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So what do you guys put nut butter on?

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  • Gamliela
    Gamliela Posts: 2,468 Member
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    on a spoon. or in full fat yogurt.
  • anubis609
    anubis609 Posts: 3,966 Member
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    Cottage cheese, yogurt, halo top, gbutter, straight from the jar..
  • ladipoet
    ladipoet Posts: 4,180 Member
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    PB and (LC) J. Or sometimes use various nut butters in fat bombs too.
  • TheDevastator
    TheDevastator Posts: 1,626 Member
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    I take a spoonful of peanut butter and add a slice of butter. It's an awesome combo.
  • gorillababyface
    gorillababyface Posts: 14 Member
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    Peel and slice zucchini put it in a Tupperware container in the fridge and use them as dip chips they are the best. No juice relatively little taste goes good with all dips and butters
  • Smoked33
    Smoked33 Posts: 186 Member
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    My finger.
  • AlexandraCarlyle
    AlexandraCarlyle Posts: 1,603 Member
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    Anon2018 wrote: »
    stepea83 wrote: »
    use it to make chicken satay with zoodles

    Yum!! Do you have a recipe for the chicken satay?

    I am not speaking for @stepea83 , but I have a recipe that I made up on the spur of the moment when hubby and I got home late and were wondering what to eat.

    8 skinless, boneless chicken thighs, each cut into 3 pieces lengthwise (in other words, in the direction the bone would lie, in the meat, if present. Not across the meat fibre).
    Half an onion, finely chopped.
    Half-inch lump of ginger, finely grated (I don't ever peel mine).
    Butter/ghee.

    SPICES*:
    • 1 tbsp Coriander
    • 1 tbsp Turmeric
    • 1 tsp Cumin
    • 1 tsp ground fenugreek
    • 5 Green cardamom pods
    • Half a fresh green chilli, finely chopped, or 1 tsp chilli powder (add according to taste).

    1 stock cube
    1 heaped tbsp smooth peanut butter, loosened up in a little hot water
    250ml coconut cream.


    * I would add, the portions are hit-and-miss.
    Please don't think me big-headed, but I'm a pretty good cook, and I can add ingredients 'by sight', because I'm so used to cooking. I've given measurements, but eventually, the amounts are up to you....

    Fry the onion and ginger in the ghee, until they just begin to brown.
    Mix the spices with a little cool water to form a thin paste.
    pour into the pan, and fry gently until the water has evaporated.
    Add the chicken pieces and sauté, stirring occasionally, until they seem cooked on the outside.
    Add water and the stock cube (crumbled, or dissolved in the water), to just cover the chicken, and simmer for around 15 minutes.
    Add the peanut butter, making sure it's all really well blended.
    stir.
    Add the coconut cream.
    Keep cooking until the sauce is thick and creamy.

    Season to taste (I always season at the end, because salt can toughen chicken before it's thoroughly cooked).

    Eat.

    preferably on your own, because you're not going to want to share this.
  • DianaElena76
    DianaElena76 Posts: 1,241 Member
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    anglyn1 wrote: »
    Anon2018 wrote: »
    anglyn1 wrote: »
    I put mine on a square of 90% dark chocolate. I also sometimes make this low carb pumpkin bread which is great with a mix of cashew butter and cream cheese.

    Can you share the recipe? I was looking for a good fall pumpkin dessert.

    https://elanaspantry.com/paleo-pumpkin-bread/

    You can skip the honey all together. I usually use a tiny bit of Truvia Nectar which has a couple of carbs but not much for the whole recipe. I cut the loaf into 10 slices and that makes 4.1 carbs per slice with 1.3 fiber according to the recipe builder!

    I'm so glad I happened upon this... added the recipe to my Cozi menus to add to a meal plan sometime soon. :)
  • gdaydreamer
    gdaydreamer Posts: 56 Member
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    lightly toasted cloud bread. My go to "sandwich" bread. Makes a great delivery system for peanut butter, tuna salad, egg salad, sausage and cheese, and turkey clubs..... ok so I may be slightly addicted to cloud bread lol.

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