Plantain Chips and Guacamole
3 ripe plantains (ripe when black)
1/4 cup coconut oil
juice from 1/2 a lime
garlic powder and black pepper to taste
Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing the plantain. After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn. Mash the avocados with the lime juice, garlic powder, and black pepper and serve with the plantain chips.
3 slices of nitrate, hormone, antibiotic free lunchmeat (I buy Hormel All-Natural in the box)
Whatever filling you'd like (veggies, raw walnut butter, lettuce, avocado)
I take cold chicken from the night before, some dill relish, mustard, and some homemade mayo just omit the dill.
I put in some almond crackers (see below) and some veggies!
GRAIN FREE ALMOND CRACKERS
1 cup almond flour
1 egg white
1 pinch salt
Preheat the oven to 325 degrees.
In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.
Line a cookie sheet with parchment paper. Make sure you use parchment paper, because if you don't you'll end up chipping your crackers out of the pan. Place the dough in the middle and top with another piece of parchment paper. Using a rolling pin (or any other cylindrical instrument), roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin. I mean it!
Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want. Bake in the 325 oven for 10 minutes and then check on the crackers. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good. If the edges have started to color nicely, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection.
Cool completely and store in an airtight container.
You can make many variations on thee crackers by adding in different seasonings to the dough base.
Another easy lunch, assuming you didn't do eggs for breakfast:
Veggies (raw carrots, broccoli, etc.)
Almonds, cashews, or walnuts
Apple slices, orange slices...you get the picture! :)
So, there are a few helpful hints to make lunchtime prep easier for you Mamas out there trying to do better by your kiddos!