School Lunches

One Lovely Life- I love the category simplicity that this website created- protein, carb, veggie, fruit, snack

Little Peeps Eat- This website lists warm vegetarian options to go in a thermos

simple poached egg and avocado toast

Pinch of Yum

2 eggs
2 slices whole grain bread (I used sliced french bread)
1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping (I didn't have)
quartered heirloom tomatoes for serving

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INSTRUCTIONS

Bring a pot of water to boil and 1 t vinegar (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim and inner metal circle) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

I added the quartered tomatoes in a bowl and added a dash of olive oil, garlic powder and salt and pepper. It was delicious

1/9/18

Cilantro Lime Salad Dressing

From Christi Zulim

avocado
1 c loosley packed cilantro, stems removed (I put I bunch of cilantro)
1/2c plain yogurt and or mayo
2 cloves garlic
juice of 1 lime (about 1T) or vinegar
pinch of salt and pepper
1/4c olive oil
jalapeno or cayene


Put everything in the blender and puree. Can put in fridge for a week, could freeze thereafter.

Serve with -
freshly cooked tortilla
sliced lettuce
salsa
shredded chicken (Christi boiled her chicken b/c it shreds nicely)
shredded cheese
avocado chunks
black beans from the can no extra seasonings
sour cream/plain yogurt
A few leaves of cilantro
Crushed tortilla chips

Also serve with Costa Vida Chicken and Costa Vida Salad and Chicken Taquitos

Mock 'Tuna' sandwich

Basil

1 15-ounce can cannellini beans, drained and rinsed
¼ cup garlic hummus
juice of 1 lemon
2 celery stalks, cleaned and diced
1 teaspoon paprika
1 tablespoon chopped fresh dill
1 tablespoon nutritional yeast
salt and pepper, to taste
1 avocado, sliced
2 whole wheat bagels, sliced and toasted
2 slices tomato
pea shoots
2 slices red onion

1. In a medium bowl, smash the cannellini beans with a fork until a chunky mash is formed.
2. Add in the hummus, lemon juice, celery, paprika, dill, nutritional yeast, salt, and pepper. Stir to combine.
3. Assemble sandwiches by spooning "tuna mixture onto toasted bagel halves. Top with tomato slice, red onion slice, pea shoots, and avocado. Slice and serve immediately.
4. Reserve leftover "tuna" mixture in fridge for future sandwiches and/or salads!