Many of my girlfriends and family are fun, awesome, and fabulous young moms, and though I’m still a few years away from little ones of my own, the idea of “mom friendly” dishes has popped up more than once. I was a pretty open minded eater as a little kid, but my brother on the other hand…ketchup and brown stuff only. Getting a vegetable across his plate was practically impossible. I’m surprised he survived toddlerhood without a bout of scurvy. So to help out these lovely friends of mine, I’m dedicating mondays to mom-friendly dinners that are easy to make, delicious for everybody, and all with some secret veggies folded in.
Peanut butter and Jelly sandwiches taste like childhood. It’s a fact. But as lovely as pb and j sandies are, wouldn’t it be nice if we could make them a little more elegant? My twist on this classic will make all the other sandwiches peanut butter and jealous. (Sorry). Homemade almond butter could not be easier to make, and lightly macerated strawberries are a fresh and lighter take on jelly. This is a sandwich that both moms and kids can enjoy in their lunch sack.
INGREDIENTS (ALMOND BUTTER)
2 cups unsalted almonds
1 teaspoon agave nectar
1/4 teaspoon kosher salt
OTHER POSSIBLE ADD-INS
1/2 teaspoon cinnamon (optional)
1 tablespoon honey (optional)
1 scraped vanilla bean (optional)
1 tablespoon cocoa powder (optional)
Preheat oven to 350 degrees F.
On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.
Pour the almonds into your food processor and process for 10-15 minutes, scraping down the sides as necessary, until buttery. It will happen eventually, I promise! If you like yours quite liquid, continue to process. When you’ve reached your desired texture add in any flavors, like agave nectar and salt.
Transfer to a container or jar and store at room temperature or in fridge. If you store at room temp, just give the almond butter a stir before you use it, as it will separate a bit.
INGREDIENTS (MACERATED STRAWBERRIES)
2 cups strawberries, hulled and quartered
2 tablespoons fresh lemon juice
3 tablespoons agave nectar
Combine the lemon juice and agave nectar, then pour over the strawberries in a small bowl. Let the strawberries sit for at least 1 hour, until very juicy. Keep in the fridge for up to a week until ready to use.