The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Why I Make This Recipe
I enjoy crafting homemade peanut butter with various flavors like honey-roasted, chocolate, and Vanilla Cinnamon. This Vanilla Cinnamon Peanut Butter recipe is easy and allows for creative experimentation.
Tools For This Recipe
You don’t require a specialized nut butter machine; a simple food processor will do the job for this recipe.
Ingredients
This recipe uses natural, dairy-free, gluten-free, and vegan ingredients. Plus, it costs just over $2 to make, although prices may vary based on your location and ingredient costs. Typically, a 16oz jar of regular-priced vanilla cinnamon peanut butter ranges from $4 to $8, depending on the brand.
Peanuts ($0.47)
Vanilla Extract ($1-2)
Cinnamon ($0.85)
Maple Syrup ($0.17)
Kosher Salt (negligible cost)
How to Make This Recipe
This recipe comes together in less than 30 minutes.
Blend:
In a food processor, blend peanuts until coarse.
Add Flavor:
Add vanilla, cinnamon, maple syrup, and salt.
Blend Until Smooth:
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.Â
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.Â
Store:
Transfer to an airtight container and refrigerate.
FAQs (Ask The Dietitian)
What Flavors Mix with Peanut Butter
The versatile and rich profile of peanut butter pairs exceptionally well with many flavors. Consider these combinations:
Chocolate
Honey
Fruit Jams and Jellies
Maple Syrup
Coconut
Spicy Flavors like Sriracha or hot pepper jelly
Nuts
Salt
Marshmallow Fluff
Vanilla Ice Cream
Chocolate Hazelnut Spread
Other nut butter like almond butter
Experimenting with these combinations can lead to delightful culinary discoveries!
What Food Pairs Well with Peanut Butter
Savory and nutty notes make peanut butter a versatile companion in the culinary world. Here are some fantastic food pairings to elevate your peanut butter experience:
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.Â
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.Â
Store
Transfer Peanut Butter to an airtight container and refrigerate.
8 Tips for Healthy Eating During the Holidays: from a Registered Dietitian Nutritionist
Interested in learning about my 8 tips for healthy eating during the holidays, you’ve come to the right place! I love articles discussing ways to navigate the Holidays, like navigating healthy eating. I especially appreciate the article if it comes from someone with a nutrition background because I cringe at some of these influencers and their diet advice.
Here are my non-diet, professional advice on 8 tips for healthy eating during the holidays.
1. Avoid Skipping MealsÂ
Avoid skipping meals before the big feast and stick to your usual eating patterns.
Prioritizing a healthy breakfast marks the top of my list, as this sets the tone for mindful eating. Instead of viewing the special occasion as an excuse to overindulge, I treat it like any other day.Â
Rather than fasting until the festive feast and risking over consumption in one sitting, I adhere to my usual eating pattern, steering clear of skipped meals. This approach maintains balance, ensuring I enjoy the holiday without overeating.
2. Choose a Smaller Plate
Many people, dietitians, healthcare practitioners, and scientists swear by the choose a smaller plate approach. The Delboeuf illusion, a phenomenon where the same quantity of food appears more substantial on a smaller plate compared to a larger one, is often cited in support. The theory behind using a smaller plate is that a fuller plate may seem more appealing and satisfying, potentially aiding in portion control.Â
3. Portion Awareness
Select only the holiday dishes you genuinely desire to consume, and be conscious of your portion sizes. Embracing the simple practice of smaller servings and taking a pause before considering seconds can serve as an effective method to reduce calorie intake.
Speaking of taking a pause…
4. Pause and Reflect
Prior to indulging in seconds, implementing the straightforward action of waiting, approximately 15 to 20 minutes after completing your meal, can contribute to consuming fewer calories.Â
This time frame enables your brain to fully process satiety signals. Furthermore, adopting a slow eating pace achieves a similar effect, providing ample time for your brain to register and respond to satiety cues.
5. Veggie Focus
Opt for a plate filled with nutritious vegetables as a prime strategy to prioritize healthier options. Begin by enjoying the veggies before savoring every bite of your other favorites, such as mac n’ cheese and flavorful stuffing.
6. Stay Active
Prioritize incorporating physical activity before and/or after a holiday feast. This not only aids in burning calories but also serves as a wonderful opportunity to bond with friends and family.Â
Ever heard of a turkey tro, Santa Fun run, or winter stroll? Many opt to participate in a pre-feast race to build up an appetite. However, engaging in physical activity doesn’t require signing up for a 5K; a post-meal stroll or multiple walks throughout the day are excellent alternatives. Choosing to walk with loved ones provides a valuable chance to share quality, uninterrupted time together, so put aside the smartphones and take a stroll with the people who matter most.
7. Mindful Eating (& Drinking)
Practicing mindful eating during the holidays is crucial for fostering a healthier relationship with food, preventing overindulgence, and allowing individuals to fully savor and appreciate the culinary experiences without unnecessary excess.
Calories are inherent in the food and drinks we partake in. Numerous holiday beverages, including mulled apple cider, eggnog, and wine, carry high caloric and sugar content. Before reaching for a third cup of cider, contemplate opting for a glass of water, herbal tea, or sparkling water infused with a touch of refreshing apple cider flavor for that festive taste.
8. Relax, Unwind, & Enjoy
The most important holiday eating tip of all, relax, unwind, and enjoy!
Indulge in foods that genuinely bring you joy; if a bite doesn’t delight your taste buds, there’s no obligation to finish it—this principle extends to holiday feasts as well. Prioritize desserts that truly satisfy your sweet tooth, and if the aunt’s pumpkin pie doesn’t appeal, graciously attribute it to feeling full.Â
Embrace mindful eating while relishing your favorite dishes, savoring each bite to enhance the overall dining experience. Avoid the trap of mindless eating by appreciating the aromas, flavors, appearance, texture, and emotional impact of the food.Â
Give yourself permission to enjoy treats like pecan pie without unnecessary guilt, knowing that after the holiday, you can seamlessly return to your regular healthy eating habits.
Like this article on 8 tips for healthy eating during the holidays? Try These Delicious Holiday Recipes!
10 Recipes with Pink Oyster Mushroom You Have To Try
Pink Oyster Mushrooms work wonderfully in a variety of recipes. From Quiche to Chowder to Pizza, pink oyster mushrooms are versatile, nutritious, and delicious.
Let’s embark on a culinary adventure, and explore 10 recipes with pink oyster mushrooms that elevate your meals.
Note, once you start to cook the pink oyster mushroom the color turns brown, this is normal!
2) Quiche:
Mushrooms go so well with eggs, thus making them a go-to ingredient for many of my quiche recipes. Pink Oyster Mushrooms will add great texture and flavor and play harmoniously with other flavors like spinach, kale, onion, garlic, cheese, and herbs. I have a recipe for Pink Oyster Mushroom Quiche that incorporates 2 types of cheese, kale, and other flavors!
3) Risotto:
Another favorite dish is mushroom risotto. Make this dish with pink oyster mushrooms. The taste complements the creamy texture of the risotto, creating a well-balanced and flavorful dish.
4) Burger or Sandwich:
Adding pink oyster mushrooms to a mushroom burger or sandwich adds a unique, meaty texture and an extra layer of umami.
Pink oyster mushrooms are perfect for noodle stir-fries as they absorb flavors well, adding a unique taste and texture to the dish. You can add them in roasted from the oven or sauteed.
My favorite topping combo with pink oyster mushrooms includes a garlicky white sauce base with goat cheese, spinach, caramelized onions, and red pepper flakes.
Refrigeration:
Yes, refrigerate pink oyster mushrooms. Place the mushrooms in a paper bag or a breathable container in the refrigerator to maintain freshness. Avoid storing them in airtight plastic bags, as they can become slimy.
Shelf Life:
Fresh pink oyster mushrooms typically have a shorter shelf life compared to other varieties of mushrooms. They are best when consumed within a week of purchase. The sooner you use them, the better the quality.
Freezing (Optional):
If you can’t use them within the recommended timeframe, you can also freeze pink oyster mushrooms. Clean, slice, and blanch them before freezing. This can help preserve their texture and flavor. When ready to use, you can cook them directly from the frozen state.
How long do pink oyster mushrooms last?
When stored in the refrigerator, it is best to consume oyster mushrooms as soon as possible or within three days. However, your mushrooms can last for about a week in the fridge.
You want to consume the mushrooms quickly because they are highly perishable their taste fades and they dry out with time. Seriously, mushrooms shrivel up like a raisin if you let them sit too long in the fridge! I know this from personal experience.
Always check for any signs of spoilage, such as off-putting odors, sliminess, or discoloration. If the mushrooms show any of these signs, it’s best to discard them.
Enjoy This Article? Check out these other article on The Addy Bean
It’s no surprise, that a quiche recipe is one of my first 100 articles on this Recipe, Nutrition, and Wellness blog because they are one of my favorite go-to brunch items. Quiches are fancy yet pretty easy to whip up! Thus, a homecooked quiche is a fantastic way to impress guests or to enjoy a delicious breakfast for one.
Serving a quiche at breakfast or brunch is simple and easy, it just takes a little time. Try making your quiche a day or two in advance for a quick breakfast with minimal clean-up. Once you are ready to serve breakfast, just pop a slice of your quiche in the microwave (on a microwave-safe dish). More on that later under “How to Make a Quiche”.
This no-fuss Pink Oyster Mushroom quiche is a terrific introduction to other quiche recipes. The luxurious pie crust, combined with fluffy eggs and beautiful vegetables, is a lovely way to start the day.
 Ingredients for this Pink Oyster Mushroom Quiche
Pink Oyster Mushrooms: I love mushrooms; they taste so good paired with eggs and thyme! Pink Oyster Mushrooms are similar to Blue Oyster and other Oyster Mushrooms, achieving their name by the way they grow on trees! They look like oyster clusters! Curious to know more about how to use Pink Oyster Mushrooms? Check out this post 10 Easy Recipes with Pink Oyster Mushrooms You Have To Try.
Kale:Â For this Quiche I use Kale. You can swap Kale for any other leafy green, such as Spinach, Arugula, or another vegetable like broccoli.
Onion:Â I used half a yellow onion because I wanted a strong, oniony flavor throughout the quiche. Looking for a more delicate flavored onion? I recommend using leeks, shallots, or scallions.Â
Thyme
Eggs
Unsalted Butter or Olive oil for cooking the veggies
Optional – add something spicy:Â I love a bit of heat with my eggs. For this recipe, I went with jalapenos, but you could use hot sauce, red pepper flakes, or another hot pepper.Â
How to make a Quiche
Below are the six steps to make the perfect quiche.
The CrustÂ
A homemade or store-bought pastry crust works just fine. However, for convenience, I am pro-store-bought pie crust. It makes everything easier, simpler, and quicker!Â
Roll out the crust on your pie pan, prick it with a fork in about 10-15 places, and then pop it in a preheated oven, at 350 deg F. Pre-bake the Kale and Cremini Quiche crust for 15min. This step is a must for a non-soggy crust.
The Veggie Filling
You can get adventurous with this part of the recipe. I like to use whatever veggies are available locally (i.e. from my local farmers market or CSA) and sautee them in a large skillet.
The filling equals about 2 cups of cooked and seasoned veggies. I add my herbs, salt, and pepper during this step. But, you can add the herbs and seasonings with the eggs.
The Eggs
While the crust bakes and the veggies cook, start whisking up the eggs.
Once you add the veggies to the baked crust, pour the eggs right over top. Eight large eggs are enough to fill up the quiche.Â
The Bake
Now the uncooked quiche is ready to go in the oven. No need to change the oven temp, 350 degrees F is just fine and dandy.
Bake the quiche for 45min.Â
The Cheese
Once steps 1-4 are complete, it is time for the cheesy crust.
Sprinkle 4oz of shredded cheese evenly over the top of the cooked quiche.
Of note, there is a quick switch of oven temperature here; turn your oven to broil. Then, Pop the quiche in the oven for 5-10min.
At this step, you might want to make a tinfoil crust protector or use a pie crust shield to prevent the pie crust edges from burning. Taste of Home has a great article on how to make a pie crust shield.Â
This next part is a bit subjective, so keep an eye out for cheese “doneness”. When making my quiches, I know my cheese is done when it has just started to brown (typically at about 7min).
Keep peeking at your crust every 1-2min. This process goes by quicker than you think!
Finishing Up
Once your cheese melts to your liking, remove the cooked quiche from the oven. Let it rest for ~10 minutes on the counter. After that, it is time to eat.Â
Make this recipe a day or two in advance! Just allow the quiche to cool completely, to room temp (about 60-75min), then cover and pop it in the fridge. To reheat the quiche, cut the quiche into 6-8 slices and (depending on the slice size and microwave) place it in the microwave for 60-120 seconds.
Other Quiche Variations
I make a variation of this quiche often, but it’s never the same ingredients. Sometimes, I may change up the vegetables, cheese, herbs, and even type of mushroom!
I love to utilize vegetables from my garden or have been grown locally. Kale is one of those veggies I can get any time of the year here in the Columbia River Gorge.Â
Some other vegetable combos by season:
Spring:Â Broccoli and cauliflower – using cheddar cheese
Summer:Â Tomato, garlic, and onion (or caramelized onion) – using parmesan cheeseÂ
Fall:Â Butternut squash and sage – using goat cheeseÂ
Winter:Â Carrot and parsnip quiche – using gruyere cheese
FAQ (Ask A Dietitian!)
What’s the deal with the different colors of eggs?
Egg color is determined by the breed of hen. Leghorn, White Rock, and Cornish hens lay white eggs. Orpington, Rhode Island, New Hampshire, and Plymouth Rock hens lay brown eggs. Some hens even lay blue eggs some green!Â
Did you know?! Egg Shell Color does NOT affect the nutritional value of the egg. Research shows that eggshell color doesn’t indicate or cause a difference in nutritional value.Â
However, research does suggest that other factors can lead to more nutrient-rich eggs. For example, a better diet, less stress, and access to the sun can lead to more nutrient-rich eggs. In other words, if you want super tasty eggs, get them from ethically raised chickens.Â
Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
The Cheese
Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
Cool for 10min before serving.
Notes
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
‘Tis the season of holiday feasts, a time for coming together in joy and gratitude, and of course, savoring delicious food. Although preparing these feasts can sometimes be a stressful task, consider turning to the air fryer to make your holiday preparations easier.Â
Faster and more convenient than traditional roasted frozen Brussels sprouts, my Air Fryer Brussels Sprouts with Horseradish Aioli is a straightforward, speedy, healthy, and most importantly, delicious choice for a holiday side dish.
Why I Made This Recipe
Classic holiday celebrations like Thanksgiving usually require preparing multiple dishes in the oven. Since holiday feasts commonly feature 3 to 6 side dishes, choosing air-fried sides can open up precious oven space for your turkey, stuffing, casseroles, and rolls. Beyond creating extra room, the versatile air fryer shines at making wholesome yet easy side dishes. Thanks to its compact size, it cooks faster than your oven and delivers that coveted crispy texture without the excessive use of traditional frying oils.
Why I Love to Cook with Frozen Vegetables
Explore these Air Fryer Brussels Sprouts with Horseradish Aioli – a recipe ready in under 30 minutes! These air-fried Brussels sprouts showcase healthy ingredients, enhanced by a simple creamy aioli that perfectly complements the natural flavors of the sprouts.
I adore this recipe not only for its speedy, straightforward, and delightful preparation of frozen Brussels sprouts but also for its gluten-free, dairy-free, and vegan attributes, making it an excellent choice for gatherings where there are multiple food allergies and intolerances to consider. Furthermore, utilizing frozen vegetables offers the same nutritional benefits as using fresh or canned ones. Keeping a stash of frozen vegetables in your freezer is a convenient way to include veggies in any meal without concerns about spoilage or the need for last-minute grocery runs.
A few frozen vegetables I particularly enjoy having on hand are peas, corn, spinach, mixed vegetables (carrots, peas, corn), stir-fry vegetables (bell peppers, mushrooms, and green beans), artichokes, and riced cauliflower. What frozen veggies are your favorite?
Ingredients in Air Fryer Frozen Brussels Sprouts
Horseradish Aioli
12oz Brussels sprouts (Frozen or Fresh, about 3 cups)
2 Tbsp avocado Oil
¼ tsp kosher salt
¼ tsp fresh cracked pepper
How To Make Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
Horseradish Aioli
I prefer preparing the aioli before cooking the Brussels sprouts to let the flavors meld, but you also have the option to do this step while the sprouts cook.
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.Â
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes.
Brussels Sprouts
Preheat the air fryer to 375°F (190°C). Toss Brussels sprouts in olive oil, salt, and pepper. (No need for oil spray!)
Brussels sprouts in an air fryer basket and air fry for 12-15 minutes, shaking or tossing halfway through. Cook time can vary so check for tenderness and crispiness. Once, the Brussels sprouts are to your liking, remove them from the air fryer.
Serve
Arrange the Brussels sprouts on a platter. Serve with horseradish aioli for dipping or drizzle aioli on top.
Garnish with herbs, parmesan cheese, or lemon juice if desired. Enjoy your delicious dish!
FAQ (Ask a Dietitian!)
Should You defrost frozen Brussels sprouts before cooking?
You can skip defrosting Brussels sprouts before cooking. You can defrost frozen Brussels sprouts before cooking, however, some cooks would say it’s best to cook the sprouts straight from the freezer.Â
Also note, that the cooking time of the Brussels sprouts will change if thawed.Â
Is it OK to thaw frozen Brussels sprouts?
It is okay to thaw frozen Brussels sprouts. Some cooks prefer to do this when sauteeing the sprouts. However, you may note the brussel sprouts become more soggy when you thaw them before cooking.Â
So save yourself a step, and skip thawing them!
How long to cook frozen Brussels sprouts in the air fryer?
At 375 degrees F, cook Brussels sprouts for 12-15minutes. Take care not to overcook the Brussels sprouts, they are par-cooked before being frozen.Â
Why do Brussels sprouts taste bad sometimes?
 There are several reasons Brussels Sprouts may taste bad.Â
Bitterness:
To cut through the bitterness of some notes in Brussels sprouts serve them with flavors like lemon, dijon mustard, white wine, and vinegar. Additionally, smaller Brussels sprouts are a bit sweeter and a bit less bitter than larger Brussels.Â
Quality:Â
Fresh Brussels sprouts are important because they taste better and are less likely to have a strong, bitter flavor.Â
Additionally, when they are fresh, they are also more nutritious and have a pleasant texture, making them a more enjoyable addition to meals.
Personal Preferences:
In addition to personal preferences for certain foods, science may also explain why some people report that they hate the taste of Brussels sprouts.Â
Some people can’t taste the bitterness in Brussels sprouts as strongly because they have a genetic variation that makes them less sensitive to the compounds responsible for the bitter taste, which allows them to enjoy Brussels sprouts more.
More Recipes like this Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
Curious to learn more about Brussels Sprouts? Check out the Wiki Page on Brussels Sprouts!
Like these recipes? Check out these other air fryer and brussels sprouts recipes!
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
