• 2 Tablespoons peanut butter
  • 1/2 Cup sugar snap peas, washed and dried
  • 1/2 Cup Driscoll's Raspberries, Blueberries or some other healthy snack (ie. cut carrots)
  • 2 Slices sandwich bread
  • 6 Driscoll's Strawberries, hulled
  • 1 banana, sliced
  1. PREPARE a shallow bento box, 2 cupcake papers, a small circle cookie cutter, and three straws.
  2. CUT six discs from 2 bread slices using cookie cutter and AVOID the crust.
  3. SPREAD peanut butter on one side of two bread discs.
  4. STACK one bread disc, one banana slice, and a second bread disc into a mini-sandwich.
  5. PIERCE a guiding hole through center of mini-sandwich using bamboo skewer.
  6. THREAD straw through guiding hole.
  7. SPREAD peanut butter on hulled end of one strawberry.
  8. THREAD strawberry onto one end of straw, peanut-butter end first, and PUSH strawberry toward center so peanut butter adheres to mini-sandwich.
  9. REPEAT with remaining strawberry on opposite end of sandwich.
  10. REPEAT procedure to make three inside-out PB&J skewers and place them in the bento box.
  11. FILL remaining space with two cupcake papers.
  12. FILL one cupcake paper with 1/2 cup sugar snap peas and the other with 1/2 cup berries or other fruits or vegetables.
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Calories 346.19
Total Fat 17.79 g
Saturated Fat 3.67 g
Cholesterol 0.00 mg
Sodium 384.34 mg
Total Carbohydrates 43.36 g
Dietary Fiber 5.57 g
Protein 11.58 g