This post is sponsored by Georgia Grinders. Thank you for your support of My Healthyish Life!
If you’ve read my blog for more than a week, you know I have an affinity for nut butter. I don’t like labels, but if I had to label my diet I’d say it’s “heavy on the almond butter.” Actually, almond butter probably deserves it’s own line in my personal food pyramid.
I was Team PB for most of my life, and it took a lot of convincing to leave the comfort zone of Skippy and try something new. However, like most things in life, embracing change proved to be very beneficial. Now? I’m Team AB and I don’t care who knows.
This past year I’ve developed some personal food “beliefs,” especially when it comes to packaged food. I gravitate toward products made with minimal, natural (non-GMO) ingredients and I will spend more for a higher quality. More recently, I’ve become conscious of the “who” behind the product. By “who,” I mean the company. That’s why I’m thrilled to team up with Georgia Grinders for this post, because not only do I genuinely love their nut butters, but I believe in and support their mission. Customers aren’t just another number.
A little backstory….last year, while wandering the aisles of my Whole Foods in Miami, I came across Georgia Grinders Original Almond Butter. Let’s be real, it didn’t take much (read: any) convincing for me to try a new brand of nut butter. However, the fact that I continually re-purchase a certain brand, even when there are tons on the market, means a lot.
It means it’s a good egg….err nut.
Side note: You may be wondering why this jar says “NaturAlmond.” Georgia Grinders originally launched just their almond butter and named it “NaturAlmond.” Once they expanded to other nut butters they transitioned to “Georgia Grinders.” Names are use interchangeably, in chase you see both in stores :)
Georgia Grinders makes almond, pecan, cashew, peanut and powdered peanut butter. Teams AB, CB, PB….all covered. They manage their own production and oversee every step of the process. Each nut butter is handcrafted in small batches to ensure high quality. You are getting the best of the best in every jar.
In a way, Georgia Grinders reminds me of me. I’m a small blog wanting to put out the best I can for my readers, just like they do for their nut butters. We both value quality over quantity and devote time, energy and love into what we do. The little engines that could.
Ok, end of sappy talk.
So this recipe…simple, flavorful and nutritious. When it comes to cooking with this almond butter, you can’t really go wrong. However, cooking with kale is another story. Notice I didn’t title this “kale salad” because that’s just not as much fun. But trust me, when prepared correctly, kale will surprise you. The two kale keys: 1) massaging, 2) this dressing.
For massaging, I know it sounds weird, but put some coconut or olive oil on your hands, and rub the raw kale leaves until they soften. It works. Also, for “optimal eating,” I suggest mixing the dressing in a larger bowl before eating. Not as pretty in pictures (see above), but definitely worth it taste-wise.
Instead of chicken, which I baked and shredded, you can simply substitute another protein of choice. I feel confident saying almost anything would taste good with this dressing.
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- 2 chicken breasts
- 2 small (or one large) sweet potato
- 1/4 cup dried cherries
- 1 bunch of kale
- 2 tsp olive oil
- 1 tsp cinnamon
- Salt and pepper
- 2 tbsp almond butter (I used Georgia Grinders Original Almond Butter)
- 1 tbsp coconut aminos (or soy sauce substitute)
- 2 tbsp water
- 1 tsp Dijon mustard
- Preheat oven to 400 degrees F.
- Place two chicken breasts on parchment lined baking sheet. Drizzle with 1 tsp olive oil, salt and pepper.
- Wash and chop sweet potatoes and place on separate parchment lined baking sheet. Sprinkle with cinnamon.
- Remove chicken at 20 minutes (or when fully cooked), let cool and shred.
- Flip sweet potatoes at 20 minutes and bake for 15 more minutes. (Total of 35 minutes)
- Meanwhile, wash and chop bunch of kale. Place in large mixing bowl.
- Using remaining tsp of olive oil, massage kale until it softens.
- Make the dressing: in a small bowl, mix almond butter, coconut aminos, water and Dijon until throughly combined.
- Once sweet potatoes are done, form bowls with shredded chicken, dried cherries, kale and almond butter dressing.
- Optional: before serving, use the large mixing bowl to cover the chicken and sweet potatoes in the sauce too. Highly recommend!