My name is Tasha and I am addicted to peanut butter.
I love peanut butter and if you let me, I will try to put it on and in everything. I like crunchy. I like creamy. I like it plain on a spoon. I like it on sandwiches (as a child I went a VERY long period of time, like a year, only eating peanut butter and jelly sandwiches). I like it on and in pancakes. I like it in my smoothies and shakes. I like it in cakes and cookies.
I DON’T like the fact that I can only have two tablespoons for 180 calories. I mean, whose idea was that?!?!? I feel like 180 calories should AT LEAST get me a half of jar’s worth. But I digress…..
So it rocked my world when I was given the opportunity as a Sweat Pink ambassador to review Mighty Nut’s new powered peanut butter. At somewhere around 85% less fat calories, well, I was happy but skeptical. But I’ll try anything once.
I have tried powered peanut butter in the past. However, I have never done anything with it other than dump it in my protein shakes with some real peanut butter (half of what I’d normally use) hoping to get the same amount of flavor for less calories. Don’t judge me.
Since I was preparing for a juice cleanse this week (which I’m on now and I REALLY want some peanut butter), I decided to have a really good salad and work on a peanut sauce instead of a traditional dressing. I had no real recipe but as my soul sister Kasey (you know her as Powercakes) says, the recipe process is just throwing things in a bowl and seeing if they work. I just went for it.
Mighty Nut sent me their flax and chia powdered peanut butter (5 grams of protein per serving and 50 calories per two tablespoons) and their original flavor (6 grams of protein per serving and 45 calories per two tablespoons). Since receiving them, I’ve thrown them into my smoothies and pancakes. But this sauce was something special.
Napa Cabbage Salad w/Peanut Sauce Dressing
- I small head of Napa cabbage
- 1/2 cup of canned coconut milk
- 1/4 cup of Mighty Nut Powered Peanut Butter (I used the Flax and Chia)
- 2 tbsp. of water
- 1/2 tsp. of powdered ginger
- 2 tsp. of coconut amimos (you can use soy sauce or tamari)
- 1 tbsp. of rice vinegar
- optional: crushed peanuts
- Sea salt to taste
I cut the Napa cabbage up (not too fine. I was hungry and it’s not that deep to me) I topped the cabbage with crushed peanuts. I got a whisk and mixed all the ingredients for the dressing up and poured it on top. I then proceeded to eat the entire thing. 😊
The Mighty Nut powdered peanut butter mixed well and really gave me that peanut butter flavor I desire so much. It’s gluten free, vegan and non-GMO verified. It is sweetened with dried cane syrup if you are wondering what’s in the ingredients but it’s two grams of sugar per serving. The rest is peanuts and salt. And of course, the flax and chia has those two things in it as well as rosemary extract.
While I am still very much in love with my jars of peanut butter 😊, these are definitely countertop staples in my kitchen.
Here’s an opportunity for YOU to win your own jar (flavor of choice: vanilla, chocolate, original or flax and chia) of Mighty Nut Powered Peanut Butter.
- Leave a comment below telling me your favorite way to eat peanut butter and what flavor you’d like to try!
- You can also earn an extra entry for following Mighty Nut on Instagram and/or Twitter (@gomightynut) and leave a SEPARATE comment for each action you take. Entries will close on Thursday, October 29, 2015 at 11:59 pm and I will announce the winner on Friday, October 30th!
Good luck and #EatMighty!