EL and I can have corn (IMS and OG cannot), so we took advantage of that fact today at lunch since it was just the two of us.
On the menu:
Corn tortillas with avocado filling & bacon (no bacon for EL)
Crisped corn tortilla chips
Blanched broccoli
Sliced cucumbers
Carrot sticks
The avocado filling consisted of mashed avocado with fresh lemon juice.
We heated a corn tortilla on the cast iron griddle, then spread it with the avocado filling. I added a little bacon.
For the tortilla "chips," I put the corn tortilla into a bit of hot avocado oil in my cast iron skillet. I let it pan fry a bit in there, then turned it over for the same on the other side. I then blotted it free of oil, cut each tortilla into 8 wedges, and let them sit to harden a bit. Once they were cooled and as crispy as they were going to get, I put them in the toaster oven to "toast" a little bit more. They were yummy with the guacamole on them.
I threw the broccoli into a pot with a small amount of boiling water, then covered it and let it steam cook for just a couple of minutes. After just a couple of minutes, while it was still crisp-tender, I drained it and plunged it into ice cold water to retain the color and stop the cooking.
EL can have lettuce, so she also had a bed of greens with avocado as her "dressing."
IIVO: We weren't quite ready yet with stuff to "grab 'n go" so iivo ate leftover Pumpkin Quinoa Porridge, a half a cucumber, and a bowl full of nuts he's allowed to have (walnuts and almonds).
NOTE: We'll need to be careful, since breakfast also had almonds, and dinner will have walnuts. We are supposed to leave time (2-3 days, ideally) between eating the same things.
On the menu:
Corn tortillas with avocado filling & bacon (no bacon for EL)
Crisped corn tortilla chips
Blanched broccoli
Sliced cucumbers
Carrot sticks
The avocado filling consisted of mashed avocado with fresh lemon juice.
We heated a corn tortilla on the cast iron griddle, then spread it with the avocado filling. I added a little bacon.
For the tortilla "chips," I put the corn tortilla into a bit of hot avocado oil in my cast iron skillet. I let it pan fry a bit in there, then turned it over for the same on the other side. I then blotted it free of oil, cut each tortilla into 8 wedges, and let them sit to harden a bit. Once they were cooled and as crispy as they were going to get, I put them in the toaster oven to "toast" a little bit more. They were yummy with the guacamole on them.
I threw the broccoli into a pot with a small amount of boiling water, then covered it and let it steam cook for just a couple of minutes. After just a couple of minutes, while it was still crisp-tender, I drained it and plunged it into ice cold water to retain the color and stop the cooking.
EL can have lettuce, so she also had a bed of greens with avocado as her "dressing."
NOTE: We'll need to be careful, since breakfast also had almonds, and dinner will have walnuts. We are supposed to leave time (2-3 days, ideally) between eating the same things.
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