July 20, 2010 • Posted by Jennifer Perillo
Provided there are no allergy issues, peanut butter can be a mom’s best friend. When all else fails, and you find your life filled with finicky eaters, peanut butter is usually the universal food most every kid will eat (yes, there are still a few who seem to resist its lure). While sticking to a budget is important when it comes to grocery shopping, so is reading labels— especially with peanut butter. Many brands are filled with palm oil or high fructose corn syrup (hfcs), even the “natural” ones. Anyone who’s ever made it at home knows it seems silly to fill such a nutritious food with unhealthy additives.
All you need is peanuts, preferably roasted and unsalted, and a food processor. In minutes, they go from crunchy to creamy, and are ready to spread on some bread. I’ve seen recipes that call for oil, but frankly the peanuts release oil as they puree, and I’ve never found the need for it myself.
Another fun treat I like to make—and the girls like to eat, is peanut butter-yogurt dip. Just mix equal parts peanut and Greek yogurt together with some honey, and you may find even the fussiest eaters will learn to love their veggies after a dip or two into the bowl.
Peanut Butter Yogurt Dip
Makes 1 cup
½ cup creamy-style peanut
½ cup lowfat Greek yogurt
1 to 2 teaspoons of honey
Add all ingredients to the bowl of your food processor and pulse until smooth and well combined, about 45 seconds to 1 minute. Serve immediately, or store, covered, in the refrigerator for up to two days.