November is Peanut Butter Lover’s Month, and we’ve got just the recipe to satisfy your mid-day peanut butter craving. This simple recipe from our Healthy Lunch Plan can be made with any fruit you prefer. Pack for lunch, or enjoy for a filling mid-morning snack.
- 1 mango
- ½ cup natural peanut butter
- 4 whole wheat mini pitas
- 6 oz container fresh raspberries
- Place mango with one flat side resting on a cutting board. Slice mango lengthwise along the flat side next to the pit. Turn mango over and repeat on the other side. (You’ll have two halves with flesh inside). Cut lengthwise through mango flesh down to the skin, being careful not to cut through skin. Turn sideways and cut through flesh again until you have a cross-hatch pattern. Turn mango inside out using thumbs to press flesh outward. Carefully slice out the flesh by cutting between the cubed flesh and the skin. Repeat with other half.
- Spread 2 tablespoons peanut butter over each pita. Top evenly with raspberries and mango.
Check out the eMeals Healthy Lunch Plan for five quick and healthy lunch box recipes and a bonus dessert recipe each week.