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Healthy Recipes for Summer

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At On Target Living, we sure love our PB Love! Stone-ground, artisan nut butter made by two cool dudes in Denver, Colorado.

From our experience, we have found that when you combine On Target Living and PB Love, you get something amazing–healthy and delicious recipes for summer! #yum #healthyanddelicious

Makes 18-20 Muffins

Banana Nut Butter Muffins

2 bananas, mashed with a fork

¼ cup of honey

½ cup of organic plain Greek Yogurt (I use Siggi’s yogurt)

1 large egg

½ cup of vanilla almond milk

½ cup of PB Love Co. Cinnamon Almond Butter (1/2 jar)

¼ cup of PB Love Co. Salty Peanut Butter

2 tablespoon of pure vanilla extract

2 cups of organic white whole-wheat flour

2 teaspoons cinnamon

1 teaspoon baking soda

Pinch of salt

¼ cup of chia seeds

½ cup of chopped walnuts

*Organic cane sugar for topping (optional)

  1. Preheat oven to 375 degrees F. Line a muffin tin with muffin liners.
  2. Add bananas, honey, yogurt, egg, milk, nut butters, and vanilla extract to a mixing bowl and use beaters to blend.
  3. Meanwhile, combine all remaining ingredients in a bowl and stir to mix. Add to wet mixture and use beaters to blend.
  4. Fill muffin cups ¾ full with batter and sprinkle top with a little organic cane sugar.
  5. Bake for 15-20 minutes or until muffins are cooked through. Let cool and store in an airtight container in the fridge for two weeks. May last up to two months in the freezer.

When Life Gives you PB Love—Make Granola!

Serves 8

4 cups of rolled oats

1 container of CJ Trail Mix (raw mixture of cashews, walnuts, pumpkin seeds, sunflower seeds and raisins)

½ cup of shredded coconut

1 tablespoon of cinnamon

¼ cup of Nutiva Organic Virgin Coconut Oil

¼ cup of PB Love Co. Cinnamon Almond Butter

¼ cup of PB Love Co. Salty Peanut Butter

1 tablespoon of agave nectar

¼ cup of golden raisins

¼ cup of dried apricots, chopped

Preheat oven to 375 degrees F.

  1. In a large bowl combine oats, trail mix, coconut, and cinnamon. Stir to mix. Meanwhile, heat a small sauce pan over medium low heat. Add in coconut oil and nut butters, and agave nectar and stir until melted.
  2. Line a baking sheet with parchment paper and spread oat mixture evenly over sheet. Drizzle with melted coconut oil mixture and stir to coat oats.
  3. Bake for 15-20 minutes or until mixture is golden brown. Remove from oven and let cool for 1 hour. As mixture cools it will start to get crunchy—perfect to serve with yogurt or milk.

When Life Gives You PB Love—Make Soba Noodles

Soba Noodles

Serves 4

2 cups of chopped kale

1 pint of mushrooms

4 (6 oz) pieces of salmon

Favorite seafood seasoning

1 package of organic whole-wheat soba noodles

½ cup of green onions, chopped

PB Love Sauce

¼ cup of PB Love Co. Salty Peanut Butter

1 tablespoon fresh minced ginger root

1 tablespoon of apple cider vinegar

1 clove of garlic, minced

¼ cup of Bragg’s Liquid Aminos

1 tablespoon of sesame oil

1 teaspoon of honey

½ cup of reserved cooking liquid from soba noodles

  1. In a large skillet cook mushrooms and kale in extra virgin olive oil until browned and tender. Season with salt and pepper to taste.
  2. Meanwhile, bring a large pot of water to a boil. While waiting for water to boil, make PB Love Sauce by combining all ingredients together in a small food processor and blend to mix. (Add reserved cooking liquid once pasta is cooked and blend to mix again).
  3. Heat a skillet over medium high heat. Season salmon evenly with seafood seasoning. When hot, add 1 tablespoon of extra virgin olive oil to skillet and add salmon skin side up. Cook on each side for about 3-4 minutes or until salmon is cooked to medium.
  4. Add soba noodles to boiling water and cook for about 5 minutes or until al dente. Reserve ½ cup of cooking liquid to add to PB Love Sauce.
  5. Drain noodles and mix immediately with sauce. Serve in the middles of a large plate and top with kale and mushrooms. Add salmon and garnish with green onions. Enjoy!

Check out our live PB Love Co. Vine video here.

Recipes by Kristen Johnson, Registered Dietitian & Author of Target To Table