Motivated by MaraNatha

Let me fess up to a few neurotic habits I’ve committed to while I was on a health kick — Preparing all my food without oil or salt. Bringing my own meals to parties. Eliminating fruit except apples and berries. Counting my almonds. I was borderline insane and 100% not living life. Eating food that is delicious and more importantly satisfying around the clock is what keeps my on track today. Nut butters give you that fatty satisfaction and protein to keep you full. I am thrilled to partner with Mara Natha to share how nut butters are easy to travel with, quick to fill you up and satisfy both your sweet and savory cravings. Here are my favorite MaraNatha recipes that keep me motivated throughout the day.

Almond Swirl Overnight Oats

Most mornings I barley have time to brush my hair and let’s be honest, a lot of these healthy breakfast bowls and smoothies require so many dang ingredients it’s just too much to think about while running out the door. My go to for a busy week is throwing together a couple jars of almond butter swirl overnight oats on a Sunday night. You can add fruit, jam, chocolate, protein powder, the list goes on make them but here are the basics, no measuring involved!

Spoon MaraNatha almond butter blobs into jar
Fill HALF the jar with oats (I mix steel cut oats and rolled oats for a variety in texture)
Sprinkle a some chia seeds and cinnamon on top of oats
Drizzle some maple syrup or favorite sweetener
Fill the jar with your favorite milk (I use almond)
Screw lid tight and shake to mix oats and swirl almond butter

Refrigerate a few hours or overnight

Snack Attacks

Cinnamon Almond Butter Dip

I’m sure I’m not the only one who likes to eat nut butter by the spoonful and dip anything from apples to pretzels to fig newtons right into the jar. To slow my roll on polishing off an entire jar in one sitting I mix coconut milk (thicker dip) or almond milk (thinner dip).

Blend 1 part milk of choice to 1 part MaraNatha almond butter + cinnamon ( + sweetener as you’d like ). The photo was 1/4 cup almond butter and 1/4 cup coconut milk (from the can)

10 Second Energy Bites

Easier than making powerballs and cleaner than eating a packaged protein bar, these energy bites take 10 seconds tops to throw together. In a pinch or before I work out I grab a pitted date, smear some MaraNatha almond butter on it and sprinkle bee pollen on top. The date gives you the natural sugar, almond butter protein and fat, and bee pollen for B vitamins!

Almond Tahini Pad Thai

After a long day, these is a recipe for me to look forward to - Here is a fresh twist on Pad Thai. In these photos I used brown rice Pad Thai noodles, but I've also made the dish with kelp noodles, zucchini noodles, and a no noodle version served on top of brown rice. It's really about the almond tahini sauce- make it as thin or thick as you want by varying the amount of water you add. Also, feel free to add less spice, but do make up for it by adding soy sauce or else your Pad Thai will reside in bland land :)

PREP

Make the sauce

1/4 cup MaraNatha almond butter (crunchy or smooth)
3 tsp Sriracha
1 T Tahini
1 tsp ginger - either graded fresh or I use a jarred for convenience
3/4 cup water

Boil a pot of water for your brown rice pad Thai noodles, rice or any other grain. Prepare as advised on packaging.

Slice your favorite veggies so they’re similar in size - I used spiralized zucchini, mushrooms, peppers, broccoli and broccoli slaw.

COOK

Heat vegetable oil or coconut oil and 1 clove of garlic minced. Sautee veggies until soft.

Add protein and noodles to cooked veggies. To save time, I buy a rotisserie chicken (no salt option is best), shred the meat. For a vegetarian/vegan version, add cubed tofu.

FINISH

Remove from heat and add sauce, stir

Top with the juice from 1/2 to 1 whole lime, slivered almonds and cilantro