I’ve been up for the last hour trying to get WordPress to work. It’s being very finicky today. The only thing it will let me post is something in “Draft” mode. Well, I keep all of my “blooper posts” in “Draft” mode.
What’s a blooper post? It’s something that I’m most likely never going to post, because I didn’t think the pictures came out well enough.
Alas, this almond butter and jelly stuffed Inspiralized potato bun tastes like heaven, so, heck, even though the pictures look awkward, it’s “WordPress-isn’t-working-but-I-want-to-get-you-a-recipe” day.
I think that if I had used sweet potato noodles here (and you totally can), instead of regular white potato noodles, it would have photographed a little better.
My original idea was to make a “Paleo PB&J” but I wanted to use potato noodles. I Googled for probably about 45 minutes to find an answer on if potatoes are Paleo or not, and just became more confused.
To all my Paleo readers out there – are potatoes Paleo?
I’m confused because, if Paleo-ism is mainly based off of things you could forage off the land, wouldn’t potatoes be included?
Anyway, when you bite into this bun (whether you’re Paleo or not), you’re going to be brought back to your childhood days of lunchtime, when you’d open your lunch bag to see your mother’s perfectly square PB&J sandwich with the crusts gracefully cut off.
Me, I always liked the crusts – when I was about 10, I think my mom told me that “all the nutrients to grow tall” are in there. Well, I’m 5’8,” so, I guess she was right!
You make the potato noodle just like you would the sweet potato noodle bun, but I obviously used potato noodles and subbed in egg whites instead of the whole egg, so the noodles wouldn’t get yellowed. Plus, the binding proteins are in the whites.
The savoriness of the cooked potatoes with the sweetness in the crunchy almond butter and jelly gives this “sandwich” a thumbs-up.
I just wish the pictures were…. prettier. Happy “Draft Post” Day!
Here’s the video on making the Inspiralized Bun, in case you’ve never seen it:
Almond Butter and Jelly Stuffed Potato Noodle Bun
- 1 330 g white potato peeled, Blade C
- 2 small egg whites
- 1.5 tbsp almond butter divided
- 1 tbsp strawberry preserves divided (or favorite healthy jelly)
- 1 tbsp olive oil
- Place a large skillet over medium heat and coat with cooking spray. Toss in your potato noodles, season with salt and pepper and cook for about 10 minutes, or until lightly browned and no longer raw. Make sure to toss frequently so the noodles don't stick to the bottom or burn.
- Place the noodles into a mixing bowl and top with egg whites. Toss to combine to coat the noodles in egg.
- Take out a 6oz ramekin and place in the noodles 1/4 of the way high. Then, place 3/4 tbsp of almond butter and 1/2 tbsp of jelly in the center. Top with another 1/4 full layer of the noodles.
- Repeat in another 6oz ramekin.
- Over each ramekin, place down a piece of tinfoil and place a can of beans or similar item over the tinfoil, press down to compress the noodles, and refrigerate for 15 minutes.
- Once refrigerated, remove the tinfoil and cans. Over a medium skillet with 1/2 tbsp olive oil, flip over one of the ramekins and tap the bottom of the ramekin until the bun falls into the skillet.
- Cook for about 3 minutes or until the bottom sets and then flip over and cook for another 3 minutes. Press down with a spatula to compress the bun and keep cooking until the bun is fully cooked through and firm, another 3 minutes.
- Repeat for the other bun and enjoy.