Open-Faced Strawberry Sandwich

This is hardly a sandwich, but I don't know what else to call it! For this low-sugar take on PB&J, I used an Arnold's multi-grain sandwich thin. It's sort of an odd cross between an English muffin and pita bread, but you could use any sort of bread here, even regular whole wheat slices. I used Brad's Organic Cashew Butter, but regular peanut butter would definitely be cheaper and has fairly similar nutritional content. By my calculations, this simple lunch has about 300 calories, 10 grams of protein, and 8 grams of fiber!

Grocery list

• Whole grain bread product: sandwich thins, English muffins, pita OR bread slices - 2 slices
• Nut butter: cashew, almond OR peanut - 2 tbsp.
• Strawberries (or other fruit) - 4, sliced

Directions

I wouldn't transport this in its assembled form - too likely to get mushy! Instead, I slice the strawberries ahead of time and pack them in a small plastic container. You can pack the bread slices in a separate plastic bag, or just keep the whole package in your desk at work if you plan to use it all in one week. Nut butters will keep well in a desk drawer too!

When you're ready to eat, toast the bread if possible/desired (you can also do this ahead of time at home) spread a tablespoon of nut butter on each slice and top with strawberries. Make sure they don't fall off when you eat it!

Yield: 1 serving
To bring: transport container for the strawberries, plastic bag for the bread.

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Questions about the cooking method? Please let me know in the comments!