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It is national Peanut Butter Day.

Who comes up with this stuff?

Anyway, rather than over-think it, I’m embracing it and sharing my favorite HEALTHY peanut butter recipes. Enjoy!

Health benefits of peanut butter:

~The protein and fiber in peanut butter are both beneficial for blood sugar control.

~Contains resveratrol , an antioxidant that has been linked with lower levels of heart disease and cancer. Some studies suggest that resveratrol may reduce the appearance of wrinkles.

~It contains both protein and healthy monosaturated fats, which will give you the energy pick-me-up that you are looking for.

Flourless Peanut Butter Chocolate Blondies from Detoxonista.

  • 1 cup natural creamy peanut butter (preferably organic)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips
  1. Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  5. Let cool, then cut into squares and serve!

Banana Date Shake from One Arab Vegan

  • 1 cup of unsweetened almond milk (I used home-made, but store bought is fine)
  • 1/2 frozen banana
  • 3-4 medium dates, chopped
  • 1/2 tsp cinnamon
  • 1 tbsp organic peanut butter
  • 1 tbsp shelled hemp seeds or hemp protein powder (optional)

1. Add everything to a blender and blend until smooth. Top with cinnamon.

Chicken Lettuce Wraps with Hoisin Peanut Butter Sauce

  • 1 teaspoon olive oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons hoisin sauce
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon fresh lime juice

1. In a small saucepan over medium heat add olive oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Assemble veggies in lettuce leaves and drizzle with sauce at the table:

Bibb lettuce leaves

Grilled chicken or salmon or tofu

Bean sprouts

Carrot, shredded

Cucumber, sliced

Green Onion, chopped





photo credit: www.thekitchn.com