Bean dip nachos and butterflies
Posted August 29, 2012on:
Anything that gives me a few more minutes is something I can buy into. As a busy mom with 2 toddlers, I don’t want to sacrifice the important stuff like healthy ingredients. I’ve been trying to make more foods that are healthy, with variety and less effort on my part. Lazy? I hope not. My kids wanted a snack. I thought I’d see what I could make that could normally be cooked but could also be eaten as is in a situation like a tropical storm where you lose power in your house.
I rinsed a package of cannellini beans and smashed them with a fork in a bowl. I added 2 tablespoons of mild salsa and 1 tablespoon of Tofutti sour cream and mixed them into the beans. I put a dollop of each on pita chips that I had, sprinkled them with a few Daiya (dairy-free) cheese shreds and topped with an olive slice. I broiled mine for a few minutes until the cheese melted. They were yummy! My chips were very thin to begin with and got a bit mushy. I would recommend toasted bread slices or thicker pita chips. They were all gone quickly! Protein packed and fast to fix.
Nacho served with puzzle piece sandwiches and orange slices.
Little Miss 4 year old is off to school again today. She has a butterfly bowl of vegetable bean soup with a piece of vegan butterfly cheese on top for decoration.
And to go with her soup is a LunchBots Uno with grape tomatoes, homemade butterfly shaped vegan cornbread muffins, blackberries and blueberries with a papaya butterfly on top, cashews, dried cranberries and dried mango strips.