Happy Thursday, friends! We hope that you are all having a great week so far. For those of you completing a January Whole30, we wanted to provide some mid-month recipe inspiration for you that includes our premium nut butters.
Our team is so honored to be a Whole30 Approved brand as the Whole30 team heavily vets the brands that they associate themselves with. When deciding who to partner with, they look closely at each company's missions, ingredients, values and more. Our five Whole30 Approved products only contain two ingredients: the slow roasted nuts + a touch of sea salt; yes, that is it!
You definitely do not need to be completing a Whole30 to appreciate our Original Almond Butter, Salt Free Almond Butter, Hazelnut Butter, Pecan Butter and Cashew Butter. They are all uniquely delicious and add a wonderful flavor profile to many of your recipes.
Whole30 Cobb Salad with Creamy Pecan Butter Dressing
Ingredients for the salad:
Lettuce of choosing (spinach, romaine, arugula, etc.)
Roasted sweet potatoes
Cooked bacon, diced
Hard boiled eggs, sliced
Grilled chicken, diced
Ingredients for the dressing:
1/4 cup Georgia Grinders Pecan Butter
1/4 cup red wine vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup extra virgin olive oil
Assemble all of your ingredients for the salad. If needed, roast your sweet potatoes cubes in avocado oil with your seasonings of choice on 400F for around 35-40 minutes. Put all of the salad ingredients on a plate; we like to group them by ingredient to create a 'rainbow'. You can use the protein of your choice but we recommend using grilled chicken. For the bacon, make sure it is a no sugar added bacon if you are following a Whole30 protocol.
Put all of the ingredients for the dressing in a bowl and whisk until combined. Pro tip: store the dressing in an old Georgia Grinders jar in the fridge!
Once the salad is assembled, pour the dressing on and mix. Enjoy this tasty salad with all of the beautiful flavors, healthy fats and proteins!
Whole30 Asian Chicken Collard Wraps
4 chicken breasts
4 large collard leaves
½ cup matchstick carrots
½ tsp sesame seeds
2 green onions, sliced
¼ cup Georgia Grinders Original Almond Butter
2 Tbsp coconut aminos
2 Tbsp rice wine vinegar (or substitute apple cider vinegar)
1 small date, finely minced
⅛ tsp. garlic powder
Season the chicken breasts lightly with salt and pepper. Grill over medium heat for 6-7 minutes per side, depending on thickness, until cooked through. Set aside and allow to cool, then slice into bite sized pieces.
Meanwhile, trim the long stems off each collard leaf. Turn the leaves face down, and slice the rounded edge of the stem off so they lay flat. Serve as blanched collard wraps or raw, whichever you prefer.
Fill each leaf with sliced grilled chicken, carrots, about 2 tablespoons of the almond sauce, and a sprinkle of sesame seeds and green onions. Roll like a burrito and enjoy!
Recipe Credits: Cook at Home Mom