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Flourless Mini Banana Muffins

Ingredients:

1/2 cup RX Nut Butter Honey Cinnamon Peanut Butter

2 ripe bananas

1 large egg

1/4 tsp. baking soda

1 tbsp. maple syrup

chocolate chips

Directions:

1. Preheat oven to 400°F.

2. Grease 12 cups in a mini muffin tin.

3. Put all ingredients excluding the chocolate chips into a blender and blend until smooth.

4. Pour the batter into the muffin tin until about 3/4 full and top with chocolate chips.

5. Bake muffins for approximately 7 minutes.

6. Cool slightly and enjoy while warm.

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Honey Cinnamon Peanut Butter Semifreddo

Ingredients:

1 jar + 1/4 cup RX Nut Butter Honey Cinnamon Peanut Butter

1 cup whole milk

1 1/2 cup granulated sugar

2 tbsp. honey

9 egg yolks

3 1/2 sheets gelatin, bloomed in ice water

3 cups cream, whipped to soft peaks

2 cups heavy whipping cream

Vanilla bean

1 cup strawberries

1/4 cup granulated sugar

Angostura bitters

Directions:

1. Whip cream to medium-soft peaks, set aside in the refrigerator.

2. Bring milk, half of the sugar, honey and salt to a simmer. Meanwhile, have the yolks and remaining sugar in a separate bowl.

3. When the milk mixture comes to a simmer, remove from heat. Slowly whisk in a little of the hot milk mixture into the yolk mixture. Keep whisking in more of the hot milk in the pot.

4. Cook the custard on low heat while stirring constantly with a spatula. Bring the custard to 182 degrees F. Take off the heat, add the RX Nut Butter and gelatin.

5. Immersion blend to combine. Strain through a fine mesh strainer. Chill the custard in an ice bath until it is at least room temperature.

6. Once the custard is chilled, gently fold the whipped cream into the custard in 3 stages using a spatula.

7. When the cream is all folded in, set the semifreddo in an unlined half sheet tray. Load pans lined with a parchment paper sling is also a great shape to set it in. Let the semifreddo freeze overnight.

8. Once frozen, cut into 7 cm squares if using a sheet tray. Use an offset spatula to remove the squares. If you're freezing in a loaf pan, use the paper sling to remove the semifreddo. Remove the paper. Slice into 1-2 cm pieces.

9. Keep your plates frozen. This will help keep the semifreddo from melting.

10. Whip 2 cups heavy whipping cream with a splash of vanilla bean paste or a scraped vanilla bean.

11. Cut 1 cup strawberries into quarters. Add 1/4 cup granulated sugar and 3 dashes of angostura bitters. Stir, let sit for 1 hour at room temperature to allow the berries to macerate. Best served room temperature the day they are made.

12. Serve the semifreddo individually or family-style, with a dollop of whipped cream and a hefty spoonful of macerated strawberries.

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Stuffed Sweet Potatoes

Ingredients:

2 tbsp. RX Nut Butter Honey Cinnamon Peanut Butter

2 extra small sweet potatoes

1/2 tsp coconut oil

1 medium ripe banana, sliced

1/4 tsp cinnamon

1/2 cup plain Greek yogurt

Optional toppings: roasted cocoa nibs, chia seeds, additional cinnamon

Directions:

1. Pierce sweet potatoes with a fork several times.

2. Place on a microwave safe plate and microwave until fork tender, about 5-7 minutes. Let cool slightly before making a large slit down the middle.

3. Meanwhile, heat coconut oil in a skillet over medium heat. Sprinkle banana slices with cinnamon and cook until lightly browned on both sides, about 2-3 minutes per side.

4. Stuff sweet potatoes with yogurt and banana slices. Drizzle with RX Nut Butter and sprinkle with cocoa nibs, chia seeds and additional cinnamon.

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Pad Thai

Ingredients:

2 tbsp. RX Nut Butter Honey Cinnamon Peanut Butter

8 oz flat rice noodles

3 tbsp. oil

3 cloves garlic, minced

8 oz chicken

2 eggs

1 cup fresh bean sprouts

1 red bell pepper, thinly sliced

3 green onions, chopped

1/2 cup dry roasted peanuts

2 limes

1/2 cup Fresh cilantro chopped

3 tbsp. fish sauce

1 tbsp. soy sauce

5 tbsp. light brown sugar

2 tbsp. rice vinegar

1 tbsp. sriracha

Directions:

1. Cook the rice noodles until tender then rinse under cold water.

2. Mix the sauce ingredients, from fish sauce through RX Nut Butter, in a bowl and set aside for later.

3. Heat 1 1/2 tbsp. oil in a large pan over medium heat.

4. Add the chicken, garlic and bell pepper. Cook just cooked through, about 3-4 minutes.

5. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs.

6. Add noodles, sauce, bean sprouts and peanuts to the pan (save some peanuts garnish). Toss everything to combine. 

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Overnight Oats in a Jar

Ingredients:

1 pack RX Nut Butter Vanilla Almond Butter

1 single-serve cup RX A.M. Maple Oats

1 single serve container vanilla yogurt

Lots of cinnamon

An almost empty jar RX Nut Butter Honey Cinnamon Peanut Butter

1 Banana

Directions:

1. Mix oats, yogurt, and cinnamon in an almost empty jar of RX Nut Butter. Let soak overnight.
2. In the morning top with a fresh banana or apple and some more RX Nut Butter.