Our entire lives we’ve been creatures of habit. Once we find what we like and what make us happy –from our favorite foods to the time of day we like to exercise—we enjoy the habit of including them in our daily lives. Even as kids, we pleaded with our mom to give us a peanut butter sandwich every single day for lunch. We loved that peanut butter is delicious, satisfying, crunchy, creamy and comforting. And we’d even sing a song about it before lunch– “peanut butter and jelly—that’s what I like in my belly!” As far as we saw it, there was no reason not to have peanut butter every day– why mess with perfection? Luckily, our mom didn’t put up much of a fight and served it to us many days as she was very health-mind and loved serving us healthy food and at the same time, what was easier than making a peanut butter sandwich?

Interestingly, now, as registered dietitians, we love that as kids we were requesting something nutritious. After all, peanut butter is a natural, plant-based source of eight grams of protein and more than 30 essential nutrients and phytonutrients in a two tablespoon serving. In fact, not only do we recommend it to our clients and serve it to our families for lunch, but peanut butter is nutritious and versatile, so we recommend it and enjoy it at breakfast too. Spread it on a whole wheat English muffin, stir it in a smoothie or oatmeal or top your waffles with it for a quick and easy source of protein.

In honor of Better Breakfast Month and peanut butter making breakfast easier, faster and more nutritious and delicious, check out these recipes from The National Peanut Board. Also, be sure to leave a comment at the bottom of this blog telling us your favorite way to eat peanuts or peanut butter to be entered to win a $50 Visa gift card and a National Peanut Board prize pack (a peanut butter spreader, t-shirt, coupons, peanuts and peanut butter).
Fruit Napoleon

Start to finish: 15 minutes
Serving Size: 1 napoleon

Ingredients:
½ cup nonfat plain Greek yogurt
1 tablespoon honey
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Granny Smith apple
1 pear
¼ cup creamy peanut butter
¼ cup seedless raisins, plus 4 teaspoons for garnish

Preparation:
In a small bowl, combine the yogurt, honey, cinnamon, and nutmeg. Quarter the apple and pear and remove the core. Slice each quarter into 4 thin slices. To build the napoleon, lay 4 pear slices onto each of 4 plates. The pear slices should be facing in the same direction and touching each other to create the bottom layer of the napoleon. Top with 1 tablespoon of peanut butter and, using the back of a spoon, spread evenly to coat. Sprinkle over 1 tablespoon of the raisins. Layer 4 apple slices over the peanut butter and raisins. Spoon over 1 tablespoon of the yogurt mixture and, using the back of a spoon, spread evenly to coat. Sprinkle 1 teaspoon of the raisins over the yogurt to garnish. Serve immediately. Serves four.
Recipe by Toby Amidor, MS, RD, CDN

Nutrition information per serving:
Calories: 218
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 0 mg
Carbohydrates: 34 g
Protein: 7 g
Fiber: 4 g
Sodium: 91 mg
Cool and Refreshing Peanut Parfait

Start to finish: 8 minutes
Serving Size: 13.8 ounces
Ingredients:
Clear plastic or glass container:
1 cup lemon or vanilla yogurt (nonfat or low fat)
1 cup total of your favorite fruits (e.g. blueberries, strawberries)
4 teaspoons of peanuts, whole or chopped

Preparation:
First wash fruit. If needed, carefully chop or slice into bite-sized pieces. Kids should have adult assistance when using knives or chopping equipment. Next measure 1/4 cup of yogurt and place in the bottom of your cup. Place 2 tablespoons of fruit on top of the yogurt. Place 1 teaspoon of peanuts on top of the fruit.
Repeat the steps above, layering yogurt, fruit and peanuts until you reach the top of your cup.
Nutrition information per serving:
Calories: 214
Calories from Fat: 62
Fat: 7g
Trans fats: 0
Cholesterol: 5mg
Carbohydrate: 30g
Protein: 12g
Fiber: 5g
Sodium: 135mg

Funky Monkey Muffins

Start to finish: 30 minutes
Serving Size: 1 muffin
Ingredients:
Cooking spray
2 cups whole wheat pastry flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
2 ripe bananas
½ cup creamy peanut butter (at room temperature)
¼ cup nonfat plain Greek yogurt
½ cup nonfat milk
½ cup packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/3 cup dark chocolate chips
Preparation:
Preheat oven to 350°F. Coat a standard 12-muffin tin with cooking spray and set aside. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, mash the bananas, using a potato masher or fork. In a large bowl, stir together peanut butter, yogurt, and milk until mixture is smooth. Add mashed bananas and sugar and stir until combined. Add the eggs, stirring until completely incorporated, and then stir in vanilla extract. Slowly add the flour mixture to the peanut butter mixture, stirring to combine. Gently fold the chocolate chips into the batter. Using ¼ cup to measure, distribute the batter among the prepared muffin cups. Bake until the tops are browned and toothpick inserted in the center of a muffin comes out clean, 18 minutes. Remove from the oven and allow to cool for 2 to 3 minutes. Then transfer the muffins to a wire rack to finish cooling for another 10 minutes. Makes 12 muffins
Recipe by Toby Amidor, MS, RD, CDN
Nutrition information per serving:
Calories: 250
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Carbohydrates: 37 g
Protein: 7g
Fiber: 4 g
Sodium: 191 mg

Enter to win the raffle a $50 Visa gift card and National Peanut Board prize pack (PB spreader, t-shirt, coupons, peanuts and peanut butter) leaving a comment here telling us your favorite way to eat peanuts or peanut butter.

For more breakfast tips and recipe ideas, check out www.PBforBreakfast.com, where we found this recipe!
The National Peanut Board sponsored this post, however, the opinions shared are entirely our own.