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.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
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.
Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.
What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
