1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.
I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
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.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
