I'm making my lunch!
Some of you might get a laugh when you hear this phrase and immediately think of "Back to the Future" with Michael J. Fox, where the famously crazy Crispin Glover is neurotically making sandwiches, or something like that, in the kitchen. Oh, how times have not changed.... so much. I'm still making lunches.
One of my favorite brown bag items is avocado.
The avocado tree is native to Mexico, this is probably why perfected and yummy guacamole is found as a side to many Mexican dishes. It has been known to have the reference or name of the "fertility fruit" from the Aztecs which might also explain why its name of origin comes from the Nahuatl word "Ahucatl" which means testicle (description of the shape). The avocado has many names however, such as palta, abacate, or alligator pear, depending on where in the world you happen to be eating or asking for it. Hass avocado is the type we most likely find at the grocery store since it is the most cultivated of this fruit. There are many different ways to prepare and eat avocado such as mentioned in guacamole, in shakes or juices, in sandwiches (this is how I was first introduced) or salads, in soups or burgers (veggie and not), or just on their own with a little salt and scoop it right out with a spoon (my favorite, since it's most easy and portable as a lunch item).
Avocado is high in potassium, even more so than bananas, vitamins B, E and K. It's also a wonderful source of fiber and is rich in the good fatty stuff our bodies need for optimum health.
Caution: Although the avocado fruit is great for us, the tree's leaves, skin and pit are poisonous and all very harmful if ingested by most pets (cats, dogs, even birds).
Here's a couple of easy and hopefully new ideas for you.
Everyone loves guacamole, so I have to post it. And it's so easy to make. All you need is a few avocados, garlic, salt, pepper and lime juice.
Just peel and mash the avocado, put the garlic through a press (one bud per avocado), add garlic, some lime juice, a pinch of salt and pepper, and mix. How simple is that?
In a bowl, beat together 6 eggs, 1/3 cup of milk, and 1/4 cup of grated cheese. Pour into a skillet over medium heat. Cook and stir until scrambled. Season two peeled and mashed avocados with salt. Place tortillas (four in total) one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese if desired and scrambled eggs. Roll into burritos and serve with ketchup.Yum!
Avocado Tofu Dip: Blend 4 avocados and 250g of tofu in a blender until smooth. Add 2 tablespoons of balsamic vinegar and a 1/4 tablespoon of garlic powder and quickly blend again. Regfrigerate until needed. Serve at room temperature.
Avocado and Brie Bites: Chop and mash together 1 small onion, 1 tomato and 1 avocado in a bowl. Cut a baguette into slices and place on a cookie sheet, and put a dollop of mixture on each slice. Then top with a small slice of Brie Cheese. Brush Brie lightly with oil and then sprinkle with a little bit of Italian seasoning. Bake in oven at 170 degrees for 8-10 minutes. Enjoy!
One of my favorite brown bag items is avocado.
The avocado tree is native to Mexico, this is probably why perfected and yummy guacamole is found as a side to many Mexican dishes. It has been known to have the reference or name of the "fertility fruit" from the Aztecs which might also explain why its name of origin comes from the Nahuatl word "Ahucatl" which means testicle (description of the shape). The avocado has many names however, such as palta, abacate, or alligator pear, depending on where in the world you happen to be eating or asking for it. Hass avocado is the type we most likely find at the grocery store since it is the most cultivated of this fruit. There are many different ways to prepare and eat avocado such as mentioned in guacamole, in shakes or juices, in sandwiches (this is how I was first introduced) or salads, in soups or burgers (veggie and not), or just on their own with a little salt and scoop it right out with a spoon (my favorite, since it's most easy and portable as a lunch item).
Avocado is high in potassium, even more so than bananas, vitamins B, E and K. It's also a wonderful source of fiber and is rich in the good fatty stuff our bodies need for optimum health.
Caution: Although the avocado fruit is great for us, the tree's leaves, skin and pit are poisonous and all very harmful if ingested by most pets (cats, dogs, even birds).
Here's a couple of easy and hopefully new ideas for you.
Everyone loves guacamole, so I have to post it. And it's so easy to make. All you need is a few avocados, garlic, salt, pepper and lime juice.
Just peel and mash the avocado, put the garlic through a press (one bud per avocado), add garlic, some lime juice, a pinch of salt and pepper, and mix. How simple is that?
In a bowl, beat together 6 eggs, 1/3 cup of milk, and 1/4 cup of grated cheese. Pour into a skillet over medium heat. Cook and stir until scrambled. Season two peeled and mashed avocados with salt. Place tortillas (four in total) one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese if desired and scrambled eggs. Roll into burritos and serve with ketchup.Yum!
Avocado Tofu Dip: Blend 4 avocados and 250g of tofu in a blender until smooth. Add 2 tablespoons of balsamic vinegar and a 1/4 tablespoon of garlic powder and quickly blend again. Regfrigerate until needed. Serve at room temperature.
Avocado and Brie Bites: Chop and mash together 1 small onion, 1 tomato and 1 avocado in a bowl. Cut a baguette into slices and place on a cookie sheet, and put a dollop of mixture on each slice. Then top with a small slice of Brie Cheese. Brush Brie lightly with oil and then sprinkle with a little bit of Italian seasoning. Bake in oven at 170 degrees for 8-10 minutes. Enjoy!
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