Who doesn’t love peanut butter!? It tastes amazing, is so versatile, contains protein and can be used in both sweet and savoury dishes! I wasn’t able to eat peanut butter for almost 2 years as it usually contains mold and when you have candida overgrowth, Chronic fatigue, skin issues, etc, your body can have quite a strong negative reaction to it. I am able to eat peanut butter without issues now however, we still consider it as a treat in our home rather than a staple as we don’t want to build up mold or inflammation in the body! We have been loving Fatso peanut butter as they kicked it up a notch with their coconut oil and chia seed addition!
When you’re a mom, holistic nutritionist , gluten sensitive and have a sweet tooth, you need to get creative in the kitchen am right!? My latest creation is this AMAZING peanut butter protein dip with gluten-free pretzels! I used to eat those mini packs of peanut butter frosting with sticks (sort of like dunkaroos) which are of course so toxic so I tried recreating a healthy version and I was very pleased with the results.
- 1/2 cup Organic smooth peanut butter (or sunbutter, cashew or almond)
- 1/2 cup coconut yogurt (can also use greek yogurt or coconut cream)
- pinch of sea salt
- 4 tbs maple syrup (or yacon syrup or stevia to taste)
- 4 heaping scoops of Organika enhanced collagen (optional)
- 1 tsp pure vanilla bean
- 1 package of ‘From the ground up’ gluten-free pretzels
Combine all the ingredients together until smooth and creamy, adjusting the sweetener to taste. Serve with pretzels, crackers, and/or apple slices! ENJOY!