I’m loving my almond butter right now. I thought I was allergic for a while because I can’t eat several types of raw nuts without my mouth swelling, but it turns out that I can eat them in butter form or cooked almond meal because I’m allergic to the coating of the raw nut. With allergies in mind, these recipes are dairy and wheat free, and legit paleo. They’re also Vegan if you use vegetable broth in the noodles.
The fat and protein in almond butter helps to fuel my workouts and feed my metabolism. Here are my sweet and savory almond butter recipes that you can probably try out right now with just a few ingredients from your pantry!
Paleo Almond Noodles, you will need 15 minutes and….
- your noodle of choice. I recommend Zoodles (Zucchini noodles) or something like black bean pasta. GF is ok too.
- 3 Tablespoons of Almond Butter
- 1 tbsp. butter or ghee
- 1 tbsp. apple cider vinegar
- 1 tbsp. Maple syrup
- 1 tbsp. Coconut aminos or tamari (these are wheat free substitutes for soy sauce)
- 1/4 cup veggie or chicken broth
- 2 tbsp. chopped green onion
- cilantro and sriracha to garnish
- Prepare your noodles, either by zoodler or cooking in water.
- In a large saucepan, combine onions with remaining ingredients and saute at medium heat, stirring to combine flavors
- Stir until liquid is reduced to desired consistency, (about 5 minutes) then add your noodles to the saucepan
- Garnish with cilantro and sriracha and optional crushed almonds
It’s important to add the noodles to the saucepan, rather than pouring sauce on top of noodles because that reserves the most sauce and coats the noodles best. Also, if you have cooked noodles then the starchy water will help to thicken the sauce. I’m excited about serving these noodles alongside my wasabi tuna steaks for an Asian inspired dinner.
3 Ingredient Power Brownies, you will need 20 minutes and…
- 3 overripe bananas
- 1/2 cup of almond butter
- 1/4 cup cocoa powder
- Preheat oven to 350 degrees and place parchment paper in the bottom of a baking dish
- Melt nut butter on stove or in microwave
- Combine nut butter with other ingredients and mix thoroughly (I suggest using a handmixer or food processor for smooth brownies)
- Pour into baking dish and bake 20 minutes.
- Refrigerate and cut into squares to enjoy!
I’ve seen many variations of these quick and healthy brownies on health and fitness sites, but these really work if refrigerated and eaten cold, and they’re decadent and less than 100 calories a brownie!