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Nut Butter Sandwiches, 6 New Ways

Nut Butter Sandwiches, 6 New Ways

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Peanut butter now has plenty of company in the supermarket—nearly every nut has a spreadable counterpart that's both tasty and full of healthy plant-based fats and protein. You can make your own, too: Whir toasted nuts, a pinch of salt, and drizzle of oil in a food processor until smooth. Extra layers of complexity—macadamia is buttery, pecan is pleasantly bitter—make sandwich pairings way more fun. Start with 2 (1-ounce) slices of whole-grain bread; pile on the goods.

Eating healthy should still be delicious.

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Tip: Spread a little creamy nut butter on both slices of bread to keep all those crunchy veggies in place.

25 Ways To Use Coconut Butter

How do I use coconut butter? This is a question I’m asked quite often! Below is a list of 25 ways to use coconut butter in your kitchen!

Coconut butter is one of the most unique foods I’ve used in my kitchen. It’s not an oil (some think it’s the same as coconut oil, which it isn’t) and it’s a little grittier than nut butter. It is a delicious creamy blend of coconut meat that can be used in heaps of recipes.

Over the years I’ve received several emails from readers asking me how I use up my coconut butter in my kitchen. We use it as a replacement for nut butter for toast or sandwiches and I like to use it to create delicious treats for my family.

Coconut Butter is made from raw dried shredded coconut. When you puree the shredded coconut the oil and meat mix together and turn into a butter spread. You must use shredded coconut that has not been defatted. Pure dried shredded coconut will make perfect coconut butter. If you’re a visual person can you can find my coconut butter recipe here.

If you’d rather purchase coconut butter you can find it online or at your local health food store. You’ll find it under other names like coconut spread, coconut manna and coconut cream concentrate. This is the brand I use.

15 Ways to Upgrade Your Peanut Butter Sandwich

Few foods are more nostalgic than a peanut butter sandwich, but your culinary skills need a serious upgrade if you’re still making the same basic recipe you enjoyed as a kid. Here are 15 simple ways to elevate the classic lunchtime staple to new—and delicious—heights.


PB might the most popular protein-packed sandwich spread, but it’s not the only one sold in grocery stores. You’ll probably find almond, cashew, and hazelnut butters at your local supermarket, and specialty stores carry even more varieties, like sunflower and pumpkin seed butters, Brazil nut butter, and pistachio butter. Each one boasts unique health properties, and—more importantly—they provide your sandwich with new, distinct flavors without sacrificing the creamy texture you love.


Grape jelly is the go-to fruit spread for PB&Js, but other sweet preserves might taste just as good (if not better) when paired with nut butters. Try strawberry, raspberry, red plum jam, mango, blackberry, blueberry, and even boysenberry. And if you’re feeling really adventurous, you can opt for a savory spread, like bacon jam.


No one ever said a peanut butter sandwich is best served cold. Try grilling it, frying it, cooking it in a Panini press, and toasting it in the oven.


Prefer crunchy peanut butter to creamy? Skip the chunky pre-made spreads, purchase a jar of plain PB, and whip up your own custom blend. Nutrition buffs might opt for seeds, granola, or coconut flakes, but if calories aren’t an issue (or you’re craving dessert early), try crushed cookies, potato chips, or even sprinkles.


Raid your spice cabinet and sprinkle a pinch of cinnamon, pumpkin pie spice, apple pie spice, nutmeg, cloves, or cardamom into your peanut butter. Looking for more of a kick? Opt for cayenne pepper and chili powder.


Instead of chowing down on a hearty club sandwich, consider making yourself a double-decker PB&J. Take three pieces of bread, and cover two with jelly and one with PB. Place the PB-covered bread slice sticky-side down on top of one of the jelly-covered slices, and add more peanut butter to its other side. Place the second jelly-covered slice on top, cut it in half, and voila!


Skip the white sandwich bread and opt for baguettes, sourdough, whole grains, English muffins, and even tortillas (try rolling them up like burritos).


Try adding peanut butter to pancakes, croissants, crepes, and French Toast.


Looking to cut down on added sugars? Swap sweet spreads out for fresh fruits like grapes, blueberries, and strawberries. (If you miss the texture of jelly, try sautéing the fruits before putting them into your sandwich.)


One iconic American rock and roll pioneer enjoyed an unusual twist on the peanut butter sandwich: Instead of eating with jelly, he preferred mashed banana—and he also liked for the bread to be pan-fried golden brown.


Marshmallow fluff, chocolate syrup, and melted chocolate-peanut butter cups transform an everyday peanut butter sandwich into a unique dessert. If you’re looking for something even more decadent, consider using slices of pound cake instead of bread.


Use cookie cutters to cut a peanut butter sandwich into tiny tea sandwiches—Christmas trees, snowmen, and snowflakes for holiday get-togethers, and hearts, stars, and dinosaurs for year-round parties.


Instead of ordering takeout from your favorite Asian restaurant, make yourself a Thai-inspired sandwich. Cover whole-grain bread with unsweetened peanut butter, rotisserie chicken breasts, sliced cucumbers, shredded carrots, chopped red onions, and hot sauce.


Top your peanut butter sandwich with poached, fried, or scrambled eggs. Your inner child might be grossed out, but your adult palate might appreciate the novel combination of rich, salty egg yolk and savory peanut butter.


According to fitness experts, a peanut butter sandwich made on whole wheat bread and drizzled with honey is a great post-workout snack. It’s filled with healthy complex carbs, plus it’s simple to make—and eat—on the fly.

The Do’s and Don’ts of Making Almond Butter and Almond Milk from Scratch

We’re cracking the code on this nut-based food group.

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Whether you hopped on the trend years ago or it’s a rather new discovery for you, there’s no doubt that nut butter and nut milk are everywhere these days. Though you can easily buy both nut butters and nut milks at your local grocery store or from your favorite online retailer, making each from scratch is a great way to see the entire nut-to-table process in real time. It’s also a lot easier than you might think. Food Network Kitchen chef Dana Beninati recently walked fans through all the Do's and Dont's of Homemade Almond Butter and Almond Milk. Here’s everything we learned — in a nutshell.

There's a Big Difference Between Roasted and Raw Almonds

If you don’t have all that much experience cooking with — or eating almonds — it might surprise you to know that roasted almonds and raw almonds aren’t interchangeable. In fact, not only are roasted almonds darker in color than raw almonds, they smell completely different too. “If you mix them up in your pantry and you’re not really sure which is which — when I smell these, I barely smell much of anything,” Dana says about her bowl of raw almonds.

When it comes to her bowl of roasted almonds, however, Dana shares that it is their “super fragrant floral notes” that’ll aid you in identifying them correctly. “They smell like what they are,” she says of their nutty aroma.

Believe it or not, it’s this potency in smell that makes roasted almonds better for making nut butters, while the subtly of raw almonds (or any other raw nut for that matter) makes them best for making nut milks.

Soaking Your Almonds Is a Must When Making Nut Milk

The very first step for transforming your raw almonds into almond milk might seem simple —you’re just soaking them in water after all — but it’s super important, too. Not only does this step make your almonds softer, which in turn makes them easier to pulse in a blender, it also causes your almonds to release an enzyme which aids your body with digestion. “You might have tried alternative milks because you struggle to digest traditional dairy milk, so this soaking stage is a good thing,” Dana advises.

Though eight hours of soaking is the ultimate goal, Dana also notes that a shorter amount of time is acceptable too. “I’ve done it only soaking them for two hours and it works … the flavor just isn’t as potent because you can’t grind them as finely,” she notes.

Get Yourself a Nut Milk Bag

Though you can easily drink your freshly made almond milk directly after blending it, you’ll probably notice pieces of almond skin and other sediment floating around inside. If you prefer your milk to have a smoother texture, running it through a fine mesh sieve or nut milk bag is the way to go. “What this is going to do is catch all of that sediment. You want to do it in batches,” Dana advises while vigorously squeezing her freshly blended milk through her nut milk bag.

Nut milk bags are also super environmentally-friendly since you can easily wash them and reuse them again and again. You can also add the almond sediment that’s leftover in your nut milk bag into various dishes to give them greater depth and pack them full of fiber. “Almonds are little powerhouses of nutrients, so I sometimes add this in if I’m making peanut butter cookies or almond butter cookies to give them more body,” Dana shares while showing off her leftover almonds. She also adds, “If you’re concerned about getting enough fiber, you can add that into smoothies. I’ve added it into curries once … so don’t get rid of it.”

Sweeten vs. Unsweetened: It’s Up to You!

If you’ve purchased almond or other alternative milks before, you’ve probably noticed that they come in both sweetened and unsweetened varieties. Though this step is completely up to you and your own specific tastes, there are some ingredients you’ll want to avoid if you’re aiming on adding a little touch of sweetness to your homemade nut milk. “What I wouldn’t recommend is adding straight sugar because it won’t dissolve,” Dana advises. She then goes on to add that monk fruit extract, vanilla extract, honey, pure maple syrup, pureed prunes or date syrup are all great choices, and that about one or two teaspoons of each goes a really long way.

With almond butter, on the other hand, it’s okay to use brown sugar or granulated sugar as a sweetener since both will easily dissolve as you pulse your nuts in the food processor.

The Freezer Is Your Friend for Storing Nuts of All Kinds

Storing your nuts in preparation for your nut butter or nut milk making is more important than you might think. “Do not store any of your nuts, if you can avoid it, in your pantry,” Dana shares while answering a viewer question on the topic.

“The best place for any of these guys is actually in your freezer. All of them — I want you to think of them like little packets of oil. It’s the oil that carries the flavor. Oil goes bad really quickly, so if you keep it in a nice, dark, ice cold place like the freezer or the fridge, your nuts or your nut butters will last a lot longer,” Dana adds.

Oil is Key When Making Nut Butter

Unlike other varieties of nut butter, which can be pretty solid, almond butter often has an oilier texture. Though it may look strange when you see a layer of it sitting at the very top of your almond butter jar, it’s this oil that keeps your almond butter adequately moist and makes it easier to spread. When making almond butter from scratch, Dana notes that you can use nearly any oil of your choosing, except olive oil: “I love this because I have full control over the amount of oil I’m putting into my nut butter, and what kind of oil it is. Vegetable oil, canola oil, avocado oil, any of those will work perfectly here. Avoid oil olive — too fragrant."

Ask Yourself Some Questions Before Storing Your Nut Butter

This probably seems self-explanatory, but you’ll want to pour your almond milk in an airtight container and place it in the refrigerator right after making it, so that’s it’s nice and cold when you go to add it into your coffee, cereal, smoothies etc.

For your almond butter, however, where you store it completely depends on how quickly you think you’ll eat it. “With nut butter, it’s not necessarily the same rules,” Dana shares when answering a view question on the subject. Because your almond butter is bound to have an ample amount of oil in it, keeping it in a cooler, darker place like your refrigerator is best.

However, if you’re not sure how quickly you’ll go through your almond butter, there’s nothing wrong with keeping it in the pantry, either. “I go through it pretty quickly, so I’ll leave it in the pantry,” Dana shares. “In the pantry, it lasts easily a month or two. In the fridge, double that time, so you’re looking at two to three months.”

How to Cook with Peanut Butter: The Recipes

As mentioned before, peanut butter can be used in many ways other than in sandwiches or on apples (although those are both delicious options!). One thing to know about how to cook with peanut butter is that it melts easily, which means it is easy to incorporate into recipes. For instance, it can be added to soups, stews, and stir fries, incorporated into baked goods, and turned into a simple dipping sauce.

Here are some of our favorite uses for peanut butter.

Golden Tofu (or Chicken) with Nutty Coconut-Lime Sauce

This peanut butter-based sauce is such a big hit with everyone who has tried it – it has all the flavor and texture elements to make it addictively good. It will also help your family to see peanut butter in a different light – that it doesn’t have to taste like dessert to be delicious. Added perk: the meal is ready in 30 minutes!

African Peanut Stew

Sweet potatoes, cabbage, ginger, garlic, and peanut butter. Though it may sound like a strange combination of ingredients, this West African-inspired stew is so flavorful and colorful that it gets rave reviews. In fact, the first time I made this recipe for my family, my meat-loving son devoured this vegetarian dish, which I always consider a win.

Thai Chicken Noodle Soup

Warm and nourishing, this tangy, aromatic soup recreates delicious Thai flavors with ingredients available in most supermarkets.

Peanut Butter Surprise Cookies

These babies pack a serious protein punch with peanut butter and another secret ingredient you won’t believe. Soft and chewy, they will be your new favorite breakfast, snack, or dessert!

Peanut Butter Bites

These are made with only 3 ingredients (plus an optional 4 th if you want to make them look prettier) and make a fantastic snack or dessert. Plus, they are ready in just minutes! I love to throw them into my kids’ lunchboxes as a nice surprise or pack them as a portable snack when we travel.

5 Tasty Twists on Peanut Butter & Jelly Sandwiches

"My kid only eats PB&J!" You’re not alone in your frustration and concern, but you don’t need to worry too much. First of all, chances are this is just a phase. (We don’t know of a single adult who still refuses to eat anything other than PB&J.) But in the meantime, it is better for your child to consume a variety of foods in order to ensure that she gets an array of nutrients. Our step-by-step plan gradually prepares her to try new things:

Introduce new ingredients to the familiar. Add banana or apple slices to the sandwich. Instead of jam or jelly, use honey butter, fresh fruit, or dried fruit. We love almond butter with fresh raspberries and peanut butter with golden raisins.

Substitute one ingredient. Try another nut butter, such as sunflower, almond, or soy nut. Every nut contributes a different set of nutrients. You might consider almond butter with apricot jam, for instance, or cashew butter with blackberry jam.

Deconstruct the sandwich. Give her peanut butter in a small cup with carrot sticks, celery, and other cut-up veggies she likes. Add grapes and explain that jelly is made from them.

Do a taste twist on the old standby. Make a peanut butter pizza: Spread an English muffin, pita, or sandwich thin with peanut butter sprinkle with shredded carrots. For a sweet variation, pair peanut butter spread on a large round tortilla or a pre-baked pizza crust with jam or thin slices of fruit. Then cut it into wedges.

Use the key ingredient in a whole new way. Combine peanut butter with a splash of soy sauce and rice vinegar add water until the sauce is the texture of heavy cream. Toss the peanut sauce with leftover whole-grain pasta and some vegetables.

Homemade Pecan Butter

Why pay the big bucks for the store stuff when you can make your own Pecan Butter at home? Creamy, delicious and slightly spiced with some cinnamon. Perfect on toast, slathered on top of pancakes or waffles, added to smoothies or oatmeal and/or to give out as a holiday gift!

Let me start by saying that I should never ever make this recipe again!

It is just too dangerous. As in “I ate it all in two days dangerous”. .

I had so many ideas on how to use this delicious pecan butter. I was going to make muffins, a milkshake, banana bread… But noooo, the whole thing ended up on crackers and in my belly.

Ashamed? A little. Regretful? Never. It was SO GOOD! ❤️

This all coming from someone that doesn’t care for peanut butter.

‘Whaaaaat?’. Yep, I know, I know. You are probably thinking there might be something really wrong with me. But the truth is I don’t love PB like most people do and I’m okay with that, because that means more space in my heart for all things Pecan Butter-y. And Almond Butter-y too, since I also love that stuff!

Now, the thing is, the world – or the food industry – cares way more for all the peanut butter lovers out there than for us poor pecan butter lovers. Hence why you can find a million brands and varieties of peanut butter but you are lucky if you find one single jar of pecan butter.

‘Why oh why, must the universe do this to us? . We will have to settle for some other nut butter and lock our pecan butter love deep inside so it never sees the light of day again!”

WRONG! Take my hand. Come with me! There IS light at the end of the tunnel.

What if I told you that you can make your own pecan butter at home? And what if I told you it would take less than 10 minutes? All you need are toasted pecans, a pinch of salt and a powerful blender. And if you want to go the extra mile: some brown sugar and a little cinnamon.

Now, if you do not own a strong blender (like a Blendtec or Vitamix), you can do this using your food processor. It will just take a little longer!

Could you hand grind it? Absolutely, if that’s your thing. Dust off your mortar and pestle and get working. In the mean time, I will have made a bazillion batches with my blender and will be enjoying it while watching some Netflix shows. ? But, hey, no judgement. Some people really love the old fashioned way of doing things!

Whenever I make nut butter at home, I like to use raw nuts and toast them myself, so I control the amount of salt that goes into my butter. If you’re in a hurry and have some store-bought roasted pecans at home, go for it but skip the salt if your roasted pecans are salted.

Once you’re done eating your second jar of this delicious homemade pecan butter – because believe me, you will end up making two or possibly three batches – I guarantee you will be inspired to try other kinds of nut butter.

That’s what happened to me and I am now completely obsessed with making nut butter at home! I am thinking my next adventure will involve hazelnuts, or perhaps Brazil nuts as a homage to my home country. What do you think?

And when that happens, I’ll make sure to report back to share my creations! So stay tuned! ?

Go Nuts for Nut Butters!

--> Peanut butter may be a household staple, but spreads made from other nuts and seeds can add nutrients and variety to your diet.

Peanut butter has that ideal balance between sweet and salty, making it the perfect companion for everything from whole grain toast to celery sticks. And it's an inexpensive source of protein and good-for-you monounsaturated fats. Generations of kids have gotten through the school day fueled by peanut-butter sandwiches and a carton of milk&mdashyou were probably one of them!

But did you know that there's more to nut butters than just plain peanut butter? How about spreads made from almonds, cashews, and even seeds like sunflower? As an alternative to the old standby, consider these other products most easily found in gourmet, natural and/or organic grocery stores.

Almond butter
Like peanuts, almonds are a source of monounsaturated fats.

Cashew, pistachio or hazelnut butter
Like the nuts themselves, these butters are rich and slightly sweet. They make good additions to Indian curries or Mediterranean dishes.

Macadamia nut butter
Also rich and sweet, this type of nut butter is typically used with chocolate or fruit spreads, in desserts, or sweet snacks.

Seed butters
Pumpkin and sunflower seeds can be ground into a smooth paste and used like nut butter both contain beneficial nutrients like zinc, iron and potassium. Tahini, made of ground sesame seeds, is a common ingredient in Mediterranean cuisine.

As a kid, I was fanatically devoted to one&mdashand only one&mdashnational peanut butter brand. As an adult, I&rsquove come to love the pure, unadulterated taste of natural nut butter. If taste alone isn&rsquot enough to make you go au naturel, then consider the ingredients list: One major brand contains peanuts and sugar, plus small amounts of molasses, hydrogenated vegetable oils (i.e. trans fats), preservatives and salt. On the natural PB jar label? Peanuts and salt. Better yet, the fresh-ground version I buy at our local deli contains just dry-roasted peanuts. Buyer beware: Even jars labeled "natural" may contain added sugar and oil since the labeling term isn't regulated, so always read labels to see what you're really getting.

The flipside, ironically, is that truly natural butters are more expensive than most mainstream brands that contain additional ingredients (sweeteners, oils, etc). If you can find fresh-ground or grind-your-own nut butters (natural foods grocers carry them), you&rsquoll find that the price per pound is somewhere in between major brands and natural, minimal-ingredient butters.

If you really want to cut the cost of buying nut or seed butter by the jar, consider making your own at home!

Nutrition and Serving Sizes
Thanks to their healthy fats, all nut and seed butters are high in fat and calories. Regardless of nut variety (peanut, hazelnut, almond) and type (natural or regular), one 2-tablespoon serving has about 200 calories, 15% of your RDA for protein, and about a quarter of your daily allowance for fat. Watch your portions to keep your calories in check!

Type of Nut Butter (2 Tbs.) Calories Fat Protein Carbs
Peanut, no sugar added 190-210 16-17 g 7-8 g 6-7 g
Peanut, sugar added 190 16-17 g 7 g 6-7 g
Almond 190-200 18-19 g 5-7 g 6-7 g
Cashew 160-190 14-16 g 4-6 g 8-10 g
Hazelnut 180 17 g 4 g 5 g
Hemp 180 13 g 9 g 4 g
Macadamia 230 24 g 2 g 4 g
Pistachio 180-190 13-15 g 6-7 g 9-10 g
Pumpkin seed 160 13 g 10 g 4 g
Sesame tahini 190 17 g 6 g 7 g
Sunflower seed 180-220 12-20 g 6-9 g 5-9 g

Be sure to read labels to find the nutrition profile that fits your needs, especially if you eat a low-sugar or low-sodium diet.

100 Easy Food On A Stick Options

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

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WYOMING: Peanut Butter on Anything


A 2019 social media survey revealed that Wyoming's favorite condiment is none other than Skippy Peanut Butter. Or more specifically, Skippy Super Chunky Peanut Butter. That may sound far-fetched—how could peanut butter possibly compete with a condiment like ketchup or mustard?—but we're certainly not going to challenge them. Anybody who wants to put peanut butter on a steak or an omelet is okay in our book.

Watch the video: Eating 5 Triple-Decker Peanut Butter, Jam and Banana Sandwiches


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