• Crunchy Almond Chicken with Slivered Almonds
• Savory Almond Butter Dip
• Cilantro Chicken Wraps with Creamy Almond Butter Sauce
• Linguine Tossed with Stir Fry Vegetables and Soy-Almond Butter Sauce
• Creamy Almond Butter Hummus
• Roasted Red Pepper and Cilantro Almond Butter Hummus
• Almond Sesame Salad Dressing and Marinade
• Thai Inspired Almond Butter Satay
• "I'm Bananas for Almond Butter" Smoothie
• No Stir Almond Butter & Banana
• No Stir Almond Butter & Pretzels
• No Stir Almond Butter & Apples
• No Stir Almond Butter & English Muffin
• No Stir Almond Butter & Celery
• Vegan Chocolate Peanut Butter Tofu Pie
• Double Peanut Butter Cookies
• Peanut Butter Chocolate Chip Muffins
• Spicy Asian Cashew Sauce
• Nut Butter Smoothie

Serves 4 to 6

Heat oven to 375°F. Rinse and dry chicken. Pound chicken breast between two pieces of plastic until 1/4 inch thick.

In a small bowl combine the almond butter, mayonnaise, lemon juice, garlic and cilantro.

Place chicken on baking sheet and sprinkle with salt and pepper. Spread about 1 tablespoon almond butter mixture on each piece of chicken. Top with crushed almonds. Bake for 25 minutes.

Makes about 1/3 cup - Serves one

Whisk all ingredients together in a small bowl. Use as a dip for vegetables such as celery, carrots, bell peppers, broccoli, cauliflower, and cucumbers.

This dip can also be used as a sauce over steamed vegetables - great with asparagus or broccoli.

Nutrition information: 300 Calories, 5g Protein, 13g Total Carbohydrates, 1.5g Fiber, 4g Sugars

Makes about 1 cup sauce - Serves 4

Sauce:

Place all ingredients in a medium size bowl. Whisk until smooth.

Place large tortilla on flat surface and cover with green leaf lettuce. Spread 2 - 3 tablespoons sauce over lettuce. Place grilled chicken breast, shredded carrots, red onion slices (to taste), and 8 to 10 cilantro leaves. Fold in sides of tortilla and roll.

Serves 4 to 6

Cook noodles as directed. Drain and set aside.

In a saucepan heat 1 teaspoon oil. Sauté ginger and garlic for 30 seconds. Add almond butter, vegetable broth, soy sauce, rice vinegar, and chili flakes. Whisk together until smooth. On medium high heat bring to a slight boil, and then reduce heat to low and simmer for 7 minutes.

While sauce is simmering, heat the 2 remaining teaspoons of vegetable oil in a large sauté pan or wok until hot. Add bell peppers and snow peas and stir fry on high heat until tender, about 3-5 minutes. Add carrots and fry for 1 minute. Remove from heat, add noodles and sauce to vegetables and toss until well coated.

Optional: For a quick and easy variation, stir fry sliced chicken until cooked through, then add a packaged stir fry vegetable blend from your grocer's fresh or freezer section instead of the red bell pepper, snow peas and carrots. Heat according to package directions.

*Sugar snap peas have strings that must be removed before eating. Pinch the very tip of the pea, taking hold of the string. Pull the string up the straightest side toward the stem end. Pinch off the stem end and continue pulling down the other side until all of the string is removed.

Note: Some packaged sugar snap peas are sold with strings already removed.

Makes about three 1/2 cup servings

Place all the ingredients in a blender. Blend on high until smooth. Serve with pita chips, carrot sticks, celery, cucumber slices, and bell pepper slices.

Per serving nutrition information: 300 Calories, 11g Protein, 15g Total Carbohydrates, 8g Fiber, 2g Sugars.

For a savory variation, add the following ingredients to the above recipe before blending. Blend until smooth.

Makes about 1/2 cup

In a small bowl whisk all ingredients except vegetable oil until smooth. Gradually add the vegetable oil and whisk until well blended.

Use as a salad dressing on leaf lettuce with carrots, green onions, and toasted almonds.

Use as a marinade for chicken, beef or tofu. Place meat or tofu in a shallow dish and add enough sauce to coat. Marinate, turning frequently, for 15-20 minutes.

Makes about 2 1/4 cups sauce

In medium saucepan whisk all ingredients together. Heat to a slight boil, reduce heat and simmer for 10 minutes or until sauce thickens. Serve with thinly sliced broiled or barbequed skewered chicken breast, beef, or tofu.

Makes about 2 1/4 cups sauce

In medium saucepan whisk all ingredients together. Heat to a slight boil, reduce heat and simmer for 10 minutes or until sauce thickens. Serve with thinly sliced broiled or barbequed skewered chicken breast, beef, or tofu.

*Found in the ethnic foods aisle of most grocery stores.

Serves one

Place all ingredients in a blender. Blend until smooth.

For an indulgent treat add any of the following:

2 Tbsp. Chocolate syrup
1 Tbsp. Chocolate chips

Nutrition information: 320 Calories, 10g Protein, 41g Total Carbohydrates, 7g Fiber, 22g Sugars

Nutrition information: 290 Calories, 7g Protein, 34g Total Carbohydrates, 6g Fiber, 17g Sugars

Nutrition information: 300 Calories, 9g Protein, 29g Total Carbohydrates, 4g Fiber, 4g Sugars

Nutrition information: 280 Calories, 7g Protein, 32g Total Carbohydrates, 7g Fiber, 22g Sugars

Nutrition information: 160 Calories, 6g Protein, 16g Total Carbohydrates, 5.5g Fiber, 2g Sugars

Nutrition information: 200 Calories, 7g Protein, 9g Total Carbohydrates, 4.5g Fiber, 4.5g Sugars

This delicious dairy-free recipe is generously provided by the chocolate peanut butter addicts at Deep Roots Market Greensboro, North Carolina.

In either a blender or in a bowl with a hand mixer, blend tofu and peanut butter together to make a thick paste. Melt chocolate chips in a double boiler. Add to the tofu/peanut butter paste. Mix well. Thin mixture with soymilk to the consistency of pudding; use more or less if needed. Thoroughly blend all ingredients and pour into pie shell. Place in fridge for about two hours. You can freeze the pie for one hour to get a fudge-like texture; the refrigerator will make it a little softer. Top with sliced banana before serving.

These deliciously nutty cookies use a higher than normal amount of peanut butter and feature SunspireŽ Peanut Butter Baking Chips which were developed with MaranathaŽ Peanut Butter for the best flavor. Follow this recipe to the letter and we guarantee they'll be a hit with anyone who likes peanuts.

In a medium bowl combine, peanut butter, butter, sugar and vanilla. Add egg and mix thoroughly.

Combine flour, salt and baking soda. Add dry mixture into wet mixture and stir together. (Note: this dough will be crumbly)

Preheat oven to 375°. Scoop 2 tsp of dough and gently shape into a disk. Place on a cookie sheet, leaving a minimum of one inch between each cookie.

Bake for 7-9 minutes until very pale golden brown. This will produce a lovely, light cookie that holds togther perfectly. Longer baking times will produce a darker and much more crumbly cookie because of the high peanut butter content. Allow cookies to cool for 10 minutes and transfer to a wire rack for additional cooling. Makes 3-4 dozen cookies.

These delicious peanut flavored muffins feature Maranatha Peanut Butter and Sunspire Chocolate Chips. They make a perfect afternoon treat.

Preheat oven to 350° F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in brown sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.

Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

Creamy MaranathaŽ Cashew Butter is the base for this easy, Asian-inspired sauce. LorivaŽ 5 Pepper Oil adds a spicy kick. Serve over rice, grilled chicken or pork, or steamed vegetables.

Optional Ingredients:

Two Classic Combinations: