Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
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.
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
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.
