Kids DIY Breakfast: Avocado Hero

by Melissa Lanz

Breakfast Avocado and HoneyBreakfast is somewhat of an unwieldy event occurring in my house on a daily basis. My family likes to sleep in but the school board seems adverse to tardiness.

I have my tricks for a quick breakfast fix but nothing is more pleasing than do it yourself breakfast made by the kids.  Eliott is 5 and after a satisfying winter kiwi fix, he has found a new morning DIY called avocado hero.  For those of you that do not speak Eliott, it is an avocado drizzled with raw honey.

While I am more than happy to lift the morning grog with a couple of scrambled eggs and wheat toast for the school age set, it gives me great pleasure when the kids discover healthy dishes they can prepare on their own.

Kids love independence. Avocados are a perfect fit for independent kids. Avocado skin can be easily cut with a plastic, kid-friendly knife, flesh scooped out with a spoon and it requires no dish.

Avocado contains no sugar, so a healthy drizzle of honey is a great companion. Add a piece of whole wheat toast and a glass of organic milk and breakfast is served and you might still be in bed.

I have mixed feelings about my little man handling breakfast on his own.  It signals that the toddler years are behind me and I must no longer pinch ruby cheeks in public.  I also have a tremendous sense of pride that my family food culture has developed a sense of confidence for my kids in the kitchen.

A note about avocados:

Avocados are big in our southern California household. The first seasonal crop started showing up at the market in February.  My recent purchases have not yielded quality avocados.  Unidentified fruit imported from Mexico or Chili has proven inedible.  Black spots and traces of mold were found in almost all of my pre-season avocados.

I’m the first one to promote quality ingredients, but my love of avocados made me jump the gun.  I am reminded of the necessity of finding quality producers you can trust whether it is at your local grocery store chain or your weekend farmers market.  Knowing where your food comes from is always the best way to produce great results in the kitchen. Read the stickers and pay attention to what is consistent in quality.  I will not be buying any more nameless, faceless avocado this season. I’m headed straight for California Avocados because they rarely disappoint in texture or flavor.

A medium avocado is about 150 calories and although I am amazed that a five year old can eat a whole fruit and ask for more, I am sure there are worse things that could happen to his morning than avocado overload.  The most nutrients are closest to the skin so don’t leave any avocado behind.

Also, I love a well executed website about food. The California Avocado Commission has produced a top notch site with copious amounts of avocado information. They could name themselves Avocados ‘R’ US. It’s worth checking out if you are into that sort of thing. Yes, I am a food geek.

{ 11 comments… read them below or add one }

1 Heather May 2, 2011 at 10:57 am

I agree completely about fast, easy and healthy morning meals for the munchkins!! California Avocados are pretty perfect for this I think.

2 Lori @ RecipeGirl May 2, 2011 at 11:20 am

I absolutely cannot wait to try the avocado- honey thing. Avocados are huge in our SoCal household too. I’ve still got my two CA avocados sitting on my counter. Will slice one up for an after-school snack and try the honey thing on my avocado-loving kiddo today! Thanks for the suggestion. Great to meet you last weekend- see you at BlogHerFood!

3 Melissa Lanz May 2, 2011 at 12:07 pm

thanks Lori, just caught your featured video on GoodBites. Fun! Yes, look forward to an actual one on one conversation in Atlanta!

4 Melissa Lanz May 2, 2011 at 12:08 pm

I get excited about anything they can do for themselves. I can’t stop thinking of avocado snacks they can make on their own. So easy to pull down off the counter and enjoy!!

5 Lana May 2, 2011 at 12:45 pm

This sounds good! I can teach my girls to speak Eliott:) My avocados are destined to brighten up some fish tacos I am preparing for dinner, but I know where I can find me some more!
It was so great seeing you again (and having a glass or two of wine with you:).
I have a ticket for Atlanta and I hope to talk to you more (I can only hope that some of your business savvy can rub off and leave some traces on my hopelessly unbusiness-like me:)

6 Melissa Lanz May 2, 2011 at 12:50 pm

Lana – Leftover tacos and avocado eggs make great breakfast! Yes! Count on late night wine chats in Atlanta!

7 Liz - Meal Makeover Mom May 2, 2011 at 7:28 pm

Avocado and honey. I will definitely add that to my “must be tried” list. I often find myself making an egg for breakfast and serving it on whole grain bread with slices of ripe California avocado. In fact, avocados are my favorite food. My boys (whom I make breakfast for every day even though they are now 12 and 16) love avocado when it’s turned into guacamole. And guacamole is one of their favorite foods to make!

8 averagebetty May 2, 2011 at 7:42 pm

Wow. I am bilingual. Who knew I totally speak Eliott?
So wonderful to meet you. Still giggling about our 2 AM rendezvous at the thermostat :)

9 Melissa Lanz May 3, 2011 at 9:30 am

Liz – I love that we are raising future guacamole making men! They world needs more of them.

10 Jeanne @JollyTomato May 4, 2011 at 9:19 pm

Hi Melissa:
I love this story from start to finish – the fact that your son loves avocados, and that he invented his own way to enjoy them. Bravo to him! Also, I’m totally in agreement on the California avocados. We had some bummer (imported) avocados over the winter and I’ve since resolved to hold out for the good ones from right here at home in California.
Had a great time being your bunkmate at Camp Blogaway – hope we get a chance to reconnect soon!

11 Melissa Lanz May 4, 2011 at 11:09 pm

Jeanne- nothing more exciting than an independent kid in the kitchen! Wonder what Mother’s Day will produce?

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