In my later high school and early college years, I was overly restrictive about what I ate, especially when it came to the amount of fat in my food. I wouldn’t eat any food with more than a couple grams of fat and anything that said fat-free was a winner. This meant that too often I would turn to foods considered empty calories like salty crackers and sugary cereals. The problem was, I was always hungry and always thinking of the fatty delicious foods that I wouldn’t allow myself to have. And then I would feel guilty anytime I caved.
I eventually realized that if I stopped stressing out about it so much, I actually craved healthier foods most of the time because I allowed myself to indulge every now and then. I learned when it comes to food (like most things in life), it’s all about balance.
So this week’s meal might not be the healthiest if low-fat is what you are looking for, but avocado is good fat, right? Plus, the veggie bird’s nests are a quick frozen side with a short ingredient list of mostly vegetables. I try not to eat a ton of bread and if I do I’ll usually go for wheat or multigrain, but sometimes I just can’t resist a good challah bread.
This is comfort food at its finest! Grilled cheese with a
Knotted Challah Grilled Cheese with Avocado and Vegetable Bird’s Nests
Cut the Challah roll in half and toast the flat side of each half in a buttered skillet until golden brown.
Place the rolls on a baking sheet toasted side up and put a slice of Muenster cheese on each half. Heat in oven until cheese is melted.
Cover one side with sliced avocado and sprinkle with salt and pepper.
If you like onion rings, you will love these Vegetable Bird Nests! They are lightly battered and the soy dipping sauce goes perfectly with them. I bake them in the oven, following the package directions.