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.
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.
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.
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.
Store
Transfer Peanut Butter to an airtight container and refrigerate.
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.
Some fantastic Pink Oyster Mushroom Recipe Ideas
1) Simply Sautéed:
My favorite way to serve Pink Oyster Mushrooms is simply sautéed in butter or olive oil, salt, and pepper, and served as a side or appetizer. Sautéing pink oyster mushrooms’ simplicity highlights their natural, delicate flavor and tender texture, allowing their flavors to shine.
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.
5) Soup or Chowder:
Pink oyster mushrooms work well in soup and chowders. Try sautéing them with a bit of bacon for some cream of pink oyster mushroom soup or make a vegan clam chowder! The meatiness of the mushroom mimics the chewy and brininess of the clams.
6) Grain Bowl:
Incorporating sautéed or fried pink oyster mushrooms into a grain bowl brings earthy flavor and a satisfyingly chewy texture.
7) Noodle Stir Fry:
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.
8) Pizza:
Love mushrooms on your pizza? Add a touch of elegance by using sautéed pink oyster mushrooms.
My favorite topping combo with pink oyster mushrooms includes a garlicky white sauce base with goat cheese, spinach, caramelized onions, and red pepper flakes.
9) Bruschetta:
Incorporating pink oyster mushrooms into bruschetta adds a sophisticated twist to this classic appetizer. Toss the chopped and sautéed pink oyster mushrooms in with your tomatoes, basil, and onions for a bonus addition to one of my favorite appetizers.
10 ) Galette:
Feeling fancy, whip up a pink oyster Mushroom Galette. Including pink oysters creates a rustic and savory pastry that will impress any house guest.
FAQ (Ask a Dietitian!)
Can you eat pink oyster mushrooms?
Yes, pink oyster mushrooms are edible and commonly consumed. They have a mild, briny flavor and a tender texture.
How do you prepare oyster mushrooms to eat?
Cleaning:
Clean the mushrooms with a soft brush or damp paper towel to remove dirt.
Trimming:
Trim the tough stems if they are not tender. The caps and smaller parts of the stems are usually the most desirable for consumption.
Cooking:
Cook pink oyster mushrooms in various ways, such as sautéing, frying, roasting, grilling, or adding them to soups and stir-fries.
Should I refrigerate pink oyster mushrooms?
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
Pumpkin Smoothie Made Even Better with Roasted Chestnuts!
October is full of falling leaves, cozy sweaters, and fallen chestnuts! Now add those roasted chestnuts to a pumpkin smoothie and you have the ultimate fall smoothie.
I am in love with this new Pumpkin Chestnut Smoothie recipe. Rocket City Chestnuts gave me a bunch of their Chestnuts and I am having a blast experimenting with chestnuts in some of my favorite recipes. I just had to share!
This Pumpkin Smoothie with Chestnuts is a spin-off of my Pumpkin Chestnut Soup. Pumpkin and chestnut flavors go so well together in so many dishes. In this smoothie, I bring the flavors of fall alive with cinnamon, dates, pumpkin, and chestnuts. Now, let’s dive into the ingredients!
The Star Ingredients
Chestnuts: These chestnuts came straight from a local Huntsville Small Business, Rocket City Chestnuts! They are a family-run orchard offering already-picked fresh local chestnuts. I roasted and shelled my chestnuts, and even snacked on a few before they hit the blender!
Pumpkin: Around this time of year, I love adding pumpkin to smoothies. It’s festive and makes for a healthy pumpkin smoothie.
Option to use homemade pumpkin however, I use leftover pumpkin puree. I like to use the canned pumpkin puree leftovers to make pumpkin chocolate chip oatmeal cookies, pumpkin pie, or even a pumpkin spice latte! You can also freeze pumpkin puree.
Banana: I always have bananas on hand. Usually, they are very ripe, kept frozen, and already cut. Frozen banana is my go-to fruit addition to any pumpkin smoothie.
Other Pumpkin Smoothie with Chestnut Ingredients
MCT Powder: I love adding MCT powder to smoothies. MCT Powder is a creamy ingredient but has lots of nutritional benefits. I talk more about this ingredient in the Sharper Nutrition Fix section of this post, so keep scrolling down!
Dates: I almost always add a touch of sweetness to a smoothie and I love using dates. The flavor can’t be beat, especially in a smoothie like this. Even though the smoothie is cold, the pumpkin, chestnuts, and banana paired with dates make you feel warm and cozy.
Cinnamon: Cinnamon is another example of a “cozy” ingredient. Cinnamon + pumpkin = cozy! This is a must in this recipe.
Soy Milk: I use soy milk because it has 8 grams of protein per 1 cup. You can use any milk for your smoothie, like almond milk.
Yogurt (or Ice): Use plain Greek yogurt, vanilla Greek yogurt, another type of vanilla yogurt, or dairy-free yogurt to make your smoothie extra thick. Ice works as well.
Smoothie tip: You can also freeze soy milk or another milk in an ice cube tray. Add those frozen milk cubes to thicken up the smoothie.
Optional Ingredients: Maple syrup, pumpkin pie spice, vanilla extract, peanut butter, or even pumpkin seeds.
The Smoothie Blueprint
How to make a pumpkin Smoothie
Just like with my other smoothies and breakfast smoothies, I follow this Fruit Shake Blueprint. A fruit base, liquid, sweetness, fat, and “additional”. The lovely pumpkin and chestnuts count as both the fruit and the “additional” ingredient!
I love this smoothie recipe because it is so different from my usual smoothie concoctions but just as delicious.
Sharper Nutrition Fix: MCT Powder, a secret ingredient?!
What is MCT powder?
MCT stands for Medium Chain Triglycerides. MCT powder is most commonly extracted from coconut oil. I use nutiva organic MCT powder.
About 4 years ago, I discovered how wonderful MCT powder was in my morning coffee. It is plant-based, creamy, and not at all overwhelmingly coconutty. I originally started using MCT powder in my coffee because it is shelf-stable. I needed a creamer Finally, I found MCT powder! The taste is simple, not too flavorful, just the right amount of creaminess, and I love it. Bonus! Specifically for my plant-based peeps, This recipe (including MCT) is 100% plant-based
After discovering this MCT creamer, I have added it to many smoothies, chia pudding, and oatmeal recipes. And did you know?! Based on current research, possible benefits of MCT powder include but are not limited to;
A great energy source, fuel for the day!
It may help optimize the growth of good gut bacteria
It may play a role in weight management, and heart disease prevention
Seizure control
May aid with digestive issues
As usual in science and research, more research is needed. Check out these articles on WebMD and FCER.org if you want to learn more.
If you're using raw chestnuts, you'll need to roast or boil them and then peel them before using in the smoothie. Alternatively, you can use store-bought pre-cooked and peeled chestnuts.
Add all of the ingredients to a blender. Blend until smooth and creamy.
If it's too thick, you can add more soy milk in small increments until you reach your desired consistency.
Taste the smoothie and adjust the sweetness and spice level by adding more honey or spices if needed. Enjoy!
The Holiday season has arrived which means these Gluten Free Dairy Free Thumbprint Cookies are making their debut!
During this time of year, cookies are being baked all across the world! Gotta leave a plate of cookies and a glass of milk out for Santa! I have a few tried and true favorites, but this Holiday Thumbprint cookie recipe is new to me. Moreover, these gluten free dairy free cookies are a perfect choice for those with dietary restrictions, offering a scrumptious option for everyone to enjoy.
A New Holiday Favorite
I’d be lying to you if I said I have enjoyed Thumbprint cookies all throughout my childhood and the truth is this is my first experience with them! I’ve never really been a fan. Maybe that’s because they were all made with wheat flour and my interests were in the gingersnaps, snowballs, and shortbread cookies. Oh, and anything Christmas crack, bourbon-soaked or dipped in chocolate!
These will now and forever be in my Christmas cookie rotation. I can’t believe it took 30+ years, but I’m finally enjoying these perfect Christmas cookies. And I highly recommend you do too!
The Basis of this Holiday Thumbprint Cookie
Food Blog – Eating Bird Food
I stumbled across this recipe when attempting to create a gluten-free cookie to bring to Thanksgiving. After some brainstorming and Google searching, I found a wonderful recipe by Brittany the creator of the food and recipe blog, Eating Bird Food.
It brings me so much joy to share this recipe, inspired by Brittany’s recipe for Almond Flour Thumbprint Cookies, with you. Using Brittany’s recipe as my base, I slightly adjusted this almond flour cookie based on my preferences.
I love this recipe because it’s so easy and simple! However, I am also partial to almond flour, I think it’s super underrated in the food world, especially for desserts. Honestly, this recipe is better with almond flour vs regular wheat flour.
Almond Flour Thumbprint Cookie Dry Ingredients
Almond Flour: A little unknown secret, I love almond flour. It’s just so tasty. Make sense, I love nuts.
You won’t miss the flour in these cookies, the almond flour makes these cookies so deciding, nutty, and buttery.
Salt: The salt is the finishing touch for this delicious cookie dough, and a little goes a long way. There is something about the combination of sweet and salty that is Holiday Thumbprint Cookie perfection.
Almond Flour Thumbprint Cookie Wet Ingredients
Butter: Well of course butter! More butter for the buttery cookie effect. As Brittnay’s recipe states, you can use a different fat here, i.e. coconut oil, or margarine. But, I am all about the butter.
Sugar: I genuinely enjoy using coconut sugar when baking. The flavor is nutty with a slightly caramel taste. I also love the caramel color of coconut sugar, resulting in a nice golden-brown coloring in my cookie.
Vanilla Extract: Let’s give these cookies a little extra flavor shall we? I enjoy the taste of vanilla, but you can try any other flavor combinations. For example, swap vanilla for almond extract or even lemon, orange, or perhaps rum!
I love to swap vanilla extract for orange or lemon. I’ll even add a bit of citrus zest to the dough, too!
Almond Flour Thumbprint Cookie Fillings and Toppers
Jam: And last but certainly not least, the jam!
I have my favorite brands, i.e. Bonne Maman, Stonewall Kitchen, or Dickinson’s. Homemade jam would taste wonderful on these cookies too. To make your cookies even more festive try a deep red jam like raspberry or cherry!
Optional: Powdered Sugar for Dusting: This is an optional extra step because these cookies are divine without them.
I love this addition because it really adds to the festive feelings I have during this time of year. The deep red of the jam represents Santa’s suit and the white powdered sugar represents snow or the white trim on his Santa suit.
Another option that would be super yummy, is a white chocolate drizzle over top!
Sharper Nutrition Fix: Cookies and Mindful Eating
Take care to Mindfully Eat even when it’s not the Holiday Season; but this is a great time of year, when people are gathering and celebrating over large meals, to come back to the topic of Mindful eating. If you haven’t tried it, give it a go with these Holiday Thumbprint Cookies! It’s truly a mind-blowing experience.
Harvard School of Public Health has a great article on Mindful Eating. They discuss what it is, how it works, and even current research on the topic. If you are interested, check out the article!
Below are some quick and easy tips to remember this holiday season!
More Recipes to Try
Love these cookies? Try some other dessert recipes!
With an increasing number of people adhering to gluten-free, dairy-free, grain-free, and vegan diets, this recipe offers a wonderful opportunity to accommodate a wide range of dietary preferences and ensure everyone can indulge in a delicious treat.
A Collection of Dairy Free Dips From Registered Dietitians
Whether you’re lactose intolerant, vegan, or simply looking to explore new flavors and healthier alternatives, you are in for a treat. I’ve gathered a selection of dairy-free dips that will make your taste buds dance with delight.
These delectable recipes have been carefully crafted by registered dietitians, ensuring not only great taste but also nutritional balance. Omitting dairy doesn’t mean sacrificing taste or texture. From Fiery salsas to Edamame Hummus to Chocolate Fruit Dip, these dishes are rich in flavor and cater to various dietary needs.
Now, let’s explore the world of fantastic tastes and discover how versatile and yummy dairy-free dips are in this exciting recipe round-up.
Salsas
Grab your favorite bag of tortilla chips and dive into these two salsa recipes!
This Peach Salsa has Peaches, tomatoes, jalapenos, herbs, and lime. It is bright, citrusy, and nutritious. Sarah Harper is the creator and voice behind The Addy Bean: A Flexitarian Food Blog.
Sarah is a Registered Dietitian based in Oregon. Her blog features a collection of flexitarian recipes, as well as articles on nutrition and cooking education.
This Low Sodium Salsa with Canned Tomatoes is an easy, delicious, and guilt-free salsa recipe by Kiran Campbell, a Registered Dietitian with an emphasis on adult heart-healthy nutrition.
Low Sodium Salsa by Kiran Campbell Nutrition
Bean Dips
You don’t need cheese as an ingredient to enjoy a delicious bean-based dip. These bean dips are perfectly paired with fresh veggies, crackers, or in a sandwich or wrap!
Loaded with veggies and spices, this Mashed White Bean with Salsa Verde is ready in just 5 minutes. Recipe by Lexi Cole, RD, CCMS one of the Dietitians with the To Taste Team, Culinary Dietitians committed to teaching the essential culinary skills that can help you take control of your health!
This Vegan Hummus Layered Dip is an easy snack that elevates hummus to a new level with fresh Mediterranean flavors. Recipe by Melissa Traub a Registered Dietitian who loves to share how to cook healthy plant-based meals!
This Tomato and Chickpea Dip is great for Fussy Eaters. It is packed with veggies and flavor. Penelope Henderson is a Registered Dietitian and the creator behind The Food Blog and Podcast Nutrition 2 Nourish & Flourish, helping families feed fussy eaters.
Tomato Pepper Chickpea Dip from Nutrition 2 Nourish & Flourish
This Simple Flaxseed Hummus is quick, easy, and delicious. Brittany Poulson is a Utah-based Dietitian with a passion for helping families build confidence in the kitchen.
Creamy Hummus without Garlic is a low FODMAPS recipe full of flavor and is ready in just a few minutes. Tori uses ice cubes to create an extra fluffy hummus. Tori is a Registered Dietitian who creates approachable plant-based meals that are simply delicious. She aims to inspire and encourage plant-based cooking.
This tofu hummus requires less oil than your typical hummus. The tofu makes this dip smooth and creamy and higher in protein! Moushumi Mukherjee is a dietitian interested in sharing foods that are comforting and healing.
This Easy Edamame Hummus is garlicy, lemony, and delicious. Best of all it is ready in just 10 minutes, max! Kristi Ruth is the creator behind Carrots and Cookies, a food blog focusing on recipes that appeal to tweens and teens.
Edamame Hummus by Carrots and Cookies
Other Veggie Dips
These veggie-based dips come together beautifully without sour cream, cream cheese, or other dairy products.
This beautiful deep purple dip is plant-based creamy, lemony, and oh so yummy. Jackie Newgent is the creator of this mouthwatering recipe and photo. She believes in “eating deliciously and eating nutritiously (…) natural, plant-based eating is the best approach to a healthy life…and a healthy planet!”
This recipe is creamy, decadent, and amazing for parties. Packed with protein, this dip is ready in under an hour. Recipe creator Alexis Joseph is a food writer, blogger, Dietitian, and Co-Founder of the restaurant group Alchemy Brands.
This plant-based dip is not lacking in flavor. Cannellini beans give this recipe its creamy texture and plant-based protein. The creator of this recipe, Kelly Jones MS, RD, CSSD, LDN, focuses on performance nutrition for busy student-athletes to busy parents trying to fit in a quick spin class.
Dairy Free Spinach Artichoke Dip by Kelly Jones Performance Nutrition
This vibrant dip combines the sweet-smoky flavor of roasted red peppers with the wholesome goodness of walnuts. The creator Celine Thompson MS, RDN is the author behind the fertility recipe blog, Fueling Fertility.
Roasted Red Pepper Dip with Walnuts by Fueling Fertility.
This simple guacamole is a spin-off of the famous Chipotle guacamole recipe! It is healthy, quick, easy, and easy to adapt! Elysia is the creator of the food blog Haute & Healthy Living. She is on a mission to share how to make healthy eating simple, fun, and delicious.
Chipotle Guacamole Recipe from Haute & Healthy Living.
Condiments & Other Sauces
These condiments and sauces are dairy and gluten-free!
A beautifully green condiment, sauce, dressing, or dip, this Cilantro Cashew Dressing is extremely versatile. Enjoy this recipe as a dipper for veggies, baked tofu, crackers, or pretzels! Sarah Harper, the voice and Dietitian behind The Addy Bean, loves to wow her family with her super creamy plant-based dips!
This Honey Mustard recipe is oil-free, dairy-free, gluten-free, and has only 2 ingredients! Summer Yule is the content and recipe creator for her food blog Summer Yule Nutrition & Recipes. She has easy recipes that include, but are not limited to, air-fryer and Instant Pot recipes.
This Horseradish Aioli is creamy, fiery, and dairy-free! While this recipe does use mayonnaise, you could use a vegan mayo to make this recipe 100% plant-based. This is another great recipe by Sarah Harper, the Dietitian and voice of The Addy Bean: A Flexitarian Food Blog.
Horseradish Mayonnaise by The Addy Bean
Dessert
I love a good dessert dip. Grab your favorite fruit or cookies and dive right in.
Feast your eyes on this creamy Pumpkin Pie Hummus. This dip contains chickpeas, pumpkin puree, peanut butter, maple syrup, and vanilla! Julie is the voice and Dietitian behind The Healthy Epicurean. Based in the Midwest, Julie loves helping people make connections between good food and good health.
This dip is rich and creamy with a touch of sweetness. Best of all it is no bake, nut, gluten, and dairy-free! Kelsey is a Registered Dietitian and a mom. Kelsey shares her passion for cooking with quick and easy recipes, grocery tips, and time-saving kitchen hacks.
Chickpea Cookie Dough Dip by Kelsey and Coopers Kitchen
This Dairy-Free Cake Dip is just like Dunkaroos and you only need three ingredients. Chrissy is a Registered Dietitian and A Level I Triathlon Coach! She loves to share dairy-free recipes, product tips and so much more.
3 Ingredient Cake Batter Dip by Dairy Free for Baby
Enjoy this thick and creamy Chocolate Vegan Fruit dip any time of the year. This recipe has wholesome ingredients like dates, silken tofu, peanut butter, and cocoa powder. Nicole Addison is a Toronto-based Dietitian and is a lover of all things food and nutrition. She is on a mission to help individuals rediscover the joys of cooking!
Finishing off this collection of delicious dairy-free recipes with a Date Caramel with Almond Butter. This dip contains just 5 ingredients and is ready in under 30 minutes.
Date Caramel with Almond Butter by The Addy Bean
Get cooking!
I challenge you to select your favorite recipe and give it a go! These dairy-free dips are sure to please. Share our favorite recipe in the comments!
