Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons
For the Crusted Chicken:
1. Preheat the oven to 350°F.
2. In a small bowl, stir together the almond meal and ground flax. Set aside.
3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.
4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.
5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.
For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.
2. Drizzle with vinaigrette and massage into kale.
3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!
Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons
For the Crusted Chicken:
1. Preheat the oven to 350°F.
2. In a small bowl, stir together the almond meal and ground flax. Set aside.
3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.
4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.
5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.
For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.
2. Drizzle with vinaigrette and massage into kale.
3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
