PB&J was definitely a childhood staple. The crunchy goodness of the peanut butter coupled with the sweet jelly smeared between bread was something that never got old. Easily transported and not really temperature sensitive, I can’t imagine how many PB&J sandwiches I’ve eaten in my life.  I was even part of a mission group in college where we made hundreds of PB&J sandwiches on Thursday nights and then would pass them out to students sitting in the lawn on Friday afternoons. We called it Peanut Butter Fridays and it was a hit. Everybody loves PB&J!

I’m not sure with so many peanut allergies today if Peanut Butter Fridays still exist.  Nut allergies aside, what is better for you, peanut butter or almond butter?

By eating almond butter you get vitamin E, potassium, magnesium, iron, calcium and phosphorus. Almond butter is also a good fiber source and contains some protein.

Peanut butter is a good source of magnesium, folate, fiber, protein, vitamins B3, and E.

While almond butter delivers more key vitamins and minerals, peanut butter is still a healthy choice. In fact, it’s a little higher in some B vitamins (niacin, B6, folate) and selenium than almond butter.

In conclusion, both almond butter and peanut butter can be healthy and nutritious. The determining factor rests in the actual ingredients. You should look for one that’s minimally processed and does not contain added sugars, hydrogenated oil, or preservatives. I like to buy an all-natural nut butter with nuts as the only ingredient.  This doesn’t taste as sweet as the Peter Pan brand I grew up on, but with a little banana or honey it’s still a hit at our house.

Have a great week,
Meryl

Our next on-line weight loss Challenge Group starts Monday, March 9th. You’ll learn the foods you need to make, how much your body needs to move, and lots of support and motivation along the way! Results guaranteed! Contact me ASAP if you would like more info.

Featured Recipe

FRENCH TOAST BREAKFAST WRAP

INGREDIENTS:

• 1 Whole-Grain Tortilla
• 1 tablespoon Peanut or Almond Butter, all-natural
• 1/3 medium Banana, diced
• 2 tablespoons Blueberries
• 4 egg whites
• 1 tsp Cinnamon
• 1 tsp Vanilla extract
• Other optional toppings: Maple Syrup, Shredded Coconut (unsweetened)

DIRECTIONS:

Heat a large skillet over medium-high heat with 1 tsp coconut oil.

Whisk egg whites, cinnamon and vanilla together in bowl. Soak tortilla in egg mixture, making sure to cover the entire tortilla. There will be leftover egg mixture.

Cook the soaked tortilla on the skillet for about 2 minutes on each side.

Transfer tortilla to a plate and using the same heated skillet cook the leftover egg mixture like an omelet. Once cooked, put inside tortilla and add your favorite filling ingredients like diced bananas, blueberries and nut butter.

Roll up and Enjoy!