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Wednesday
Dec072016

Almond Butter Stew

As with most American children, I grew up eating nut butter in only one way: in a sandwich, with jam (raspberry preferred). However, I have recently started experimenting with using nut butter in a more alternative and savory way. Now, my eyes have been opened up to a whole new way of using my beloved nut butters to bring some warmth and comfort to foods in really unexpected ways. I know that the thought of almond butter and tomatoes sounds like a regrettable combination, but you’ll really have to trust me on this one. In fact, it’s one of my most favorite meals of all time. You can serve this dish with some brown basmati rice if you are needing a bit more carbs for workout recovery, or serve alongside some roasted broccoli like I did here. Filling and soul-satisfying — I can’t wait for you to try this!

Yields 6 large bowls

Ingredients:

  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • 2 large sweet potatoes, peeled and cubed
  • Spice Mixture: 1 tsp turmeric / 1 tsp cinnamon/ 1 tsp coriander / 1 tsp smoked paprika / 1 tsp cumin
  • 1, 8-ounce can tomato paste
  • 2, 14-ounce cans diced tomatoes
  • 4 Cups chicken broth
  • ½ Cup crunchy almond butter
  • 1 pound chicken breast tenders, chopped into cubes

Instructions:

Heat coconut oil over medium heat in a large soup kettle. Add in chopped onion, garlic, ginger and sweet potatoes, sauté for about 10-15 minutes or until tender. Add in spice mixture and stir until fragrant. Add in tomato paste, diced tomatoes, chicken broth and almond butter and gently stir until combined. Simmer over low heat for 20-30 minutes. About 10 minutes before serving, in a separate skillet, spritz with coconut oil spray and cook chicken until no longer pink. Add cooked chicken into soup mixture, stir and enjoy! Serve with basmati rice and/or roasted broccoli.

Nutrition:

Per Serving (1 bowl):  Calories: 430 | Carbohydrates: 36 grams | Fat: 18 grams | Protein: 34 grams

In health, Hanna Grinaker, Life Time - Corporate Registered Dietitian

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.

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