1/4 cup JUSTIN’S® Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon soy sauce or coconut aminos
2 tablespoons warm water
1/2 pound sushi-grade salmon, cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup shredded carrots
1/2 cup shelled edamame
½ cup shredded red cabbage
2 radishes, sliced
1 large avocado, peeled and sliced
2 green onions, sliced
2 teaspoons sesame seeds
Mix the salmon, soy sauce, sesame oil, and rice vinegar in a medium bowl. Set aside.
Combine all sauce ingredients in a small bowl and whisk until well combined.
Divide the rice between two bowls. Spoon salmon on one section of the bowl. Surround with a pile of the cucumber, carrot, edamame, cabbage, and radish. Place half of a sliced avocado on top of the bowl. Drizzle the spicy almond butter sauce over the bowl. Top with green onions and sesame seeds.
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
1/4 cup JUSTIN’S® Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon soy sauce or coconut aminos
2 tablespoons warm water
1/2 pound sushi-grade salmon, cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup shredded carrots
1/2 cup shelled edamame
½ cup shredded red cabbage
2 radishes, sliced
1 large avocado, peeled and sliced
2 green onions, sliced
2 teaspoons sesame seeds
Mix the salmon, soy sauce, sesame oil, and rice vinegar in a medium bowl. Set aside.
Combine all sauce ingredients in a small bowl and whisk until well combined.
Divide the rice between two bowls. Spoon salmon on one section of the bowl. Surround with a pile of the cucumber, carrot, edamame, cabbage, and radish. Place half of a sliced avocado on top of the bowl. Drizzle the spicy almond butter sauce over the bowl. Top with green onions and sesame seeds.
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
