I don’t know when I started eating peanut butter – my mom does not like it that much but surely we had pb&j growing up? I remember in college eating it out of the jar and it was all downhill from there!
The Costco jar lasted 9 days among us. Out of 40 oz I probably ate 35! My kids love it and have it everyday for lunch. It’s my go to breakfast and lunch. I recently discovered HEABS ABU dip made of almond milk and peanut butter – yum! And saw a recipe for sunflower seed butter to switch it up a little.
This one is for my friend Nicole who made me try it out and convinced me it was great with chocolate chips thrown in!
SUNFLOWER SEED BUTTER adapted from Choosing Raw
2 cups sunflower seeds
1 1/2 t sea salt
2 t vanilla extract
2 T maple syrup
First – put the sunflower seeds sprinkled with the salt on a baking sheet and cook for 8 minutes at 350. Use the spatula and move them around, then cook another 5 minutes or until lightly browned. Keep your eye on them since ovens vary in temperature.
Let them cool and put in the food processor and just like the recipe says, walk away for 10 minutes. Go check on it and let it ride until it is to the consistency that you want, then stir in the maple syrup & vanilla. Adjust to taste!
If you are looking for an almond butter recipe, I pinned this one!
Here is an activity for the mamas – we made 3 colors today that are drying for tomorrow.
Clean eating – I decided chocolate and chocolate chips are part of my day. I’ve cut back considerably so that is my effort, but I need them. Have a replacement? Maybe cocoa and coconut oil?
Job situation – thinking about it everyday
Running – 27 solid miles this week and 3 lifting sessions. Just one swim and 30 minutes of spin.
Emotional – feeling quite isolated and working on finding more balance right now