Disclosure: I received several products to try from Sunbutter and MomsMeet.com. All opinions are my own.
Did you know, according to the Centers for Disease Control, since 2007 an estimated 3 million school-aged children have been diagnosed with nut-related food allergies? A number that exponentially rises with each passing school year.
While there are many theories as to why so many children have feverishly developed nut allergies in recent decades modern science doesn’t conclusively know for sure why. And with nut-induced allergic reactions ranging from mild skin-related allergies to anaphylaxis, a life threatening reaction that can include vomiting, difficulty breathing, and in extreme cases, death, nut allergies are no longer isolated health concerns but have become district-wide school issues.
To complicate matters, there is no way to predict which children with nut-allergies will be at risk for anaphylaxis. As a child doesn’t need to consume nut-laden foods to trigger an anaphylactic reaction. The mere contact with another child that has been exposed to an allergen can trigger an attack. Making childhood nut-allergies a very serious matter each back-to-school season!
Because of this information and Section 504 of the Rehabilitation Act of 1973, which grants every child in this country the right to medical accommodation in any institution that receives federal funding, including public schools. Which is why so many schools have become nut-free institutions. In fact, over 10,000 public, charter, and private schools across the country are currently nut-free schools!
While banning peanut butter is not a fool-proof endeavor by any means, it is an excellent way to help contain nut products from children with severe allergies at school. Which brings me to a greater point. When it comes to school lunches, have you ever met a child who doesn’t want to eat the ubiquitous pb&j? No one in my family for sure! Fortunately, there are alternative parents can purchase to give their children yummy lunches will not putting other children in danger, such as SunButter products.
The SunButter line of products is a nut-free, all-natural, roasted sun flower seed alternative to peanut butter which is also vegan, gluten-free, non-GMO, cruelty-free, certified kosher. Sun Butter is also a more nutrient-rich product, containing seven grams of protein per serving and more vitamins and minerals than nut butter alone. Sun Butter products are also free from all of the top eight food allergens., making them lactose, egg, seafood, fish, nut, wheat, soy, and legume-free!
Another reason I love SunButter products? They are sustainably produced. Compared to almonds, which do not only require irrigation but upwards of 400 gallons of water to produce a single jar 16-ounce of almond butter, SunButter products are produced in a region of the country where no irrigation is needed. Making each 16-ounce jar a more sustainable, zero-waste product.
As a family, we had the pleasure of trying several SunButter jars recently including the 16-ounce jars of the creamy, natural, natural crunch, organic, no-sugar added, and the 6-count box of 1.5-ounce creamy snack cups. Priced at only $5.99 a container, this makes SunButter perfect for on-the-go errands, playdates, and even after-practice snacks!
I love that SunButter has the same consistency as convention peanut butter, just a bit saltier. Giving SunButter a sweet and salty taste that I really enjoyed. I’ve also made a habit of keeping the snack cups in my gym bag for post-workout or when out and about and need a snack before shopping for groceries!
I’ve also been able to find several other ways to use Sun Butter products at home including several family favorite meals, including Spicy Thai Noodles with SunButter Sauce! A simple, delicious dish that tastes great, and makes for an awesome Meatless Monday meal when topped with your favorite garnish, including Thai basil, green onions, and even peanuts, for a more traditional flare!
I love how creamy SunButter makes this sauce! I could also see using this sauce on other dishes such as skewered chicken kabobs, over rice noodles, in stir-frys, or as a sweet and savory dressing for fish or tofu tacos, lettuce wraps, and noodle bowls too!
The best part? I make this sauce fresh each time in a blender and bring it up to temperature by adding it cooked noodles. While my family loves making this dish with Udon noodles, you could, of course, use rice noodles, rice, or quinoa too!
This sauce can also be made several days in advance. Making this 20-minute meal one of the easiest weekday dinners you can make at home this busy back-to-school season at home. Be sure to pin this recipe, you’ll be glad you did!
So, friends, I encourage you to check out SunButter products. Not just your kiddos lunches this back-to-school season but for fun dishes, you can make at home, such as Spicy Thai Noodles with Sun Butter Sauce! If you’re interested in checking out sun Butter products, click here to find out where Sun Butter products are sold in your neck of the woods. You can also download their app for recipes and tips for living a more vibrant, nut-free life at home this season!
Now I have to ask, have you tried Sun Butter products or do you have favorite pb&j or other Meatless Monday meal suggestions, I’d love to hear about them below!
- 1 Tablespoon Organic Ginger, peeled and minced
- 2 Tablespoons Reduced-Sodium Soy Sauce
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
- 1 Tablespoon Tahini Sauce
- 2 Tablespoons olive oil split
- 2 Tablespoons lemon juice
- 4 Cloves Garlic, minced
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Smoked Hungarian Paprika
- 1/2 Tablespoon Himalayan Pink Salt
- 1 Teaspoon Curry Powder
- 1 Teaspoon Turmeric Powder
- 1 Cup SunButter (creamy or chunky)
- 1 Cup Organic Coconut Milk
- 1 Tablespoon. low-sodium soy sauce
- 1 1/2 Tablespoons Organic Coconut Sugar
- 16-Ounces Organic Udon Noodles (or noodles of choice)
- 8 1/3 Cups Filtered Water
- With your blender motor running, add your peeled ginger and garlic cloves into your blender. Blend until finely minced.
- Add all remaining sauce ingredients and 1/3 cup water and blend. Add more water by tablespoonfuls if needed to thin your sauce until its smooth and creamy.
- Meanwhile, add 8 cups filtered water to a pot along with 1/4 teaspoon Himalayan Pink Salt. Bring to a boil.
- Add your noodles of choice and cook 8-10 minutes until tender.
- Drain your pasta and add to a large serving bowl.
- When ready to serve, add your sauce to your noodles to heat through.
- Garnish accordingly. My family loves using sauteed mushrooms, Thai basil, lettuce, red bell peppers, and pine nuts.
- This Sun Butter sauce can be made up to 3 days ahead. Once cooked, transfer to a small bowl, cover, and chill. Bring your sauce back to temperature by letting your sauce sit on your counter for 30-minutes after being chilled then added to your cooked noodles to fully reheat. Enjoy!