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Mac Nut Blend

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  • 3/4 cup can coconut milk
  • 1/2 cup of cold coffee
  • 1/4 cup of avocado
  • 50g of AFN’s Classic Macadamia Butter
  • 1 Tbsp coconut oil
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • Stevia powder (optional for added sweetness)
  • 1-2 Tbsp whey protein (optional)
  • 1/2 cup ice
Add all ingredients to a blender or other mixing appliance and blend until smooth.  Be refreshed!

Cashew Curry

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  • 1/2 cup quinoa (well washed)
  • 1 cup water
  • 1/2 cup AFN’s Classic Cashew Butter
  • 2 tablespoons curry paste any kind (red is best!)
  • 1 cup canned diced tomatoes with juice
  • Juice of 1 lime
  • 1/3 cup fresh cilantro leaves
  • 1 large (or two small) bunches kale
  • 1 tablespoon extra-virgin olive-oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced or pressed
  • 1 carrot, sliced into thin rounds
  • 2 teaspoons low-sodium soy sauce (or gluten-free tamari)
  • 1/4 cup water
  • Chopped toasted cashews (for garnish)
  1. Prepare quinoa as instructed by its package.
  2. Combine cashew butter, curry paste, diced tomatoes with juice, lime juice, and cilantro in a blender; purée until smooth. (Makes about 1½ cups.) Discard kale stems; slice leaves crosswise into ½-inch ribbons.
  3. Place a heavy, large skillet over medium heat and add oil. Once hot, add onion and sauté 5 minutes, stirring frequently. Add garlic and carrot and sauté 2 minutes more. Fold in kale until coated in onion mixture and beginning to wilt (add kale in batches if necessary). Add tamari and water; fold to coat vegetables in liquid. Cover and cook 4 minutes, until kale is tender but still green.
  4. Divide quinoa among serving plates; layer kale and about three-fourths of cashew mixture (or to taste) on top (or stir kale and cashew mixture together before serving). Serve hot, topped with toasted cashews.

Almond Butter Popcorn

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  • ⅓ cup popcorn kernels (follow instructions to pop popcorn on the stove)
  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 6 cups popped popcorn
  • ¾ cup sliced toasted almonds or other nuts (optional: toast yourself before mixing with the popped popcorn)
  • ½ cup real maple syrup
  • 3 tablespoons AFN’s Almond Butter
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon, plus more for sprinkling
  1. To make the sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
  2. Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Drizzle the mixture over the popcorn and toss with a rubber spatula or big spoon until well mixed. Pour the popcorn on the parchment-covered baking sheet and arrange it in a single layer.
  3. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.

Peanut Noodles

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  • Package of noodles (can use any kind, including gluten-free or tofu noodles)
  • 1 teaspoon oil
  • carrot, cut into matchsticks
  • 2 stalks of celery, sliced
  • ½ an onion, cut into slices
  • A few handfuls of cherry tomatoes, cut in half
  • Green onion, for garnish
For the sauce:
  • ¾ cup canned coconut milk
  • ½ cup fresh or canned diced tomatoes
  • 6 tablespoons of AFN’s classic peanut butter
  • 2 tablespoons ginger, finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice (about ½ a lime)
  • 1½ teaspoons curry powder
  • 1 teaspoon sriracha
  • 3 cloves of garlic, minced
  • A pinch of salt


  1. Prepare the noodles according to package directions.
  2. Add all the sauce ingredients to a small pot and heat over medium-high heat until it comes to a simmer. Remove from heat.
  3. Pour the grape seed oil into a pan over medium-high heat. Add all veggies and cook for about 2-3 minutes, until they have softened slightly.
  4. Add noodles and sauce to the veggies and toss to coat. Serve in bowls and top with slices of green onion.

Thai Asian Peanut Dip

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1/3 cup reduced-fat, firm silken tofu
3 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 garlic clove, crushed
Place all ingredients in a blender; process until smooth. Store in an airtight container in refrigerator for up to 4 days.

Almond Butter Chocolate Chip Oatmeal Cookies

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1 cup (100g) instant oats (gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free flour
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 large egg white
1 tsp vanilla extract
¼ cup (64g) creamy AFNs Classic Almond Butter
½ cup (120mL) maple syrup
3 tbsp (28g) chocolate chips of any kind


Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the almond butter until smooth. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 20 minutes.
Preheat the oven to 165°F, and line a baking sheet with parchment paper or a silicone baking mat
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 165°F for 11-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour exactly. Too much of either will dry out the cookies and leave them crumbly instead of chewy.