My kids are loving this extremely uncomplicated, but still tasty, light lunch we had over the weekend:
-1/2 avocado, mashed
-1/4 c cream cheese (I used 1/3 less fat, and have also tried this with dairy free)
-sprinkle of salt
-baguette, sliced in half and cut into pieces small enough to hold comfortably
– 1-2 cherry tomatoes per slice of baguette
– 2-3 basil leaves per slice of baguette
Slice cherry tomatoes in half. Mix avocado and cream cheese, stir in salt. Spread avocado mixture onto baguette, and top with tomatoes and basil.
For an even simpler “recipe”, leave out the avocado. This one can even be done while holding a baby. Not that he would ever fuss while I was trying to get lunch…
My little guy can be bought off with a hunk of baguette, however. This one was the organic whole wheat baguette from Whole Foods.
We also threw together some mussels. The kids picked out a couple of handfuls of herbs from outside (he chose basil, lemon verbena, spearmint, and parsley). I chopped the herbs and tossed the herbs and the mussels into a pot with some white wine and water. We steamed the mussels until they opened.