When your patients complain they have no time to cook, their kids are picky eaters and they don’t know what to make for their families anymore tell them to open up their pantry and pull out a jar of peanut butter. This classic staple provides a great mix of protein, fat, fiber and minerals and can do a whole lot more than make a sandwich.
A spoon of this nut butter can be added to oatmeal for a boost of protein, used as a base for salad dressing, stirred into a combination of yogurt and coconut milk to use as a marinade for chicken or tossed with some Asian condiments to make peanut noodles like the recipe below. If you want to make it heartier just top with shredded chicken, tofu cubes or grilled shrimp. Print it for your patients as well.
Did you miss the podcast that goes with this culinary companion? Big Changes in Infant Peanut Allergy Guidelines
- ⅓ cup chunky peanut butter
- ¼ cup reduced-sodium vegetable broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons hoisin sauce
- ⅓ cup warm water
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sesame oil
- 1 clove garlic, finely chopped
- 1 tablespoon grated ginger
- 3 green onions, sliced
- 1 shredded carrot
- 1 red pepper sliced
- 1 cup shredded red cabbage
- 12 ounces, whole-wheat spaghetti
- In a medium bowl whisk together peanut butter, vegetable broth, soy and hoisin sauces, water, vinegar, oil, garlic and ginger. In a large bowl add onions, carrots, peppers and cabbage.
- Make noodles according to package directions, drain and toss with vegetables. Pour peanut sauce over mixture and toss until noodles and vegetables are coated.
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