I try to remind myself that parenting is all about “seasons.”
There is the newborn season, no sleep season, potty training season, the “no” season, the eat-everything-without-questioning season, the mind-of-their-own season, and now for us, we’re currently in the-only-thing-he’ll-eat-is-peanut-butter-and-jelly-sandwiches season.
The struggle is real, my friends.
The good thing about seasons is that they are constantly changing, which means hopefully this PB&J season will be ending soon and I’ll be able to actually get him to eat (and try!) other foods.
If you’ve been riding on the real food train and are an avid label read, the ingredients to actually make a peanut butter and jelly can be far from healthy. Hydrogenated oils, high fructose corn syrup, random genetically modified ingredients, food coloring, and preservatives are just a few to name that are often hiding in the peanut butter, the jelly, AND the bread.
Want to hear the good news?
Those three simple components of a peanut butter jelly sandwich can be made much healthier and it’s really not hard to do.
Head over to Attainable Sustainable to get my recipe for Homemade Peanut Butter.
Aside from sharing my recipe for deliciously wholesome, creamy, and spreadable peanut butter, I have shared tips on how to make peanut butter and jelly sandwiches a little more healthy. You know, so you can skip all the processed sugars and genetically modified ingredients.