We closed out 2017 at the beach sipping hot chocolate and eating sandwich skewers. Even in Southern California, the winter water is too cold to get in without a wetsuit, but the winter beach has its appeal. The feeling of cold waves washing over my old flaws and receding away. It’s the feeling of a new beginning.
Munchkin is a kid now. Not a baby anymore. She got excited when the waves touched her boots, played with her sand toys, and sipped
hot warm chocolate holding the thermos all by herself. She especially liked the warm chocolate. It’s remarkable and unbelievable at the same time, watching her grow.
Hot chocolate was simply a mix of cacao powder and “very vanilla soy milk.” I consider this soy milk as a treat because it’s not only “very” vanilla, but also “very” sweet. But it was still end-of-the-year. Not the first day of the year. So it was ok. What a difference a day makes.
Seagulls were lurking around our picnic mat, eyeing our food. They didn’t seem to care much about my healthy skewers and blackberries, but Cheetos was a different story. As soon as they spotted a bag of Cheetos, five of them gathered around our mat in a blink of an eye and started closing in. I was about to surrender the bag, but munchkin bravely chased them around until they all left.
The day was near perfect. Bye Bye 2017.
I packed the hot chocolate with Very Vanilla Soy Milk in THERMOS FOOGO. I also use the thermos for munchkin’s lunch packing. We enjoyed the drink about 2 hours after I packed it, and it was still warm.
(If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission, which helps me keep this site running.)
Dairy-free pesto. Option for Nut-free pesto.
- 2 cups basil
- 1 cup spinach
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup pine nuts
- 1 small lemon juice & a bit of zest
- 1 tbsp garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tbsp olive oil extra virgin
Place all ingredients EXCEPT olive oil in a food processor and process until the mixture turns smooth.
Add olive oil and pulse for a couple times to combine.
For a nut-free version, substitute pine nuts with more pepitas.
Pesto Sandwich Skewers
Pesto sandwiches on a stick with tomato, zucchini, and cheese.
- 2 slices whole wheat bread
- 3 tbsp pesto
- 6 chunks hard cheese
- 3 cherry tomatoes
- 3 slices zucchini
- 1 tbsp olive oil
- 3 skewers
- salt to taste
Heat a grill pan over medium heat. Brush zucchini slices with olive oil and season with salt. Place zucchini slices on the grill pan and cook for a couple minutes on each side.
Cut one bread slice into 6 pieces. Do the same with the other slice. Spread pesto on one piece of bread and top with another piece.
Thread the sandwich, cheese, tomato, zucchini, sandwich, and cheese on a skewer. Repeat with the rest of the skewers.