What I Ate Wednesday #105: Nut Butter All Day!

It should come as no surprise that we currently have 5 open jars of nut butters in the house. That said, they’re all dwindling because I can never decide which one I want and I never want to finish a jar. Such problems, right? Most days I usually have 4 of the 5 nut butters; I’d say that’s a good day!

The health benefits of nuts, including peanuts [technically a legume], are undeniable. Aside from just being known for healthy fats, they also contain a number of vitamins, minerals, fiber, and antioxidants.

[Pre-Workout]
Skoop Superfood Blueberry Bite
I wasn’t even counting my Skoop blueberry bite, but this does have some PB&Co. Bees Knees in it. Peanuts are higher in protein than most nuts and are a heart-healthy food due to the mono-unsaturated fatty acids that can help to lower bad cholesterol and increase good cholesterol.

[Breakfast]
Egg White Oatmeal Protein Oats Baltimore Orioles Coconut Cashew Almond Peanut Butter
You all know how much I love my melty nut butters on my oatmeal. This bowl has a mixture of peanut butter, coconut cashew butter, and protein almond butter. Almonds are a fiber-rich nut which, along with the healthy fats, helps you stay full. And a recent study funded by the Almond Board of California has shown that these nuts can even raise the levels of good bacteria in your system for a healthy gut!

[Lunch]
Tuna Trader Joes Relish Eggplant Hummus Sugar Snap Peas Carrots Cucumber Avocado
I swapped out my healthy fats at lunch for a little avocado on my snack plate. As for the tuna, I mix in some ketchup and relish.. is that strange? I’ve put ketchup in tuna my whole life so I don’t even know. Ha!

[Afternoon Snack]
Roasted Sweet Potato Coconut Cashew Butter
Soon after my lunch, I had a few slices of freshly roasted sweet potato with more coconut cashew butter. This was pretty much the best combo all day! Cashews are a great source of iron—helps to prevent anemia—, zinc—for immune health and vision—, and magnesium—to help improve memory. Crunch on some cashews so you can remember all of this 😉

[Dinner]
Chicken Broccoli Stir Fry Edible Perspective
Skipped the nut butter in dinner again, but there’s a sprinkling of peanuts on top! I filled my bowl up with tons of broccoli and it hit the spot. Nice and light but super filling.

[Evening Snack]
Sliced up an apple with some more peanut butter. I just can’t get enough!

Nut butters are something I always have to use measuring spoons for, otherwise I’d go crazy! So while it may look and sound like I’m eating a ton of nut butter, I’m actually limiting it to about 2-3 tablespoons per day. You bet your butt I could eat more [like a jar per day!] but there is such a thing as going overboard on healthy food too 😉

Food for Thought

What’s your favorite nut?
Do you measure out your nut butter or just go for it?

Sources: 29 Amazing Benefits Of Peanuts For Skin, Hair And Health & Why You Should Go Nuts for Nuts

Spring Time Asparagus Succotash

Finally it’s starting to feel like spring around here! I have definitely had more than my fill of winter and I’m ready to break out the sandals. And as much as I love a good roasted vegetable, I also think it’s time to start breaking out some lighter side dishes.

Asparagus is in season and I’m loving it but I always do the same thing; steam or roast. I wanted to change it up a bit and add a pop of color to the table!

Spring Time Asparagus Succotash

Serves 4

Spring Time Asparagus Succotash Barr & Table

Ingredients
– 1 lb asparagus
– 1 red bell pepper
– 1/2 red onion
– 1/2 cup corn
– 1/2 cup shelled edamame
– 2 cloves garlic; minced
– 1/2 cup cherry tomatoes; halved
– 1 small avocado; diced
– 1 lime; juiced
– 1/2 tsp paprika
– 1/2 tsp chili powder
– Salt & pepper to taste
– EVOO

Directions
Heat a large pan over medium heat. Chop bell pepper, onion, and asparagus into large pieces, drizzle your pan with EVOO and add the chopped vegetables. Saute about 5-7 minutes until tender.

Add the corn, edamame, and lime juice and saute another 2-3 minutes. Add the garlic and seasonings to the pan and mix until evenly coated.

Remove from heat and add the tomatoes and avocado. Mix gently to get everything incorporated, but be sure not to mash the avocado! Squeeze a little more lime juice on top for serving.

Nutritional Stats
Per serving

144 Calories  /  8g Fat  /  15g Carbs  /  6g Sugar  /  6g Fiber  /  7g Protein

Food for Thought

How do your meals change with the seasons? Do you prefer one method of cooking over another in the warmer weather?

Tilapia Stir-Fry with Chili Peanut Sauce

It’s been a crazy couple of weeks over here.. planning a wedding is tough! I’ve been busy with caterer appointments, researching bands, and an engagement party (that wasway too much fun!) Not to mention 4th of July fell in there too, so when I finally had time to cook this past weekend, I was thrilled! I grabbed all of the random veggies left in my fridge and got to work.

Tilapia Stir-Fry with Chili Peanut Sauce

Serves 2

Barr & Table Tilapia Stir-Fry with Chili Peanut PB2 Sauce

Ingredients

Stir-Fry
2 4oz. tilapia filets
1 1/2 cups napa cabbage, chopped
2 carrots, chopped
1 medium zucchini
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup snow peas
2 cloves garlic, minced
3 radishes, sliced
1 large scallion, chopped
2 tbsp sliced almonds
2 tbsp unsweetened shredded coconut
1 tbsp coconut oil for vegetables, 1/2 tbsp coconut oil for tilapia
Salt
Black pepper
Garlic powder

Sauce
1/4 cup PB2 or peanut butter
1/2 cup coconut water
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp spicy chili sauce
1 tbsp toasted sesame oil
1 clove garlic, minced
Black pepper

Directions
Combine all sauce ingredients in a bowl and warm in the microwave about 30 seconds.

Heat a pan over medium high heat with 1 tbsp coconut oil. Once preheated, toss in your cabbage and carrots. Saute for about 5 minutes.

At this time, in a separate pan, toast the almonds and coconut over medium low heat until a little brown and put it off to the side.

While the almonds and coconut are toasting, add the bell pepper and zucchini to the cabbage and carrot mixture. Saute another 10 minutes and finally add the snow peas and garlic. Saute until

Preheat a pan over medium high heat and add 1/2 tbsp coconut oil. Season your tilapia with salt, black pepper, and garlic powder. Once the pan is preheated, add the tilapia. Saute about 5 minutes, then flip and saute another 5-7 minutes until the fish is completely cooked through.

Add some of the sauteed vegetables into a bowl and top with some sliced radishes. Place a piece of tilapia on top and sprinkle the coconut almond mixture, as well as the chopped green onion. Drizzle some chili peanut sauce on top and enjoy!

Barr & Table Tilapia Stir-Fry with Chili Peanut PB2 Sauce

Speak Up!

What is your favorite way to use PB2?