Not sure if the warmer weather or longer days have changed my palette but lately I’ve been craving sandwiches. The King and I seem to share a favorite – peanut butter sandwiches with bananas. However mine have a twist aka a gluten-free twist plus I use fresh ground almond butter. PS – when I say the King, I’m referring to the one and only, Elvis Presley.
If you haven’t tried Udi’s bread… Do it. Just do it. I’m partial to their Omega Flax and Fiber as well as their Millet-Chia breads since both have 6 grams of protein per serving (2 slices). These breads have become a pre-workout and post-workout staple for me these days due to their carbohydrate/sugar/fiber content. It’s hard to find good gluten-free bread with a flavor ‘wow’ factor.
Anyways, I’ve been changing up the traditional PB and King sandwich with different fruit variations. My ‘go to’ variation is a slice of bread with almond butter/sliced strawberries or almond butter/sliced bananas with a dash or two of cinnamon. Take a walk in the footsteps of the King and I. I promise you won’t regret it.
- 2 slices of toasted Udi’s bread of choice
- 2 tbsp almond butter (basically a tbsp per slice), creamy or crunchy
- 1/2 banana, sliced
- 3 strawberries, sliced/slivered
- a dash/pinch/sprinkle of cinnamon, ground
- Spread almond butter atop each toasted slice of bread.
- Top one slice with bananas and the other with strawberries.
- Add a dash/pinch/sprinkle of cinnamon over the fruit.
- Combine the two slices to form a sandwich or keep them open-faced.
- Pair with your coffee!
xxx – Sarah
Do you have events such as BBQs, potlucks, beer tastings, or wine and tapas pairings coming up? Try this colorful and simple crowd pleaser… For me in a nutshell it was a little slice of heaven; I recently competed in a bikini competition and was extremely strict with my diet (sans a few noshes here and there). Regardless of my diet, I was not about to show up empty-handed to a beer/pairing event, thus I whipped up a little something that represented all of the food items that I no longer consumed on a daily basis but craved – aaaaaand let me tell you, it was phenomenal (or so that is what I was told).
Potato Layer Ingredients:
- 3 small Japanese sweet potatoes; diced
- 3 small Yukon gold potatoes; diced
- 2 large sweet potatoes; diced
- 4 sliced Jalapeno bacon; minced (I love utilizing the HEB brand)
- Absolutely love this quote: ‘Either you love BACON or you’re WRONG.’
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 tbsp cinnamon
- 4 tbsp coconut oil; melted form (save some for greasing the baking dish)
- It is recommended to use a 9″ x 13″ pan
Crumble Layer Ingredients:
- 1 cup strawberries, sliced
- 1 cup dry oats
- 1/2 cup pecans, chopped
- 2 tbsp brown sugar (or Stevia)
- Pre-heat the oven to 400 degrees Fahrenheit.
- Mix the a, coconut oil, cinnamon, nutmeg, salt, and pumpkin spice together.
- On the stove top, cook the bacon so that it is slightly crisp, remove from heat and add to the potatoes from step 2 – mix well.
- Grease the baking dish to be used with coconut oil then layer the potatoes evenly and cook for 30-40 minutes.
- While the potatoes are cooking; combine the oats, strawberries, pecans, and sugar – mix well to form the crisp.
- Utilizing the grease from cooking the bacon – add the concoction from step 5 and cook until slightly browned but still moist.
- Remove the potatoes from the oven then cover the potatoes with the crisp.
- Cook in the oven for the remainder of the time left (should be at least 10 minutes).
- Insert a fork into the crumble and potatoes to test for tenderness – depending on how tender the potatoes are the cooking time may need to be increased.
- Optional: Drizzle honey over the top of the finished product before serving.
- Serve with a beverage of choice – cheers!
PS – Yes, I finally did indulge…
Sometimes I leave the kitchen.
Fear not… Donuts to the rescue at the end!
xxx – Sarah