The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
Almond Butter Tahini Dressing:
2 tablespoons JUSTIN’S® Maple Almond Butter
½ cup Tahini
2 tablespoons Fresh Lemon Juice
2 Garlic Cloves, minced
½ cup Water
Pinch Of Salt
Salad:
4 cups Kale, finely chopped
2 cups Shaved Brussels Sprouts
½ cup Dried Cranberries
½ cup Celery, chopped
1 cup Cooked Beets, diced
1 cup Roasted Sweet Potatoes, sliced
1 ½ cups Cooked Turkey, shredded
For the Almond Butter Tahini Dressing:
1. To make the dressing, combine all the ingredients in a small food processor and blend until smooth.
Salad:
1. Toss together the kale, brussels, cranberries, celery, and beets in a large bowl.
2. Pour in the desired amount of dressing, and toss to coat.
3. Stir in the shredded turkey and top with sliced sweet potatoes.
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
Almond Butter Tahini Dressing:
2 tablespoons JUSTIN’S® Maple Almond Butter
½ cup Tahini
2 tablespoons Fresh Lemon Juice
2 Garlic Cloves, minced
½ cup Water
Pinch Of Salt
Salad:
4 cups Kale, finely chopped
2 cups Shaved Brussels Sprouts
½ cup Dried Cranberries
½ cup Celery, chopped
1 cup Cooked Beets, diced
1 cup Roasted Sweet Potatoes, sliced
1 ½ cups Cooked Turkey, shredded
For the Almond Butter Tahini Dressing:
1. To make the dressing, combine all the ingredients in a small food processor and blend until smooth.
Salad:
1. Toss together the kale, brussels, cranberries, celery, and beets in a large bowl.
2. Pour in the desired amount of dressing, and toss to coat.
3. Stir in the shredded turkey and top with sliced sweet potatoes.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
