Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons
For the Crusted Chicken:
1. Preheat the oven to 350°F.
2. In a small bowl, stir together the almond meal and ground flax. Set aside.
3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.
4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.
5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.
For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.
2. Drizzle with vinaigrette and massage into kale.
3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!
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.
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons
For the Crusted Chicken:
1. Preheat the oven to 350°F.
2. In a small bowl, stir together the almond meal and ground flax. Set aside.
3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.
4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.
5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.
For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.
2. Drizzle with vinaigrette and massage into kale.
3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!
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.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.
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.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.
