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Chocolate Cranberry Protein Balls

Ingredients:

1/2 cup RX Nut Butter Peanut Butter

1 cup rolled oats

1/4 cup honey

1/4 cup ground flaxseed

1/4 cup shredded coconut

1/4 cup dried cranberries

1/4 cup chocolate chips

2 tbsp. chia seeds

1 scoop chocolate protein/collagen powder

1 tbsp. cocoa powder

Directions:

1. Place all ingredients in large bowl and mix together using spoon or hands.
2. With a cookie scoop, gather ingredients and using your hands form into a ball. Repeat.
3. Store balls in an air-tight container in the refrigerator.

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RX Covered Apple

Ingredients:

1 tbs RX Nut Butter

1 fresh & clean apple (Honeycrisp, Gala, Granny Smith)

1 tbs warm water

1 RXBAR

Directions:

1. Remove bar from packaging and microwave for 10-15 seconds
2. Put bar in a food processor or blender with the water and peanut butter. And pulse until it forms a dough that comes together in your hand.
3. Use the dough to cover your apple. It will be sticky and oily, but should cover the entire apple. Do not let the dough get cold.
4. Refrigerate your apple for at least 30min before cutting.

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Peanut Butter Stuffed Dates

Ingredients:

1/2 cup RX Nut Butter Peanut Butter

6 dates

1/2 cup peanuts

1/2 cup chocolate chips, melted

1 tsp. sea salt

Directions:

1. Pit dates and fill with RX Nut Butter and peanuts.
2. Melt chocolate chips in the microwave, stirring at 30 second intervals until smooth.
3. Dip stuffed dates into melted chocolate and sprinkle with sea salt.

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Chocolate Chip Peanut Butter Zucchini Bread

Ingredients:

1/2 cup RX Nut Butter Peanut Butter

2 1/2 cups cane sugar

2 cups zucchini, shredded/grated (about 2 medium-sized zucchinis)

3 eggs

3 cups gluten free all-purpose flour

3 tsp. vanilla extract

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup chocolate chips

1 cup or 16 tbsp. butter, softened

Directions:

1. Preheat oven to 350°. You can use an 13x9 pan, multiple loaf pans, or muffin tin. If using a pan, line it with non-stick tin foil. If using a muffin tin, use muffin liners.
2. Shred the zucchini with a food processor, spiral slicer or cheese grater.
3. In a large bowl, combine the eggs, butter, cane sugar, peanut butter and shredded/grated zucchini.
4. Add the gluten free flour to bowl and mix well.
5. Add vanilla extract, salt, baking powder and baking soda to bowl and mix well.
6. Add chocolate chips to batter and combine.
7. Pour batter into pan and bake for about 40 minutes (if 13x9 pan).

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Peanut Butter Ravioli Sauce

Ingredients:

5 oz RX Nut Butter Peanut Butter

4 cup chicken stock (sub vegetable to make this vegetarian)

1 1/2 cup white wine, sauvignon blanc

2 large yellow onions, julienned

1 tbsp. fresh thyme, picked off stem

1 tbsp. garlic, minced

1 tsp. ground paprika

to taste Salt

to sauté Oil

Pasta of choice

Directions:

1. In a medium pan, heat the oil over high heat, sauté and caramelize the onions stirring occasionally.

2. Once the onions are fully caramelized, add garlic, thyme and paprika and stir continuously for 30 seconds to one minute to toast the spices.

3. Pour the wine into the pan to deglaze it. It should pop and sizzle as the wine is added. Stir and scrape the bottom gently to release the caramelized bits that get stuck to the bottom of the pot.

4. Reduce the heat to medium until the wine comes up to a boil. Reduce heat again to a simmer until the wine fully reduces (or evaporates).

5. Prepare your pasta as directed. Butternut squash ravioli pairs well with this sauce but any pasta will do.

6. Once the pot is free from the liquid in the wine, add all of the chicken stock and continue to simmer to reduce the liquid in the pot by about half.

7. Once the stock has reduced, turn off the heat and strain the solids (onions and seasonings) out and place the liquid sauce back into the pot.

8. Add the RX Nut Butter into the pot and whisk together. Start slowly so you don’t splash. The almond butter will thicken the sauce.

9. Pour the sauce over the cooked and strained pasta.

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Thai Style Green Beans

Ingredients:

2 tbsp RX Nut Butter Peanut Butter

1 lb green beans, cleaned and trimmed

2 tbsp soy sauce

2 tbsp sesame oil

1/4 tsp of red pepper flakes

1 clove garlic, minced

2 tbsp canola or vegetable oil

Directions:

1. Combine RX Nut Butter, Soy sauce, sesame oil, red pepper flakes and oil into a mixing bowl. Stir until combined.

2. In a medium skillet, saute garlic for two minutes over medium heat. Add green beans; cook for 5 minutes over medium heat until tender. Stirring often.

3. Add sauce to pan and mix until green beans are coated. Cook for 1 minute on medium heat stirring often until sauce is heated.

4. Serve and Enjoy!

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Chocolate Peanut Butter Hand Pies

Ingredients:

Hand Pie Dough:

8 oz all purpose flour

1/2 oz granulated sugar

1 1/2 teaspoons kosher salt

8 oz unsalted butter, cold, cut into 1/2” cubes

4 oz water, ice cold

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RX Chocolate Peanut Butter Filling:

1 Jar RX Nut Butter Peanut Butter

1/2 oz cocoa powder

2 oz corn syrup

3 oz confectioner’s sugar

3/4 teaspoon kosher salt

5-6 oz water

*add gelatin if desired

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Fruity Frosting:

8 oz confectioners sugar

1 oz water

2 oz freeze dried raspberry (or another freeze dried berry of your choosing!)

1/2 teaspoon salt

Directions:

1. Hand Pie Dough: (Yield = 10 x 5" pies)
- Place the flour, sugar, and salt in the bowl of a food processor
- Pulse to combine
- Flatten the butter a bit before adding the the food processor
- Pulse until the mixture resembles cornmeal
- Add in the water
- Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)
- Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour
- Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes
- Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface
- Chill the dough until the butter has become firm again


2. RX Chocolate Peanut Butter Filling:
- Blend all the ingredients in a food processor until it comes together
- Store in piping bags at room temperature, or freeze into rectangular pieces to be later placed in the hand pies


3. Fruity Frosting:
- Pulse the freeze dried fruit in the food processor until powdery (no need to sift after)
- Add the remaining ingredients
- Blend everything for 1 minute to combine
- Store in piping bags at room temperature

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West African Peanut Soup

Ingredients:

3/4 cup RX Nut Butter Peanut Butter

1 tbsp extra virgin olive oil

1 onion (diced)

2 sweet potato (1/2"" cubed)

1-2 carrots (1/2"" slices)

1 jalapeno (seeded, diced)

2-3 tbsp ginger (grated)

4 garlic cloves (diced)

4 cups veggie broth

2 cups water

1 bunch hearty greens (collard greens, kale, etc) (ripped to small pieces)

1 can chickpeas or canelli beans

1 lime

Directions:

1. Warm EVOO on dutch oven, add onion, sweet potato, jalapeno, and some salt

2. Add veggie broth and water and bring to a simmer; cook for 15 min

3. In a separate bowl, combine PB and tomato paste; transfer 2-3 cups of hot broth to the bowl and mix together; pour into soup once mixed well

4. Add hearty greens and continue simmering for 20-25 min longer. Add hot sauce for an extra kick

5. Remove from heat and add lime juice and a sprinkle of sauce. Adjust further depending on taste preference

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Sweet & Spicy Peanut Butter BBQ Sauce

Ingredients:

1 jar RX Nut Butter Peanut Butter

1 large onion, diced

1 tbsp. Worcestershire sauce

1/2 tbsp. soy sauce

1 tbsp. garlic powder

1 tbsp. onion powder

1/2 tbsp. paprika

1/2 tbsp. chili powder

1/2 tbsp. black pepper

1 tsp. cayenne

1 tbsp. dijon

1 12 oz bottle of beer

3 tbsp. butter

Directions:

1. In a large pan combine 1 tbsp. of butter and the onion. Sauté for 3-5 minutes.

2. Add Worcestershire and soy sauce and reduce for 1 minute.

3. Add the bottle of beer with garlic, onion, paprika, chili, black pepper and cayenne. Simmer on low for 15-20 minutes.

4. Turn the heat off and stir in dijon mustard until fully incorporated.

5. Transfer the mixture to a blender and blend on low while adding the remaining butter for 30-45 seconds. Blend on high for one minute.

6. Pour the mixture into a standard mixing bowl and let cool for 10 minutes.

7. Once cool, add RX Peanut Butter and stir slowly with a whisk until the peanut butter has incorporated completely.

8. Cool in the refrigerator overnight and enjoy with your favorite summer dish - pulled pork sandwich or grilled vegetables.

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Thai Beef Lettuce Wraps

Ingredients:

1/4 cup RX Nut Butter Peanut Butter

1 head bibb lettuce, leaves separated

1 pound flank steak

2 cloves garlic, minced

2 tbsp. ginger, minced

2 tbsp. soy sauce

1 tsp. sesame oil

2 tbsp. lime juice

1 tsp. chili paste (optional)

1 tbsp. fish sauce

2 tbsp. lime juice

1 clove garlic, minced

1 tsp. chili paste (optional)

1 cup carrots, grated (optional)

1 cup red onion, thinly sliced (optional)

Directions:

1. Place beef in a large resealable plastic bag. Whisk together marinade ingredients in a medium bowl (garlic through chili paste) and pour over the beef. Seal tightly and marinade for 30 minutes or overnight.

2. When you're ready to prepare the lettuce wraps, pre-heat grill to high heat. Grill steak about 4 minutes per side for medium rare. (Longer if you prefer well done.) Remove steak from grill and let rest 10 minutes before slicing.

3. While steak is grilling, whisk together the peanut dipping sauce: RX Nut Butter Peanut Butter through chili paste; set aside.

4. When meat is done resting, thinly slice against the grain. Place a slice of meat inside the lettuce leaves and garnish with optional toppings.

5. Dip or drizzle with RX Nut Butter peanut sauce to serve.