Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.
Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)
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!