1/4 cup JUSTIN’S® Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon soy sauce or coconut aminos
2 tablespoons warm water
1/2 pound sushi-grade salmon, cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup shredded carrots
1/2 cup shelled edamame
½ cup shredded red cabbage
2 radishes, sliced
1 large avocado, peeled and sliced
2 green onions, sliced
2 teaspoons sesame seeds
Mix the salmon, soy sauce, sesame oil, and rice vinegar in a medium bowl. Set aside.
Combine all sauce ingredients in a small bowl and whisk until well combined.
Divide the rice between two bowls. Spoon salmon on one section of the bowl. Surround with a pile of the cucumber, carrot, edamame, cabbage, and radish. Place half of a sliced avocado on top of the bowl. Drizzle the spicy almond butter sauce over the bowl. Top with green onions and sesame seeds.
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.
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.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
1/4 cup JUSTIN’S® Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon soy sauce or coconut aminos
2 tablespoons warm water
1/2 pound sushi-grade salmon, cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup shredded carrots
1/2 cup shelled edamame
½ cup shredded red cabbage
2 radishes, sliced
1 large avocado, peeled and sliced
2 green onions, sliced
2 teaspoons sesame seeds
Mix the salmon, soy sauce, sesame oil, and rice vinegar in a medium bowl. Set aside.
Combine all sauce ingredients in a small bowl and whisk until well combined.
Divide the rice between two bowls. Spoon salmon on one section of the bowl. Surround with a pile of the cucumber, carrot, edamame, cabbage, and radish. Place half of a sliced avocado on top of the bowl. Drizzle the spicy almond butter sauce over the bowl. Top with green onions and sesame seeds.
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
