Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
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 like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
Chia seeds are a super food. Super tasty and super good for you! When you whip up some of my coconut almond chia pudding, you’re getting a super boost of energy for whatever you tackle during the day. Get out there and start feeling super right now!
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
