A brief history of favorite snacks and sandwiches

Preschool

Wonderbread
Peanut butter on  one side
Then add strawberry and swirl into peanut butter in a pretty design
Put sides together

Kindergarten

Wonderbread
Butter
Onion slice

3rd grade

Wonderbread
Leftover spaghetti and meatballs

5th  grade

    Wonderbread
    Peanut butter on one side
    Top with Bologna
    Mustard on the other side
    Put together

7th grade

    Butter
    Powdered sugar
    Cocoa powder

8th grade

    Jello, any flavor, straight out of the box

High school

    Anything that satisfied munchies

Age 18-20

Avocado sprinkled with Dr Jensens vegetable broth powder
Hav a Chips

Twenties

    Whole wheat bread
    Avocado
    Cheese
    Alfalfa sprouts
    Tomato
    Dr. Jensens Vegetable broth powder sprinkled on

Thirties

Lost decade

Forties

    Ciabatta roll sliced lengthwise and very lightly toasted
    Light smear of eggless mayo topped with
    Lighter smear of Harissa
    Arugula and/or romaine leaves
    Sliced ripe luscious tomato
    2 slices Yves Canadian bacon, seared (use iron skillet, olive oil spray, high heat)
    Other side of bread spread with ¼ avocado
    This is still my favorite sandwich

Early Fifties

    Chopped romaine lettuce
    Chopped ripe tomato
    Kalamata olives
    Sliced red onion
    Baked tofu, cut in squares or baked tempeh strips (with little braggs & cayenne)
or chevre broken up into salad
    Chopped celery heart
    Chopped other veggies (broccoli, green beans, jicama, carrots, steamed beets) in season
    Avocado
    Trader Joes Balsamic Vinaigrette, or olive oil & lemon juice
    Day old ciabatta torn/cut into pieces

Late Fifties
    Option 1 – blender breakfast – put in blender until smooth:

½ cup frozen mango/papaya/strawberries/pineapple
½ banana
3 leaves of black kale (de-stemmed) or a big handful of fresh spinach
½ cup orange juice
½ scoop Alive vanilla rice/pea protein powder
1 Tbsp. organic flaxseed oil
½ cup water

    Option 2 little fried snack

    8 slices tempeh (1/8” thick crosswise)
    Heat olive oil in small iron skillet
    When very hot, fry one side tempeh until browned
    Turn over. Get second side slightly browned, adding more oil as necessary
    Sprinkle with Braggs and cayenne
    Turn over one more time and let sizzle 15 seconds
    If imagining being on a diet, bake tempeh instead, 400 degrees on cookie sheet sprayed w/olive oil
    Should be browned and a little bit crispy
    Eat with ZING raw cultured vegetables (with beets)
    And San-J black sesame rice crackers