Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!
Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste
Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)
1. In a small bowl, whisk together sauce ingredients. Set aside.
2. Cook the pasta according to the package directions.
3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.
4. Drain the pasta.
5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.
6. Serve immediately with additional red pepper flakes, as desired.
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.
Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!
Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.
Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste
Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)
1. In a small bowl, whisk together sauce ingredients. Set aside.
2. Cook the pasta according to the package directions.
3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.
4. Drain the pasta.
5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.
6. Serve immediately with additional red pepper flakes, as desired.
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
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.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
