Strawberry Shortcake’s Mom

jazz that brunch up

Posted by Mary Mack

About

I am the mother of a vegetarian tween, and man is he a skinny little thing. This is the latest concoction that has come out of my kitchen intended to pack on the protein and calories and still be a healthyish energyish food. At first it was just a simple strawberry and peanut butter whole wheat sandwich… but then it went and got all fancy. One topped muffin half = one serving. --about 12 grams of protein and 10 grams of sugar per serving

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You Will Need (10 things)

  • 4 tbsp Almond Butter
  • 1 split English Muffins
  • a drizzle of Honey
  • 2 sliced Strawberries
  • 4 tbsp small curd Cottage Cheese
  • 2 sliced Strawberries
  • 4 tbsp small curd Cottage Cheese
  • a drizzle of Honey
  • 4 tbsp Almond Butter
  • 1 split English Muffins

Steps (5 steps, 10 minutes)

  1. 1

    Toast the english muffin

  2. 2

    Spread 2 tablespoons of almond butter on each half of the muffin (choosey moms choose MaraNatha)

  3. 3

    Add a drizzle of honey over the almond butter

  4. 4

    add 2 tablespoons of small curd cottage cheese (If you are watching your waistline lowfat will taste just as good =)

  5. 5

    top with sliced strawberries and enjoy!