How many of us go to work each day, trudge through the day, stare at our computers and want to get out of there as quickly as possible, or just simply “live” for the weekends?
I just can’t do it.
My personality will not allow it.
Once I started working at my part time job last September, I was quickly drawn to 3 other ladies who share very similar interests. We love to cook and bake, and more importantly, we love to experiment with new foods.
Our husbands call us Food Nerds.
We decided to start a monthly “Fancy Lunch Club” where we would pick a food theme and the only rules would be that everything (within reason) had to be made from scratch. We started with Italian, and enjoyed stuffed shells with tofu, ricotta and spinach; garlic bread; salad; and homemade, rum-soaked tiramisu.
We were hooked.
All of us girls have food “issues” too which for me is a dream! First of all, being a vegetarian, I am typically the outcast among foodies, but our group is lactose intolerant, and allergic to many foods. Best of all, they enjoy eating vegetarian. Perfect!
So, rather than sit in your lunch room eating a frozen lean cuisine – maybe I suggest you start a lunch club. Even if it’s you and one other person it will help you break out of your food and social comfort zones and learn to cook and eat different foods – You certainly won’t be disappointed!
I leave you with this recipe from our Mexican themed lunch that my fellow Food Nerd, Jill, made: Lemon Avocado Sherbet – it was absolutely delish!
Adapted from Ultimate Mexican, Better Homes and Gardens 2010
1 large avocado, halved, seeded, peeled, and cut up
1 cup full fat coconut milk (or substitute half almond milk for a lighter fare)
2/3 cup powdered sugar
1/2 tsp finely shredded lemon peel
1/3 lemon juice
In a blender combine avocado, coconut milk, powdered sugar, finely shredded lemon peel, and lemon juice. Cover and blend until smooth. Pour avocado mixture into 2 quart square baking dish. Cover and freeze for at least 4 hours or until firm.
To serve, let stand at room temperature for 15 minutes. Cut into squares and divide among serving bowls.