Mixing Greek yogurt with peanut butter makes for a dip that’s got protein and fat—the perfect compliment to a piece of fruit.
Everybody is familiar with that tricky situation when you get to the bottom of a nut butter jar. You’ve scooped out all the spoonfuls, but there’s still some stuff there—you can see it! You just can’t really get it out.
Instead of tossing the jar—or worse, getting your hand stuck inside like Winnie the Pooh trying to scrape it clean—use it as a vehicle for other foods. Stir up overnight oats or chia pudding straight inside of it, and those healthy breakfast options will get infused with all the leftover peanut buttery goodness. Plus, it’ll save you on cleanup time since you’ll be using fewer dishes. Or try filling it with a fun, nutty, DIY treat, like a sundae or a decked out hot cocoa. Heck, you can even add some veggies and call it a very resourceful Mason Jar salad.
And the jar doesn’t even have to be a peanut butter jar. These 13 recipes include ideas that work for a bunch of different kinds of nut butters, from sunflower seed butter to tahini. Whether it’s breakfast, dinner, or dessert, these ideas will help you enjoy every last drop of that nut buttery gold.
Looking for a healthy homemade treat to bring to your in-laws or a get-together with your gluten-free besties? Or planning to stay in and devour it yourself? It is chocolate after all. Make this chocolate chip banana bread and become everyone’s most favorite person in the world. You’re welcome.
Bananas, with their naturally sweet taste, are effortlessly transformed into nutritious recipes. They’re an obvious choice for homemade ice cream, are delicious when sautéed with coconut oil and spooned over oatmeal, give moisture to granola bars, and are the other staring ingredient in two-ingredient protein pancakes (eggs + bananas = magic. FYI).
Nutrient-packed bananas also lend their moist texture and natural sweetness to baked goods, like this chocolate chip banana bread. With a variety of vitamins and minerals, this sweet fruit is the ultimate quick bread ingredient.
Nutrient Breakdown: Bananas
One Medium-Sized Banana:
Potassium: 9% of the recommended daily intake (RDI).
Vitamin B6: 33% of the RDI.
Vitamin C: 11% of the RDI.
Magnesium: 8% of the RDI.
Copper: 10% of the RDI.
Manganese: 14% of the RDI.
Fiber: 3.1 grams.
Protein: 1.3 grams.
Fat: 0.4 grams.
Along with digestive friendly fiber and nutrients, bananas are packed with antioxidants that help to reduce oxidative stress in the body. Some of a banana’s antioxidants include dopamine and catechins–two compounds thought to reduce the risk of heart disease and degenerative diseases when consumed frequently.
This chocolate chip banana bread uses coconut flour to make the recipe both gluten-free and fiber-rich. Coconut flour is made from ground and dried coconut meat, also known as the white flesh on the inside of a coconut shell. Due to its minimally processed nature, coconut flour is rich in a variety of nutrients and is an easy flour to use in your baking and cooking.
Dietary tip: Easily make this chocolate chip banana bread Paleo-friendly by swapping out the peanut butter for almond or hazelnut butter. To make this recipe vegan, use flax eggs or egg replacer. If you are substituting ingredients due to dietary restrictions, check the chocolate chip ingredients, too! Most conventional chocolate chips contain soy, dairy, and even gluten. I like Enjoy Life chocolate chips, which are certified vegan, non-GMO, Paleo approved, and gluten-free.
Chocolate Chip Peanut Butter Banana Bread Recipe
- 3 medium ripe bananas
- 1 tsp vanilla extract
- ¼ cup chocolate peanut butter
- 2 eggs
½ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 Tbsp cocoa powder
- ¼ tsp sea salt
- ½ cup dark chocolate chips + an additional handful
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with coconut oil.
- In a high-speed blender or food processor, combine bananas, vanilla, and peanut butter. Blend until smooth and creamy.
- Add in eggs and blend until combined.
- Add in coconut flour, baking soda, baking powder, cocoa powder, and salt. Mix again until just combined. Stir in ½ cup dark chocolate chips.
- Pour batter into prepared pan and smooth top. Sprinkle with a handful of dark chocolate chips.
- Bake for 30-40 minutes or until tester inserted into center comes out clean. Let cool and devour!
Photos by Kate Gavlick
Made with just a handful of nourishing ingredients in less than five minutes (plus freezer time), this creamy almond butter fudge is a nutrient-dense, healthy fat-filled way to get your chocolate fix without the guilt.
Traditional fudge, although super delicious, isn’t considered a nutrient-dense food. This almond butter fudge, made with coconut butter, coconut oil, and cacao powder, totally is. Because it’s sugar free and filled with energy-boosting superfoods, it’s a delicious pre-workout snack, too.
Coconut Almond Butter Fudge Ingredients
Coconut butter, also called coconut manna, is made from the pureed meat of coconut. Containing fiber, healthy fats, plant sterols, and vitamins C and E, coconut butter is not your typical coconut oil. It’s a rich and creamy treat loaded with flavor and texture.
When purchasing coconut butter, look for an organic and minimally processed version. Coconut butter, like coconut oil, solidifies and separates at room temperature, leaving oil on top on coconut meat on the bottom. To combine, place jar of coconut butter in a warm bowl of water and let sit for 30 minutes. The coconut butter should be spreadable and creamy, like a smooth nut butter.
Coconut oil, like coconut butter, also contains healthy fats. These fats, also known as medium-chain fatty acids (MCTs), are metabolized and used by the body for quick energy. Unlike saturated fats of long and short length, MCTs do not need to be processed by the digestive system.
Almond butter is another excellent source of healthy fats and makes this almond butter fudge creamy as can be. Almonds contain monounsaturated fats, which are associated with lowered risk of heart disease, diabetes, and high cholesterol, among others.
These nuts are also rich in protein, B vitamins, vitamin E, copper, magnesium, and fiber. When purchasing almond butter, look for a jar without any added sugars, oils, or artificial anything – even better, make your own!
Cacao powder is a delicious way to enjoy the flavor and associated health benefits of chocolate. Minimally processed and unsweetened, cacao powder is packed with antioxidants, magnesium, and iron. Numerous studies have shown cacao and dark chocolate to promote heart health, reduce blood pressure, and reduce inflammation. Choose an organic, raw cacao powder and enjoy the chocolate goodness. (Note: a little cacao powder goes a long way in recipes.)
Four ingredients, zero sugar, a whole lot of goodness, this coconut almond butter fudge is a dream come true.
Zero Sugar, 4 Ingredient, Dreamy Coconut Almond Butter Fudge
- ¾ cup almond butter
- ¼ cup coconut butter
- ¼ cup coconut oil
- 2 tsp cacao powder
- Add almond butter, coconut butter, and coconut oil to a small saucepan. Gently warm over low heat until all ingredients are combined.
- Remove from heat and whisk in cacao powder until fully incorporated.
- Pour melted fudge into 12 lined cupcake tins or into a 6×6 pan.
- Place fudge in the freezer for 45 minutes to set. If using a pan, gently cut fudge into squares and place in a container to store in freezer.
- If using cupcake liners, remove from cupcake tin and store in a container in the freezer.
- Freezer fudge will keep in the freezer for up to 5 months. Enjoy!
Photos by Kate Gavlick
Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I’ve promised 778 people on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.
Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top them with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.
I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!
For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David
Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise
Green Peanut Butter Sandwich
Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.
4 slices rye bread
4 tbsp peanut butter
a few leaves crispy lettuce
5 cm / 2 inches cucumber
4 tbsp cottage cheese
4 tbsp chickpeas / garbanzo beans
2 tsp olive oil
Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.
Broccoli & Ginger Smoothie
2 normal glasses or 1 very large
If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.
4-5 florets frozen broccoli (or frozen cauliflower)
1 large banana
1 large handful fresh spinach
1 large handful fresh kale
1 large knob fresh ginger
1 slice lemon, peeled
2 tbsp pumpkin seeds / pepitas
1 cups plant milk, (oat milk / rice milk / almond milk)
Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor. Add more plant milk if you prefer it thinner. Pour into two glasses or bottles.
Butter chicken is a comforting and nourishing meal that has become a family favorite these last few months. The chicken is marinated in yogurt, vindaloo spice blend, and lemon juice and then combined with caramelized onions, broth, tomatoes and cream to create a luxurious meal.
With a recipe like this, I’m pretty sure many of you will ask about adaptations, so let’s dive in:
- If you need to avoid dairy, you can make this with a dairy-free yogurt, coconut oil and coconut milk (see specific measurements below).
- If you need to avoid tomatoes, you can use 1 cup of this Nomato sauce. If you’re wondering why I use nightshades in my recipes and if you need to avoid them, read this article.
- You can serve this with either riced cauliflower or properly prepared brown rice.
- The Vindaloo spice blend is a must. I honestly don’t know how to make this dish without it. You can purchase it here, or make your own.
I like to put together the marinade in the morning and then finish the rest when it’s time to cook dinner. It also makes for great leftovers!