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.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.
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 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.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
