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Are you ready for some zucchini noodles coated in a creamy, salty, umami-rich almond butter sauce?! Oh, heck yes. Ya’ll are going to want to head to Walmart and grab some MaraNatha almond butter immediately so you can whip up this recipe. Add it to your arsenal of recipes to prevent a snaccident.
What’s a snaccident, you say?
Snaccident (noun): Eating an entire bag or box of something without realizing it.”
Obviously it’s not a good thing for your health when this happens, and goes against our intuitive eating cues. But I’m not going to fib to you and pretend like it hasn’t happened to me when I was super hungry and not paying enough attention. I mean, I feel like it happens to everyone at some point, right?
But that’s why I love making these zucchini noodles with almond butter sauce. It’s a great way to start a healthy relationship with snack time. You can make this recipe as a hearty big snack, or a mini-meal of sorts. Or you can split it in half for a smaller snack. Either way, it’s filling and nutritious, thanks to the fiber and healthy fats – and will prevent you from reaching for the entire bag of chips or cookies.
I personally love using MaraNatha Creamy No Stir Almond Butter for this recipe. Just hover over the photo below and you can click through to shop for these nutrient-packed nut butters directly!
You can also head over to your local Walmart, where you can earn cash back on MaraNatha products at Walmart using Ibotta. If you’ve never used Ibotta, it’s awesome for grabbing quick rebates after grocery shopping.
You might recall that ever since my trip out to California to see the almond orchards last year, I have been obsessed with all things almonds. MaraNatha takes those pure California almonds, roasts ‘em, and double grinds them into smooth almond butter perfection. Their no-stir almond butter has a smidge of cane sugar added to it, but if you’d prefer one without any added sugar, you can check out MaraNatha No Salt or Sugar Added Almond Butter.
For my recipe, I’ve used the creamy no stir almond butter and mixed it with some soy sauce (for that umami and saltiness), vinegar (for a little punch of acid), garlic (because, hello, garlic is awesome), and a smidge of honey (optional but I like the touch of sweetness and flavor).
You can actually use this basic almond butter sauce on anything, from sautéed chicken to grilled turkey kabobs to rice noodles. I’ve stuck with zucchini noodles for this recipe, because it’s an amazing way to help meet your daily dose of veggies.
And for all you runners and triathletes that might deal with frequent hunger during training, using the zucchini makes this quite filling. I know it can sometimes be tough trying to balance overall nutrition with fueling and race weight goals, but this recipe gives you a wonderful snack option to help keep you satisfied and tide you over to the next meal.
Bonus for fitness folks: the full size version of this recipe contains over 1000 mg of potassium! Some potassium is lost in sweat, so eating a daily diet rich in potassium can be important for athletes.
I hope you’ll grab some MaraNatha at Walmart this week and give these zucchini noodles with almond butter sauce a try – then be sure to let me know what you think in the comments!
Whip up a salty, umami-packed almond butter sauce that you'll toss with filling zucchini noodles - or use the sauce on your favorite protein!
- 1 tbsp MaraNatha almond butter
- 1 tbsp soy sauce
- ½ tbsp apple cider vinegar or rice wine vinegar
- 1 tsp honey optional
- 1 tsp garlic
- ½ tbsp sesame oil or oil of choice
- 1 large zucchini peeled (or two medium zucchini)
- 1 scallion chopped
- Add the almond butter, soy sauce, vinegar, honey, and garlic in a small bowl. Stir together until well combined. Set aside.
- Use a spiralizer to make your zucchini noodles. If you don’t have a spiralizer, you can make pappardelle style noodles by simply running a vegetable peeler over the zucchini repeatedly.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for approximately 3-4 minutes.
- Pour the almond butter sauce into the skillet with the zucchini noodles. Stir well to coat the noodles and continue cooking for another 2-3 minutes.
- Plate your zucchini noodles and garnish with scallions. Enjoy!
Nutrition analysis (approximate for entire recipe):
265 calories, 16 g fat, 2 g sat fat, 23 g carbohydrate, 5 g fiber, 13 g sugar, 8.5 g protein, Vitamin A: 16%, Vitamin C: 98%, Calcium: 11%, Iron: 14%
Nutrition analysis (approximate for half the recipe):
132 calories, 8 g fat, 1 g sat fat, 11.5 g carbohydrate, 2.5 g fiber, 6.5 g sugar, 4 g protein, Vitamin A: 8%, Vitamin C: 49%, Calcium: 6%, Iron: 7%
Share with me: What’s your favorite way to eat almond butter? Straight from the jar, with some fruit, in an almond butter sauce like this…? Did you love these zucchini noodles?
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