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Not paleo due to:
This recipe has no customizations.
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 5.8% of RDA
• Carbs: 1.3% of RDA
• Fat (total lipid): 18.4% of RDA
• Fiber: 3.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 2.2% of RDA
• Sodium: 0.4% of RDA
• Sugar: 4.9% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 2.3% of RDA
• Vitamin C: 1.1% of RDA
• Iron: 0.7% of RDA
• Magnesium: 6.2% of RDA
• Manganese: 8.2% of RDA
• Niacin: 7.1% of RDA
• Potassium: 3.5% of RDA
• Zinc: 2.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Add a 1/2 cup of the coconut milk to a small bowl. (See note #1).
Add the peanut butter.
Stir until well-combined.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you like this sauce thicker, skim the cream off of the top of the can and use that. If you like the sauce thinner (e.g.: for drizzling on top of a salad), shake the can well before use and use the liquid.
It helps to allow the peanut butter to come down to room temperature before trying to combine it with the coconut milk.
This recipe has the following nutrient totals:
Protein 2.47 g
Carbohydrates 3.45 g
Iron 0.14 mg
Fiber 1.06 g
Calcium 4.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.