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We love this nut-tricious snack idea: An open-face peanut butter sandwich topped with trail mix.
Use whole wheat toast: whole wheat for extra nutrition and toast for extra crunchiness. Cut into squares for easier snacking.
Our beverage of choice: a glass of nonfat milk.
The recipe concept comes from Lee Zalben, proprietor of the restaurant Peanut Butter & Co. in New York City.
He’s developed a different PB sandwich recipe for every day of the year—and for more than one year. You can see all of his creative of ideas online at the Nutropolitan Museum Of Art.
MAKE YOUR OWN TRAIL MIX
You don’t need ready-made trail mix: Make your own using the nuts, seeds, raisins and other dried fruits you already have”
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Top a slice of whole wheat toast with peanut butter and trail mix.Photo by Andrea Hernandez | Peanut Butter & Co.
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Candy: carob chips, chocolate chips/chunks, crystallized ginger, mini marshmallows, M&M’s, Reese’s Pieces
Cereal: Chex, granola, Grape Nuts, rolled oats
Dried fruits: apples, apricots, banana chips, blueberries, candied orange peel (gourmet!), cherries (our favorite!), coconut, cranberries, dates, figs, raisins
Nuts (chop big nuts into large chunks)
Savory freeze dried edamame or veggie chips, roasted chickpeas, soy beans or soy nuts, wasabi peas
Seeds: pepitas (pumpkin seeds), sunflower seeds
Miscellaneous: baked soybeans, crushed pretzels
One of our favorite combinations: dates, dried cherries, figs, pistachio nuts.
After you’ve made trail mix, use it on everything from cereal toppers to ice cream, pudding and yogurt garnishes to baked goods ingredients (mix into brownie, cake and cookie batter).
Do you have a signature trail mix ingredient or favorite combination? Pleas share!
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