Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!
Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste
Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)
1. In a small bowl, whisk together sauce ingredients. Set aside.
2. Cook the pasta according to the package directions.
3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.
4. Drain the pasta.
5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.
6. Serve immediately with additional red pepper flakes, as desired.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste
Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)
1. In a small bowl, whisk together sauce ingredients. Set aside.
2. Cook the pasta according to the package directions.
3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.
4. Drain the pasta.
5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.
6. Serve immediately with additional red pepper flakes, as desired.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
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.
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!
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.
Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.
Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.
It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.
Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
