FitSugar

Pre-Workout Snack: Crunchy Banana Almond Spread

Jenny Sugar — Wed, 07 Sep 2011 12:44:22 PDT

If you have some speckled bananas on your kitchen counter and you can't stand to make one more loaf of banana bread, try this yummy option. With only two ingredients, nanners and raw almonds, it's a cinch to whip up. Since it's full of carbs and protein, it's the perfect pre-workout snack to munch on.

Keep reading for details.

Toast Toppings Go Head to Head

Heather Dale — Thu, 05 May 2011 13:44:56 PDT

Taking time to enjoy some tea and toast is one of my favorite morning rituals. Some days I just put butter on my toast, and other days I want to mix it up with honey or jam. As evidenced by the plethora of options inside my fridge door, I seem to never have enough toppings! The problem is, when we slather on one of our favorite spreads, we're also adding additional calories, fat, and sugar to our breakfast routine.

Keep reading to see a chart on everything you need to know about common toast toppings like jam, honey, and chocolate spread.

A Reader Recipe: Homemade Spiced Almond Butter

Fit Community — Mon, 02 May 2011 02:21:17 PDT

Check out this recipe for homemade spiced almond butter from reader Sprint2theTable; she posted it in our Healthy Recipe community group.

See how to make this almond butter for yourself after the break.

'Wich of the Week: Fruit and Nut Butter Panini

YumSugar — Wed, 26 Aug 2009 14:00:00 PDT

I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread - a seeded raisin roll from a nearby bakery - the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

Peanut Butter vs. Almond Butter

FitSugar — Mon, 08 Jun 2009 16:00:00 PDT

A reader recently wrote in asking, between her two favorites, which was better: peanut butter or almond butter? The question of "better" might boil down to a sipmle question of taste, but like the reader, I enjoy the flavors of both.

I decided to do a side-by-side comparison of these popular spreads to see if they differ much nutritionally. If you're curious what you should be putting on your toast in the morning,

This chart compares creamy unsalted versions of each nutty spread, and the percentages are based on a 2,000 calorie diet.

	2 tbsp. peanut butter	2 tbsp. almond butter
Calories	190	190
Total Fat (g)	16	16
Saturated Fat (g)	2	1.5
Carbs (g)	7	6
Fiber (g)	3	4
Protein (g)	8	7
Calcium	1%	8%
Iron	3%	6%
Vitamin E	14%	40%
Folate	6%	6%

Nutrition-wise, it looks like almond butter offers a bit more, especially in terms of vitamin E. I will continue to eat both, and I hope you do too, since both nut butters offer a good source of protein and a fair amount of fiber. Remember, a serving of each is only two tablespoons, so watch those portions.

Avoiding Peanut Butter? Try These Alternatives

FitSugar — Wed, 25 Feb 2009 03:00:00 PST

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

Add Almond Butter to Your Oatmeal

FitSugar — Tue, 27 Jan 2009 16:00:00 PST

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.

Source

Delilicious: Almond Butter

LilSugar — Wed, 19 Nov 2008 12:00:11 PST

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.

'Wich of the Week: Tofu and Chinese Broccoli

YumSugar — Wed, 06 Aug 2008 14:00:20 PDT

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,

Tofu and Chinese Broccoli Sandwich
Original recipe

Ingredients

4 stalks Chinese broccoli, washed and ends trimmed (if you can't find Chinese broccoli, asparagus or bok choy are good substitutes)
1 teaspoon vegetable oil
1 tablespoon soy sauce
1/8 cup sake or rice-wine vinegar
2 slices wheat bread
1 tablespoon almond butter (or more to taste)
2 oz. baked tofu (such as Soy Deli Five Spice), cut into 1/4-inch slices

Directions

Preheat oven to 300°F.
In a skillet over low heat, combine vegetable oil, soy sauce, and Chinese broccoli; toss to coat.

Cook broccoli for about 5 minutes, turning frequently, until leaves start to wilt and stalks begin to brown.
To the skillet, add sake or rice-wine vinegar and cook for an additional 5 minutes, using the liquid to deglaze the pan. When the broccoli is tender, remove from heat.
Lay both slices of bread on an baking sheet or other oven safe platter. On one slice of bread, spread half the almond butter and top with the tofu slices. Using a spatula, lay the broccoli atop of the tofu, and drizzle any remaining liquid from the pan on top.

Place both slices of bread and the toppings in the oven for about 5 minutes, until bread is toasted.
Spread remaining almond butter on other slice of bread, and press it, spread-side down, onto the broccoli. Cut in half and serve.

Makes one sandwich.

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Almond Butter
Modified From Epicurious

Ingredients

1/2 cup toasted Marcona almonds
1/2 garlic clove, chopped
Pinch of cayenne
1/2 to 1 tablespoon extra-virgin olive oil

Directions
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.

Makes about 1 cup.

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'Wich of the Week: Mediterranean "PB&J"

YumSugar — Wed, 18 Jun 2008 14:00:20 PDT

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

Mediterranean "PB&J"
Original recipe

Ingredients

2 slices apple-walnut, cinnamon-raisin, or other sweet bread
1 tablespoon fig preserves
1 tablespoon almond butter
1 ounce feta cheese, crumbled
1 tablespoon olive oil

Directions

On one slice of bread, spread the fig preserves; on the other slice, spread the almond butter.
Sprinkle the feta cheese on top of the fig preserves, and top with the remaining slice of almond buttered bread, closing to make a sandwich.
Heat the olive oil in a skillet over low heat. Place the sandwich in the skillet and flip once to coat both sides with olive oil.
Cook the sandwich for about 2-3 minutes per side, until bread is golden brown and cheese is melted.
Cut in half and serve.

Makes 1 sandwich.

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