I just picked up some Smart Balance peanut butter, and it is some good stuff. It is all natural and it has 0 trans fats and 1 gram each of Omega 3 and Omega 6. It isn’t separated like other natural PB and it tastes like Jiff. Good stuff.
Joebob,
Yeah, I’ve seen this product before. The cost is something to consider, though, eh? “Regular” natural PB is something I really enjoy, though; I tend to like it in its unaltered state. I wonder of there’s fishy after-taste in the PB as with the smart balance margarine.
Now that you’ve got me thinking about it, I may have to try it out for myself. Thanks for the heads-up!
Lonnman,
I was wondering what your views are on grits, particularly the Quaker Original Instant variety… http://www.quakergrits.com/QG_Products/original.htm.
I’m looking for a cheap/quick/easy carb for my P+C meals and I can “down” grits alot easier than my oatmeal.
[quote]Lonnie Lowery wrote:
Joebob,
Yeah, I’ve seen this product before. The cost is something to consider, though, eh? “Regular” natural PB is something I really enjoy, though; I tend to like it in its unaltered state. I wonder of there’s fishy after-taste in the PB as with the smart balance margarine.
Now that you’ve got me thinking about it, I may have to try it out for myself. Thanks for the heads-up!
[/quote]
I enjoy Smart Balance spread, and I never noticed a fishy after taste. Since you mentioned it I will probably taste makeral from now on. Damn you. I picked up the PB today and being the consumer savvy shopper I am, I didn’t even notice the price. I ate some right before I posted on some apple slices and it tasted like the regular PB with all the yummy trans fats.
I’ve been buying the omega-3 peanut butter, and it’s delicious. No funny aftertaste at all, as far as I can tell. At my supermarket it’s about a dollar more than the regular crap peanut butter and 50 to 75 cents more than the natural ones.
Just in case you missed this in my Prime Time thread…
You bring up an important point, lucidhaze. Although nutritionally oats may be better in some ways, a person’s lifestyle must be taken into account. Likes, dislikes, schedule, etc. are fair considerations.
I like a bowl of grits for variety purposes, from time to time, with some protein like Low-Carb Grow! added after they cool a bit. I think that grits can certainly fit into a diet that focuses on variety (i.e. not grits every day but having other fast carb sources, too).
NOTE: often the instant varieties of hot cereals are a second choice behind the less refined stuff.[quote]
lucidhaze wrote:
Lonnman,
I was wondering what your views are on grits, particularly the Quaker Original Instant variety… http://www.quakergrits.com/QG_Products/original.htm.
I’m looking for a cheap/quick/easy carb for my P+C meals and I can “down” grits alot easier than my oatmeal.[/quote]
I make my own PB, and although it changes the nutritional profile only a little, it comes out creamy and very yummy. I mix about a pound of roasted peanuts in a food processor with three tablespoons ground flax seed and a scoop of unflavored egg white protein. Plus a bit of splenda. Yummy! 
I got all excited about this product until I found out they are only selling it in New York and Florida right now. 
The rep with Smart Balance had no idea when will they start sell it in other states, if ever… It’s still in the market testing stage.
I’m printing this one off. (And I rarely do so.) Sounds great!
[quote]featherz wrote:
I make my own PB, and although it changes the nutritional profile only a little, it comes out creamy and very yummy. I mix about a pound of roasted peanuts in a food processor with three tablespoons ground flax seed and a scoop of unflavored egg white protein. Plus a bit of splenda. Yummy! :)[/quote]
I do the same and make my own.
Difference being I use equal part peanuts, almonds and walnuts. The peanuts overpower the taste of the others so it tastes like PB.
Add a pinch of stevia for sweetness and its gravy the processor does all the work.
Here is a recipe I saw on food network a few weeks back. I haven’t tried it yet since I still have some natural peanut butter I got at Costco. However, I do plan to try this out.
Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn’t spread easily, add a little more oil.