A few months ago, Johnny was reading one of his golf magazines when he came across an article on healthy snacks to eat on the golf course. One of which was almond butter and banana sandwiches. I was only too happy to oblige his request for a sack lunch on the links as we almost always have almond butter in the house. Not only do I love the taste, but many grocery stores allow you to grind your own, which is fun and makes me feel like I’m getting the freshest product possible. In addition to being delicious, almond butter is rich in heart healthy monounsaturated fats and can reduce cholesterol levels. What more can you ask for in a sandwich?
While these protein packed sandwiches will hold over even the hungriest of golfers, they’re also a great option for school lunch boxes. Because while I plan to drag summer out as long as the weather cooperates, the fact is that September—and the school year—has rolled around once again and a kid can only eat so many turkey sandwiches. I prefer to toast my bread, but these sandwiches are equally good untoasted. Opt for whole grain bread for an extra fiber boost. Yum!
Almond Butter and Banana Sandwiches
Two slices of whole grain bread
2 tablespoons of almond butter
Half of a small banana, sliced lengthwise
Spread the almond butter on the bread, add the banana slices, stick together and serve.
Looking for more Back to School ideas for kids and adults? Check out these links as part of Food Network’s Pull Up A Chair series. Then share what you’re bringing to the lunch table on Twitter by using the hashtag: #pullupachair.
Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios