I have a few quirks. Okay, more than a few. Today I'll touch on two. #1: I am a peanut butter addict. I could eat peanut butter at every meal (and occasionally, I have). #2: I am a capable but reluctant cook, a condition exacerbated by my comically tiny kitchen. As a conscientous dietitian and athlete, I try to keep my diet clean. But I have never been able to get on board with natural nut butters. The oil always separates, and no matter how much you mix it, it never fully reabsorbs. So in honor of National Nutrition Month, I decided to ditch my processed peanut butter and make my own. I've found that my homemade peanut butter doesn't separate out into an oily layer the way store-bought natural nut butters do, perhaps because it doesn't sit on the shelf for weeks at a time beforehand. Bonus: this recipe only requires one ingredient and about 5 minutes of your time. 1. Pour about 2 cups of roasted peanuts (I use the salted kind, because I don't add salt in at the end) into a food processor. *If you're a chunky peanut butter lover, I would recommend first chopping a small batch of peanuts into the desired size and setting them aside to stir in at the end. (PS -- See my stove on the right side of the picture? Just outside the frame on the left side is my sink. This recipe is perfect for anyone who suffers from a crippling lack of counter space.) 2. Blend on high until it reaches a smooth, creamy consistency. It will go through several phases: peanut-y sawdust, big blob of peanut-ishness, and finally a nice smooth peanut butter. 3. Add salt and sugar to taste, or any other seasonings that suit your palate. And voila! Fresh, natural peanut butter prepared to your exact preferences. Feel free to substitute other nuts as well -- next on my list is cashew. Yum!