I. Stay. Hungry.

For real, I STAY hungry. Hungry, hangry, all of that. I’m rolling into my third trimester with baby number 4 and my food aversions have somewhat returned, only now I’m averted to the things I actually still like to eat. Yes, I realize that doesn’t make any sense. I’m pregnant and losing it. Just go with me here.

For some reason I want to eat my favorite foods, but I can’t unless I prepare them differently. That’s the only way they’ll be appetizing to me. I’ve been at a loss lately for new twists on old favorites, but today I struck gold.

I was trying to decide what to make my 2 and 4 year olds for lunch and, as usual, trying to convince myself that I’d figure out something decent to eat for myself. That’s when I overheard the kids’ Leapfrog cooking game mention grilled PB&J. I began salivating instantly at the thought of a childhood favorite in grilled form on my “good bread” (read: the bread the kids can’t have because they’ll waste it).

I had everything I needed at home: grape jelly, bread, butter and almond butter– we don’t use peanut butter because my 5 year old is allergic to peanuts. I made a PB&J for myself with my favorite Sarah Lee Artesano bread. Let me tell you, this bread is phenomenal. It’s thick, soft, and perfect for grown up grilled cheese and French toast. There’s a wheat version too!

I made another sandwich on the kids’ sandwich bread for the littles to split. I spread a little butter on the outside of the bread and cooked it on both sides. If you don’t care for butter then margarine, olive oil or whatever you like is just fine.

Have you had a grilled PB&J before? Let us know if you try it out!