My Twist on the Classic PB+J Sandwich

Like anyone, I love a good PB+J. BUT, I hate that it's so DANG hard to find any type of jelly that doesn't contain preservatives or unnecessary amounts of sugar. I've seriously searched high and low and have yet to find anything that fits the criteria and doesn't cost both my arms and my legs 😂 

SO, I had to get creative and back when I was studying for my undergraduate degree I came up with this simple, fun, twist on a PB+J. I frequently use this recipe for not JUST sandwiches but also on toast for breakfast and I must say, it is delicious.

This recipe is barely even a recipe because it is so incredibly simple! Keep scrolling for the breakdown:

INGREDIENTS

✨  Sandwich bread of choice

✨ Peanut butter

✨ Berry of choice (in this picture I used raspberries!)

✨ Cinnamon

✨ Honey

PROCESS

✨ Slather bread with peanut butter

✨ Rinse berries then smash with a fork

✨ Spread mashed berries on top of peanut butter

✨ Top with cinnamon and honey

✨ Top with another slice of bread for a sandwich or leave it open faced for breakfast or a snack 😋 

WHAT I use for the ingredients and WHY

Bread: When it comes to bread I purchase 100% whole wheat. I buy 100% whole wheat because it has the entire bran, germ and endosperm. You may be thinking to yourself: "UHM, ok?? Well what the heck does that have to do with anything?". Well, to put it simply, it has to do with everything! A wheat kernel is made up of these three parts (bran, germ and endosperm) and therefore they have a massive impact on the contents of breads, pasta's...crackers...any grains! When you have refined grains such as white bread/white pasta/white rice the bran and the germ are often removed. When these are removed many important nutrients are taken away including the natural fiber that is present in a wheat kernel.

----> If you are interested in learning more about whole grains and why they are so incredibly important and just amazing in general. Feel free to visit my blog "The Science Behind It" (on this website) and click on the blog post titled "Let's Talk Grains!".

Peanut butter: The great thing about this recipe is that you don't have to use peanut butter. You can use almond butter or cashew butter or any other type of nut butter of your choosing and it will still taste just as delicious. Whatever nut butter you do choose, I recommend purchasing a brand that contains minimal ingredients and doesn't have a lot of added sugars or hydrogenated oils. It's these small changes that make the biggest differences 😊 

Berries: I tend to use berries for my make-shift jam because I like the tartness of them and they are also easy to mash with a fork. But you can easily use any fruit for this jelly adaptation - and you certainly don't have to mash the fruit either. Some times I will slice up strawberries and some times I will smash them depending on what I am feeling in the moment.

Cinnamon + Honey: I also add in some cinnamon and honey for flavor. The cinnamon always mixes nicely with nut butter and any type of fruit. A drizzle of honey adds that touch of sweetness without going overboard.

Happy eating!

✨April✨

Medical Disclaimer: The contents of this site are opinions of April Vetrano MS, RDN unless otherwise stated. The information on this site, products, and content presented are not intended to diagnose, treat, or prevent any type of disease and are not intended as personalized medical advice. Any decision you make regarding your health and medical treatments should be made with a qualified health provider.