Still trying to kick-start my Paleo lifestyle, I know I feel better, with more energy, happier outlook, (and NO pms!!!) when I follow a paleo diet. The problem…. eating paleo requires allot of planning and more time in the kitchen than a full time employee/full time student/full time mom can squeeze into her routine…
Well I am working on the planning part by accumulating recipes and ideas for foods and food substitutions for some of my favorite – GO TO – food items.
One of which is peanut butter… I love peanut butter…
So Runner’s World (another want-to-acquire-habit of mine is to get back to running) sent this article to my inbox and I realized that several of the options are paleo (or very close to it… if you agree that dark chocolate is paleo… which I do! um… YAH! haha!). With a few modifications here and there, they are close enough for me. 🙂
Maple Cinnamon Walnut Butter
Walnuts are one of the few vegetarian sources of omega-3s, fats that help calm postexercise inflammation, while cinnamon may help steady blood sugar.
- 1 cup roasted walnuts
- 1 teaspoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- Blend walnuts in a food processor for 3 to 5 minutes, stopping to scrape down the sides as needed.
- Add syrup, cinnamon, and a pinch of salt. Process about 2 minutes longer, or until smooth.
Makes ½ cup (4 servings, 2 tablespoons each).
Nutrition per serving: 200 calories, 5 g carbs, 2 g fiber, 4 g protein, 19 g total fat, 2 g saturated fat, 35 mg sodium.
Smokey Sriracha Almond Butter
(this originally called for peanuts, but I switched it.)
High in fiber, protein, and fat, peanuts are especially satiating; studies show people who eat them often have a lower body-mass index. The hot peppers in sriracha boost calorie burning and add a moderate amount of spice.
- 1 cup unsalted dry-roasted peanuts
- 1/2 tablespoon olive oil
- 1 tablespoon sriracha
- 1/4 teaspoon smoked paprika
- Blend peanuts in a food processor for 3 to 5 minutes, stopping to scrape down the sides as needed.
- Add oil. Process 1 minute. Add sriracha, paprika, and a pinch of salt. Process 1 to 2 minutes, or until smooth.
Makes ½ cup (4 servings, 2 tablespoons each).Nutrition per serving: 230 calories, 9 g carbs, 3 g fiber, 9 g protein, 20 g total fat, 3 g saturated fat, 115 mg sodium.
Chocolate Hazelnut Butter
Hazelnuts are a rich source of the antioxidant mineral manganese. Dark chocolate has heart-healthy flavonols. Removing the hazelnut skins takes time but improves flavor and texture.
- 1 cup hazelnuts
- 3/4 ounce dark chocolate (60% cocoa)
- 1/2 teaspoon honey
- Preheat oven to 350F. Lay hazelnuts in one layer on a sheet pan. Roast for 10 to 15 minutes.
- While hot, transfer nuts to a kitchen towel. Fold towel over and rub to remove skins. Cool completely.
- Transfer hazelnuts to a food processor and blend 5 minutes, stopping to scrape down the sides as needed.
- While hazelnuts are blending, melt chocolate in a microwave in 10- to 15-second spurts.
- Add melted chocolate and a pinch of salt to processor and process 1 to 2 minutes, or until smooth.
- Add honey and another pinch of salt (if desired) and blend again for about 5 minutes, or until smooth.
Makes ½ to ¾ cups (4 servings, 2 tablespoons each).
Nutrition per serving: 240 calories, 9 g carbs, 4 g fiber, 5 g protein, 23 g total fat, 2.5 g saturated fat, 35 mg sodium.
Almond Coconut Butter
Almonds are packed with vitamin E, which helps with red-blood-cell formation and widens blood vessels to improve heart health. Coconut oil will cause this butter to harden in the fridge. When ready to use, microwave two tablespoons on high for 20 seconds.
- 1 cup roasted, unsalted almonds
- 1 cup shredded, unsweetened coconut
- 1/2 tablespoon coconut oil
- 1 teaspoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Blend almonds in a food processor for 3 to 5 minutes, or until smooth, stopping to scrape down the sides as needed. Remove almond butter into a separate container. (Don’t wash out the processor.)
- Add coconut to the processor. Blend for 5 minutes. Add oil and process 1 minute longer (it should have a nearly liquid consistency).
- Add almond butter back into the processor along with honey, vanilla, and cinnamon. Blend briefly until combined.
Makes 1 cup (8 servings, 2 tablespoons each).
Nutrition per serving: 190 calories, 7 g carbs, 3 g fiber, 4 g protein, 17 g total fat, 8 g saturated fat, 0 mg sodium.
Sweet and Salty Pistachio Butter
This little green nut is high in copper, a trace mineral that keeps your immune system in tip-top shape. It’s also a good source of thiamin, a B vitamin that assists your body in converting carbs into running fuel.
- 1 cup shelled, roasted, and salted pistachios
- 2 tablespoons olive oil (or other neutral-tasting oil)
- 1 tablespoon honey
- Blend pistachios and oil in a food processor for about 4 minutes, stopping to scrape down the sides as needed.
- Remove from processor into a bowl. Add honey and stir to combine.
Makes ½ cup (4 servings, 2 tablespoons each)
Nutrition per serving (serving size: 2 tablespoon): 250 calories, 13 g carbs, 3 g fiber, 6 g protein, 21 g total fat, 2 g saturated fat, 130 mg sodium
Let me know if you have any favorite nut butter recipes in the comments below! 🙂