How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.
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.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
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.
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.
