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Ode to PB&J
By Christina Quick | April 2, 2008
Today is National Peanut Butter and Jelly Day. As any parent knows, PB&J is the best thing since, well, sliced bread.
It’s portable, dunkable, nutritious and doesn’t require refrigeration. It can be packed in a lunch box for a trip to school or stuffed in a backpack for a day in the woods. If it gets a little smooshed, it still tastes pretty good. Best of all, PB&J is generally accepted by even the pickiest eaters. (OK, my picky son prefers to skip the jelly, but a plain PB is close enough.)
Though peanut butter is high in fat and calories, WebMD says it’s “a great source of protein, fiber, vitamins and phytochemicals.” After a Google search, I learned that phytochemicals occur naturally in plants and help prevent diseases.
On the jelly side, nutritional value can vary greatly from one variety to the next. Many brands consist of little more than high fructose corn syrup and flavoring. I opt for pure fruit preserves sweetened with fruit juice. Blackberry is my personal favorite, but my daughter is fond of blueberry and cherry.
However you like it, enjoy a PB&J today with your kids. And if you’re wondering what to do with the peanut butter that’s left in the jar, try this easy recipe for flourless peanut butter cookies. My kids love them served warm with a glass of milk.
PB Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 tsp. real vanilla extract
Place balls of the dough on a cookie sheet and flatten them with a fork. Bake at 350 for about 8 to 10 minutes. Enjoy!
Topics: Family fun |
