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.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
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.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
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.
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
