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Boost Your Protein Intake with Seed & Shell Pistachio Butter

Finding ways to incorporate enough protein into your diet can sometimes feel like a daunting task, especially if you’re always on the go. However, adding this essential nutrient doesn’t have to be difficult or time-consuming.

Did you know that pistachios are a fantastic source of protein? At Seed & Shell, we’ve harnessed the benefits of pistachios into a convenient, delicious pistachio butter that makes it easy to boost your protein intake while enjoying a variety of easy and healthy meals.

Most customers enjoy the simplicity of using pistachio butter like spreading it on a piece of bread or using it as a dip, but it doesn’t end there. Seed & Shell pistachio butter is versatile, whether you are trying to make a savory or sweet dish, we’ve got you covered. Here are three delightful recipes that will help you incorporate more protein into your daily routine, all featuring our nutritious Seed & Shell pistachio butter.

Easy Ways to Incorporate Protein into Your Everyday Meals

First up we have our Brown Rice Noodles with Pistachio Sauce. This dish combines the nutty richness of brown rice noodles with a creamy, savory pistachio sauce that's packed with protein. With simple ingredients like sesame oil, soy sauce, and pistachio butter, and a preparation time that fits into even the busiest schedules, this recipe is perfect for a wholesome weeknight dinner.

Brown Rice Noodles with Pistachio Sauce

For the Noodles:

  • 8 oz brown rice noodles
  • 1 tablespoon sesame oil
  • Salt, to taste

For the Pistachio Sauce:

  • 1 tablespoons toasted sesame oil 
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin or teriyaki sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 cup vegetable broth (or water)
  • 1/4 cup salted pistachio butter
  • 1-2 teaspoons Sriracha (to taste)
  • 1 tablespoon honey or maple syrup 
  • Salt and pepper, to taste
  • Chopped green onions and toasted sesame seeds, for garnish

Cook the Noodles:

  1. Bring a large pot of salted water to a boil. Add the brown rice noodles and cook according to package instructions until al dente.
  2. Drain the noodles and toss with sesame oil to prevent sticking. Set aside.

Prepare the Pistachio Sauce:

  1. In a medium saucepan heat the sesame seeds oil. 
  2. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
  3. Stir in the soy sauce, rice vinegar, hoisin sauce, sesame oil, vegetable broth, pistachio butter, honey and Sriracha. Mix well to combine.
  4. Allow the sauce to simmer for 2-3 minutes until slightly thickened. Adjust the consistency with more vegetable broth if needed.
  5. Taste and adjust seasoning with salt and pepper.

Combine and Serve:

  1. Add the cooked noodles to the saucepan and toss to coat them evenly with the pistachio sauce.
  2. Serve immediately, garnished with chopped green onions and toasted sesame seeds. Some veggies or grilled chicken, or tofu for added protein are also a great option!


Next, it's time to elevate your breakfast with our Pistachio Pancakes. Skip the usual maple syrup and indulge in the rich, nutty flavor of pistachio butter instead. These light and fluffy pancakes come together effortlessly, making them perfect for a cozy weekend morning. Top with a generous drizzle of pistachio butter and fresh berries for a protein-packed and nutritious way to start your day. 

Pistachio Pancakes 


For the Pancakes:

  • 1 cup all-purpose flour ( or gluten free baking mix )
  • 2 tsp baking powder
  • ¼ tsp salt (or you can use our salted pistachio butter and skip the salt in the recipe instead!)
  • 1 tbsp sugar
  • 1 cup milk (almond milk is perfectly fine too!)
  • 1 egg
  • ⅓ cup pistachio butter
  • 1 tsp vanilla extract 
  1. Mix Dry Ingredients:
    In a large bowl, sift together the flour, baking powder, salt, and sugar.
  1. Combine Wet Ingredients:
    In another bowl, whisk together the milk, egg, pistachio butter and vanilla extract until smooth.
  1. Prepare Batter:
    Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; the batter can be slightly lumpy. Do not over mix

  2. Cook Pancakes: 
    Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.

    Pour 1/4 cup of batter for each pancake onto the griddle.

    Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.

    Serve warm with drizzle of pistachio butter and fruits or berries!


Lastly, introducing our Pistachio Granola, a versatile and easy-to-store treat that’s perfect for any occasion. Combining oats, shredded coconut, and chia seeds with the rich flavor of pistachio butter, this granola is both nutritious and delicious. Whether sprinkled over yogurt, mixed into a smoothie bowl, or enjoyed by the handful, it’s a delightful addition to your pantry - you can even eat it on its own!

Pistachio Granola



Dry Ingredients:

  • 2 cups old-fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup chia seeds
  • ¼ teaspoon salt
  • ⅓ cup roasted pistachios, chopped (or cashews)
  • ⅓ cup freeze dried strawberries, chopped
  • ½ cup dried cranberries

Wet Ingredients:

  • 1/3 cup pistachio butter
  • 1/4 cup honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 325°F (163°C).
  2. Line a large baking sheet with parchment paper or a silicone baking mat.
  3. Mix Dry Ingredients:
    1. In a large bowl, combine the oats, shredded coconut, chia seeds and salt. Mix well.
  4. Prepare Wet Ingredients:
    1. In a medium saucepan over low heat, combine the pistachio butter, honey or maple syrup, melted coconut oil, and vanilla extract. Stir until the mixture is well combined and smooth.
    2. Pour the wet mixture over the dry ingredients. Stir until all the dry ingredients are evenly coated.
  5. Bake the Granola:
    1. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. The granola should be golden brown and slightly crisp.
    2. Add Dried Cranberries: Once the granola is done baking, remove it from the oven and let it cool completely on the baking sheet. After it has cooled, stir in the dried cranberries, chopped pistachios and freeze dried strawberries.
    3. Store the Granola: Transfer the granola to an airtight container and store at room temperature. It will keep for up to 4 weeks!
    4. Feel free to add other mix-ins like other dried fruits, nuts, or seeds (You can use our salted pistachio butter and skip the salt in the recipe!) 

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