Avocado and Cream Cheese Sandwich
Our book came out the same day school started here in Toronto. So we sent our babies away (you bet I cried) and then introduced our newest family member to the world. I have to admit, it was a weird day. With the book finally out there, we are now in the throws of our press promotion. In fact, today we are at CBC speaking to radio stations across the country. It’s so exciting to finally be able to share How to Feed a Family with everyone and have the sucker out on book shelves. I even had a friend write me today to tell me she was in Wal-Mart doing some back to school shopping and saw the book in the “what’s new and hot” section. I’ve never been “new” or “hot”.
We were also fortunate enough to hang out with the lovely folks at Canada AM yesterday. Honestly, they are so relaxed and nice on that set you would never know they were in the middle of shooting a live morning show. Since it’s all any parent can talk about right now, we were chatting packed lunches with them, and had fun doing a demo of Esme’s former noon-time meal favorite, the mini quiche. (Word from Ceri is she’s moved on to pita sanwiches. Why do they always do that–Fall out of love with something just when you think you’ve got it all figured out?) It’s such a great lunch idea. They’re mini and cute and you don’t have to listen to us and fill them with cheese, ham and pepper. You could just toss in whatever your kid’s enjoy. Plus, they’re a great alternative to sandwiches. In fact that was one of our messages to the Canada AM folks: When it comes to making lunches, you don’t have to fall into a sandwich rut. Well, go figure, what do you think I have for you today? A sandwich. So bring on the rut because this little honey is two slices of bread with a veggie rave in the centre. It’s also so easy you could make it before you’ve even had a coffee. For real. I would never lie about that one.
Photo by Maya Visnyei
Ingredients
- 1 carrot, grated or slice
- 1/2 English cucumber, grated
- 1/2 avocado, sliced
- 1 teaspoon lemon juice
- 1/4 to 1/2 cup light cream cheese
- 4 slices of whole grain bread
Method
Begin by grating your carrot and grating or slicing cucumber into bowls.(I like to slice but some Scarlett prefers to have it grated into her sandwich.)
Now halve your avocado.Remember to put the pit side down on the table before you karate chop it with your knife to get the pit out.Gently slice it in the shell and turn the slices out onto a plate.
Sprinkle the slices with lemon juice to keep them from browning.
Place four slices of bread down on a clean cutting board. Pre-cut them into halves since cutting when the sandwich can be messy. Load four halves with cream cheese. Sprinkle your desired amount of carrot and cucumber over the cheese and gently press it into the bread using the back of a wooden spoon or your hand. Arrange a few slices of avocado on the remaining four halves of bread.
Pair up you avocado halves with the cheese halves and pack the sandwiches in airtight containers.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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maureen santarcangelo
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