1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
