April 14, 2010

The One with the Peanut Butter

This is totally going to be a dual-purpose topic. 
I mean, seriously, when is PEANUT BUTTER not a dual-purpose topic. 
I l.o.v.e. peanut butter. 
In an obsessed sort of way. 
As in, if I have the choice between anything versus something with peanut butter the decision is always peanut butter

4 - Four Fridays of CONNECTIONS (forging friendships)

This love of mine has gotten me into trouble in the past. 
Namely during the summer of 2008. 
When my only source of protein was peanut butter. 
And peanut butter just isn't all that low fat, if you know what I mean. 
We'll just leave it at that. 

In recent days I have altered my peanut butter love. 
And gone the au natural route. 
I didn't even think I could like natural peanut butter. 
In fact, I didn't even used to like chunky peanut butter. 
The grit of the natural and the chunk of the chunky just got in the way of the good stuff. 
But no more!
I LOVE natural peanut butter. 

And here's how natural peanut butter works for moi.
First of all, it doesn't have all of those freaky additives to keep it smooth and help it last until the next millenium. 
Secondly, it's not as sweet as JIF or other varieties. 
This is terrific because it doesn't spike your blood sugar levels causing you to want more and more AND more peanut butter and still not finding satisfaction. 
Third, it's amazingly rich
I no longer want to pig out on peanut butter. 
The right amount is just the right amount. 
And the fact that it is a little chunky proves to me that I'm actually eating peanut butter.
Brilliant, people, brilliant!

You may be wondering how to take your natural peanut butter from a hardened block to soft and spreadable. 
Here's what I do:
Transfer the peanut butter into a storage container with lots of extra stirring room. 
Stir. Stir. Stir. 
When you want to use your peanut butter for toast or the like, simply pop open the lid and microwave for 30-45 seconds. 
Spreadable natural peanut butter. 
Works for me!


  1. Have you tried natural almond butter?

  2. Love it! What a fun post--thanks for joining in! :-)

    Have a great day!

  3. I have to admit I'm kind of a Jif addict... but your post has me thinking perhaps I have to venture out a bit. ;)

  4. If you have a food processor, may I suggest you may enjoy making your own pb? Alton Brown's recipe online is quite the fave. I've done, but since my processor is teensy tiny, it ended up being more like peanut chunky butter, but still yummy and sans chemicals. BTW, the new layout is very cute!

  5. I don't know if you have a Kroger near you, but I've found Kroger natural peanut butter is SOOO YUMMY! It just takes a good stir the first time you open it, and it is soft and spreadable right out of the fridge for the rest of the jar.

    I agree that you don't feel like sitting with a spoon with this peanut butter. It's so good, but so rich, and you don't need to keep eating it to be satisfied.

  6. I've recently become a fan of natural peanut butter too. I was going to ask the same question about natural almond butter. It's really good too. Now if only the natural stuff wasn't so darn expensive...

  7. I agree with Amanda. Kroger has the best natural pb!
    I'll have to try the larger container trick. I always make a big ol' mess stirring it up.

  8. Loved this post because I'm all about natural and eating good and I love me some peanut butter too. Also have a thing for almond butter. I get ours at the Whole Foods and I use the machine where you can make it right there! Love it - and you don't have to refrigerate it, so I don't have the 'hard' issue! We go through it like crazy!

    Good side not of it not spiking your blood sugar level. Not too many people would know that!

    I'm in the process of being certified as a Wellness Coach, so all this is fun for me :o)


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