When it comes to nut butters, peanut is king.
You can have it crunchy or smooth, sweet or savoury. You can cook with it, bake with it, or if the mood takes you, grab a spoon and eat it straight from the jar. It's super tasty any which way you prefer.
Such is my love for peanut butter, I've got a whole arsenal of recipes that include it. Here. I'm sharing two of my favourites - one sweet, one savoury - that I make over and over again. Why? For one, they’re delicious. Secondly, they're healthy, and lastly, they can be whipped up in no time at all.
Chicken and peanut noodle salad
This dish can be served hot or cold. I often make it for dinner at home, or I pack it up in some tupperware and eat it at my desk for lunch. If you don’t eat meat, simply skip the chicken and add your favourite vegetables. It’s just as tasty!
- 2 x nests of rice noodles
- 1 x carrot, grated
- 1 x handful of greens of your choice (I use pak choi)
- 1 x chicken breast, cut into strips
- 3 x spring onions, chopped
- 1 x tablespoon of peanut butter
- 1 x teaspoon of hot water
- 3 x tablespoons of soy sauce
- 1/2 x teaspoon of sriracha sauce
- Olive oil
1. Add a glug of olive oil to a pan that’s on a medium heat. Toss in the spring onions and cook for a couple of minutes until they have softened. Now add the chicken and a tablespoon of soy sauce
2. While the chicken is cooking, boil the kettle. Place your rice noodle nests in a bowl and cover with boiling water. Leave to sit in the water for five minutes
3. Add the peanut butter, hot water, sriracha sauce and a tablespoon of soy sauce to a bowl. Stir well until you have a smooth mixture
4. When the chicken is almost cooked, add the carrot, greens and a tablespoon of soy sauce. Cook for a further two minutes
5. Drain the noodles and rinse them well, before adding to the pan. Now add the peanut sauce. Stir well to combine, before cooking for one minute. Check the chicken is cooked through before serving
Banana and peanut butter ‘nice’ cream
No, ‘nice’ cream isn’t a typo! It’s the method of making ice cream from bananas, rather than egg yolk and cream. This means it’s vegan friendly as well as being better for you than your normal brand of ice cream. And the best thing is, once you’ve cracked this you’ll never know the difference.
This is my favourite nice cream combination. It’s salty yet sweet and tastes just like real ice cream. The flavour combinations with nice cream are endless. You can combine all sorts of different fruits with bananas to make whatever you like.
- 2 x large bananas, sliced
- 2 x tablespoons of peanut butter
- A pinch of sea salt
- Chopped peanuts
1. Place your sliced bananas in a bag and place in the freezer for a couple of hours
2. Once your bananas are frozen, add them to a blender with a teaspoon of water. Blend until you have a smooth, ice-cream like consistency
3. Add the peanut butter, a tablespoon at a time, then add a pinch of salt and blend until the mixture is combined
4. Serve immediately, topped with peanuts
These two recipes show just how versatile peanut butter can be. You really can eat it for breakfast, lunch and dinner, which is why I dub it the king of the nut butters. If you make either of these recipes, I hope you enjoy them!