For When You're Sick of Peanut Butter

Lauren Salkeld

When it comes to pre- and post-workout snacking, my go-to usually involves spreading peanut or almond butter on toast, crackers, an apple, or carrot sticks. This is hardly original, as just about everyone knows that you want that carb-fat-protein combo in whatever you eat before or after you hit the gym. Personally, I find this mini meal filling but not too heavy, and perhaps even more important, I find it satisfying. If I’m dragging myself out of bed at 6a.m., the thought of a little peanut butter on whole wheat toast is a good motivator. Still, a girl does get tired of the same old snack.

With this in mind, I recently spent some quality time with my food processor and created several new nut and seed spreads. Each one is quick and easy to prepare, full of flavor, and good for fueling up before or after a sweat session. I used a mini food processor but a full-sized model would also work. And these recipes are flexible and easy to modify so get creative. Store nut and seed spreads in an airtight container at room temperature for up 1 week, and enjoy them on toast, with fruit or veggies, or even by the spoonful when you’re in a rush.

SEE MORE: 5 Rules For Healthy Comfort Food

Toasted Coconut and Cashew Spread: In a food processor, grind 1 cup lightly toasted unsalted cashews until a thick paste forms. Add 1 tablespoon coconut oil, 1 teaspoon agave, and 1/2 cup lightly toasted unsweetened shredded coconut. Blend until fully incorporated and season to taste with salt. Makes about 1 cup

Peanut Butter and Amaranth Spread: In a medium bowl, stir together 1 cup natural peanut butter and 1/4 cup puffed amaranth.* Season to taste with salt. Makes about 1 1/4 cups

Chocolate and Tahini Spread with Dried Blueberries: In a food processor, grind 2 ounces of dark chocolate until finely ground. Add 1 cup tahini and process until fully incorporated. Season to taste with salt. When serving, top with dried blueberries, if desired. Makes about 1 cup

SEE MORE: 6 Foods That Speed Up Your Metabolism

Cinnamon and Sunflower Seed Spread: In a food processor, combine 1 cup lightly toasted sunflower seeds, 2 tablespoon sunflower oil, 1 to 2 teaspoons ground cinnamon, and 1 teaspoon lemon zest. Process until mostly smooth and season to taste with salt. Makes about 1 cup

*To puff amaranth, heat a small pot over moderately high heat. Add about 1 tablespoon of amaranth and immediately cover with a lid. The amaranth will start popping within seconds. Let the amaranth pop, shaking the covered pot around to prevent burning, until most of the amaranth is popped, 15 to 20 seconds. Amaranth burns easily so you’ll need to move quickly.

See more from Epicurious:
Foods That Are Keeping You Up at Night 
Quick and Easy Dinners
5 Foods That WON’T Kill You
15 Surprising Foods to Keep in Your Freezer