Oil-Free Butter

Bread and butter is one of my guilty pleasures. I remember eating butter straight from the tub when I was a kid. I knew I wasn’t supposed to, but I still stood in front of the fridge with the door open and helped myself. No wonder I lost my gallbladder years ago.

Now that I’ve been on a mission to shed some pounds while improving my health, I had to ditch the butter. I’m not even mad because the brand I was using had palm oil and that’s usually not sustainably sourced. So it’s production is destroying orangutans’ natural habitat. Not good. Not good at all. My version is cruelty free and waistline friendly!

It’s so creamy, just let the blender do all the work for you. It lasts for about a week in the fridge stored in a mason jar. I love dipping steamed artichoke into it with a squeeze of lemon. It works well on pasta too! Or top your mashed potatoes and grits with it.




RECIPE

1 cup of cooked yellow grits, also known as polenta

1 teaspoon of salt

1 teaspoon of lemon juice

1/8 cup of water

METHOD

Put everything into your high-speed blender and let it go on high for two minutes or until smooth. That’s it.

[Total: 2    Average: 5/5]
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5 Comments Add yours

  1. Carolina says:

    Mine came a little bit lemony (because I almost never measure) but still pretty good. I was hesitant as to whether it would actually taste like butter and surprisingly, it does! Thanks!!!

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