How To Make Flower Tortillas

Use hard-cooked eggs and garnishes to create cool after-school snacks

Once you have prepared some hard-cooked eggs, it will be a snap to work with your children to help them create the following snacks or light lunches.

"The nice thing about these ideas is they're straightforward, they're simple and they're manageable and so it's nothing really intimidating at all. They can be done quick and easy and so you feel like you've had a good bit of quality time with your child and they make a healthy snack," says Carol Harrison, a registered dietitian and spokesperson for the Egg Farmers of Ontario.

Egg Flowers

By simply slicing hard-cooked eggs and placing them on a platter in a circle to form a flower, adding some cucumber stems and a cherry tomato centre, you can make an edible garden. Let the kids do the creating with their favourite fruits and veggies to add some colour to their meal.

2 hard-cooked eggs, peeled

1 small cucumber, cut into 10 slices

1 piece (2.5 cm/1 inch) string cheese

2 cherry tomatoes

5 ml (1 tsp) low-calorie Ranch salad dressing or your favourite dressing or dip

1 piece (2.5 cm/1 inch) yellow sweet pepper, cut into strips

1 piece (7.5 cm/3 inches) celery, cut into 3 strips

1 strip green pepper (7.5 cm/3 inches long and 2.5 cm/1 inch wide), cut into 2 leaf shapes

2 broccoli florets

10 ml (2 tsp) prepared hummus or additional Ranch salad dressing

15 ml (1 tbsp) sprouts

Use an egg slicer to cut the hard-cooked eggs into even slices quickly and easily or let your child cut slices with a plastic knife.

Place slices on a plate or platter in a circle to form flowers (see photo).

Add sliced cucumber to create additional flower petals. Use string cheese, cucumber, cherry tomatoes or sweet peppers and veggie dip or hummus as the centre of the flowers.

Add celery sticks for the flower stems and green pepper and broccoli for the leaves. At the base of the flowers, place a dollop of your child’s favourite dip or hummus and sprinkle with sprouts to resemble grass.

La Comida del Barrio: An Exploration of Latina/o Diversity in the ...

I am a bit obsessed with Mexican food.  Raised amid the intoxicating fragrance of my mom’s homemade flour tortillas, I have always known the infinite superiority of a fresh, warm, butter-drenched tortilla to the store bought kind.  When I was in High School, my mom would sell breakfast burritos  - chorizo and egg, green chile, etc. – to raise money for all of my extracurricular activities.  She would wake at 4am to make several dozen tortillas.  I remember waking to the smell of flour wafting into my room.  I remember helping my mom roll and wrap the burritos in tin foil.  Most of all, I remember the sensation of the soft, sweet masa melting in my mouth, a perfect canvas for the flavors of the chorizo and chile.  Memories of my mother’s love, expressed through rich food, define my childhood.

In my mid-twenties, after a half decade of surviving on fast food and ramen noodles and my first real crisis of conscience over the injustices of the global food system, I decided to learn how to execute my mom’s recipe.  After a few batches that were too dry, and a couple of burns from la placa , I eventually mastered the art of making a gorgeous flour tortilla.  While my version was inevitably derided for not being quite as tasty as mom’s, she couldn’t have been more proud of me for learning this tradition.