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Coconut Oil Christmas Giveaway!

December 26, 2009

Several months ago I delved into my own research about coconut oil. I shared my findings in a post with the determination to start using more virgin coconut oil in my day-to-day cooking. I searched for it when I was in Brazil only finding small quantities that were actually more expensive there than what I could get in the States.

Weird, right? With all those coconuts growing everywhere.

After getting settled back in the US I knew I had to find a source. After reading Nina Planck’s Real Food: What to Eat and then taking a trip to Southeast Asia my interest in the company Tropical Traditions began to grow. I applied to be considered to review a sample and they quickly replied offering me a 32 oz jar of their Gold Label Virgin Coconut Oil. A few squeals escaped after reading that email. I won’t lie; I was incredibly excited to give this coconut oil a try.

I think a lot of it has to do with our recent trip. Although we didn’t go to the Philippines, we were able to witness some small scale agriculture during our travels to areas nearby. In case you don’t know much about Tropical Traditions they sell wet-milled, virgin coconut oil from small organic farms in the Philippines. They also sell many other coconut products including a coconut peanut butter that will likely make its way into my first order.

In my last post I said I likely wouldn’t become a person who takes coconut oil by the spoonful for medicinal purposes (some cultures do this), but I have to tell you, I love taking little tastes of the oil straight from the jar. Ever know any of those people who could eat butter straight from the stick? (I know it makes me cringe, too.) Well, I couldn’t do it with butter, but this coconut oil is an entirely different story.

Last summer, I used coconut oil on my cinnamon toast and it turned out great, but with this time I wanted to do a bit more cooking with it. Mainly to see how easily I could incorporate it.

I was invited to check on the recipes on the company’s website and I did. The first recipe to catch my eye was for no-bake cookies. For some reason, my mom always called these California Cookies in our house, not sure why. Regardless, we grew up with them as almost a staple as far as the occasional treat goes.

Of course, they have a ton of refined sugar so I rarely make them anymore. I was thrilled to find this recipe that uses honey or maple syrup (I actually used both), and of course coconut oil instead of butter. I also used a natural peanut butter.

The coconut oil works great in them and the flavor wasn’t overwhelming, the cocoa flavor actually comes out more. I wasn’t thrilled with the sweetening combo. I used both because I didn’t want a distinct maple or honey flavor. I will be honest and say they aren’t as great as the original with sugar, but that’s not to say they aren’t good. We are enjoying them and the new twist on flavors as well as the fewer refined ingredients.

On the recipe list there was also one for coconut chicken. It immediately reminded me of the simple version I often make that uses butter. I posted about it a little while back. So I ground about 1 ½ cups of whole wheat bread crumbs, ½ cup unsweetened coconut, salt, and pepper in the food processor. Next I melted about 3 tbsp of coconut oil. I tossed 2 chicken breasts (cut into pieces) in the coconut oil (make sure the chicken isn’t too cold or the oil will solidify). Then I coated the chicken in the crumbs and coconut. After 20 minutes in a 400 degree F oven it was all done.

I was so pleased with how it turned out. My husband even commented on how tender the chicken was. The coconut oil really improves this fave, super quick meal.

So, as if you had any doubt, coconut oil will now become a staple in my kitchen. I do have to admit that I won’t be using it with wild abandon because it is a pricey product. However, having it around to use more often is worth the price for me especially when you are supporting small scale, sustainable agriculture, not to mention the health benefits. Oh, and the flavor. Okay, you get the picture.

Or do you?

Want to try some virgin coconut oil of your own?

Well, I was trying to plan out when to tell you. I figure Christmas is as good of a time as any for a giveaway, especially one that will help jumpstart your healthy habits in the New Year.

Tropical Traditions has graciously agreed to give away a 32 oz jar of their Gold Label Virgin Coconut oil to one of you, my readers, free of charge!

Okay, so here is how to enter and increase your chances.

The contest is open to U.S. and Canada residents because the company will be shipping directly to you. (An apology to my international readers.)

I should mention I’m big on following instructions too (I know such a stickler). So to be fair to those who do follow them, if you don’t, your entry won’t be counted.

First instruction – Tell me each of these things in a separate comment. I subscribed, I tweeted, I followed = 3 comments = 3 entries. I know, a lot of work, but I’ll be using a random number generator to choose the winner so if you want each entry counted it will need to be in a separate comment.

You need to subscribe to the Tropical Traditions Newsletter. Leave me a comment below telling me you did AND I would love it if you would include in this comment why you want to try the oil.
Get a bonus entry for Tweeting the giveaway and tell me here with your Twitter username. I’m @lori1329 by the way.
Get a bonus entry for becoming a Follower (that little Google gadget on the side) and tell me here, or remind me that you already follow me.

Okay, that’s enough rules. Given it is the holiday season and you all need a break from the computer, I will wait to pick the winner until January 2nd, 2010. The contest will end at 11:59 pm EST on January 1st, 2010.

Ready to have a Happy and Healthy New Year with Tropical Traditions Virgin Coconut Oil? I’m really excited to share this great product so send on the entries!

PS. If you don’t win and want to place your order, be sure to check out the Referral Program. You can get a copy of Virgin Coconut Oil by Brian and Marianita Shilhavy free with your first order. If you’d like to refer me with your order, just drop me a note and I’ll send you my number.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Sharing My Win: French Press Coffee

December 9, 2009

Way back in June I was fortunate enough to win a recipe challenge from Miranda who writes My Food and Life Encounters. This was actually a double contest entry for me and thanks to all your friendly votes my Café & Cream Shortbread was the winning recipe on Miranda’s blog.

The prize? A Bodum Chambord French Press!

At the time I was still living in Brazil so I had the prize shipped to my parent’s house since I knew I would be back in the US in a few short months. Well, when I traveled to my hometown for Thanksgiving I finally got my hands on my prize!

I looked up a bit of the history on the French Press and learned that like most inventions it was discovered by accident. Much like the artisanal coffee I made in Brazil, traditional coffee was made by boiling the water and coffee together and letting the grounds settle.

In the 1800s a Frenchman made the mistake of forgetting to add his coffee to the boiling water. He decided to pour the boiling water over the grounds instead, and when the grounds floated, he used a screen to press down the grounds and separate the liquid. From that point the development and use of the French Press coffee maker was born and the modern variety is attributed to an Italian designer named Calimani.

Although I’d been served French Press coffee before, I’d never made it myself so there was a bit of a learning curve. First, I couldn’t use the fine ground Brazilian coffee I brought back with me as there were multiple warnings throughout the instructions about using only course ground to avoid clogging the screen. I ended up pulling out the Breville whole bean coffee I received in my goodie bag from the 2009 Foodbuzz Blogger Fest. I ground it myself to a course texture.

I added four scoops of coffee per the instructions. It suggested one scoop for each four ounce cup of coffee. Considering I’m a 8 to 12 ounce per cup girl I thought this amount would work well. The instructions lacked details for the amount of water though so I just filled the pot half way with boiling water.

It sat to brew for four minutes and then down went the plunger. Success! I enjoyed a strong, rich cup of French Press coffee this morning. I really enjoy switching up my coffee making methods especially after living in a coffee-centric culture for two years.

Thanks to Miranda and Bodum for the giveaway! If you are looking for a Christmas gift for a coffee lover I did notice there is a festive red French Press on the Bodum web-site. If you need another cookie idea I’ve reposted my Café & Cream Shortbread below. I think I might make it again this week for a Christmas luncheon I’m attending.

Café & Cream Shortbread

Cream butter and sugar. Add in vanilla. Slowly mix in flour. Dough will be crumbly. Press dough together and split into two equal parts.

Transfer one half to a sheet of plastic wrap. Press together to form the dough more and wrap in plastic as you shape it into a square log. Refrigerate for about 20 to 30 minutes.

To the remaining dough, mix in cocoa powder and coffee. Repeat the same process forming it into a square log shape. Refrigerate for about 20 to 30 minutes.

Preheat oven to 350 degrees F. Remove dough from fridge. If it is too hard to work with allow to sit at room temp for a bit to soften. Cut each log into four equal strips. Arrange the dark and light strips so that they alternate, make two stacked rows. Wrap in plastic and from into a square log, pressing the dough together slightly. Unwrap and cut cookies about ¼ inch wide.

Place on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool for 1 to 2 minutes and carefully transfer from cookie sheet to cooling rack. Makes 12 to 15 cookies.

Café & Cream Shortbread

June 10, 2009

First I have to say that it wasn’t my intention to bombard you with sugary snacks this week, but there were a couple contests I just had to enter. All I could think of were desserts so it turns out this week is focused heavily on desserts. That’s okay. More reason to get in some good workouts towards the end of the week!

Ever since I saw Chow and Chatter’s contest, I’ve been trying to come up with a coffee inspired creation. I finally got the idea the other night and went to work making Café & Cream Shortbread.

A great thing about Brazilian coffee is that is ground into a fine powder. This makes for a very strong cup of joe, but it also makes it ideal for adding directly to baked goods. It dissolves without leaving a gritty texture and adds a lot of coffee flavor. In addition you don’t have to worry about brewing and cooling it ahead of time and it doesn’t add moisture to the recipe.

I decided to start with a traditional shortbread and this is more like a brown sugar shortbread. The reason being that instead of white sugar, I used mascavo sugar. It is possible to find this in the US at Latin Markets, or so I’ve heard. It is an unrefined sugar which is dried and sifted after the sugar cane is harvested. It acts much like our processed brown sugar in baking, but adds a stronger flavor. Sometimes I like the flavor sometimes I don’t, but on this occasion it worked well.

In half the dough I added cocoa powder and ground coffee. In a perfect world these would have come out as a more defined checker board, but it has been forever since I’ve made checkered cookies and my skills are apparently a little rusty.

That didn’t affect the flavor though. This shortbread is soft and flaky melting in your mouth almost immediately. The sugar gives it just enough sweetness which is slowly overtaken by the strong coffee flavor with each bite.

Café & Cream Shortbread

1 cup unsalted butter, at room temp
½ cup mascavo sugar
½ tsp vanilla
2 cups flour (I used white, but others may work well too)
2 tbsp cocoa powder
1 tbsp ground coffee (espresso powder would work too)

Cream butter and sugar. Add in vanilla. Slowly mix in flour. Dough will be crumbly. Press dough together and split into two equal parts.

Transfer one half to a sheet of plastic wrap. Press together to form the dough more and wrap in plastic as you shape it into a square log. Refrigerate for about 15 to 30 minutes.

To the remaining dough, mix in cocoa powder and coffee. Repeat the same process forming it into a square log shape. Refrigerate for about 15 to 30 minutes.

Place on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool for 1 to 2 minutes and carefully transfer from cookie sheet to cooling rack. Makes 12 to 15 cookies.

Mango Challenge: And the Winner Is…

May 25, 2009

The time has finally arrived to announce the winner of the Mango Challenge, my first recipe challenge in celebration of my upcoming one year blog anniversary and in recognition of my time in Brazil where I’ve had the opportunity to enjoy mangos at their finest.

Thank you to everyone who participated! I have to apologize for the delay. Getting the results out on a holiday weekend was a bit ambitious on my part and I was only able to get to work this evening.

I had 12 people participate with 18 recipes. Each and every entry was creative and delicious! I have some outstanding recipes to share with you. Get your bookmarking tool ready!

I was pleasantly surprised by the wonderful diversity in recipes I received from morning coffee cakes, to rich cultural treats, to elegant restaurant- worthy desserts. Thank you again to all those who participated and made this event so much fun!

I present to you the Mango Challengers and their outstanding recipes!

Marian, the About.com Guide for South American Food, submitted four wonderful treats incorporating mango with exotic fruits and old favorites. From tarts to cake to tasty morning muffins you will find something you like in her list. If you are interested in South American Cuisine her blog is a must read, by the way.
Mango Passion Fruit Tart
Mango Passion Fruit Pound Cake
Mango Mousse Cake
Mango Blueberry Muffins

Sweta from Bonn e Nutrition shared so much of her culture with me through two amazing, traditional treats modified to fit the ingredients she had available – Sweet Mango Dosa and Mango Peda. Now I just need to find those Indian varieties of mangos she keeps telling me so much about so I can make them myself!

Tracey from Tangled Noodle topped that chicken and sandwich I have in Brazil with her Caju-Mangga Chicken Sandwich. It is a wonderful variety of ingredients combined into a unique (and beautiful) sandwich. I will be making this soon while I am still in the land of mangos, cashews and coconut milk!

Natalie from Oven Love shared her flavorful recipe for Mexican Spiced Chicken Salad with Mango Cilantro Dressing. A great meal idea for a hot summer day – spicy chicken with the refreshing flavor of mango!

Rebecca from Chow and Chatter showed off her Mango and Ginger Cake. The perfect addition to any breakfast with a warm cup of coffee. Topping it with mangos and pineapple give it a tropical twist.

Natasha from 5 Star Foodie incorporated lots of mango flavor into her Spiced Mango Fried Ravioli with Lavender Syrup. You’ll enjoy the beautiful presentation and likely wish you could have a bite.

Deeba from Passionate About Baking shows us an elegantly decorated Mango Mousse Tart with a nice touch of rich chocolate. It looks to pretty to eat, but I could get over that quickly.

Ria from Ria’s Collection submitted a tasty breakfast idea with her Whole Wheat Pancakes with Nutella & Mango. A filling, nutritious morning meal balanced in good-for-you ingredients and sweet indulgence.

Angela from Spinach Tiger took frozen treats to a new level with her Mango Lime Rosemary Frozen Custard. Equally as intriguing was her method for making it without an ice cream maker.

Alison from Live Listen Cook entered three mango recipes for our enjoyment. Each one is full of mango flavor. You’ll have your main dish, side and dessert with this tasty trio –
Shrimp with Mango
Curried Quinoa Salad with Mango
Chilled Mango Soup

Adrienne from Gastroanthropology shares her Mango Coffeecake. Whether your choice is coffee or tea this cake which incorporates smooth sour cream, rich chocolate and tropical mango will only make it better.

Amy from Delicious by Nature has us all set for our next nourishing breakfast with Tropical Amaranth Porridge. Warm cereal gets even better when it is made with coconut milk, mango and macadamia nuts.

And the WINNER is…

Spiced Mango Fried Ravioli with Lavender Syrup by Natasha from 5 Star Foodie!

It was such a tight competition, but in the end the judges felt that Natasha’s recipe was not only unique and delicious, but it ranked the highest regarding the criteria of presence of mango, creativity and use of real ingredients.

Congrats Natasha!! Below is a sneak peak of your prize. Send me your address at lori (at) fakefoodfree (dot) com and I will get it on its way to you.

Thanks again to all those who participated!

Mango Caprioska & Challenge Reminder

May 4, 2009

I have to admit I’m not a huge fan of Brazilian cocktails. This is simply because, in general, the quality of liquor here isn’t top notch. Well, unless you are drinking Johnny Walker, but that is because it is among the varieties that are imported.

There are a lot of name brand liquors here, but if you check the back label you find they are manufactured in Brazil. To put it nicely, let’s just say that the country does rice, beans, red meat and a myriad of desserts much better than it does alcohol. Of course, limited quality alcohol is a small price to pay for all those wonderful things the country does do well, but it is for this reason that I often stick with beer.

This brings me to that ever popular drink, the Caipirinha made with the sugarcane liquor, cachaça. (Note, it is nothing like the rum of the Caribbean, also made of sugarcane, because it typically isn’t aged). I’ve had a couple of these drinks and I have to say I enjoy the variety of fruits you can add. Both the kiwi and the passion fruit options are great. The one thing I don’t like about the drink is the cachaça.

Before we moved here I enjoyed it, but now I really can’t stomach the smell. You see, the smell of this liquor is the same smell you get when you open a bottle of rubbing alcohol often used to clean the equipment in the gym. It is also the same smell you get when you pull up to a filling station to top the car off with alcool instead of gasoline. So needless to say, I’m not a big fan of sitting down to a drink with the same aroma as all of these things.

Not to put a damper on the Caipirinha, or its rich history, it just isn’t my thing. My advice is that if you drink cachaça go for the high quality (read: more expensive) stuff.

If I do order a cocktail, I lean towards the Caprioska. This is the same drink, but made with vodka instead of the cachaça. During our time at the beach, in honor of the all the mango business going on around here, I treated myself to a Mango Caprioska.

They are easy to make yourself and you can substitute any fruit for the traditional lime. Pineapple, passion fruit, kiwi and mango are all popular here.

Mango Caprioska

Half of a ripe mango, cubed
1 to 2 teaspoons of sugar
Crushed ice
Vodka

Add the fruit and sugar to the glass and mull together. Fill the glass with crushed ice and top off with vodka.

Speaking of mangos, have you entered the Mango Challenge yet? I’ve gotten some great entries so far and it is going to be a tough competition. I can’t wait to see what you can do with mango! The deadline is May 22nd.

I also wanted to address the comments of disappointment I have received and I sincerely apologize that I can’t make this challenge worldwide. If it were simply a book I was giving away or a small item, I would certainly change the rules, but this box is going to be quite heavy to ship. I hope sometime in the near future I can offer an international competition, but right now I have to keep this one for participants with a US address.

You can check out the original announcement for full details, but here are a few highlights.

Be sure to email your submission to lori(at)fakefoodfree(dot)com (I will respond that I received it) and include the following information:

First Name:
Recipe Name:
Blog url:
Blog post url:
Picture: (about 450 x 340 px)

Feel free to use the logo above in your blog post. (If you don’t have a blog, just send your name, recipe and a picture.)

All entries are due by Friday, May 22nd, 2009 at 12:00pm CST.

Now It’s Your Turn: Mango Recipe Challenge

April 17, 2009

Now I finally get to reveal my motivation for hosting a Mango Week in the first place. For the past couple months I’ve been thinking about how I would love to share some of the foods I experience in Brazil with my readers and foodie friends.

My blog is almost one year old and I have yet to hold any kind of giveaway or contest. I’ve come to find the challenges and contests that take place in the blogging world to be a lot of fun.

The more I thought about it, the more I realized that this is probably going to be the only time that I have the opportunity to share a tangible piece of my living abroad experience with you.

So, how would you like a little something from Brazil?

Today I am announcing the Mango Recipe Challenge!

You have the opportunity to submit your favorite mango recipe for a chance to win a box filled with some Brazilian goodies. I am traveling to the States in May and these things will be coming with me so this contest is open to all readers with a US address.

The Rules

Submit a recipe using mango in any way. If they are hard to find in your area you have some options. Frozen mango is allowed as well as mango nectar/juice. Feel free to be creative, and as always, the more natural, whole and less processed your recipe the better.

Email your submission to lori(at)fakefoodfree(dot)com and include the following information:

I have a lot of traveling coming up so I have an extended deadline for the challenge. All entries are due by Friday, May 22nd, 2009 at 12:00pm CST. Don’t worry! You’ll get lots of reminders along the way!

The Judging

All entries will be judged based on the following criteria:

Presence of mango (How prominent is the fruit and its flavor in your recipe?)
Creativity (As you can tell this week, I love unique!)
Use of real ingredients (Did you make your whipped topping? Is that crepe from scratch? You get the idea.)

Your entries will be judged by the Fake Food Free family. That is, all those in my family who I’ll be visiting back home that want to share in the judging, most likely me, my husband and my mom.

The winner will be announced on May 25th, 2009 with the prize shipped soon after.

The Prize

The winner will receive a box of food related items from southern Brazil. Oh how I wish I could send you a bunch of fresh produce, but unfortunately I have to make it through US customs with these things in my suitcase. Therefore you can expect some popular packaged foods as well as some unique ingredients. Don’t worry. For any random ingredient I send you I will also send you a translated recipe in which to use it.

So, are you interested?

I sincerely hope you will participate. Not only is it fun to give this stuff away, but I can’t wait to have a whole list of new recipes for my mangos!

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Grilled Cheese Pageant: Arugula & Pear Grilled Cheese

April 16, 2009

I hope you will allow me this slight interruption to Mango Week.

Earlier in the week I came across the Grilled Cheese Pageant on the blog Panini Happy and knew I had to enter.

I’ve been reading this blog for a few months now and if you love warm, Panini sandwiches as much as I do you need to head over and check it out. It is full of wonderful ideas and beautiful pictures.

Variations of the grilled cheese have been a go-to meal for me since we’ve been living abroad. It is quick, easy and requires no heating of the oven which in turn heats up our already hot apartment. In addition, a little creativity takes the traditional grilled cheese a long way so it is fun to play with different combinations.

I went to our Japanese market this week and picked up some baby arugula and a couple pears. On the walk back I stopped in the bakery and purchased some of the wonderful Pão Francês (Brazilian French Bread) that is so plentiful here. Once I arrived home, I decided that the combination would go perfectly with some smoked provolone I had in the fridge.

So this creation serves as my entry into the Panini Happy Grilled Cheese Pageant. If you are interested in entering, you still have time. The deadline is tomorrow at noon PDT.

Arugula & Pear Grilled Cheese

1 small French bread, split
1/3 cup smoked provolone, shredded
1 small handful of baby arugula
½ medium pear sliced

Spread cheese on both pieces of bread. Place the top on the skillet to help melt the cheese. Once it begins to melt place the arugula on one side and the pear on the other.

Put sandwich together and continue to grill until the rest of the cheese is melted, arugula is wilted and pear is warmed through. Place a piece of foil on top and press with the bottom of a smaller skillet if desired.

I will be back tomorrow to finalize Mango Week and announce my very first recipe contest! I hope you’ll stop by!

Apple Carrot PB Panini

March 2, 2009

If I’m not eating peanut butter by itself with a spoon, it is most likely being used as a dip for my apples and carrot sticks. As I was trying to think of how I would participate in the Great PB Exhibition #5 I was feeling a bit restricted by the topic of sandwiches. I kept coming up with a fun idea and then realized it wasn’t even close to the sandwich category.

Then I thought, why not turn my favorite PB dippers into a sandwich. And why not take it a step further and make it a toasty Panini? This is an all around balanced meal – protein, grain, fruit, veggie and healthy fat all rolled into one.

I left my carrot and apple raw because I wanted the sandwich to have a bit of a crunch. I don’t have a Panini press. I just use two skillets with some foil over the sandwich. The heat makes the bread crisp and warms the peanut butter just enough that it covers the carrot and apple with gooey goodness.

Apple Carrot Peanut Butter Panini

4 to 6 inch piece of baguette (Sub any bread. A whole grain would be nice, but hard to come by here. )
2 Tbsp of natural peanut butter
1 small carrot, shredded
½ of a small apple, diced

Half your baguette, spread a little PB on each side. Top one side with carrots and the other with apple.

Carefully put together and heat in press or skillet for about 2 to 3 minutes each side.

Have you entered yet? The deadline is March 15th at Noon (PST).

Submission:

Click here to submit your recipe online. Alternatively, email “pbe (at) peanutbutterboy (dot) com” with “PBE #5″ as the subject and the following information:

Name

Recipe

Title

Recipe or Recipe Permalink

Prize:

All recipes will be listed but the judges will vote for the Top 3. All 3 winners will receive a winning badge to place on their site but the first place winner will receive the Peanut Butter & Co. Cookbook, one of the books that was the inspiration for The Peanut Butter Boy.

The Great Peanut Butter Exhibition #5

February 22, 2009

Sweet, salty, smooth, crunchy – my love for peanut butter exceeds that of most other foods combined. Breakfast, lunch, dessert or post workout snack, it is a food that gives me a nutritional boost while making me feel like I’m getting a decadent treat that elicits happy childhood memories.

In recent, years I’ve moved away from the standard variety to more natural peanut butter to decrease the hydrogenated fats and improve on the nutritional content. I do still crave that old fashioned sweetness though.

I never realized how fortunate I was to have peanut butter (and other nut butters) in my life until I moved abroad. Our tasty PB is very much a US thing. While there are peanuts everywhere in Brazil, peanut butter is rare. Occasionally you can find some imported brands and there is one Brazilian brand that sometimes shows up in the supermarket, but I’ve been warned it can’t compare.

I guess it is no surprise that each time I make the trip back to the States, a jar or two goes back with me in my luggage to Brazil. We savor every last ounce in that jar!

Given all this, you can imagine my excitement over being a host of the Great Peanut Butter Exhibition #5! In conjunction with For The Love of Peanut Butter , The Peanut Butter Boy and ZestyCook, we are proud to invite you to enter this recipe roundup and competition!

This time the theme is “Sandwich”. What classifies a peanut butter sandwich? Traditionally it’s a slab of peanut butter between two slices of bread, but let’s see some creativity here. How about some peanut butter lettuce wraps or Peanut Butter Sushi? Any method of eating peanut butter that is all-inclusive and portable should do.

Personally, I challenge you to go fake food free with your entry. Use natural ingredients and few, if any, pre-prepared or processed foods, with the exception of the PB, of course. However, if you want to make your own, feel free.

PS. You can use any nut butter! I can imagine some almond butter ideas are already churning!

To enter, submit your best peanut butter sandwich recipe below, following the guidelines. The deadline is March 15th @ Noon (PST) which gives you a full 3 weeks to brainstorm, develop and create the ultimate peanut butter sandwich! Stock up on peanut butter and get ready, read on for details.

Judging Criteria:

Peanut Butter Weight, Creativity, Portability and Preparation Time

Rules:

One entry per person so choose wisely! Pictures are highly recommended but not required. Due to peanut allergies, you may use any nut butter in your recipe since nut butters are easily interchangeable. Also, please link back to this page to indicate that you are entering the recipe into this contest and to spread the word. Feel free to use any of the logos, including the following, to do so:

Blogless? Don’t worry if you don’t have a blog, you can still submit your winning recipe. Fill out the same form but provide the “Recipe” instead of a “Recipe Permalink” and feel free to email a picture to “pbe (at) peanutbutterboy (dot) com” to go along with the recipe!

Submission:

Click here to submit your recipe online. Alternatively, email “pbe (at) peanutbutterboy (dot) com” with “PBE #5″ as the subject and the following information:

Name
Email
Recipe Title
Recipe or Recipe Permalink

Prize: