FUELING BUDGET-FRIENDLY MENUS With Peanuts Peanuts bring the perfect balance of nutrition, versatility, flavor, and affordability.
K -12 schools are constantly seeking ways to offer nutri - tious, appealing, and budget-friendly meals to students. Peanuts—with 7 grams of protein, fiber, and essential vitamins—present an ideal solution, especially for plant- based meals. With their affordable price and versatility, peanuts enable schools to deliver flavorful dishes that meet nutrition standards without breaking the budget. Beyond their nutritional value, peanuts offer an opportu - nity to introduce students to global flavors and exciting new meal options. A great example is the Savory Avo- cado Toast with Peanut Salsa Macha , which combines creamy avocado with a bold, nutty peanut salsa inspired by Mexican cuisine. This dish is a great addition to both breakfast and lunch menus, offering a savory alternative that’s as nutritious as it is satisfying. Its rich flavor pro - file appeals to students’ growing interest in globally-in - spired foods, making it a great plant-based protein option.
Lunches, too, can benefit from the adaptability of pea - nuts. From peanut-based stir-fries and noodle bowls to grain salads topped with a peanut sauce, peanuts pro- vide a flavorful boost to simple ingredients like vegetables and grains. These meals are not only economical but also easy to prepare in large quantities, making them perfect for school kitchens working within tight budgets. Pea- nut chili and classic peanut butter sandwiches are oth- er affordable staples that can help keep food costs low while offering the protein and energy that students need. Integrating peanuts into school menus offers a triple benefit: the protein helps students stay energized, the global flavors add excitement, and the affordability keeps meal programs on budget. Schools can also benefit from the shelf-stable nature of peanuts, which simplifies storage and reduces waste. For those concerned about allergies, the Nation- al Peanut Board offers resources on allergy management that support safe serving practices, helping schools avoid bans while accommodating students with peanut allergies. For allergy management information and ideas on using peanuts in school recipes, including unique global dishes and cost-effective meal solutions, visit the NationalPea- nutBoard.org . Here, you’ll find a variety of creative, stu - dent-approved recipes that will help make your school’s menu both nutritious and delicious. And to sign up for a breakfast toolkit launching early 2025, complete with pea- nut education and breakfast recipes, click here .
Another standout recipe is Jamaican Peanut Porridge with Caramelized Bananas . This Caribbean-inspired dish is both filling and nutritious, with a creamy tex - ture achieved by blending ground peanuts with coco- nut milk and spices. Topped with caramelized bananas, it provides a comforting, energy-packed start to the day, helping students stay focused and fueled. Savory break- fast options like these, built around plant-based ingre- dients, are becoming increasingly popular with students who crave variety beyond the usual cereal and toast.
Valeri Lea | National Peanut Board Valeri Lea has over 25 years of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support.
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