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7 homemade nut butter recipes

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So I made this image, and I can’t figure out how to make it bigger in Blogger’s interface. RAHHHHH!

Secret: I am working with a designer to move FFF to a Wordpress template that is self hosted. You, rah, rah…only a few more weeks! I am petrified to do the merge on my own and this is something that is worth spending the money on rather than accidentally deleting FFF (I’ve already almost done that).

The first recipe in this round-up is brand spankin’ new! It’s my newest blog post on Anytime Health. Yes, the title is true…I used 1 ingredient…Honey Roasted Peanuts! All you need is a small food processor and honey roasted peanuts and you are on your way to drippy, delicious homemade peanut butter!

Click HERE for that recipe. If you scroll down, there are links to the rest of the recipes and more photos that are actually full size :)

7 homemade nut butter recipes


What is your favorite kind of nut butter?

The Crispiest Sweet Potato Fries Ever.

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The Crispiest Sweet Potato Fries Ever

I finally figured out the secret to getting CRISPY baked sweet potato fries! For a while there, I didn’t think it would be possible…but let me tell you….the method in this post WORKS LIKE A CHARM.

Can you tell I’m excited?

The Crispiest Sweet Potato Fries Ever"

I started off by doing some research on different methods to make crispy sweet potato fries. Most all of them included soaking in water and coating with some sort flour/starch, so I made sure to use both of those steps in my method! Here are the two posts I read for inspiration: Guaranteed Crispy Sweet Potato Fries via The Art of Stuff and Crispy Sweet Potato Fries via the Guilty Kitchen (which I liked best!).

One thing I did NOT do in this recipe, was use oil…which I almost always do. This step is important to omit if you are used to using oil.

The Crispiest Sweet Potato Fries Ever

Ingredients

  • 2 large sweet potatoes (I used 1 sweet potato and 1 yam), thinly and evenly sliced
  • 2 egg whites
  • 3 tablespoons gluten free flour or all-purpose
  • 1 tablespoon steak seasoning/rub, I use Penzey’s Mitchell Street Steak Seasoning
  • 1 teaspoon garlic salt

Method

  1. Preheat oven to 400F and line 2 baking sheets with tin foil. Lightly spray with nonstick cooking spray and set aside.
  2. Begin by washing and slicing your sweet potatoes. The thinner you can get them, the crunchier they will get. Then, place in a bowl of water and let soak for 15 minutes.
  3. Once they have soaked, pat dry with paper towel. Make sure all or most of the water gets absorbed. Set aside.
  4. In a small bowl, whisk 2 egg whites. Then, transfer to a gallon size bag and place sweet potato fries inside. Shake, making sure all of the fries get evenly coated. Next, toss in about 2-3 tablespoons of gluten free (or all-purpose) flour. Shake again, making sure all of the fries get evenly coated. Then, add in steak seasoning and garlic salt. Shake again.
  5. Transfer fries to baking sheet. Make sure the fries are evenly spread out and NOT touching each other. This is important!
  6. Bake at 400F for about 30-35 minutes, or until they begin to brown.
The Crispiest Sweet Potato Fries Ever
The Crispiest Sweet Potato Fries Ever

The only downfall of this method, is that there are a few extra steps…but they are definitely worth it!

Happy Thursday

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Lemon Butter Seared Salmon – Fit Foodie Finds

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All you need is 5 ingredients and 20 minutes and this Lemon Butter Seared Salmon will be ready for dinner!

All you need is 5 ingredients and 20 minutes and this Lemon Butter Seared Salmon will be ready for dinner!

Note to self: don’t edit photos of the most delicious tasting salmon when you are EXTREMELY HUNGRY. This will result in hangriness. 

It was so good to be back in the kitchen with Lin yesterday! We’ve got some AMAZING recipes in the works for casserole week, you guys. While I was away in Scandinavia, Lin started testing a handful of casserole recipes for the big week and HOLY MOTHER OF PEARL did she do a good job. We retested and shot two of them yesterday and I am so excited to show you them.

This poor salmon recipe has been sitting in the queue for about 3 months. It’s been pushed and shoved around the content calendar and it’s finally going live. Every time I make salmon I asked myself why I don’t make it more often. For some reason I always gravitate towards chicken even though you can pretty much flavor salmon any way  you want! This recipe is a classic. Lemon + butter + dill = everything I’ve ever wanted in a salmon recipe. I really enjoy pan friend salmon…even over grilled! It gives it more of a crispy outer layer, which I prefer. 

All you need is 5 ingredients and 20 minutes and this Lemon Butter Seared Salmon will be ready for dinner!

We served this deliciousness with some roasted veggies, but since this is such a versatile recipe you could serve it over greens or even use the leftovers in a salmon scramble…just like this one. 

Before I let you go…if you have Spotify…you MUST download this playlist —> Bluegrass Covers. It’s SOOOOOOOO GOOD. 

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Author:
  • Yield: 2

Ingredients

  • 2/3 lb. salmon
  • 2 tablespoons butter
  • 1/2 lemon, juiced
  • 1 tablespoon minced garlic
  • 1 tablespoon dill
  • salt and pepper, to taste

Instructions

  1. First, prep salmon by patting with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
  2. Place 2 tablespoons of butter and 1 tablespoons minced garlic into a skillet and heat to medium/high heat. Place salmon skin side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes until barely pink in the middle.
  3. Once flakey and cooked, squeeze 1/2 lemon on top of salmon and sprinkle on fresh dill.

Nutrition

  • Serving Size: 1/2
  • Calories: 292
  • Sugar: 0
  • Fat: 18
  • Carbohydrates: 3
  • Fiber: 0
  • Protein: 28

Because Team Fit Foodie is all about meal prep —> how perfect would this be to bring to work? 

All you need is 5 ingredients and 20 minutes and this Lemon Butter Seared Salmon will be ready for dinner!

Banana Sushi recipe

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Banana Sushi recipe

If you’re a mom or dad (or just a big kid) looking for a healthy, fun snack for the kids, you’re going to love this banana sushi made with a perfectly ripe banana, your favorite nut butter, and crunchies on top! 

Banana Sushi recipe

WOOOOOOOO. I think I’m finally losing my high from the past weekend. HOLY MAN was that a whirlwind. Not only did we launch a business, but we did it over the holiday season, which is more difficult than it looks! Yes, I worked on Christmas and yes I worked on New Years, but it was worth ever second of it. I am so happy Mark was able to be in Minneapolis this past weekend because guess what? We celebrate our one year anniversary! We decided that we have a two day anniversary – December 31st and January 1st…because they just go together.

While I worked a lot over the holidays, I was able to spend some real quality time with Mark. As you know, we are doing the distance thing so when we see each other it feels like we have to rush through all of the “couple’s stuff.” I was with Mark for almost two week straight and it felt so good to do normal couple things like actually watch netflix, workout together, and figure out what to do when the other one had to work. I am excited to venture into 2017 knowing that we will soon be living in the same city.

NOW- it’s BANANA SUSHI TIME. 

I know you’ve eaten banana sushi before. You may not have called it banana sushi and it may not have looked this presentable, but it was banana sushi!

  • banana
  • nut butter
  • crunchies
  • freeze
  • slice

…in that order! In this particular recipe I used my Homemade Maple Cinnamon Peanut Butter. If you haven’t ever made your own nut butter, make it a 2017 resolution. It’s so easy! This is also a great recipe to 1. learn how to use chop sticks and 2. strengthen your hand muscles. Those little banana slices are slippery little bastards

Banana Sushi recipe

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Banana Sushi recipe

Banana Sushi recipe

  • Author: Lee Hersh
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Ingredients

Scale
  • medium banana
  • 1 tablespoon nut butter (any kind will work!)
  • optional toppings: chopped nuts, chia seeds, shredded coconut

Instructions

  1. Peel banana and then spread on 1 tablespoon of nut butter.
  2. Sprinkle on optional toppings and press them lightly into the nut butter to ensure they will stick.
  3. Using a sharp knife, evenly slice banana into “sushi” pieces.
  4. Enjoy right away or transfer onto a baking sheet and freeze for later!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Brownie Cookie Dough Swirl Protein Balls

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Brownie Cookie Dough Swirl Protein Balls

These high protein Brookie Protein Balls are the perfect post-workout snack, or simply a healthy option to munch on throughout the day. They’re gluten free and vegan, too! 

Brownie Cookie Dough Swirl Protein Balls

I don’t think I’ve ever renamed a recipe more than I have this one.

Swirl, mash, smash, choconilla, vachocolate (sounds kind of Rated R), balls, bites, zebra, yin yang, black and white.

What evz you want to call it, these balls are delish! I have a new recipe partnership with The Daily Burn coming up over the next few months, and they sent me some of their new protein powder. It’s called Fuel-6. It’s plant-based, gluten free, and vegan. I’m excited to continue using this product in recipes! WHOOOP

Speaking of new. I started a new series on Netflix…Dexter. AKA I am afraid to sleep at night because I feel like someone is watching me.

Brownie Cookie Dough Swirl Protein Balls

There is no way in hell I would watch an episode without Blake by my side. I am the biggest whimp and hate being scared.

Like hate!

So these balls, yo.

Brownie Cookie Dough Swirl Protein Balls
  • chocolate protein powder
  • oat flour
  • cocoa powder
  • almond butter
  • maple syrup
  • almond milk
  • vanilla protein powder
  • maple syrup

You know when you can’t decide between vanilla and chocolate. That’s when you mix em together so that you can get the best of both worlds. 

Brownie Cookie Dough Swirl Protein Balls

I almost always store my balls in the freezer. I find they keep longer, plus I prefer my balls frozen. 

This is the issue with having “balls” be part of a recipe. Every time I try to explain my love for them, I sound like a perv

Brownie Cookie Dough Swirl Protein Balls

What shows on Netflix are you watching?

If you had to rename this recipe, what would it be?

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Brownie Cookie Dough Swirl Protein Balls

Brownie Cookie Dough Swirl Protein Balls

  • Author: Sandra
  • Total Time: 10 minutes
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Ingredients

Scale
  • ¼ cup chocolate protein powder
  • ½ cup oat flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons almond butter
  • 1 tablespoon maple syrup
  • ¼ cup almond milk
  • ¼ cup vanilla protein powder
  • ½ cup oat flour
  • ½ tablespoon maple syrup
  • 2 tablespoons almond butter
  • 3 tablespoons almond milk

Instructions

  1. In a medium size bowl, mix together all ingredients for the brownie flavor. It should be the consistency of cookie dough. If it’s too dry, add a bit more almond milk.
  2. Then, roll the dough into about ½ tablespoon balls. Set aside.
  3. Rinse that bowl, then mix together all ingredients for the cookie dough flavor. Again, if it’s too dry, add little more almond milk.
  4. Roll the dough into about ½ tablespoon balls.
  5. Next, take 1 brownie ball and 1 cookie dough ball and combine them by compressing them together and rolling into a ball. Repeat!
  • Prep Time: 10 minutes

Did you make this recipe?

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Paleo Protein Brookies

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Paleo Protein Brookies

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they’re grain-free and high protein! 

The other week, I told my yoga sculpt class that if they counted with me during class, I would bring them my famous grain-free peanut butter protein cookies. Bribery, I tell you. 1. They counted. 2. They ate up all my cookies and 3. Now they expect cookies every week!

This week I decided to up my paleo cookie game and make some brookies. Brownie + Chocolate Chip Cookie = Brookie <—- HEY! Remember my Brownie Cookie Dough Swirl Protein Balls? That recipe is a first cousin to this one! 

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!

Whenever I make a batch or two of any kind of grain-free protein cookie, I ALWAYS STORE IT IN THE FREEZER. Why? Two reasons.

1. I’m not going to eat all of the cookies in one day, so by putting them in the fridge, they are going to last a LOT longer. 

2. When you use a plant-based protein powder, I’ve found it’s really difficult for them to firm up like the protein cookies I make with whey. I wanted to keep the ingredients in this recipe minimal, which is why the freezer trick is a win win. It’ll help them last longer and firm up.

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!

Capisce?

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!

Ingredients for Paleo Protein Brookies

  • almond butter
  • vanilla
  • coconut palm sugar
  • egg
  • chocolate chips

I love having a double batch of these guys on hand at all time. I try and limit myself to 2 per day…just because they are a bit higher in sugar, but otherwise, they’re made with a nut butter base (my fav…#duh) and plant-based protein powder. 

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!

Nom nom. Pack Man.

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!

Don’t forget! You can make your own vegan/paleo chocolate chips…then this recipe would be 100% homemade.

Just do it already.

These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they're grain-free and high protein!
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Paleo Protein Brookies – Fit Foodie Finds

Paleo Protein Brookies

  • Author: Sandra
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
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Ingredients

Scale

For the Chocolate Chip Cookies

  • 1 cup almond butter, drippy (EXTREMELY important!)
  • 1/2 cup plant based protein powder, vanilla
  • 1/3 cup coconut palm sugar
  • 1 egg, large
  • 3 tablespoons dairy-free chocolate chips, mini

For the Brownie Cookies

  • 1 cup almond butter, drippy (EXTREMELY important)
  • 1/2 cup plant based protein powder, chocolate
  • 2 tablespoons cocoa powder
  • 1/3 cup coconut palm sugar
  • 1 egg, large

Instructions

  1. First, preheat oven to 350ºF and line 2 baking sheets with parchment paper.
  2. In one medium-size bowl, place all ingredients for the chocolate chip cookie side and mix until your consistency is like cookie dough. Depending on the thickness of your almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
  3. In a second medium-size bowl, place all ingredients for the brownie side and mix until your consistency is like cookie dough. Again, depending on the thickness of you almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
  4. Spoon out 1 tablespoons of each dough into your palms and roll into a ball, swirling the flavors together. Flatten between your palms and place on a baking sheet.
  5. Bake at 350ºF for 10-12 minutes or until the edges begin to turn golden brown.
  6. Let cool for 10-15 minutes so that the cookies can firm up a bit.
  7. Store in a ziplock bag in the FREEZER for best results (so that they can harden even more).
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 cookies
  • Calories: 184
  • Fat: 12g
  • Carbohydrates: 14g
  • Protein: 7g

Did you make this recipe?

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