Super-Mom's-PB&J-Sandwich

Name: Super-Mom's-PB&J-Sandwich
Yield: 1+
Cuisine: American
Ingredients: 2 slice potato bread; PEANUT BUTTER; 16 oz peanuts, dry roasted and salted; 1/4 c ground flaxseed meal; 1/3 c coconut oil; JELLY; 16 oz jar of all natural strawberry jelly (or any dark flavor); 1/4 c veggie puree (recipe follows); VEGGIE PUREE; 2 c frozen spinach; 1 c frozen sweet peas; 2 c frozen broccoli; some water possibly

By Kimberly Kolligs
@Kimk105

My son is so picky he won't even eat ice cream! And if a a cookie looks funny he won't touch it. Grilled cheese? Only if the bread is thin enough. And anything green or orange is a NO GO!
Suffice to say, I have to find ways to get veggies into him. My friends and family call this the Super-Sandwich. He has at least one a day! The flaxseed in the PB is an omega-3 (anti-inflammatory) which counteracts the omega-6 (inflammatory) in the peanuts. Much healthier than store bought! And the hidden veggies in the jelly is exactly what he is missing in his diet in the first place.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

Method:

No-Cook or Other

Ingredients

Add to Grocery List

2 slice

potato bread
PEANUT BUTTER
16 oz

peanuts, dry roasted and salted
1/4 c

ground flaxseed meal
1/3 c

coconut oil
JELLY
16 oz

jar of all natural strawberry jelly (or any dark flavor)
1/4 c

veggie puree (recipe follows)
VEGGIE PUREE
2 c

frozen spinach
1 c

frozen sweet peas
2 c

frozen broccoli
·

some water possibly

How to Make Super-Mom's-PB&J-Sandwich

Step-by-Step

Making the sandwich is obviously easy- spread peanut butter on one piece of bread, jelly on the other, and put them together. What makes it a super-sandwich is the make-ahead-from-scratch ingredients, as follows...
Veggie Puree: Cook ingredients according to package. Cook all together or not, doesn't matter.
Put cooked veggies into food processor and puree until smooth. You may need to add water to help smooth it out. Done.
You can freeze left overs (which will be a lot). Separate into 1/4 cup servings before freezing to make it easier to use later.
Jelly: if you made it ahead defrost 1/4 cup veggie puree overnight or in the microwave. Mix with 16 oz jar of jelly. The jelly should be a dark flavor/color to camouflage the veggie puree. Use jelly as usual.
Peanut butter: Puree ingredients in food processor until smooth. You may need more or less oil. If you add extra flaxseed, you'll need more oil. I add a little oil at a time to get the consistency I want. Use peanut butter as usual.