Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
½ cup JUSTIN’S® Classic Almond Butter
14 ounces Soba Noodles
1 tablespoon White Miso
1 tablespoon Coconut Oil
3 tablespoons Tamari
2 tablespoons Rice Vinegar
1 tablespoon Freshly Grated Ginger
1 tablespoon Lime Juice
½ cup Hot Water
1 ½ teaspoons Sriracha Sea Salt and Black Pepper (to taste)
2 cups Shredded Cooked Chicken
½ Mango, peeled and thinly sliced
2 Mini Cucumbers, thinly sliced
2 Green Onions, sliced
1 ½ cups Shredded Purple Cabbage
½ cup Fresh Cilantro Leaves
2 Mini Bell Peppers, thinly sliced
¼ cup Slivered Almonds
1. Cook the soba noodles according to package directions. Drain, rinse with cool water, and drain again.
2. Meanwhile, whisk together the almond butter, miso, coconut oil, tamari, rice vinegar, ginger, lime juice, hot water, and Sriracha in a medium bowl until smooth. Season with salt and pepper to taste.
3. In a large bowl, toss the soba noodles with the chicken and almond butter dressing.
4. Gently toss in the mango, cucumbers, green onion, cabbage, cilantro, bell pepper, and almonds.
5. Serve immediately or chill in the refrigerator and serve as a cold noodle salad.
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!
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!
½ cup JUSTIN’S® Classic Almond Butter
14 ounces Soba Noodles
1 tablespoon White Miso
1 tablespoon Coconut Oil
3 tablespoons Tamari
2 tablespoons Rice Vinegar
1 tablespoon Freshly Grated Ginger
1 tablespoon Lime Juice
½ cup Hot Water
1 ½ teaspoons Sriracha Sea Salt and Black Pepper (to taste)
2 cups Shredded Cooked Chicken
½ Mango, peeled and thinly sliced
2 Mini Cucumbers, thinly sliced
2 Green Onions, sliced
1 ½ cups Shredded Purple Cabbage
½ cup Fresh Cilantro Leaves
2 Mini Bell Peppers, thinly sliced
¼ cup Slivered Almonds
1. Cook the soba noodles according to package directions. Drain, rinse with cool water, and drain again.
2. Meanwhile, whisk together the almond butter, miso, coconut oil, tamari, rice vinegar, ginger, lime juice, hot water, and Sriracha in a medium bowl until smooth. Season with salt and pepper to taste.
3. In a large bowl, toss the soba noodles with the chicken and almond butter dressing.
4. Gently toss in the mango, cucumbers, green onion, cabbage, cilantro, bell pepper, and almonds.
5. Serve immediately or chill in the refrigerator and serve as a cold noodle salad.
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
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.
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.
