Recently, my husband and I went on a trip down south and spent time in Nashville, Chattanooga, and Atlanta. On this vacation we did what we do best- walk around new cities and eat amazing food. Our first breakfast was at a famous place in Nashville called the Pancake Pantry. Yelp told us to get the sweet potato pancakes, which we did. They were fantastic- light and fluffy with complex flavor that was enhanced and complimented by maple syrup as well as the cinnamon cream it was served with. This weekend we found ourselves at home with beautiful weather and no plans so I decided to create my own tribute to the Pancake Pantry… wonderfully complex and surprisingly delicious zucchini blueberry pancakes.
What is it about peanut butter that makes it so delicious? It’s creamy. It’s rich. It’s comforting. And there’s nothing quite like the original. These days there are a lot of lightened up versions as well as alternatives for peanut butter, but none of them will ever be as good on a sandwich with strawberry jelly. That being said, it can be possible to get a nice rich, indulgent flavor out of the other versions… but you have to know how to use them. Today’s lesson involves PB2, a powdered peanut butter with 45 calories per 2 TB serving.
You know you’ve made some strides when your husband asks if you’re having “the good salad” for dinner. “The good salad” refers to my version of a chef/cobb salad (not really sure exactly where it falls). It’s a hearty, but healthy salad perfect for lunch or even dinner. It’s really simple to put together, but I have heard a lot of people lately say that they can’t get excited about salad as a main meal. So if you are one of those (or married to one of those) you should try this.