WIC Kitchen: Mixing it up with PB&J
Apr. 10, 2024
By Mary Wade Burnside and Sarah Moore
National Peanut Butter and Jelly Day took place on April 2, but everybody knows that a good PB&J snack is awesome any time of the year.
What might be less obvious is all of the variations of this meal or snack that there are.
For this month’s WIC Kitchen, we’re providing two recipes that utilize these complementary flavors.
According to chef Justin Warner, in a blog published on The Splendid Table website, the pairing of peanut butter and jelly not only works, but it’s scientifically proven … sort of. It’s “the law of peanut butter and jelly, which is about dealing with fruitiness and fats.”
Plus, they just taste so yummy and comforting.
Instead of jelly, these recipes — a PB&J Smoothie and Strawberry Breakfast Tacos — use strawberries for that jam effect. Strawberries are in season right now, so they are less expensive to purchase and also super tasty.
They are also good for immune health, cognitive function, decreased risk of cardiovascular diseases and they aid in blood sugar regulation.
And then peanut butter is high in omega-6 fatty acids, which help to lower bad cholesterol, or LDL, while also increasing good cholesterol. Peanuts are also high in arginine, an amino acid that can prevent heart and vascular disease by promoting good blood vessel function.
When making your peanut butter selection at the supermarket, the key is choosing one with minimal ingredients, such as only peanuts or peanuts and salt. Avoid those with added sugar and extra oils.
The Strawberry Breakfast Tacos, by the way, actually require a pancake instead of a hard shell, which might just lead to a new trend of making an old-fashioned PB&J with a flapjack instead of bread.
Enjoy!
PB&J Smoothie:
Ingredients:
½ cup strawberries*
1 frozen banana*
1 cup apple juice*
2 tablespoons peanut butter*
1 teaspoon honey
Instructions:
- Add ingredients to blender and blend.
- Enjoy!
Strawberry Breakfast Tacos
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg*
1 cup 1% milk*
2 tablespoons canola oil
1 teaspoon vanilla extract
1/3 cup cream cheese, softened
3 tablespoons vanilla yogurt*
1 cup fresh strawberries, chopped*
Instructions:
- Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
- Preheat a griddle over medium heat. Lightly grease griddle. Use a ½ cup to pour batter onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is golden brown.
- Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with strawberries. Fold up.
- Optional: Top with honey, peanut butter or fruit of choice
Items marked with an asterisk* are available through Monongalia County Health Department WIC. Please contact us at 304-598-5181 for more information.