Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.