School Lunch Ideas – Installment #3 Guacamole!

I can still remember my attempt at making guacamole when I returned home after a three month stay in Guatemala. I fell in love with guacamole while I was there, and my first attempt to create that yumminess failed miserably! I had the recipe from my host mom in Guatemala which was so good, but my problem was that I was so unfamiliar with using avocados that I attempted to make guacamole with avocados that were rock hard…. oops. Somehow I was unable to mash those babies up. I was determined to master the art of guacamole making, so I found out how to tell when an avocado was ripe: it needs to feel slightly soft to the touch when you apply a small amount of pressure (you can buy them when they are hard and just let them ripen up at room temperature which usually takes 2-3 days).

Avocados are a super food. They have a large amount of good monounsaturated fat, which has actually been shown in a preliminary study to lower blood cholesterol levels. Avocados have more potassium than bananas, and are rich in B vitamins, as well as vitamin E and vitamin K. And to boot, they are high in fiber! (Wikipedia). This is a seriously nutritious food to pack in your kids school lunches, and it’s a hit with my kiddos – they can’t get enough of this dip!

This isn’t the exact recipe that I was given from my host mom – I simplified it a bit, but go ahead and be creative!

guacamole ingredients

 

 

 

 

 

 

 

Guacamole

  • 5 ripe avocados, peeled and pitted
  • Juice of two limes
  • Sea salt, to taste
  • Optional: diced tomatoes, cilantro, finely diced onion, crushed garlic
  1. Mash up avocados until they are nice and creamy.
  2. Add other ingredients and stir – Voila!

guacamole

 

 

 

 

 

 

 

This doesn’t last overly long without getting brown, but if you make a quick batch in the morning and pack it in a container for lunch, it will still be awesome when eaten that day. My kids like to take this to school as a sandwich alternative with some corn chips or rice crackers to dip into it. It is also so yummy as a topping on tacos, fajitas and burgers. I hope you enjoy this healthy school lunch idea!

eating guacamole

School Lunch Ideas – Installment #1

Over the summer while spending time with friends and talking about the impending school year, I have realized that school lunches are quite a challenge for many families. I realized that they were hard for families with food allergies/intolerances like ours, but I had never really thought about the challenge for families with children who simply won’t eat what is considered the “typical” school lunch. I am a self professed health food nut. The joke remains that I made brownies with whole wheat flour for my roommates in university… it was absolutely out of the question in our family growing up to even have white flour in the house! That being said, I realize that not everyone eats the way I do – I’m okay with that. I do want to point out though that while on my daughter’s kindergarten field trip this past year, I was appalled at some of the lunches that I saw. Not a single fresh or unprocessed item to be seen, loads of sugar, food coloring, and preservatives. How is a child supposed to learn while their body is dealing with so many toxins???

My kids and I have collectively come up with some pretty stellar healthy lunches that are gluten, dairy, and of course nut free, and I thought I would spend a bit of time between now and when school starts in a week and a half sharing some of our favorites.

Our girls love dip. Who doesn’t? Even something tasteless slathered in some delicious creamy dip becomes a hit! That’s why we love hummus. I also love it because my girls will consume copious amounts of fresh veggies (carrot sticks, sweet peppers, celery, mushrooms, cucumber…) if they have hummus to dip into. Without the hummus there is some grumbling involved. Now, there are some seriously unhealthy dips out there that are loaded with bad fats, MSG, and preservatives – this easy-to-make dip is not one of those and is only filled with health-giving ingredients!!! Here is our recipe, which can be modified to your liking:

Hummus

1 can drained and rinsed chickpeas (from a BPA free can, or even better – soak dried beans overnight, and cook. Use approximately the equivalent amount that would be in a can)

1/2 tsp sea salt

1/8 tsp cumin

1 tsp olive oil

1-2 cloves garlic

juice of one lemon (1/4 cup) (or raw apple cider vinegar as a tangy alternative)

2-3 Tbsp tahini (this is sesame seed butter – found in the international section, or the natural section of the grocery store)

Puree in blender or food processor. Before serving drizzle 1 Tbsp olive oil and paprika on top. Adjust amount of liquid (olive oil or water) as necessary to achieve desired consistency.

That’s it! Very easy and economical (way cheaper than the pre-made varieties) and SUPER healthy. Oh yeah, and sooooo yummy. We use this fairly often as a sandwich alternative. I’ll send it along with fresh veggies and some rice crackers to dip. For those that can have gluten, you could also send along some whole grain pita bread cut into triangles, or some yummy whole grain crackers. If your kids like bread, and you just want to add some pizazz to their lunches, try using hummus as a sandwich spread – put it on nice and thick with some sprouts or lettuce and some tomatoes.

I hope this school lunch idea finds a spot in your child’s lunch!