Sunflower Seed Avocado:: Persnickety Eater

Sunny, delicious, gorgeous!

Who has a thirty-minute lunch break? Oh yeah, I do! Who has a full-service cafeteria right in their lunchroom? That would be me, too. We’ll call it a “perk” of working at a large manufacturing facility – breakfast, lunch, dinner and snacks, if you please. Heck, I could even drive up there in the middle of the night, were I so inclined. Trust me, I’ve eaten way more than my fair share of mediocre meals, mindless snacks, and unnecessary desserts from there. It’s a well-run organization – the people are nice and will make special orders with a smile.

However…

It’s not MY food. And that’s a big deal to me. I generally select different kinds of foods entirely than what they normally offer. In particular, I rarely eat anything canned or prepared and they often have several dishes of that nature.

So, what’s a busy mommy of two who works full time supposed to eat for lunch? Sandwiches? Most of the time my response to that would be, “Meh.”

However.

I stumbled up an idea not long ago. Granted, it was born out of a slight desperation. Still, it felt “inspired” and so, I share it here in the hopes a few of you might enjoy it as well.

    Sunflower Avocado

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Take about 1/4 cup raw sunflower seeds and soak them in some warm or hot water for the 30-45 minutes prior to when you’re ready to eat. Drain and rinse at chow time. Grab an avocado and dig out half of it (leave the pit in the other half to help keep it fresh). Mash that green goodness up well then mix in the soaked sunflower seeds. Add a sprinkle of salt, a dash of pepper, a dusting of garlic powder and just a smidgen of olive oil (I keep these four in my desk and use them almost daily). Spread the mixture on some toasted crusty bread and, if you happen to be so blessed, add some fresh, homegrown tomatoes. It’ll give you an open-faced sandwich and you’ll love every juicy bite!

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