When my grandchildren visit, they consistently manage to arrive for lunch! And they are hungry! I always want to have something nutritious and fun for them to eat; something that the children can be involved in; preparing or plating their food. Here are a couple of lunches that have been a hit at our house.
Tostadas
Tostadas are great fun. They consist of a flat, crisp corn tortilla layered with nutritious foods and topped with pico de gallo and salsa picante (if you want). I like tostadas because they are flat and easier to eat than a taco, which seems to drip from one end when you bite the other.
This is how we make healthy tostadas. First, we use baked corn tostada shells rather than greasy fried ones. I prepare a can of vegan refried beans by heating it in a skillet after adding a little water to thin it out a bit. Then I add chili powder and cumin – a few sprinkles of each. Taste the refried beans to be sure the flavorings are O.K.; you can always add more. I put out plates and bowls with sliced avocado, finely chopped onion, sliced olives (green or black), chopped tomato, cilantro, pico de gallo, salsa, and finely sliced/chopped lettuce (go for the deeply colored leaves). The grandchildren love to help prepare the vegetables. When all is ready, everyone builds their own tostada. Yummy! Usually, everyone goes back for a second one.
Avocado Toast
Another lunch that is a great hit with all of us, especially the grandchildren, is avocado toast. My goal is to make it both healthful and tasty. I generally use a flourless sprouted grain bread for the toast (Ezekiel bread – found in the freezer section of the grocery store), but sometimes I have homemade whole wheat bread or sourdough bread. I slice one or two avocados (depending on how many people will be having lunch – usually two avocados are enough for two children and two to three adults), drizzle 1/4 teaspoonful of olive oil, a couple of teaspoons of lemon juice (fresh or bottled) or lime juice, a dash of cayenne pepper, salt, and black pepper. Then, I mash all of this with a fork. My husband likes it a little chunky, so I always try not to mash it too much. Because the children like to participate in making their lunches, I have them spread the avocado on their toast and then have some toppings they can add themselves – a few capers (not too many because they are salty), sliced Kalamata or green olives, or a bit of bottled salsa. The additions make the avocado toast attractive and tasty.
It is always my wish that you find my recipes fun and tasty and that there might be something you have not tried before or prepared in a new way. Remember that my goal is to present tasty food that is plant-based, nutritious, and easy to prepare.
Happy cooking and happy eating!
