almond butter

You're about to reach for a jar of nut butter from the grocery store shelf, so which do you choose: peanut or almond? It may be a question of taste preference, but if you'd rather go for the healthier of the two, check out the chart below to see which is the better choice.

Which one do you eat more often?

This whole peanut butter recall has really put a damper on my peanut-butter-loving life. I know not all peanut butter has been recalled, but truthfully, I've used avoiding peanut butter as an excuse to branch out. One positive outcome from this salmonella scare is that I rediscovered my love for crunchy almond butter, and recently tried walnut butter for the first time.

So don't fret about losing peanut butter. To see the nutritional breakdown of some interestingly tasty peanut-free alternatives read more

When you're preparing for a day that will bring a strenuous workout or a busy morning with no time for a mid-morning snack, it's especially important to eat a filling breakfast. Oatmeal is great for these occasions, and stirring almond butter into your bowl is a delicious way to add a lot more filling protein, fiber, and flavor.

Almond butter is a healthy and tasty alternative to the old favorite, but currently controversial, peanut butter. Both nut-based condiments are calorie-dense, and they're so yummy that it's easy to get carried away. Measure one serving (2 tablespoons) of almond butter before stirring it into your warm oatmeal, and start your day knowing that your stomach grumbles won't get in the way.

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If you're packing peanut butter and jelly in your son's lunch box each day, entice him with another nut. My daughter is a big fan of almond butter — the delicious and nutritious paste that can be substituted for the traditional peanut one on sandwiches, waffles and pancakes. Smeared across apples or halved bananas, it makes for a midday snack that sticks to the stomach and provides protein, fiber and calcium. One sure way to convert your child is to take a trip to your local health store or grocer and let him or her grind a tub of the rich spread.

With all this talk about Chinese barbecue and dim-sum Olympics parties, I've had Chinese food on the brain. So on my last trip to the farmers market, I picked up some Chinese broccoli, a yummy in-season green that tastes like a cross between asparagus, broccoli, and bok choy. After making a tofu stir-fry, I refocused the remaining ingredients into an elegant vegetarian sandwich. I used wheat bread, because that's what I had on hand, but any sliced bread will do. I also had some garlicky homemade almond butter leftover from another recipe, but if you don't want to make your own, I recommend mixing crushed garlic into regular peanut butter or almond butter for an Asian-inspired spread. To get both recipes and see how I made this tofu treat, read more

When I opened my fridge the other day and saw fig preserves and almond butter, I thought, "that's like the Mediterranean equivalent of peanut butter and jelly!" Remembering that I also had a block of feta cheese, I took that glimmer of an idea and came up with something weirder: a Mediterranean-inspired marriage of a PB&J and a grilled cheese. I spread the fig jelly and almond butter on apple-walnut bread (though any sweet bread, such as cinnamon raisin, would do). Then, I added some crumbled feta and grilled it in a skillet coated with olive oil. I figured the flavor combination would either be totally gross or totally good, and thankfully, it was the latter. This 'Wich of the Week is at once creamy, nutty, salty, and sweet. If that sounds like your sort of sandwich, check out the recipe and more photos when you read more