I love butter. Butter, butter, butter. Here it goes, down into my belly….
(and Anchorman quotes)
Been getting into healthier fats recently.
Needless to say, I’m convinced of its cancer fighting properties, especially with the high CLA content (a fat found in animal studies to prevent the three stages of cancer, initiation, promotion and metastasis) and think I should eat some at every meal.
Not gonna lie, I’m also really don’t feel like giving up butter. Ever.
This honey nut butter not only has higher levels of nutrients such as Vitamin A, E and C due to the grass-fed diet of the cows, but with anti-viral, anti-fungal and anti-bacterial properties from the honey, and anti-inflammatory benefits from the walnuts, shooooo this stuff is straight up GOOD for you.
Butter, good for you, yea, I said it.
Wait, wait, let me rephrase. Honey nut butter is good for you. (in moderation of course!)
As I smeared the nutty consistency all over my morning toast, I had to do bit of ‘self-talk’ reminding myself this wasn’t cream cheese and I didn’t need a 1/2 inch thick layer per slice.
Not gonna lie, this was some of the best butter I’ve hand, reminiscent that honey nut cream cheese from the bagel shops. (obvi, I’ve got something with cream cheese.) I don’t think I’ll ever have regular butter and toast again!
I gotta say, you should really give grass-fed butter a chance (if you haven’t already,) research has even shown a difference in consistency with grass-fed butter having a softer, more spreadable texture.
And who doesn’t want easier butter spreading in the morning. or afternoon, or dinner. or midnight snack.
Get your (grass-fed) butter on!
Do you do butter? What’s your favorite way to enjoy this creamy classic smear?
honey nut butter
Prep Time: 5 minutes
Ingredients (1/2 cup)
- 1/2 c. (8 Tbsp) grass-fed butter, room temperature
- 2 Tbsp walnuts, toasted and coarsely chopped
- 1 Tbsp local honey
- pinch sea salt
Combine everything in a medium bowl and mix until everything incorporates.
Serve as is, or place in plastic wrap and roll into a log and pop into the refrigerator until hard.
Keep for 2-3 weeks in the fridge, not that it’ll last that long.