The Peanut Butter Boy

Firstly, a thanks to Elise for hosting and Garrett for organizing the Sacramento area food bloggers potluck today. It was a great time and the food was incredible and aplenty, as expected. I even managed to leave not feeling like an overstuffed goose (see foie gras). I forgot to take a picture of the Indonesian pork meatballs I made, but they seemed to be a hit so I'll be making them again soon.

Have you ever had a corndog? I haven't, or at least not until I made these puppies. I've seen them at street fairs in Manhattan and the county fair but never got to experience one. Recently, some friends were talking about a chain called Hot Dog on a Stick that I, being from the East Coast, had never heard of. They were discussing how good the corn dogs were and since then, the cravings began. Soon after, I flipped on the Food Channel and saw a show all about the Hot Dog on a Stick chain. The cravings intensified.

I set out to make my own, but I wanted them to be different. First of all, I didn't want to deep fry them for several reasons, one being I didn't want to buy a gallon of oil and waste a whole pot of it to make one corndog (the rest of the batter was to become Peanut Butter Cornbread). Secondly, I recently learned of potential frying hazards (oil explosions) from Garrett and Elise while trying to fry dense foods. I opted to attempt a baked version, but a "baked corndog" recipe is difficult to find! I figured that the coating was basically a variant of cornbread and could be baked in a similar fashion. So the hunt was on for a healthy cornbread recipe. I couldn't find one that satisfied me, so I had to concoct my own. As cornbread, it was tasty although a little dry, but you can read more about that on the cornbread post. But on these hotdogs, it was great! I suppose I have nothing to compare it to, but it was moist and flavorful and the hint of peanut butter was a pleasant surprise.

The recipe below is almost identical to the Peanut Butter Cornbread recipe except that the amount of liquid is reduced for a thicker batter. You can probably use any cornbread batter if you reduce the liquid. I'd be interested to hear any attempts/results.

Ingredients:

1 1/2 cups masa harina (or cornmeal)
1/2 cup whole wheat pastry flour
1T baking powder
1t salt
2T honey
1 1/3 cups skim or soy milk
1/2 cup creamy natural peanut butter w/ salt

2 packages low-fat hotdogs
popsicle sticks or chopsticks

Instructions:

1. Preheat oven to 425 degrees. Mix the dry ingredients (first four) in a large bowl and combine the wet ingredients (honey, milk and peanut butter) in a medium bowl. Pour the wet into the dry and mix well.

2. Insert wooden stick of choice into the hot dog, at least half way through. Dip into the batter and spin around a couple of times. Use a butter knife to spread on more batter if necessary. Place finished corndogs on tinfoil and immediately place in the oven so the batter doesn't drip to the bottom. Bake for about 12-15 minutes, or until a nice medium-brown color develops on top.

3. Dip into ketchup and honey dijon mustard, yum!


Additional Info:

I use Hebrew National 97% Fat-Free Hotdogs because according to Dan Aykroyd in "The Great Outdoors", hotdogs are made from "lips and assholes". Hopefully these ones have a little less of that and a little more meat.

By the way, a thanks to everyone for your entries to the Peanut Butter Exhibition #2 - Breakfast. The turnout wasn't as large as the first time, but it's a wonderful and eclectic mix of recipes! I'll be posting the results soon!

Labels: dinner, lunch, peanut butter, protein, snack

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Posted by Nick on Jun 1, 2008 | Post a Comment | Comments | Permalink | Links to this post

Due to popular request (one person even "pretty pleased with peanut butter on top"), feast your eyes on this. No, your eyes aren't deceiving you, that's only one sandwich. A super-loaded jam-packed (literally) monstrosity, but a sandwich nonetheless. How did this happen? In short, I ran out of meat. I woke up one morning and realized I had no meat in the fridge, thereby unable to make my usual lunch wrap of either turkey or roast beef, cheese, shredded cabbage and spicy peanut butter or honey mustard.

As with all things in life, peanut butter came to the rescue. But just one peanut butter and jelly sandwich with a piece of fruit isn't a big enough meal for the peanut butter boy. Two peanut butter and jelly sandwiches would have done the trick, but that's a little boring and it's just too much bread. And why constrain myself? Judging from my peanut butter collection I've got enough variety, so why choose only one flavor?

Not only was this sandwich a feast fit for a king, it was a feast for the nose and eyes as well. The smell of it coming out of my bag was extraordinarily enticing and just look at that monument of a sandwich - it makes your mouth and eyes water! What's your take?

Ingredients:

3 slices soft whole grain bread
1T Honey Roasted Peanut Butter
1T creamy or crunchy natural peanut butter
1T apricot jelly
1T strawberry jelly
1/2 banana, in 1/4" slices

Instructions:

Spread the Honey Roasted Peanut Butter on one slice of bread. Spread the apricot jelly on one side of another slice of bread and put the two slices together. Spread the strawberry jelly on the newly formed sandwich and top with banana slices. Spread the plain peanut butter on the last slice of bread and place on top. Cut in half normally or diagonally if you're feeling adventurous.


Additional Info:

Get creative with this one. There wasn't much rhyme or reason to my sandwich except that I wanted every layer to be unique and contribute a different texture. I'd love to see some of your suggestions/creations/pictures for the ultimate double decker peanut butter sandwich.

By the way, I've been a little slow in responding to comments recently. I've been busy the past few weekends in Napa and helping my girlfriend move along with a lot of schoolwork, but it should be back to normal soon and I'll be more on top of it!

* Side note: I realize that some people may have a slight problem with the way that I leave comments on their blogs. Before I joined the blogging scene I used to be a part of numerous forums where everyone left a "signature", meaning a favorite quote, their website, a picture, etc... When I leave comments, I still have a habit of signing them with "Peanut Butter Boy" and making it a link to my website, not to mention I have two names: Nick and Peanut Butter Boy so I wanted to get them both across =). I apologize if some people disagree with this, I will stop. I'm not trying to steal traffic and don't want to come off as rude!

Labels: banana, fiber, honey, lunch, peanut butter

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Posted by Nick on May 11, 2008 | Post a Comment | Comments | Permalink | Links to this post

For me, the summer of '07 was the summer of peanut butter. I had just graduated from college and was attending graduate school the following fall. My dependence on peanut butter was increasing with each passing day and I was eager to experiment but more than anything, I had a lot of free time.

Several recipes from that era include: honey roasted peanut butter, dark chocolate peanut butter, cinnamon raisin peanut butter, the all-mighty peanut butter hot dog, the spicy peanut butter turkey wrap and the peanut butter parfait. Those are just the recipes that made it to this site so far. There are plenty of others that are still in the works.

The basis for this recipe comes from a simple sandwich consisting of peanut butter and sliced bananas, lightly toasted on both sides. As soon as I started making cinnamon raisin peanut butter I fell in love, and substituted it for all of my peanut butter needs including this sandwich. I had a sweet-tooth at the time and added a drizzle of honey and a shake of cinnamon. I urged my mother to try it (a developing pb fanatic) and she decided to make her own the following day. She asked if peaches would work instead and I said it wouldn't be bad but couldn't be better than sliced bananas.

I was mistaken. This is one of the simple recipes that turns out way beyond expectations, creating a flavor explosion that keeps your taste buds begging for more. I named the recipe after my mother (Linda) and perfected it in the following months. This sandwich was also the basis for my cinnamon raisin peanut butter & peach bran muffins.

This recipe is so outstanding that I am entering it into the Root Source Challenge #6: Peanut Butter over at cookthink.com. Taste buds don't lie folks, this one's a winner.

Ingredients:

2 slices soft sandwich bread
2T cinnamon raisin peanut butter*
1/2 white peach, ripe (not mealy), in 1/4" wedges
1 drizzle honey
cinnamon
canola oil cooking spray (w/ butter flavor, if available)

* if you don't have cinnamon raisin peanut butter on hand (shame on you) either make a batch (recommended) or sprinkle 1/2t sugar, 1/4t cinnamon and 1/2T currants/raisins onto the regular peanut butter.

Instructions:

1. Spread peanut butter onto one slice of bread. Arrange one layer of sliced peaches on top, drizzle with honey and add cinnamon, to taste. Top with second slice of bread.

2. Heat a small skillet over medium heat. Spray the top of the sandwich with cooking spray and place upside-down in the pan. Use a spatula to occasionally press down lightly.

3. Once the underside is browned (2-3 minutes), spray the top with cooking spray and flip over. Cook for an additional 2 minutes, pressing down slightly, until both sides are golden brown. Cut in half and serve immediately.

Additional Info:

This sandwich is a phenomenal alternative to pb&j and is best enjoyed in multiples of 2. Medium heat is used to warm the peaches but not cook them, use high heat and cook for less time if you want them cold. I bought "butter flavored" canola oil spray by accident but it complemented the sandwich wonderfully. Alternatively, use any cooking spray or a teaspoon of butter in the pan.

Labels: breakfast, cinnamon raisin, lunch, peanut butter, snack

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Posted by Nick on Mar 23, 2008 | Post a Comment | Comments | Permalink | Links to this post

Update: This recipe has been entered into the "Balanced Breakfast Meals" contest over at the Fun and Food blog.

I was never much of a baker, it's a very foreign cooking method to me. I don't know enough to add/change ingredients and certainly not enough to create my own recipe. Not to mention that baked products generally aren't very nutritious, mostly just empty calories - tasty calories, but empty nonetheless. The Banana Blueberry Bran Muffins came out very good but the recipe was directly from Farmgirl Fare. And being the peanut butter boy I wanted to incorporate peanut butter into a muffin recipe but had no idea what to replace it with. I have a problem with wasting food and I would hate to throw out a batch of muffins that didn't turn out. As a good example, you should see my empty peanut butter containers, they are immaculate as if they were ready for filling at the peanut butter factory. To me, there's nothing worse than a messy peanut butter jar.

Well I decided to bite the bullet and experiment by working with a flavor combination that my mother discovered and anyone who has since tried it has fallen in love: the combination of peaches with peanut butter, cinnamon and raisins. Discovered in the early 21st century during the peanut butter era (summer 2007 to be exact), this delectable combo was founded in the form of a sandwich, now called The Linda Delite (recipe soon). It may sound strange at first but let me say that this toasted sandwich has since replaced the traditional grilled peanut butter and banana sandwich for me.

Using this flavor combo, I heavily modified the basic bran muffin from the above site. All oil has been removed and replaced with peanut butter, along with the addition of peach puree and peach applesauce. This is one muffin you don't want to miss.

Ingredients:

Dry:
2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2/3 cup currants or raisins
2t baking soda
1t baking powder
1T cinnamon
1/2t salt

Wet:
3 perfectly ripe peaches (gives when pressed lightly, not spongy)
1/4 cup peach applesauce (or regular unsweetened)
4 egg whites (or 1/2 cup egg substitute)
2/3 cup skim milk
2/3 cup light yogurt (peach or vanilla)
6T creamy natural peanut butter
1/4 cup honey
1/4 cup molasses (all honey or all molasses works too)

Instructions:

1. Heat oven to 375. Spray 2 standard size muffin pans or use paper liners (best choice). If you don't have two muffin pans, you'll have to make two batches or cut the recipe in half. Combine dry ingredients in a large bowl and mix well to coat the currants.

2. Cut peaches in half and remove pit. Place in a blender with the applesauce. Pulse until pureed. Combine peach puree and remaining wet ingredients into a medium-sized bowl and mix. Pour wet ingredients into dry ingredients and gently mix just until combined.

3. Spoon batter into muffin cups and mound as high as you can without spilling over the paper liner. Bake for 26-28 minutes or until a toothpick comes out clean (but moist). Makes 14-16 large muffins.

Additional Info:

These muffins are delicious, but at first I was afraid I'd have to throw the batch out anyways because I accidentally cooked them for just over 30 minutes. The picture above doesn't quite do justice to how moist even the over-baked muffins really are, take a look:



As for nutrition, these muffins take the cake (taste better too). Each one contains:

Calories: 180

Fat: 3.6g
Carbohydrates: 33g
Fiber: 6.5g
Sugar: 16g
Protein: 6g

The only thing a little high is the sugar, but it mostly comes from fruit, honey and molasses. Feel free to reduce sugar amounts to your liking. Enjoy these perfectly moist muffins!

Labels: breakfast, cinnamon raisin, fiber, lunch, peanut butter, snack

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Posted by Nick on Feb 28, 2008 | Post a Comment | Comments | Permalink | Links to this post

Ahh, the smoothie... What could be more satisfying then a big frosty glass of a thick and creamy drink that tastes almost as sinful as Ben & Jerry's Oatmeal Cookie Chunk Ice Cream. On a hot summer day (or a cold rainy one like today), there is nothing more refreshing than a smoothie for lunch or perhaps lunch #2.

If you Google the term "smoothie" you'll receive about 9,000,000 results and you can bet that each page has at least a couple recipes. So what's the perfect smoothie? The beauty of the smoothie is that there is no perfect smoothie, each person can customize it to their taste. To start off, however, here is my basic criteria: it must be cold, and it must contain peanut butter. From that wonderful starting point, I've created a great smoothie base that is very adaptable to suit your fancy.

Healthy? You bet! These smoothies have no added sugar, contain plenty of fiber, vitamins and nutrients: All without using ice. Don't be afraid to experiment, you can throw almost anything (edible, of course) into that blender without drastically affecting the taste (see "Could" Additions).

Ingredients:

Base:

1 frozen banana (freeze in plastic wrap without peel)
1 (6oz) container light yogurt, any flavor
1 handful frozen strawberries (or other frozen fruit)
milk (skim, soy, almond or fruit juice)

"Must" Additions:

2T peanut butter
1 handful frozen wild blueberries, cherries, etc..

"Should" Additions:

2-3T cocoa powder
1-2 scoops vanilla protein powder
1t cinnamon

"Could" Additions:

2T flax seed, wheat germ, wheat bran, etc...
3/4 cup unsweetened applesauce (omit yogurt)
3/4 cup non-fat cottage cheese (omit yogurt)
3/4 cup pumpkin mousse (recipe coming soon!)
1/4 cup pumpkin puree
1 multivitamin

Toppings (Get a small dish and mix any of these together):

1/2 cup high fiber cereal (I mix Kashi Go Lean and Go Lean Crunch)
10-15 almonds
1 handful dried fruit
3 broken-up Peanut Butter Cookies

Instructions:

1. Break banana into chunks and place all ingredients into blender except for milk/juice. Pulse until the motley of goodness begins to chop up. Slowly add milk/juice as needed.

2. When your mixture reaches the consistency of frozen yogurt, you're done! Pour into a large mug, sprinkle with toppings and eat with a spoon.

3. Sprinkle, eat, repeat.

Additional Info:

Strawberries are a better base than mixed berries because they are naturally sweeter. The cocoa powder gives a wonderful chocolate flavor and adds tons of antioxidants as well as some fiber and protein. Surprisingly, adding the cottage cheese and pumpkin had no discernible effect on the flavor. Experiment and leave a comment with your results!

Most Recent "Perfect" Smoothie:

1 frozen banana
1 (6oz) container light vanilla yogurt
8 frozen strawberries
2T creamy natural peanut butter
2-3T cocoa powder
1 scoop vanilla whey protein powder (optional)
1/2 cup vanilla soymilk, as needed

This smoothie turned out the perfect consistency - about that of frozen yogurt. I topped it with Kashi cereal and ate it with a spoon. Leave out the protein if you don't want it.

Labels: banana, breakfast, chocolate, dessert, fiber, lunch, peanut butter, peanut butterless, protein, snack

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Posted by Nick on Feb 25, 2008 | Post a Comment | Comments | Permalink | Links to this post

My life is an enigma: Peanut butter is my favorite food but Mexican and Japanese are my favorite cuisines. I've been to plenty of Mexican restaurants and have never seen peanut butter in any dish, a deficiency that I am currently working on. It's difficult to incorporate peanut butter into Mexican cooking but considering I cook Mexican food all the time, I am confident that inspiration will strike eventually.

The same goes for Japanese cuisine: I have yet to find a dish that contains peanut butter. The difference here is that I don't cook Japanese food at home so I fear I may never experience the combination of the two. I love sushi and can't get enough of it, but I would rather enjoy professionally made sushi rolls at a restaurant. However, while posting alternative ways to make a Peanut Butter Hot Dog, I had a revelation!

The geoduck (pronounced "gooey duck") is a species of clam and considered a delicacy in China and Japan (more info here: Geoduck). They sell for about $30 per lb and can be eaten cooked or raw sashimi style. The geoduck also starred on the Dirty Jobs TV show a while ago. Now, guess what that pale oblong substance running through the center is in the picture above?

Ingredients:

1 (8") soft whole wheat tortilla
2T creamy natural peanut butter
1 banana (or geoduck)
1T currants or raisins
cinnamon
honey

Instructions:

1. Spread a thin layer of peanut butter across the entire tortilla, leaving about 1/4" gap at the edge. Shake cinnamon on top of the peanut butter. Bend/mush the banana in an attempt to straighten it and place in the middle of the tortilla. Roll up the tortilla tightly and leave seam-side down on the plate.

2. Cut into 8 pieces with a small pairing knife. Drizzle honey across the top in a zig-zag pattern so that some lands on the plate too. Place the currants on top of the roll and shake cinnamon on top.

3. Final and most important step: eat with chopsticks.

Additional Info:

I didn't use Cinnamon Raisin Peanut Butter because I wanted it to roll up nicely. However, I do recommend trying it with Dark Chocolate Peanut Butter and replacing the currants with chopped dried cherries.

Labels: banana, chocolate, cinnamon raisin, lunch, peanut butter, snack

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Posted by Nick on Feb 24, 2008 | Post a Comment | Comments | Permalink | Links to this post

At the height of my peanut butter infatuation I was determined to try a new peanut butter recipe every day for each of my lunches (yes, I have 2 per day). Well, one day I ran out of ideas. Born out of some leftover turkey and a quick-approaching hunger I developed this recipe last summer for a quick lunch.

After it was prepared, I sat down at the table across from my father, who was eating some leftover Mexican food. I reached for his sour cream to place on my wrap at which point he asked what was inside. When I told him, he twisted his face in disgust while saying "I don't know...". He believed my obsession with peanut butter had gone a bit too far.

I too was a little skeptical of the odd combination of ingredients, but one bite allayed my fears. I forced my father to try a bite at which point he exclaimed "Wow, not bad." A new recipe was born. Whenever I make this, I use slices of turkey tenderloin, but sliced or canned turkey breast should work just as well.

Ingredients:

1 (10-12") soft whole wheat tortilla
1T creamy natural peanut butter
sprinkle of crushed red pepper
dash of cayenne pepper
6 (1/4") slices turkey tenderloin
1 slice fat-free American cheese
a few drops of hot sauce (optional)
2 dollops fat-free sour cream

Instructions:

1. Starting with the tortilla, apply peanut butter in a strip down the middle of the tortilla, leaving about 1" on each end uncovered. Shake the cayenne and red pepper on top followed by the turkey slices. Break the slice of cheese in half and place the two slices down the middle. Top with hot sauce if desired. Fold in the short ends followed by the two larger sides of the tortilla. Place a little peanut butter underneath the last flap to secure in place.

2. Warm a skillet on a medium heat. Spray with cooking spray. Place the wrap, seam-side down, in the skillet for about 2 minutes. Spray the top with cooking spray and flip, toasting for another 2 minutes or until tortilla is toasted and wrap is warmed through.

3. Cut in half and dollop sour cream on top.

Additional Info:

The pictured wrap contains turkey tenderloin cooked in my Peanut Butter Marinade. But for the original wrap, I used a pre-marinated tequila-lime turkey tenderloin which I highly recommend if you can find it.

Labels: fiber, lunch, peanut butter, protein

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Posted by Nick on Feb 19, 2008 | Post a Comment | Comments | Permalink | Links to this post

I recently submitted my peanut butter hot dog recipe to Allrecipes.com, a recipe site I use often for ideas and jump-off points. Apparently, every submitted recipe goes through a review process and even if it is accepted, it can take several months to appear on the site. Well, the peanut butter hot dog slipped through in under 2 weeks! You can view it here: Peanut Butter Hot Dogs.

The excitement provoked me to post some optional additions and modifications to the traditional peanut butter hot dog.

Modifications:

Original Style
2 slices soft whole wheat bread
2T cinnamon raisin peanut butter
1 banana
drizzle of honey (optional)
shake of cinnamon (optional)
strawberry jelly (optional)

Prepare like normal. Spread peanut butter onto each slice of bread and place half of a banana down the middle of each slice as shown above. Fold up and place any optional ingredients on top of the banana.

Mexican Style
1 (8in) low carb tortilla
2T cinnamon raisin peanut butter
1 banana
grape or strawberry preserves
pinch of chipotle or cayenne pepper (optional)
light vanilla or strawberry yogurt (optional)

Burrito: Spread peanut butter on one half of tortilla. Place banana on edge of the plain side and roll up. Consume, pack to go, or toast in a pan.

Quesadilla: Spread peanut butter on one half of the tortilla. Slice the banana into 1/4" slices and arrange on top of the peanut butter half. Sprinkle chipotle or cayenne powder onto bananas if using. Fold tortilla over and spray the top with cooking spray. Toss into a pan (top-side down) on medium-high heat and coat the new top in cooking spray. Flip after about 45 seconds, or until toasted. After another 30 seconds, remove from pan and cut into four wedges. Dip into fruit preserves or yogurt to cool the spiciness.

Appetizer
2 slices soft whole wheat bread
2T cinnamon raisin peanut butter
1 banana
cinnamon

Toast bread in the toaster. Slice the banana into 1/4" slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Shake cinnamon on top and cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.

Petits Fours Dessert
2 slices soft whole wheat bread
2T dark chocolate peanut butter (milk or white chocolate would work)
1 banana
shredded coconut
cocoa powder

Toast bread in the toaster. Slice the banana into 1/4" slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Sprinkle shredded coconut over the top and shake cocoa powder on top. Cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.

Additional Info:

I hope you enjoy these modified versions. Leave a comment with any suggestions or modifications of your own.

Labels: banana, breakfast, chocolate, cinnamon raisin, dessert, honey, lunch, peanut butter, snack

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Posted by Nick on Feb 5, 2008 | Post a Comment | Comments | Permalink | Links to this post

Trader Joe's is hands down my favorite grocery store. While I can't get everything I need, there are so many healthy, organic and delicious products that I just can't get enough of that place. On a recent trip to Trader Joe's, I discovered their bran muffins. Each of these monster muffins provides a whopping 8-12g fiber, 6-8g protein and 5-6g good fats. Overall, they clock in at only 240-300 calories per muffin. These are the quintessential muffins or at least what muffins were originally intended for: a healthy baked treat, moist and slightly sweet, but provides your body with energy and essential nutrients.

For example, the ingredients for the Berry Mango Bran Muffin are the following: Water, White Grape Blend concentrate, Wheat bran, Whole wheat flour, Blueberries, Mango, Cranberries, Canola Oil, Sodium Bicarbonate, Salt.

While they are about $1 each, they truly are an entire meal. I usually eat a decked out muffin for my second lunch (yes, I have two). So how does one go about consuming one of these gems?

Ingredients:

1 bran muffin from Trader Joe's
2T cinnamon raisin peanut butter (plain or chocolate is fine too)
1/2 banana, in 1/4" slices
2T reduced sugar jelly from Trader Joe's (optional)

Instructions:

1. Slice muffin into thirds. Eat any crumbs that don't make the cut.

2. Place in toasting device until very toasty.

3. Lather on the peanut butter and top with banana slices. Spread jelly on top of banana slices.



Now, after sharing this recipe, I realize that some people find it too dry with just peanut butter and bananas. I experimented with the jelly addition on my last piece and must admit that mayhap it should not be listed as optional. The jelly adds a wonderful sweetness and moisture to the overall experience. Try it, trust me.

The NAD (nutritious and delicious) factor of these muffins has inspired me to bake some of my own. This weekend I'll be trying out a great looking muffin recipe I discovered. I'll be sure to post the results.

Labels: banana, breakfast, cinnamon raisin, fiber, lunch, peanut butter, snack

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Posted by Nick on Jan 25, 2008 | Post a Comment | Comments | Permalink | Links to this post

It should be obvious by now that I've always been a peanut butter fan. As of a few years ago I started consuming it about twice a day, and since this past summer I'm up to three times a day.

Over this past summer, I also discovered the Peanut Butter Company sandwich shop in Greenwich Village in Manhattan as well as their line of peanut butter flavors. The company also published a cookbook which contains a recipe for a peanut butter parfait. It's categorized as a dessert (truly tastes like one) but my version is so nutritious and delicious, that my girlfriend E has adopted it as her normal breakfast and my mother creates one for lunch almost every day. Here's my version of this culinary masterpiece:

Ingredients:

1 medium banana, in 1/8" - 1/4" slices
2T peanut butter
1/3 cup low-fat granola
1 (6oz) container light yogurt (Cherry vanilla rocks)
raisins or chopped dates (optional)

Instructions:

1. In the order listed above, layer ingredients into a bowl.

2. Take a large spoon and start digging. Make sure you get some of each ingredient in every bite.

You can use cinnamon raisin or chocolate peanut butter but I feel the flavor gets lost in the whole parfait. As for the granola, I highly recommend Dixie Diner's Apple Berry Granola. It's almost scary how tasty it is while still providing 11g fiber per serving. I strictly ration it out only for these parfaits. It's a little expensive, but shipping from netrition.com is $4.99, independent of the order size, so I order at least 10 bags at once.

Labels: breakfast, chocolate, cinnamon raisin, dessert, honey, lunch, peanut butter, snack

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Posted by Nick on Jan 24, 2008 | Post a Comment | Comments | Permalink | Links to this post

No, I'm not making that face because it doesn't taste good. I'm making that face because I'm disgusted with myself for not having discovered this sooner. On a recent car ride to Montreal, I had my normal supplies of peanut butter, bread and a few bananas. I was driving, so making a peanut butter banana sandwich would be difficult, even for my girlfriend, the passenger.

Then, a stroke of brilliance: I asked my girlfriend Elisabeth to spread some peanut butter on the bread and place a half banana on top. I wrapped the bread up the sides and voila!, the peanut butter hot dog was born. This quick and delicious creation is a perfect snack on the go. I sometimes make two of these puppies to bring to class as they hold up well throughout the day (the cinnamon raisin peanut butter starts to penetrate the bread and begins to taste more like a cinnamon roll - a phenomenon I may try to exploit at a later date).


Ingredients:

2 slices soft whole wheat bread (Pepperidge Farm Carb Style is ideal)
2-3T peanut butter (plain, cinnamon raisin or chocolate flavor)
1 banana

Instructions:

1. Spread peanut butter onto each slice of bread.

2. Place half of a banana down the middle of each slice.

3. Roll up and scarf down.

Labels: banana, chocolate, cinnamon raisin, honey, lunch, peanut butter, snack

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Posted by Nick on Jan 16, 2008 | Post a Comment | Comments | Permalink | Links to this post