With freelancing and working from home, you’d think I have time for lunch. Actually, most days go by too fast, with a to-do list that is longer then I can accomplish and chores stacking up around me faster then I can tackle them. You’ve been there, right?
I often will launch head first into a day full of food photography shoots, design work, or house projects that are somewhat spontaneous or start innocently enough. “Oh, I’ll just make some almond milk real quick” or “Oooh I should get that bread going before it gets too late in the day” and suddenly it’s 3pm, I haven’t eaten lunch or showered (this real life is not glamorous) and I’m running around with pie dough on my hands and flour on my face. It happens. When the day gets away from me and I need something to eat that takes two seconds to make, I reach for this easy and healthy snack.
It’s so simple, I can make it in between dough rising and doing the dishes… because there are a lot of those around here too. And usually, let’s be real, I eat it standing up in my kitchen over the sink.
Here’s what it is:
Acovados! I try to keep one or two around in the event of an emergency such as this. Just halve it, remove the pit and slice it into chunks while still in the peel.
Ak-mak crackers. I’ve only really seen these at Trader Joes, and they are usually less then $2.00 a box, but I’m sure they are available other places too. Check the ethnic food section of your grocery store. If you can’t find Ak-mak, try another whole wheat flatbread style cracker.
Sweet chili sauce. This, along with a couple green onions sliced up, is my favorite topping for brown rice. Sriracha would be excellent too if you want more heat and less sweet! I put some in a squeeze bottle here to “control the flow” of the sauce on my avocado.
Remember those little slices you put in the avocado halves? Here’s where you take a piece of cracker, and with the edge of it, dig into the avocado and scoop it out, getting some sauce on it along the way.
Now eat up! You’re probably starving!
- 1 ripe organic avocado
- 4-6 Ak-mak crackers, or other similar flatbread cracker
- 2 tablespoons sweet chili paste or sriracha
- Cut the avocado in half and remove the pit, leaving the flesh of the avocado in the peel.
- With a pairing knike, slice the avocado into a diamond pattern while it’s still contained in the peel.
- Drizzle the sweet chili sauce on the avocado.
- With the edge of a cracker, dig in to the avocado where the flesh meets the peel and scoop out a bite using the cracker.
- Enjoy over the sink if you are in a hurry.