I finally got a spiralizer. Naturally, the first couple of weeks, I went crazy spiralizing everything imaginable. Apple "noodles" were a huge hit. This lunch features apple "spaghetti" with blueberry "meatballs" and shredded coconut "cheese." I squeeze lemon on it to prevent browning and my kids happily twirl it with a fork. This lunch also has some simply steamed carrots with olive oil and dill, roasted chickpeas and some gluten free banana blueberry bread (recipe below). My favorite part about this bread is that my kids can lick the bowl or taste the batter without any concern. I've also included a temporary tattoo in this lunch.
The trick with roasting chickpeas is to dry them before they go into the oven and not to use too much olive oil, otherwise they won't get crispy. I don't always have the patience to remove the skin, but I'm always happy when I do. This is the recipe that I love for those chickpeas.
Banana Blueberry Bread (gluten free, egg free, soy free, dairy free, nut free)
3 medium very ripe bananas
1 1/4 cups oat flour
1/2 cup quick oats (gf) plus more for sprinkling on top
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup avocado oil
2/3 cup fresh blueberries
Preheat the oven to 350. Mash the bananas and set aside. In a separate bowl, add all of the dry ingredients. Mix and add those to the mashed banana. Add the oil and stir to combine. Finally, add the blueberries and give it one last gentle mix. Pour into a loaf pan lined with parchment paper (makes the clean up so much easier!). Sprinkle the top with more quick oats. Bake for approximately one hour. Enjoy hot or cold!