Posts tagged ‘avocado’

January 3, 2012

Pastrami and Avocado Sandwich

Happy new year! For 2012, I’ve resolved to convince S to eat more sandwiches—or at least get her to believe that sandwiches can be tasty. That’s why I’m starting the year with a simple pastrami sandwich. Less is more, so I decided to simply pair the pastrami with some avocado.

S tells me that her favorite sandwich bread is the gluten-free multigrain from Udi’s. It’s not my favorite, but if it gets her to eat a few more sandwiches a month, then I’m game. To round out her lunch, I also packed her some carrots and hummus, along with some rice and adzuki bean chips from Trader Joe’s. I needed an easy way to start the new year, because I certainly didn’t miss packing lunches.

Have a lunch that’s a winner with your kid? Send it along and share it with us.

November 30, 2011

The Simple BLT (&A)

I knew this day would come. I was just hoping that I’d have a couple more months. S is getting tired of the variety in her lunch.

“Can’t I eat the same thing more than once or twice?” she asked me yesterday.

I reminded her of my blog and my self-induced challenge to come up with 108 different lunches this year.

She groaned.

“It’s better than eating the same thing every single day, right?” I offered.

S did not respond.

To perk up her spirits, I decided to make her one of her favorite things today: bacon. Admittedly, it’s one of my favorite things, too. Pork fat. Yum. And I wonder why my jeans are so tight.

I opted for the classic BLT (bacon, lettuce, tomato) sandwich today, but decided to swap out the mayonnaise for some avocado. If you have access to it, I highly recommend Niman Ranch’s applewood-smoked uncured bacon. It is out of this world. Not only does it taste fantastic, it’s also free of nitrates and nitrites, hormones and antibiotics. Yes, bacon isn’t exactly low in fat, but I like to tell myself that S is also getting lettuce, tomato and avocado with her lunch—all good stuff. Plus, I loaded her up on fruit, lots of yummy grapes and clementines. It’s all about balance. But that delicate balance may get upset if I have to dedicate an entire category to bacon to get S and me through the school year.

Update:  When I unpacked S’s lunchbox that afternoon, I noticed she had only eaten two bites of her sandwich. What?! Her explanation: “The lettuce was disgusting!”

Um, okay. I actually kind of believed her, because typically S likes lettuce. But my adult brain wanted to scream, “Why didn’t you just take the lettuce off then? The rest of the sandwich was perfectly good.”

Instead, I simply made a mental note that BLTs would not be in her future.  Then, I gave the leftover bacon to my sweet German Shepherd.

September 6, 2011

Turkey, Bacon and Avocado Wrap

As I mentioned before, S is not a big fan of sandwiches. But for some reason, a wrap is okay. Go figure. Children are fickle that way.

Today I loaded up a piece of whole wheat lavash bread with her favorite ingredients. First, I spread the entire wrap with avocado (a great, healthful condiment loaded with fats that are good for growing brains!), filled the bottom half with smoked turkey (free of nitrates and nitrites, of course) and two pieces of crispy bacon (again, uncured and free of preservatives). And I threw in a handful of chopped romaine lettuce for a little extra crunch. I wanted to include a tomato, but that usually makes things too soggy by the time the lunch bell rings.

Roll it up and cut in half, and you have lunch for two kids—unless you have one very hungry eater. I added some baby carrots as a side, as well as some cut-up watermelon. For her morning snack, I tossed in a frozen tube of yogurt.

And that, my friends, is a wrap!

Turkey, bacon, avocado wrap

August 30, 2011

Day 1 – Eel and Avocado Roll

The excitement is in the air—tinged with a bit of apprehension, of course. It’s that wonderful first day of school. If your child is anything like mine, she wants everything to be perfect: her outfit, her hair, her backpack, and her lunch.

For the first day, I decide to pack one of my daughter’s all-time favorites: eel and avocado roll. If anything goes awry, at least she can find comfort in her lunch. To start, I add rice vinegar to leftover rice. I’m not using sushi rice, so it’s even more important that I don’t handle the rice too much while I’m mixing. Then, I cut half a sheet of nori (seaweed) and place it on my sushi mat.

Packing seaweed always reminds me of my own childhood, when my mother used to pack little strips of nori for snack time. The girls around me all had Fritos or Doritos, and they would stare at my dark crisps of saltiness with disgust. I hated the reaction the seaweed got, but I loved the way it tasted. Hopefully, S won’t have to feel similarly ostracized because of her lunch. After all, even Whole Foods and Trader Joe’s now carries little packs of seaweed. But I digress.

Spoon the rice over the seaweed and press it to cover the entire sheet, all the way to the corners. Over the rice, sprinkle toasted sesame seeds.

Next, flip the seaweed over so the rice faces the mat, and put julienned cucumbers, sliced avocado and eel in the middle. My pre-cooked eel comes frozen from the Asian market, so I simply pop it in the oven for eight minutes and broil it for two. The result is warm, crispy yumminess.

Then, I use the mat to roll the rice. This is a skill I have yet to perfect, but it’s the delicate balance of rolling just tightly enough. If it’s too tight, the filling squeezes out the sides; if it’s too loose, it won’t hold together. Lastly, use a very sharp  knife to cut the roll.

To accompany the sushi, I throw in some edamame. And to make sure she gets fruit, I add cut-up strawberries, figs from our tree in the backyard and raspberries.

Voila! Lunch is made. And as a bonus, there’s enough for me to have the same!

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