X

Vanilla Almond Butter Rice Cakes

Ingredients:

2 tbsp. RX Nut Butter Vanilla Almond Butter

2 rice cakes

1/2 banana, sliced

1 handful berries

1 tsp. chia seeds

1 tsp. honey

Directions:

1. Spread RX Nut Butter on rice cakes.

2. Top with fruit and chia seeds.

3. Drizzle with honey.

X

Ants on a Log

Ingredients:

2 tbsp. RX Nut Butter Vanilla Almond Butter

6 stalks of celery

1/4 cup raisins

1/4 cup goji berries

Directions:

1. Wash celery, remove ends and cut in half to create logs.

2. Add a drizzle of RX Nut Butter to each log.

3. Top with ants (raisins) and ladybugs (goji berries).

X

Extra Special Toast

Ingredients:

2 tbsp. RX Nut Butter Vanilla Almond Butter

1 slice sourdough bread

2 tbsp. blueberries

1 tbsp. apple chips

1 tbsp. granola

1 homemade protein ball (optional)

Directions:

1. Toast sourdough bread.
2. Smear on 2 tbsp. RX Nut Butter on toast.
3. Add blueberries, apple chips, protein ball and granola or toppings of your choice.

X

Loaded Yogurt Bowl

Ingredients:

1/2 pack RX Nut Butter Vanilla Almond Butter

1 5oz container vanilla yogurt

1/3 cup granola

1/2 banana, sliced

2 large strawberries, sliced

Directions:

1. Place yogurt into a bowl and top with banana, strawberries and granola.
2. Drizzle with RX Nut Butter.

X

Vanilla Almond Yogurt Bowl

Ingredients:

1 pouch RX Nut Butter Vanilla Almond Butter

1 5oz container vanilla yogurt

1/3 cup granola

1 tsp. chia seeds

1 tsp. pepitas

1/2 banana, sliced

Directions:

1. Place yogurt in a bowl and add granola, pepitas, chia seeds and sliced banana.
2. Drizzle with RX Nut Butter.

X

Stawberry Banana Smoothie

Ingredients:

1 frozen banana

6 frozen strawberries

1/2 cup of your favorite milk (Almond, Cashew or Coconut are personal favorites!)

Optional: 1 tbs chia seeds or some pineapple

1 pouch RX Vanilla Almond Nut Butter

Directions:

1. Place the fruit and milk in the blender. Be sure to break the banana into ~1" pieces before you start to ensure easy blending.
2. Add the preffered nut butter AFTER the milk to help prevent it from sticking to the side of your blender.
3. Secure the lid & blend! If your smoothie is too thick, add more milk, stir, and blend again. Keep stirring and blending until the smoothie is smooth and uniform.
4. Pour into your favorite cup and enjoy!

X

RX Nut Butter Vanilla Almond Butter

Ingredients:

1 tbsp. RX Nut Butter Vanilla Almond Butter

1 banana, sliced

1 handful blueberries

1 sweet potato, roasted then frozen

1 scoop protein powder (optional)

1/4 cup milk of choice

1/2 frozen banana

1 tbsp. cocoa powder

Dash of sea salt

Directions:

1. Roast sweet potato for 1 hour at 350°. Once cool, peel the potato and slice. Freeze overnight.

2. In a blender, combine all ingredients. *Note: Add milk 1/4 cup at a time for desired consistency. 1/4 cup of milk will yield a thick smoothie.

3. Once blended, spoon into a bowl and add a drizzle of RX Nut Butter, sliced banana, granola and blueberries.

X

Banana Split

Ingredients:

1 pack RX Nut Butter Vanilla Almond Butter

1 banana

1/4 cup plain Greek yogurt

1/4 cup granola

1 tsp. cinnamon

1 tsp. honey

1/4 cup mini chocolate chips

1 tbsp. shredded coconut

crumbled banana bread (optional)

Directions:

1. Split the banana in half, vertically.
2. Drizzle RX Nut Butter over the banana halves.
3. Place Greek yogurt in between slices.
4. Sprinkle granola, chocolate chips and other toppings of choice over halves.
5. Finish with a dash of cinnamon and drizzle of honey.

X

Almond Butter Cups

Ingredients:

1/2 cup RX Nut Butter Vanilla Almond Butter

1 1/4 (10oz) chocolate

1/4 tsp. salt

1 tbsp. melted coconut oil

1/4 tsp. matcha powder (optional) *see recipe notes

1/2 tbsp. unsweetened coconut, shredded (optional) *see recipe notes

1/2 cacao nibs (optional) *see recipe notes

Directions:

1. Line a muffin tin with 12 silicone liners.
2. Melt chocolate in a microwave safe bowl for 30 second intervals, stirring after each interval until chocolate is glossy and smooth. Add in melted coconut oil and salt. Stir until fully incorporated.
3. Spoon 1-2 tsp. of the melted chocolate mixture into the bottom of each muffin liner, saving the other half of the mixture for the top layer. Place tin in freezer for about 5 minutes or until chocolate hardens.
4. Remove tin from freezer and spoon 1/2 tbsp. of RX Nut Butter into each cup. Evenly spread the RX Nut Butter over the chocolate layer. Place tin in freezer for another 5 minutes, or until RX Nut Butter is cooled.
5. Remove tin from freezer and spoon 1-2 tsp. of the remaining chocolate mixture over the RX Nut Butter layer. Place back in freezer for 5-10 minutes to harden.
6. Remove finished RX Nut Butter cups from liners. Store in the refrigerator for up to 5 days or in the freezer for an even longer shelf life.
Notes:
1. For matcha almond butter cups:
Mix 1/4 tsp. matcha powder with 1/2 tbsp. RX Nut Butter for each cup.
2. For crunchy almond butter cups:
Mix 1/2 tbsp. shredded coconut and 1/2 tbsp. cacao nibs in the top layer of chocolate for each cup.

X

Vanilla Almond Elvis Empanada

Ingredients:

Empanada:

1 jar RX Nut Butter Vanilla Almond ButterRX Nut Butter Vanilla Almond Butter

6 bananas, peeled

1 bag milk chocolate morsels

1 tbsp. vanilla extract

Puff Pastry dough

<lt/>br<gt/>

Vanilla Icing:

1 jar RX Nut Butter Vanilla Almond Butter

1/2 cup powdered sugar

2 teaspoons vanilla extract

Directions:

1. Empanadas:
- In a large bowl mash the peeled bananas until you have a semi-smooth consistency.
- Add RX Nut Butter and continue to blend the mixture until the almond butteris fully incorporated. Add milk chocolate morsels and vanilla extract and fold together.
- Once all ingredients are fully incorporated, place filling in the freezer for at least one hour. Allow filling 15 minutes at room temperature to temper before filling the empanadas.
- Preheat oven to 350 degrees.
- On a lightly floured surface lay out puff pastry sheets and allow to come to room temperature. Once the dough is tempered use a 3 in circle cutter to punch out empanada circles.
- Lay all of your circles out on a lightly floured surface and using a standard egg wash, lightly brush 1 half of the circle cut dough on the outer edge where you’ll seal one side to the other.
- Place 1 1/2 tbsp. of the filling on each circle and fold the dough in half over the filling. Press lightly to seal the dough into a pouch.
- One at a time take each pouch in one hand with the flat side closest to your palm. Using your other hand, starting at one side, make one small fold toward the center pressing lightly. Repeat this step around the half-circle until the entire pouch has a series of folds that make the perfect empanada after baking.
- On a non-stick sheet tray place each empanada with space in between and brush lightly with standard egg wash. Bake for 10-12 minutes (depending on oven) or until golden brown
2. Vanilla Icing:
- Place all ingredients in a mixing bowl. Using a spatula, fold the ingredients together until the frosting is partially blended.
- Using a whisk, stir the frosting mixture until blended and smooth.
- Either serve immediately or refrigerate and bring to room temperature before drizzling over empanadas.