I am an ardent consumer of nut and seed butters. I would guesstimate that I polish off a jar every week to week and a half. Globbed into a yogurt bowl, whisked into salad dressings, drizzled over roasted veggies, or smeared onto toast- I eat nut or seed butter at almost every meal. Due to this obsession, I usually keep 4 or so jars in my fridge at any one time. All are different varieties; a girl’s got to have choices! Right now, for example, I have a (half-devoured) jar of this Perfect Crunchy Almond Butter, pumpkinseed butter, 8 lbs of hulled tahini (we can chat about that later… haha), some un-hulled tahini, crunchy peanut butter, and pecan butter. Told you I was obsessed. I use nut and seed butters to replace other fats, such as regular butters / Earth Balance and oils. Why? For a few reasons: I think they add more depth of flavor than oils to many dishes. (Of course, nothing beats dipping a hunk of crusty bread in olive oil, so …

Just popping in with an easy hot breakfast recipe. This steamy bowl combines tangy berries with a smattering of au natural peanut butter for a grown up version of the childhood favorite. A hearty scoop of nonfat greek yogurt is plopped in the center, with dabs of boysenberry jam topping it all off. I dove into this after a chilly 4-mile morning run, and it warmed my belly and tickled my tongue with peanut butter (sometimes I just get insane peanut butter cravings- anyone feel me?) I tend to make oatmeal bowls like this quite often in the fall and winter, so perhaps you will be seeing a few more creative oat bowl recipes pop up within the next few months!  Dreamy PB&J OatmealServes 1Ingredients 1/3 cup rolled oats 2/3 cup water 1 tsp chia seeds or ground flax (optional) 1 cup frozen mixed berries  1/2 cup nonfat greek yogurt  1-2 tbsp peanut butter 1 tbsp berry jam (see note) honey, agave, or stevia, to taste Directions Mix oats, water, chia, and frozen berries together in …