The average American will eat nearly 3,000 PB&J sandwiches in their lifetime. I for one, can attest to the accuracy of this statistic. I refused to eat anything besides PB&Js for lunch during elementary school (to the dismay and frustration of my mother). So it’s not surprising that there’s an entire day dedicated to this gooey, delicious, protein-rich spreadable. Unfortunately, peanut butter has a bit of a bad reputation. Once ostracized for it’s high fat content during the low-fat fads of the 90’s (see: The rise and fall of the no-fat fad), peanut butter has officially made a comeback. Lucky for you, we’ve put together a couple of peanut butter centered recipes that will keep your waist-line in check, and your body fueled.
Before we begin: There are good brands of peanut butter, and not-so-good brands of peanut butter. The peanut butter you grew up on (likely a big-brand name like Jif or Skippy) has additional ingredients that make it less than optimal. These ingredients include things like molasses, fully hydrogenated vegetable oils (soybean and rapeseed), mono and diglycerides, and salt. Let’s look at some better options:
Adam's 100% Natural
4 large very ripe bananas
2 tablespoons peanut butter
Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
Recipe from: The Kitchn
For the chicken:
1 pound chicken tenders put on wooden skewers
Salt, pepper and soy sauce to taste
Oil for grilling
Cilantro for garnish optional
For the sauce:
1/2 cup creamy peanut butterI used all natural
1/4 inch piece fresh ginger minced
1/2 tablespoon brown sugar
1 garlic clove minced
1 tablespoon lime juice
1/2 tablespoon fish sauce
1 tablespoon soy sauce
1/2 cup coconut milk OR water or a mix of both
fresh chili, cayenne pepper or chili sauce to taste (optional)
Season the chicken with salt and pepper. Heat a grilling pan over medium high heat. Add some oil and grill the chicken skewers until done, about 7-8 minutes. Drizzle with soy sauce and grill for another minute.
While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the sauce seems too thick.
Serve the hot chicken skewers with the peanut sauce.
Recipe from: Savory Nothings
- 1 piece of flatbread
- 1 tablespoons peanut butter
- 1/2 banana
- 1/2 Tablespoon honey
Spread peanut butter on flatbread.
Slice one banana and spread evenly over the flatbread.
Then, drizzle the honey on top.
Recipe created by Mitzi Dulan, RD.
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