Almond Butter, Apricot, Cheddar melt

Bouncing back from what seems like two (no, make it three, I almost forgot about Halloween,) months of desserts can be super, duper hard to get out of alive. And by alive, I mean and still fitting into your unforgiving blue jeans. All that sweet stuff, all those cakes and cookies and egg nog and cocoas and glasses of champagne and Bailey’s really adds up so quickly, and you just get used to eating dessert every day. Come January, when it’s time to commit to a weight loss and exercise resolution, I find that it’s hardest to break my dependency on all that extra sugar I ate from October on…

Cold turkey is definitely an option, and, from my informal research, after about three weeks, it’s supposed to “not be that bad.” O.M.G. Three weeks?!? I prefer to ease into my sugar restriction over the course of the next month. Let’s go easy on ourselves, shall we?

I read somewhere that almond butter assists with sugar cravings, so I’ve come up with a flatbread recipe that I can make for breakfast or a snack that can help curb that crazy feeling I get when I simply must have something sweet. Flatbread provides the wholegrain carbs, a tiny bit of apricot preserves adds something sweet, and sharp cheddar is a nice, melty counterbalance to everything else. Make one for breakfast, or make one for you and a friend to share for a teatime snack. Here’s hoping!

-Amy at Flatout

Almond Butter, Apricot, Cheddar melt

1 Flatout Foldit or Hungry Girl
1 tablespoon almond butter
1 tablespoon apricot preserves
1 slice sharp (white) cheddar cheese
Non-stick cooking spray

To make the flatbread sandwich, spread almond butter on one side of the Foldit, then top with the apricot preserves, and finally the slice of cheese. Fold in half. In a pan over medium heat treated with the cooking spray, cook the sandwich until the cheese is melted, flipping when needed. Remove from pan, and serve.

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