When I was a kid, “hot lunch” was a steady rotation of rubbery pizza, turkey and gravy over white bread, purple-hued hot dogs and overcooked spaghetti. As a result, my Mom or I packed a brown bag nearly everyday. I can probably count the number of times I bought a hot lunch ticket during my K-8 career on one hand.
Since sandwich + fruit or vegetable+ treat (chips, dessert, etc.) was on rotation 180 days per year for nine years, I was in overdose mode for a bit once I hit high school. I rebelled and joined the masses hitting the more expansive school lunch line in high school, and took advantage of the salad bar, baked potatoes and veggie burgers. Hooray for healthy choices (even if they did require a little petitioning on my part )!
Thankfully, I’ve fully recovered from that brown bag fatigue and have since rekindled my love of all things PB&J. Inspired by that sandwich standby, plus my recent success with the Healthy Chocolate Peanut Butter Lava Cake, I whipped up another sweet, single lady dessert. Extra credit for this easy treat: It takes less than 5 minutes to make and cooks in the microwave!
This one deserves an A+.
Single-Serving PB&J Cake, inspired by my Healthy Chocolate Peanut Butter Lava Cake
- 2 tablespoons chickpea flour (or flour of choice)
- 2 tablespoons + 2 teaspoons peanut flour (such as PB2), divided
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons + 1/2 teaspoon stevia, divided
- 1/2 teaspoon vanilla
- 3 tablespoons unsweetened almond milk
- 1 tablespoon egg whites
- 2 small strawberries, fresh or frozen
- Lightly coat an 8-ounce glass ramekin or bowl with nonstick spray.
- Stir together chickpea flour, 2 tablespoons plus 1 teaspoon peanut flour, salt, baking powder, stevia, vanilla, milk and egg whites until your batter is lump-free.
- Top strawberries with the remaining stevia and microwave for 30 seconds. Mash with a fork until the berries reach a jam-like consistency.
- Pour half of the cake batter in the prepared ramekin/bowl, top with strawberries, followed by the rest of the cake batter.
- Microwave for 50-60 seconds.
- Mix remaining 1 teaspoon peanut flour with 1/2 teaspoon water.
- Invert ramekin/bowl on top of a plate and gently tap until cake releases. Drizzle peanut flour “icing” over the cake and eat warm.
Nutrition information: 124 calories, 4 g fat, 15 g carbohydrate, 4 g fiber, 11 g protein, 191 mg sodium
As a kid or today: Buy or brown bag it at lunch?
I go the BYOL route unless I have a social outing. It works out best, especially on the two days a week I teach my fitness class over lunch and eat at my desk after!