There is one guarantee with this sandwich—the lunch box will be empty when it returns home. Despite its decadent concept, this sandwich provides healthy whole grains, a serving of nuts provides good fats, and the strawberries provide vitamin C and antioxidants. You can also experiment with other fruits such as bananas and peaches, but I like the vitamin C hit from the strawberries. Commercial chocolate hazelnut spreads are available but often contain hydrogenated fats, so feel free to make your own. Always serve this treat on thickly sliced whole grain bread, homemade or from the bakery; do not waiver and use white bread or the commercial variety sold in plastic bags as the whole grain loaf really makes this sandwich hearty and nutritious.
Chocolate Hazelnut Spread
1/3 cup (85 mL) hazelnuts, with skins on
1/4 cup (60 mL) maple syrup
1 to 2 Tbsp (15 to 30 mL) cocoa powder, to taste
1/4 cup (60 mL) enriched vanilla soymilk, approximately
Sandwiches
1 loaf whole grain bread, cut into
1/2-inch (1-cm) thick slices
1 cup (250 mL) organic strawberries, thinly sliced
To prepare Chocolate Hazelnut Spread, preheat oven to 400 F (200 C). Place hazelnuts in single layer on shallow baking pan. Toast until skins are almost black, about 15 minutes.
Wrap hot hazelnuts in a clean kitchen towel and rub until most of the skins have come off. Discard skins.
Process nuts in bowl of food processor, scraping down sides of bowl occasionally, until nuts have become like nut butter, about 5 minutes.
Add maple syrup and cocoa to hazelnut butter, and process until smooth, about 5 minutes. Add soymilk as necessary to achieve consistency of cream cheese. Transfer Chocolate Hazelnut Spread to airtight container and store in refrigerator for up to two weeks. Makes 1/2 cup (125 mL).
To prepare Chocolate and Strawberry Sandwiches, spread each slice of bread with about 1 Tbsp (30 mL) Chocolate Hazelnut Spread. Top with sliced strawberries. Cover with another slice of bread and wrap tightly or place in sandwich container.
Makes 4 sandwiches.
source: "School Lunch Recipes Your Kids Will Love", alive #275, September 2005
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.