Ever wonder if the children of famous chefs eat better than yours (or you for that matter)? This past weekend Parade magazine ran an article where five well-known chefs discuss what they put in their children's lunches.
Surprisingly, while wonderfully delicious and healthy, their tips are actually effortless and easy to recreate in your own kitchen. Wolfgang Puck opts for cold pre-pressed paninis, while Emeril Lagasse — whose children seemed the most adventurous — suggests shrimp spring rolls with fresh veggies.
However my favorite quote comes from Tyler Florence who sends his son Miles to school with wraps filled with grilled veggies and goat cheese.
"If he happens to trade what I made for him when he gets to school, it’s a great way to break the ice with the girls."
How adorable is that?!
To eat like Tyler and his son do, check out the recipe for Tyler's BLT with a Twist, read more
1/4 French baguette
2 slices of low-sodium apple wood smoked bacon
1 medium heirloom tomato, sliced thick
1 spear of romaine lettuce
1 thick-cut slice of fresh mozzarella
11⁄2 teaspoons of store-bought basil pesto
11⁄2 teaspoons of low-fat mayo
Kosher salt and freshly ground black pepper
- Slice open one side of the baguette, leaving the other side attached to form a hinge.
- Cook the bacon over low heat until crispy.
- Combine the pesto with the mayo and smear it on the bottom of the sandwich.
- Layer the romaine spear, followed by the tomato, bacon and mozzarella.
- Season with salt and pepper and wrap in parchment paper.
Source: Parade Magazine