Fitness Minutes: (33,026)
1,803 9/23/13 4:12 P
I love peanut butter and banana sandwiches, but like others have said the carb count on them tends to be quite high, so I usually do an open face sandwich when I have them.
You don't have to limit yourself to peanut butter, either. You can try almond butters and sunflower seed butters. Sometimes sliced fruits just don't taste the same as jam, so check the labels when you buy jam, there's lots of sugar free alternatives.
Fitness Minutes: (74,443)
3,293 9/23/13 3:47 P
If you are worried about carbs, the bread is the worst part of that equation--especially if you are going to have two whole slices...even worse if you are eating white bread.
I like Adams peanut butter (just peanuts) and I make my own jam. As a very occasional treat, I will have a tablespoon of jam and a tablespoon of peanut butter in a custard cup, but I wouldn't dream of eating a whole PBJ sandwich if trying to lose weight.
Fitness Minutes: (29,299)
847 9/23/13 3:41 P
Whoa--that is an amazing tip, Anarie! I am totally going to the pantry right now to turn my next jar upside-down!
For most brands of natural peanut butter, you don't even have to stir. If you buy it several weeks ahead of the time you plan to open it, and you turn the jar upside-down to store it, the oil will slowly rise up through the jar and mix itself! I've only had one or two jars that were too thick.
Fitness Minutes: (29,299)
847 9/23/13 1:46 P
I just use the store brand natural peanut butter, which has no sugar in it. I've never found it to taste oily (and I used to eat Jif or Skippy or whatever brand with all the added whatnot, so it's not like I didn't know what I was missing, so to speak). I much prefer the taste of natural, but it does take a little more effort, in that you have to make sure it's well mixed. When I open a new jar, I probably spend at least five minutes stirring and churning it to make sure it's all an even consistency. Then I keep it in the fridge, so it doesn't re-separate. (I try to take it out 30-60 minutes before I want to use it, so it isn't too thick and cold.) Maybe you're not mixing yours quite enough, so too much oil is hanging out at the top?
Fitness Minutes: (5,320)
130 9/23/13 6:18 A
I like unsweetened, unsalted PB, preferably the all-natural stuff that is literally just ground peanuts.
For the jam, while I like things like PB and banana it's just not the same as a PB&J sandwich. Instead, I go for jams that are at least 50% real fruit and use only a teaspoon.
As others have said, focus on the jelly part of the equation first. Using fruit instead is a good idea. When I have bananas that are overripe or bruised, I mash them and cook them with lime juice, vanilla, and cinnamon until they're the consistency of jam, then refrigerate it and use it instead of jelly. It makes a great sandwich and the bananas don't get thrown away. Plain old sliced fruit or even whole small berries make a good sandwich as well. And my brother used to love pb and lettuce sandwiches! I haven't eaten that since I was a kid, but as I remember, the lettuce worked a lot like jam as far as making the pb less sticky/dry.
I like "natural style" peanut butter that's just peanuts and salt-- the Whole Foods store brand was my favorite when I had access to Whole Foods-- but the truth is that the amount of sugar added to regular cheap PB brands is so small that I don't think I'd switch if I liked regular better. In fact, because I live in a very isolated place, I can't always get the natural kind, so I buy generic store brand sometimes. The sugar difference isn't worth driving 240 miles each way to the nearest major supermarket.
I just use a Kroger brand. 2 tablespoons peanut butter has 3 grams sugar; that would be 3/4 a teaspoon. How much does yours report? If you like your brand, it may be easier to focus more on higher sugar content foods for a real impact.
i either go for the in store grinder or i read labels and find the one that says peanuts or peanuts, salt. this sort of peanut butter tends to settle and separate so i follow someone on spark's wonderful advice. when you open the jar, open and put it into a big bowl so that you can stir the whole jar at once to incorporate the separated parts. then scrape it back into the jar and keep it in the fridge. it stays pretty well mixed and you don't have the oily or dry and chunk blobs.
one other option instead of jelly is to just do fruit. slice up apples or bananas or pears and use them in place of the jelly. since jelly tends to be cooked down fruit with added sugar, this cuts out that extra dash of sugar but is still tasty.
Fitness Minutes: (76,010)
2,489 9/22/13 2:23 P
Natural peanut butter and real fruit (like bananas, strawberries, apples, etc.)
Edited by: JENNILACEY at: 9/22/2013 (14:24)
Fitness Minutes: (167)
59 9/22/13 2:18 P
I love peanut butter n jelly sandwiches. So quick and easy.
Trouble is, I'm addicted to sugar and trying to cut WAY back. I just looked at the labels of my current brands, and I either gotta stop the sandwiches or make a healthier peanut better and jelly brand choice.
The Jelly part is fairly easy. I know Tedy brand peanut butter is a good choice, but it tastes like oil to me...yuck. What is a good tasting healthy peanut butter???
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