My girls are guac monsters. If it’s not in the house, we have snacking complaints. Anyone who knows my family knows that we swear by Wholly Guacamole. I love them for a few reasons. The first is my sheer laziness. Who wants to try to find ripe avocados, smash them, prevent them from browning and then find the perfect blend of spices? Um, not me most days. Secondly, they don’t add junk to their recipes. No corn syrup, artificial flavors or colors and no crazy preservatives are in their guac, just whole food ingredients. Lastly, they make small, 100 calorie single serve containers. They’re perfect for snacking at home, lunch boxes and using small portions without opening a huge container that will go brown in a few hours. Please keep reading until the end to find out how you can win a Wholly Guacamole prize pack of your own!
I also was given the chance to profile a new lunchbox from Laptop Lunches. I have always liked the moveable compartments with lids in these bento boxes. My oldest is now 6. The lids can be tough for small toddlers to remove, but they’re perfect for her age and older. I can pack things like dairy free yogurt and other items and be sure that they won’t seep into the other parts of her lunch.
I decided to make an extra yummy sandwich with my guacamole. I wanted something with lots of fresh vegetables that was filling with the perfect zing that Wholly Guacamole adds to foods. I used The Simple Veganista’s recipe for Mashed Chickpea Salad. It’s the perfect combo of protein, fresh vegetables and filling enough to last little tummies for hours. Here are the exact ingredients that went into my lunch salad.
Ingredients you’ll need:
- 1 can (15 oz) chickpeas/garbanzo beans, drained and rinsed
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/4 cup scallions, sliced
- 1/4 cup of hummus (I used Sabra brand)
- 1 tablespoons mustard (I used dijon)
- sea salt & cracked pepper, to taste
- dash of garlic powder
- juice of 1 lime, optional
- small handful pepitos (pumpkin seeds), optional
I dumped the rinsed & drained chickpeas in a bowl and smashed them with a potato masher. A fork or the back of a large spoon will work too. I don’t smash too much because I like some of the texture in there.
I chopped scallions, two colored heirloom carrots and celery.
Then I added all the ingredients together, chickpeas, chopped & diced veggies, hummus, mustard, spices and a handful of pepitas (raw, shelled pumpkin seeds) as recommended and mixed together. Then I squeezed the juice of one lime over the top. It’s that simple.
I used Rudi’s Organic Whole Wheat bread, romaine lettuce and one cup of the single serve Classic Wholly Guacamole as a spread on the sandwich to give it the avocado flavor with a little extra something.
This kid-sized portion is perfectly filling, colorful and healthy.
And here’s the sandwich packed neatly into a Laptop Lunchbox. In the top compartment is a Classic Wholly Guacamole single serve cup with Spinach and Kale chips, trail mix and a peeled clementine are in the top right and in the bottom right compartment are organic, seedless red and green grapes.
I love the the silverware is snuggled in right next to the lunch so nothing wiggles around in transit. The compartments have lids if needed and the top snaps tightly shut.
Wholly Guacamole is giving away a generous prize pack to one of my lucky readers to try their products out.
What you can win:
3 boxes of Wholly Guacamole Minis (Classic, Spicy and Chunky Avocado)
2 8oz packages of Wholly Guacamole (one Classic and one Spicy)
Things I used to make these lunches: