I have been busy getting into a new meal planning routine. To me, its easy and fun making dinners and I always plan on having leftovers so that I don’t have to cook a big meal everyday. However, I NEVER plan breakfasts and even more rarely meal plan lunches. Since my kids have started preschool in the mornings, I find it easier to have a easy, healthy menu planned for when they come home that is as simple as taking it out of the fridge and placing it on the plate. I’ll post more and more menus over the next month or so for fresh ideas. This will be my new years resolution–less time in the kitchen + more time with the family. YAY for meal planning!
This is a simple lunch I have for the fam. Lunch meat + crackers. I pair them with whatever veggie we have on hand (carrots, celery, snap peas, ect,) Super simple! So I wanted a hardy cracker because my kids will eat ALL the crackers if I just let them, this cracker will help fill them up (and me too!) I came up with something that is PACKED with fiber and protein because any chance they don’t go for the lunch meat they will still have a cracker that is filled with the stuff I want them to eat anyway.
Also, to note: I do cut my lunch meat in fun shapes to entice them. Since its the Christmas season I just used a cookie cutter to cut though a few slices of ham and turkey. I place them in a sealed container and its good for 5 days in the fridge. All the leftovers slices with cuts in in them just gets set aside for the hubby for him to make a sandwich or put over his eggs. Prepping for this lunch is simple you guys!
These crackers are filled with herbs, heart-healthy oils and seeds as well as packed with protein to get you though your afternoon. They even taste like a triscuit cracker so they will be sure to please all!
What You’ll Need:
1 cup almond flour
1 cup flax seeds
2 eggs
2 tbsp olive oil
4 springs of rosemary
2 springs of thyme
1/4 tsp salt
1/2 tsp black pepper
How to Prepare:
Mix al ingredients together in a food processor. Blend until dough forms.
Divide dough into two balls and roll each one out on a separate baking sheet lined with parchment paper.
Run a knife down the dough and crest rows. This will give the crackers their shape.
Bake at 325° for 10-12 minuets, flipping halfway through.
Allow to cool for 5 minuets. Enjoy!
| Prep Time | 15 minuets |
| Cook Time | 10-12 minuets |
| Servings |
people
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- 1 cup Almond Flour
- 1 cup Flax Seeds
- 2 large Eggs
- 2 tbsp olive oil
- 4 springs Rosemary
- 2 springs Thyme
- 1/4 tsp Salt
- 1/2 tsp Black pepper
Ingredients
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- Mix al ingredients together in a food processor. Blend until dough forms.
- Divide dough into two balls and roll each one out on a separate baking sheet lined with parchment paper.
- Run a knife down the dough and crest rows. This will give the crackers their shape.
- Bake at 325° for 10-12 minuets, flipping halfway through.
- Allow crackers to cool for 5 minuets before serving.
