[sidebar]We’re not the only ones devoted to peanut butter. The National Peanut Board (NPB) finds that Americans consume more than 1.5 billion pounds of peanut butter and peanut products each year. That’s about an annual $800 million we’re spending on the spread. Or, says the NPB, picture it this way: The amount of peanut butter we eat in a year is enough to wrap the earth in a ribbon of 18-ounce peanut butter jars one and one-third times. So yeah, we Americans love us some peanut butter. And for good reason. Peanut butter packs in magnesium, potassium, protein and monounsaturated fats—the good kind—and gut-fighting folate. Plus, it works equally well in sweet and savory dishes (which we deliciously dive into, here).  Nutritionists agree. “I love using peanut butter in recipes because it’s nutritious and versatile—from sweet to savory, from breakfast to a late night snack; peanut butter is a great addition to any mealtime,” says Rebecca Scritchfield, RDN, a Washington, DC based dietitian specializing in healthy weight management. To help you celebrate this great-excuse-to-eat-peanut-butter holiday, Scritchfield shares three of her favorite recipes. Peanut Butter and Banana Ice Cream PREP TIME: 5 min (bananas need to freeze for at least 1 hour)TOTAL TIME:  65 minSERVINGS: 2 2 lg ripe bananas, frozen¼ c creamy peanut butter PEEL bananas and place in freezer in airtight container. Remove bananas after 1-2 hours, or until firmly frozen. Add bananas and peanut butter in blender or food processor and blend until smooth. Scoop contents into serving dish and, if you’d like a crunchy boost, top with KIND Healthy Grains Peanut Butter Whole Grains Clusters. NUTRITION (per serving) 312 cal, 45 g carb, 9 g pro, 14 g fat, 2 g sat fat, 6 g fiber, 136 mg sodium PB Grape Oat Balls (pictured above) PREP TIME: 65 min TOTAL TIME: 65 min SERVINGS: 30 ¾ c low-fat crunchy peanut butter ¼ c grape juice (Scritchfield likes Welch’s)2 tsp honey 3 Tbsp dark chocolate chips 1 c oats 1 Tbsp ground flax seed 1 tsp vanilla

  1. HEAT peanut butter in a microwave-safe bowl until thinned out, approximately 25 seconds.2. REMOVE from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips and vanilla; stir to incorporate. Refrigerate for at least 30 minutes.3. LINE a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls.4. PLACE in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator. NUTRITION (per serving; 1 snack bite) 60 cal, 7 g carb, 2 g pro, 3 g fat, 1 g sat fat, 1< g fiber, 45 mg sodium Spicy Peanut Sauce TOTAL TIME: 15 minSERVING SIZE: 1 oz 1 Tbsp vegetable oil1 tsp red curry paste½ tsp turmeric, group½ c peanut butter, creamy½ c coconut or cow’s milk, unsweetened½ c water2 tsp fish sauce1 tsp lemon juice sugar, to taste
  2. HEAT the oil in a nonstick saucepan over moderate heat. Add curry paste and turmeric, and stir often until mixture sizzles, about one minute.2. ADD peanut butter, coconut milk, water, fish sauce, lemon juice, and sugar, and reduce the heat to low. Stirring constantly with a whisk, cook for three minutes. When mixture begins to bubble, remove from heat, and continue to stir. If sauce is too thick, thin with water.3. TASTE and adjust seasonings to an interesting balance of sweet, salty, and spicy flavors. Serve with your favorite chopped veggies, lean meats, or vegetarian proteins. NUTRITION (per serving) 80 cal, 2 g pro, 3 g carb, 7 g fat, 1 g fiber, 126 mg sodium More from Prevention: 25 Tasty Things You Can Do With Peanut Butter