So what do you guys put nut butter on?
Anon2018
Posts: 139 Member
I absolutely love nut butter - natural peanut butter, almond butter, cashew butter, etc. I just bought a super yummy fresh ground cashew butter from the grocery store and I got it home ready for a snack and I had a duh moment. I would usually put nut butter on toast or a banana, but neither of those are things I want to eat on my LC diet anymore.
I had a spoonful and called it a day - but any suggestions?
I had a spoonful and called it a day - but any suggestions?
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Sometimes I use it to dip my porkrinds on or put it in my protein smoothies0
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Nut butter goes well on celery if you want crunch.2
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Celery. Carrots. Smoothies. A spoon.1
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I eat peanut butter off the spoon. I do like it slid across dill pickles (doesn't stick well). I'm not alone with PB and dill pickles. I've met many who like the combo.
I've never tried the other nut butters. I know I'd love them too much.
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I just eat mine on a spoon.
I use cucumber slices for dips, that might work well for nut butters too. They don't have a strong flavor but they work well as a crunchy delivery method.1 -
DILL PICKLES! I dry them on a paper towel first...either hamburger chips or spears, it's all good.2
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Thanks for the tips guys - duh, how did I forget about celery? Ants on a log were my fav as a kid!
I've been doing this for close to a month now and I've realized I don't really miss carbs on their own, but sometimes I do as like a convenient delivery for food that I do crave. Last night when I couldn't figure out how to eat my cashew butter was a prime example. I didn't care whether I had bread or not, just wanted something crunchy to spread it on. I had a similar experience when my boyfriend had mac and cheese with bacon over the weekend and I had a bite (previously a favorite food of mine) and I was like, "oh, I like the cheese and bacon here, not the noodles".0 -
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.7
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I eat peanut butter off the spoon. I do like it slid across dill pickles (doesn't stick well). I'm not alone with PB and dill pickles. I've met many who like the combo.
I've never tried the other nut butters. I know I'd love them too much.
Count me in this camp! Getting pb to stick on them is an adventure in and of itself! lol1 -
Pork rinds and celery, yum. Don't forget to try macadamia nut butter, pure joy!
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I like almond butter on almond buns from the cavemanketo.com site. Also I like jicama for nut butters or salsas.0
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A spoon, my fingers, pretty much anything that will convey it from the jar to my pie hole (this is also the reason that we no longer keep nut butters in the house, except for special occasions).1
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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!1 -
Nut butter spread on bacon is good too, bacon must be crisp, but not too 'snappish' if ykwim or you will end up with messy crumbles.0
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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!
Thanks! I'm ok with a bit of honey. I don't do artificial sweeteners, they bother my stomach and I dislike the taste. I'd much rather get used to things that are lightly sweet0 -
Celery is a good choice. I've also drizzled it on some low carb ice cream. But my fav way to eat it is right out of the spoon!!!0
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love it on a spoon w/ a quick squirt of redi-whip & a sprinkle of cinnamon.
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use it to make chicken satay with zoodles2
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on a spoon. or in full fat yogurt.0
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Cottage cheese, yogurt, halo top, gbutter, straight from the jar..0
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PB and (LC) J. Or sometimes use various nut butters in fat bombs too.0
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I take a spoonful of peanut butter and add a slice of butter. It's an awesome combo.2
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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 butters1
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My finger.2
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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.1 -
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.
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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.0
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