside.
2. Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds
and then add the peanut butter, stir and pour in the coconut milk, sriracha to taste and
continue whisking. Add the bowl of vegetables, and lime juice back to the pan and stir.
3. Cook 1 min. Done!
NOTES
Serve with brown rice, jasmine rice or any type of noodle. Rice Noodles , Mung Bean (which are gluten free) or soba noodles.
