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Snack

Apple + peanut butter

After school, before practice. Enough to stop the 4pm crash without spoiling dinner.

Servings
1
Total
2 min
Skill
Easy

What you need

Ingredients

Making for

1 serving

  • Apples1 each
  • Peanut butter2 tbsp
  • Lemons0.25 each

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Pick an apple that survives being cut

    Honeycrisp, Gala, Fuji and Pink Lady stay crisp for hours after slicing. Red Delicious goes mealy and brown fast and is the reason sliced apples come home untouched.

  2. 2

    Slice, then acid

    Cut 1 medium apple into 8 wedges. Squeeze a lemon wedge over them and toss, or drop them in cold water with a splash of lemon juice for a minute and pat dry. Browning is oxidation, and acid slows it down for a few hours.

  3. 3

    Peanut butter on the side, never spread

    Two level tablespoons in its own container. Spread onto the slices it soaks in, goes oily, and glues them together by the time the bag is opened.

Coach's notes

  • Two tablespoons of peanut butter is about 190 calories and 7 g of protein, and it is easy to put four in without noticing. Measure it the first few times.
  • Check the label for peanuts and salt and nothing else. Plenty of brands add sugar and palm oil.
  • Leave the skin on. Most of the fiber is there and it holds the wedge together.
  • Sun butter for a nut-free field. Almond butter is thinner and runs more in the heat.