Sometimes the best breakfasts are the ones that are light on your stomach and don’t leave you hanging in a food coma. One day I was rushing to class (*correction- everyday I’m running late to class) and I was trying to come up with a feasible and portable breakfast snack that gives me energy- not one that leaves me tired after I’ve finished eating. I craved something more than just a slice of plain bread covered in butter.
This recipe came about almost randomly; all I knew when I entered the dining hall is that I was craving a peanut-butter and jelly sandwich, just like my dad used to pack for me when I was in school…yup, all the way through high school. Somehow, this went from being a simple PB and J to a different kind of peanut-butter sandwich. In an attempt to make this staple in our diets a little bit healthier, I decided to omit the jelly (don’t worry, the world’s not over!) and instead add vanilla-flavored greek yogurt and pineapple to keep some sweetness. I hope you enjoy this twist on the classic!
2 slices of whole wheat or multi-grain bread
1 tbsp crunchy peanut butter
1/3 cup spinach
1 tbsp greek yogurt (any flavor, I used vanilla)
4-5 chunks of pineapple
¼ cup cantaloupe, chopped
1 tsp wheat germ