Veggie & Sprout Sandwich

So by the title I’m sure you can guess that this recipe is not a very heavy or manly sandwich. However, I’ll have you know that my husband thought it tasted fine! I really liked it because it was light but still filling. It’s perfect for a quick lunch. The sprouts give it a nice crunch and the other veggies give it a little extra volume so you don’t need to add meat. You could easily add some lunchmeat to the sandwich but I think it’s great without. Makes 1 sandwich

2 slices GF multi-grain bread

1 tbsp edamame spread or hummus
2 slices of tomato
4 thin slices of cucumber
¼ cup sprouts (I used a mixture of different kinds)
½ red wine vinaigrette

• Toast your bread slices and let cool while you are cutting your veggies.
• Spread edamame or hummus over bread slices.
• Top one slice of bread with sprouts, cucumber and tomato.
• Drizzle over vinaigrette and top with remaining bread slice.

Avocado Shrimp Salad

This is perfect for lunch. It is very easily portable to take to work or wherever. My only suggestion is to eat this within one or two days of making it or your avocados will brown. It will still taste fine, just won’t be as pretty. This is another recipe that is a perfect use for leftovers. We grilled some shrimp and corn one day and had extra. Makes for a quick fix on a busy day! Serve this with some crackers or tortilla chips. You could even make a lettuce wrap out of it. Makes 2 servings.

10 shrimp, cooked, peeled and diced

1 avocado, diced
¼ cup of corn (or one small ear of corn)
1/4 cup cherry tomatoes, quartered
1 lime, zest and juice
½ tsp cilantro
½ tsp sea salt
¼ tsp garlic, minced
¼ tsp black pepper

• In a small bowl, combine all ingredients and mix well.
• Refrigerate for 30 minutes or until ready to serve. Keeps 1-2 days in fridge.

BLT Wrap with Avocado

How about a quick & easy, portable lunch recipe?? This recipe is so simple that I really shouldn’t even call it a recipe. We just kind of throw it together for a light lunch. The SAD (Standard American Diet) includes lots of bacon. This is just a slight modification to the traditional BLT sandwich that we all love. The exception is this version doesn’t have bread, butter, mayo, etc. You can eat more of it without the guilt! Throw your wrap items into Ziploc bags and put it in a lunchbox. Assemble wrap when you are ready to eat and you are good to go! We like taking this on quick picnics. This makes four servings (two wraps per person).

4 slices organic turkey bacon

8 small leaves of romaine lettuce
1 large tomato, thinly sliced
1 avocado, thinly sliced
Ranch dressing, if desired
Shredded cheese, if desired

• In a large skillet, cook turkey bacon until crisp. Let cool and cut each slice in half to make 8 slices.
• In a lettuce leaf, place one half slice of bacon, tomato and avocado.
• If desired, drizzle on some ranch dressing and sprinkle with shredded cheese.
•  It is best if served immediately, but if you refrigerate your wrap items separately, they will keep for later assembling.